I’ve been making this BBQ chicken and potatoes dish on repeat lately, and honestly, it’s become my go-to weeknight dinner! There’s something magical about tender chicken pieces tossed in BBQ sauce paired with crispy, golden potatoes seasoned with smoked paprika. The best part is everything comes together in one pan, and that melted mozzarella cheese on top takes it to a whole new level of comfort food goodness.
| Preparation Time | 15-30 minutes |
| Cooking Time | 35-45 minutes |
| Total Time | 50-75 minutes |
| Level of Difficulty | Medium |
| Servings | 4 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1350-1500
- Protein: 120-135 g
- Fat: 55-65 g
- Carbohydrates: 90-105 g
Ingredients
For the potatoes:
- 3 large potatoes (diced into 1/2-inch cubes)
- 2 1/2 tbsp olive oil
- 1/2 tbsp garlic powder
- 1/2 tsp salt
- 1/2 tbsp smoked paprika
- 2 tsp dried thyme
- 1/4 tsp cracked black pepper
For the chicken:
- 3 large chicken breasts (cut into 1-inch bite-sized pieces)
- 1 tbsp smoked paprika
- 1 1/2 tsp onion powder
- 1 tsp mustard powder
- 2 tsp dried parsley
- 3/4 tsp salt
- 1/2 tsp adobo seasoning
- 1 tbsp light brown sugar
- 1 1/2 tbsp olive oil
For the assembly:
- 1 tbsp tomato paste
- 1/4 cup BBQ sauce
- 8 oz mozzarella cheese (freshly shredded)
Step 1: Prepare and Season the Potatoes
- 3 large potatoes, diced into 1/2-inch cubes
- 2 1/2 tbsp olive oil
- 1/2 tbsp garlic powder
- 1/2 tsp salt
- 1/2 tbsp smoked paprika
- 2 tsp dried thyme
Dice the potatoes into 1/2-inch cubes and place them in a large bowl.
Add the olive oil, garlic powder, smoked paprika, salt, and dried thyme, then toss until the potatoes are evenly coated with the seasoning mixture.
Transfer to an air fryer basket in a single layer and air fry at 385°F for 20-25 minutes, shaking the basket halfway through to ensure even cooking.
The potatoes should be golden and crispy on the edges while tender inside when done.
Step 2: Season the Chicken
- 3 large chicken breasts, cut into 1-inch pieces
- 1 tbsp smoked paprika
- 1 1/2 tsp onion powder
- 1 tsp mustard powder
- 2 tsp dried parsley
- 1/4 tsp cracked black pepper
- 3/4 tsp salt
- 1/2 tsp adobo seasoning
- 1 tbsp light brown sugar
While the potatoes cook, cut the chicken breasts into 1-inch bite-sized pieces and place them in a bowl.
In a small bowl, combine the smoked paprika, onion powder, mustard powder, dried parsley, light brown sugar, salt, adobo seasoning, and cracked black pepper.
Toss the chicken with this seasoning mixture until all pieces are evenly coated.
I like to let the seasoned chicken sit for a few minutes while I prepare the skillet—this helps the flavors penetrate the meat.
Step 3: Sear the Chicken and Build the Sauce
- seasoned chicken from Step 2
- 1 1/2 tbsp olive oil
- 1 tbsp tomato paste
- 1/4 cup BBQ sauce
Heat the olive oil in a large skillet over medium-high heat.
Once hot, add the seasoned chicken and cook for 3-4 minutes per side until the pieces are golden brown and reach an internal temperature of 165°F.
Stir in the tomato paste and cook for about 30 seconds to caramelize it slightly, then add the BBQ sauce and stir to combine.
Simmer for 1-2 minutes to let the flavors meld together.
The sauce should coat the chicken nicely.
Step 4: Combine and Finish with Cheese
- cooked potatoes from Step 1
- chicken and BBQ sauce mixture from Step 3
- 8 oz mozzarella cheese, freshly shredded
Add the cooked potatoes from Step 1 to the skillet with the chicken and sauce, gently folding them together to distribute evenly.
Immediately top the entire mixture with the freshly shredded mozzarella cheese, covering it as completely as possible.
Transfer the skillet to a preheated 385°F oven and bake for 5-10 minutes until the cheese is melted and lightly bubbly.
I find that freshly shredded cheese melts more evenly than pre-shredded, giving you a creamier finish.
Best BBQ Chicken and Potatoes
Ingredients
Method
- Dice the potatoes into 1/2-inch cubes and place them in a large bowl. Add the olive oil, garlic powder, smoked paprika, salt, and dried thyme, then toss until the potatoes are evenly coated with the seasoning mixture. Transfer to an air fryer basket in a single layer and air fry at 385°F for 20-25 minutes, shaking the basket halfway through to ensure even cooking. The potatoes should be golden and crispy on the edges while tender inside when done.
- While the potatoes cook, cut the chicken breasts into 1-inch bite-sized pieces and place them in a bowl. In a small bowl, combine the smoked paprika, onion powder, mustard powder, dried parsley, light brown sugar, salt, adobo seasoning, and cracked black pepper. Toss the chicken with this seasoning mixture until all pieces are evenly coated. I like to let the seasoned chicken sit for a few minutes while I prepare the skillet—this helps the flavors penetrate the meat.
- Heat the olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken and cook for 3-4 minutes per side until the pieces are golden brown and reach an internal temperature of 165°F. Stir in the tomato paste and cook for about 30 seconds to caramelize it slightly, then add the BBQ sauce and stir to combine. Simmer for 1-2 minutes to let the flavors meld together. The sauce should coat the chicken nicely.
- Add the cooked potatoes from Step 1 to the skillet with the chicken and sauce, gently folding them together to distribute evenly. Immediately top the entire mixture with the freshly shredded mozzarella cheese, covering it as completely as possible. Transfer the skillet to a preheated 385°F oven and bake for 5-10 minutes until the cheese is melted and lightly bubbly. I find that freshly shredded cheese melts more evenly than pre-shredded, giving you a creamier finish.