Go Back
Honey BBQ Chicken Potatoes in a skillet topped with melted cheddar cheese and chopped green onions

Honey BBQ Chicken Potatoes

Tender chicken bites and crispy roasted Yukon Gold potatoes smothered in a sweet and smoky honey BBQ sauce, all made in one pan. Easy, satisfying, and perfect for busy weeknights.
Print Recipe Save to My Pins
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken breasts cut into 1-inch cubes
  • 0.25 cup olive oil for the chicken
  • 1 tsp garlic powder for the chicken
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne pepper optional
  • salt and freshly ground black pepper to taste
  • 1 cup honey BBQ sauce store-bought or homemade
  • 2 lbs Yukon Gold potatoes scrubbed and cut into 1-inch cubes
  • 2 tbsp olive oil for the potatoes
  • 1 tsp garlic powder for the potatoes
  • 0.5 tsp dried rosemary
  • 0.25 tsp dried thyme
  • 0.5 cup shredded cheddar cheese optional topping
  • 0.25 cup chopped green onions optional topping
  • sour cream or Greek yogurt for serving, optional
  • crispy fried onions optional topping

Equipment

  • Large rimmed baking sheet
  • Large skillet
  • Large mixing bowl
  • Instant-read thermometer

Method
 

  1. Preheat your oven to 400 degrees F (200 degrees C). For extra crispy potatoes, soak the cubed potatoes in cold water for 30 minutes first, then dry them thoroughly before seasoning.
  2. In a large bowl, toss the cubed potatoes with 2 tablespoons olive oil, garlic powder, dried rosemary, dried thyme, salt, and pepper until every piece is well coated.
  3. Spread the potatoes in a single layer on a large rimmed baking sheet. Roast for 30 to 40 minutes, flipping halfway through, until tender inside and golden brown on the edges.
  4. About 15 minutes before the potatoes finish roasting, toss the chicken cubes in a large bowl with 1/4 cup olive oil, garlic powder, onion powder, smoked paprika, cayenne (if using), salt, and pepper.
  5. Heat a large skillet over medium-high heat. Add the chicken in a single layer and cook for 5 to 7 minutes until golden brown and cooked through to an internal temperature of 165 degrees F (74 degrees C). Cook in two batches if needed to avoid overcrowding.
  6. Reduce the heat to low and pour in the honey BBQ sauce. Stir to coat and simmer for 2 to 3 minutes until the sauce thickens slightly and clings to the chicken.
  7. Add the roasted potatoes directly into the skillet and gently stir everything together until combined.
  8. Sprinkle shredded cheddar on top if using, cover the skillet, and let it melt for 1 to 2 minutes. Garnish with chopped green onions and crispy fried onions. Serve right away with sour cream or Greek yogurt on the side.

Notes

Chicken thighs can be substituted for a juicier result. For a slow cooker version, layer potatoes and chicken, pour sauce over top, and cook on low for 6 to 8 hours or high for 3 to 4 hours. Pairs well with a side salad or coleslaw. Store leftovers in an airtight container in the refrigerator for up to 3 days.