BBQ Chicken and Potato Skillet

This skillet meal combines BBQ chicken with tender potatoes topped with melty mozzarella cheese, all cooked quickly in a pressure cooker.

Prep Time 15

Cook Time 30

Total Time 45

Servings 4 people

Calories 500 kcal

2 tablespoons Olive oil divided
2 pounds Yukon gold potatoes cubed into ½-inch pieces
Salt and pepper to taste
1½ pounds Boneless skinless chicken breasts or thighs cut into bite-sized pieces
1 teaspoon Smoked paprika
1 teaspoon Garlic powder
1 teaspoon Onion powder
½ cup BBQ sauce plus some extra if you like it saucier
1 tablespoon Worcestershire sauce optional, but add depth and sticky sweetness
1 tablespoon Brown sugar optional, but add depth and sticky sweetness
2 cups Shredded mozzarella cheese sub cheddar or pepper jack if you want some spice
Fresh parsley chopped for garnish

Preheat your oven to 425°F.
Heat one tablespoon of olive oil in your pressure cooker skillet over medium-high heat. Toss in the cubed potatoes, season with salt and pepper, then cook them for about 20-25 minutes. Flip halfway, till they’re golden and tender.
While potatoes cook, season your chicken with salt, pepper, smoked paprika, garlic powder, and onion powder. Mix your BBQ sauce, Worcestershire sauce, and brown sugar in a bowl.
Once potatoes are done, push them to one side of the skillet. Add the rest of the olive oil and sear the chicken pieces until they get a nice golden color, about 5-7 minutes on each side.
Pour the BBQ sauce mix over the chicken and potatoes to coat everything real good. Sprinkle mozzarella cheese evenly on top.
Now transfer the skillet to your oven and broil for 2-3 minutes. Watch it closely so the cheese gets all melty and bubbly but not burnt. Let it cool slightly before serving hot.

Serve warm and enjoy the combination of tender chicken, soft potatoes, and melted cheese.