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Seriously Delicious Cheesy BBQ Chicken Potatoes

Tender, perfectly seasoned potatoes, juicy BBQ chicken, and a generous blanket of melty sharp cheddar, crowned with crispy bacon. This ridiculously easy dish comes together in a flash and is a total game-changer for a cozy, comforting weeknight meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course: Dinner, Main Course, Weeknight Dinner
Cuisine: American, BBQ
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs yellow potatoes chopped into bite-sized pieces
  • 1 tbsp olive oil
  • 2 tbsp salt, pepper, and garlic seasoning blend or your favorite all-purpose seasoning
  • 1 lb boneless, skinless chicken breasts chopped small
  • 2 tbsp BBQ rub
  • 1 tbsp avocado oil or preferred cooking oil
  • 1 cup BBQ sauce your favorite brand (1-2 cups recommended)
  • 2 cups sharp cheddar cheese grated
  • 6 slices cooked, crumbled bacon

Equipment

  • Oven
  • Air fryer
  • Large skillet
  • Oven-Safe Dish

Method
 

  1. Step 1: Preheat oven to a cozy 400°F (200°C).
  2. Step 2: Drizzle your chopped potatoes with olive oil and the seasoning blend. Toss until coated. Cook in your air fryer at 400°F (200°C) for about 20-25 minutes, shaking occasionally, until tender and lightly browned. (If you don't have an air fryer, roast them on a baking sheet in the oven for 30-40 minutes, flipping halfway).
  3. Step 3: While the potatoes cook, sprinkle your chopped chicken breasts generously with BBQ rub. Heat avocado oil in a large skillet over medium heat. Add the seasoned chicken and cook, stirring occasionally, until browned and cooked through (internal temperature 165°F / 74°C), about 5-7 minutes.
  4. Step 4: Once potatoes are ready, carefully add them into the skillet with your cooked chicken. Pour in your favorite BBQ sauce (I usually go for 1.5 to 2 cups) and stir everything together until gloriously coated.
  5. Step 5: Transfer this incredible chicken and potato mixture into an oven-safe dish. Spread it out evenly, then shower it with grated sharp cheddar cheese and sprinkle the crumbled bacon bits all over the top.
  6. Step 6: Pop your dish into the preheated oven and bake uncovered for 10-15 minutes, or until the cheese is perfectly melted, bubbly, and a little golden around the edges. Serve immediately.

Notes

This recipe is super versatile! Instead of chicken, try shredded slow cooker Texas pulled pork or ground turkey. Swap yellow potatoes for sweet potatoes or tater tots. Monterey Jack, Colby Jack, or smoked gouda are delicious cheese alternatives. For extra veggies, cook diced onions or bell peppers alongside the chicken, or stir in some corn and black beans with the BBQ sauce. Garnish with fresh green onions or cilantro, a dollop of sour cream or ranch dressing, or a pinch of red pepper flakes for a spicy kick. To store leftovers, place in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) until warmed through and bubbly to help potatoes retain crispness, or microwave in a pinch (though potatoes might soften). Tips for success: Don't overcrowd the air fryer (or oven) for crispy potatoes. Avoid dry chicken by removing it from heat as soon as it reaches 165°F (74°C). Season generously on both the potatoes and chicken. Use a high-quality BBQ sauce you truly love. For easier weeknights, chop potatoes and chicken, grate cheese, and cook/crumble bacon ahead of time and store in airtight containers in the fridge.