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BBQ Chicken Potato Skillet

A delicious one-pan meal featuring BBQ chicken and crispy potatoes, perfect for a quick and satisfying dinner.

  • Author: Ghalina
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Skillet
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Scale
  • 16 ounce bag Southern hash brown potatoes (no need to thaw first)
  • ½ teaspoon salt (divided use)
  • ½ teaspoon black pepper (divided use)
  • ½ teaspoon garlic powder (divided use)
  • ½ teaspoon paprika (divided use)
  • 2 Tablespoons butter (can use salted or unsalted)
  • 1 pound boneless, skinless chicken breast, cubed
  • 2 garlic cloves, minced
  • 1 cup BBQ Sauce (divided use)
  • 1 cup shredded Monterey Jack Cheese (divided use)
  • 2 Tablespoons chopped parsley (optional, for garnish)

Instructions

  1. In a large skillet, melt the butter over medium heat.
  2. Add the hash brown potatoes to the skillet and season with ¼ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon garlic powder, and ¼ teaspoon paprika. Cook until the potatoes are golden brown and crispy, about 10-15 minutes.
  3. While the potatoes are cooking, season the cubed chicken with the remaining salt, black pepper, garlic powder, and paprika.
  4. Add the seasoned chicken to the skillet and cook until the chicken is no longer pink, about 5-7 minutes.
  5. Add the minced garlic and cook for an additional minute until fragrant.
  6. Pour in ½ cup of BBQ sauce and stir to combine. Cook for another 2-3 minutes.
  7. Sprinkle the shredded Monterey Jack cheese over the chicken and potatoes, then cover the skillet until the cheese is melted.
  8. Drizzle the remaining BBQ sauce over the top and garnish with chopped parsley before serving.

Notes

  • Feel free to use any BBQ sauce of your choice.
  • This dish can be customized with your favorite vegetables.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition