Air Fryer BBQ Chicken Skillet (Print-Friendly Version)

Juicy chicken, barbecue glaze, crispy potatoes, and a cheesy finish—all made in one skillet for easy cleanup.

# What You’ll Need to Make This:

→ Main Ingredients

01 - 680 grams Yukon Gold potatoes, peeled and cut into 1.25 cm cubes
02 - 30 millilitres olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon kosher salt, divided
06 - 0.5 teaspoon freshly ground black pepper, divided
07 - 450 grams boneless, skinless chicken breasts, cut into 2.5 cm cubes
08 - 1 tablespoon ranch seasoning
09 - 1 teaspoon onion powder
10 - 14 grams unsalted butter
11 - 2 cloves garlic, finely minced
12 - 240 millilitres barbecue sauce
13 - 170 grams shredded mozzarella cheese

# How to Prepare:

01 - In a medium mixing bowl, combine the cubed Yukon Gold potatoes with olive oil, garlic powder, smoked paprika, half the kosher salt, and a quarter of the black pepper. Toss until evenly coated.
02 - Arrange the seasoned potatoes in a single layer in the air fryer basket. Cook at 200°C for 20–25 minutes, shaking the basket 2–3 times, until golden and crispy.
03 - While potatoes cook, heat an oven-safe skillet over medium-high. Add the butter and melt. Add chicken cubes, seasoning with the remaining salt, black pepper, ranch seasoning, and onion powder. Sauté for 6–8 minutes, stirring occasionally, until chicken is golden and cooked through.
04 - Reduce heat to medium-low. Add minced garlic and sauté for 1 minute until fragrant. Pour in barbecue sauce, stirring to coat the chicken evenly.
05 - Carefully fold the crispy air-fried potatoes into the skillet with the sauced chicken. Toss gently to combine.
06 - Sprinkle shredded mozzarella cheese evenly over the mixture. Cover with a lid and cook on the stovetop for 2–3 minutes, or transfer to a broiler for 1–2 minutes, until cheese is melted, bubbly, and golden in spots.
07 - Garnish with extra barbecue sauce if desired. Serve hot directly from the skillet.

# Extra Tips:

01 - For optimal potato crispiness, avoid overcrowding the basket and cook in batches if needed. Evenly sized cubes promote uniform results.
02 - Boneless, skinless chicken thighs may replace breasts for richer flavour; swap Yukon Golds with sweet potatoes for natural sweetness.
03 - Suggested accompaniments include green salad with vinaigrette, steamed broccoli, or corn on the cob.
04 - Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in an air fryer or oven at 190°C for 5–10 minutes for best texture.
05 - If no air fryer is available, roast potatoes on a baking sheet at 220°C for 25–30 minutes, flipping halfway, until crispy.

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