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BBQ Chicken and Potato Skillet

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This BBQ Chicken and Potato Skillet is a quick one-pan dinner combining juicy chicken breasts and crispy potatoes with bold BBQ flavors, ideal for busy weeknights.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 340
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 pieces boneless, skinless chicken breasts Lean protein that cooks quickly and takes on the seasonings well.
  • 5 pieces small to medium potatoes, peeled and cubed Provides hearty body and a crisp-tender texture when pan-roasted.
  • 2 tablespoons olive oil For searing chicken and cooking potatoes, helps develop a golden crust.
  • to taste salt Enhances all the flavors.
  • to taste pepper Adds a mild heat and depth.
Seasonings
  • 1 teaspoon garlic powder Gives savory garlic flavor without fresh garlic.
  • 1 teaspoon paprika Adds color and a mild smoky-sweet note.
  • 1 teaspoon ranch seasoning mix Brings a tangy, herby boost to the potatoes and chicken.
  • 1 teaspoon onion powder Adds savory onion flavor in powdered form.

Method
 

Cooking
  1. Heat olive oil in a skillet over medium heat until shimmering.
  2. Season the chicken breasts with salt, pepper, garlic powder, and paprika.
  3. Add the chicken to the skillet and cook until browned and cooked through, about 6 to 7 minutes per side.
  4. Remove the chicken from the skillet and tent with foil to keep warm.
  5. In the same skillet, add more olive oil if needed, and add the cubed potatoes.
  6. Season the potatoes with salt, pepper, ranch seasoning, onion powder, and paprika.
  7. Cook the potatoes for 15 to 20 minutes, stirring occasionally, until golden and tender.
  8. Slice the cooked chicken and return it to the skillet with the potatoes, mixing well and heating through before serving.

Nutrition

Serving: 1gCalories: 340kcalCarbohydrates: 34gProtein: 28gFat: 12gSaturated Fat: 1.5gSodium: 600mgFiber: 3gSugar: 1g

Notes

Use medium heat to avoid burning the paprika. Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Can be frozen for up to 2 months.

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