Saucy Bbq Chicken Potato Skillet Recipes

SAUCY BBQ CHICKEN & POTATO SKILLET

Steps:

• Place potatoes in microwaveable dish; cover. Microwave on HIGH 15 min. or until tender.
• Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add chicken and onions; cook 10 min. or until chicken is browned on both sides, turning chicken over after 5 min. and stirring onions occasionally.
• Add potatoes, peas, broth, barbecue sauce and dressing; mix well. Cover. Reduce heat to medium-low; simmer 5 min. or until peas are heated and chicken is cooked through (165ºF.)

ONE-SKILLET BBQ CHICKEN & POTATO DINNER

Steps:

• Microwave potatoes and water in covered microwaveable dish on HIGH 10 min., stirring after 5 min.; drain. (Potatoes should still be slightly firm.)
• Heat oil in large skillet on medium heat. Add chicken; cover. Cook 6 to 7 min. on each side or until chicken is done (165°F). Remove chicken from skillet; cover to keep warm.
• Add potatoes to skillet; cook 5 min. or until lightly browned, stirring occasionally. Reduce heat to low. Stir in 1/2 cup barbecue sauce; top with chicken. Pour remaining barbecue sauce over chicken; sprinkle with cheese. Cover; cook 5 min. or until cheese is melted.

BARBECUE CHICKEN AND CHEESY POTATO SKILLET

Steps:

• Make potatoes as directed on pouch for stovetop directions. Cover and keep warm.
• Meanwhile, in 10-inch nonstick skillet, melt 1 tablespoon butter over medium-high heat. Add carrots and green onion whites. Cook 2 to 3 minutes, stirring occasionally, until softened. Add chicken and barbecue sauce; cook 2 to 3 minutes or until mixture is hot. Remove from heat.
• Spoon potatoes over mixture in skillet; spread evenly. Sprinkle with cheese. Cover; let stand 3 to 5 minutes to melt cheese. Top with green onion greens.

SAUCY BBQ CHICKEN THIGHS

Steps:

• Place chicken in a 3-qt. slow cooker; sprinkle with poultry seasoning. Top with onion and tomatoes. In a small bowl, mix the next 7 ingredients; pour over top., Cook, covered, on low 5-6 hours or until chicken is tender. If desired, serve with rice. Freeze option: Place cooked chicken mixture in freezer containers. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally; add a little water if necessary.

SKILLET BARBECUED CHICKEN

Steps:

• In a large deep skillet, melt butter over medium heat.
• Add onion and garlic and cook for 5- 7 minutes, or until the onion is tender.
• Season chicken with salt& pepper and add to the skillet.
• Cook chicken 8- 10 minutes, turning to brown on all sides.
• Meanwhile, in a medium bowl, combine the steak sauce, tomato sauce, sugar, Worcestershire sauce, pepper sauce and chili powder.
• Add to the skillet, cover and cook 35 to 40 minutes or until the chicken is no longer pink inside, stirring occasionally.

SKILLET BARBECUE CHICKEN

Steps:

• Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick. Rub garlic over chicken; sprinkle with seasoning blend and salt.
• In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 6 to 8 minutes, turning once. Add barbecue sauce and water, scraping skillet to loosen brown particles; cook 1 to 2 minutes longer or until chicken is no longer pink in center.

OVEN BARBECUED CHICKEN AND POTATOES

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Arrange chicken breasts, potatoes, and onion in a large baking dish.
• Mix ketchup, brown sugar, Worcestershire sauce, vinegar, margarine, lemon juice, dry mustard, salt, paprika, chili powder, and red pepper flakes in a saucepan. Bring sauce to a boil, stirring constantly to dissolve brown sugar and salt. Pour the sauce over chicken and vegetables. Cover dish with aluminum foil.
• Bake in the preheated oven until chicken is no longer pink, the juices run clear, and the sauce has thickened, about 2 hours. An instant-read meat thermometer inserted into the center of a breast should read at least 160 degrees F (70 degrees C).

5-INGREDIENT BBQ CHICKEN-STUFFED SWEET POTATOES RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C). Line a small baking sheet with parchment paper.
• Using a sharp knife, carve out one of the breasts from the rotisserie chicken. If the chicken is particularly small, use both breasts. Chop the chicken breast into very small pieces and set aside.
• Use a fork to poke holes all over the sweet potato. Transfer the sweet potato to the prepared baking sheet.
• Bake for 40-50 minutes, until the sweet potato is tender when pierced with a paring knife or skewer.
• Add the cabbage to a medium skillet over medium heat. Add the barbecue sauce and sauté until the cabbage starts to soften, about 3 minutes.
• Add the chopped chicken and stir just to incorporate. Remove the pan from the heat.
• Once the sweet potato is cool enough to handle, slice it in half lengthwise and scoop out the flesh with a spoon until a ¼-inch (6 mm) layer remains.
• Fill the sweet potato skins with the chicken and cabbage filling, drizzle with barbecue sauce, and top with the sliced green onions.
• Enjoy!

SKILLET CHICKEN WITH BARBECUE ONION

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium heat. Add chicken; cook 4-6 minutes on each side or until a thermometer reads 165°. Remove and keep warm., Add onion and red pepper to same pan; cook and stir 5-6 minutes or until tender. Add barbecue sauce; heat through. Serve with chicken.

ONE-SKILLET ROASTED BBQ CHICKEN AND VEGETABLES

Steps:

• Preheat grill to medium heat.
• Whisk all the ingredients for the Kansas-Style BBQ sauce in a small bowl and set aside.
• Place potatoes, carrots and Brussels sprouts into a 9-inch cast iron skillet. Place chicken thighs on top of the vegetables and using a pastry brush, generously brush Kansas-style BBQ sauce onto chicken thighs.
• Cover cast iron skillet tightly with a sheet of Reynolds Wrap® Non-Stick Foil, with the non-stick side facing down on top of the chicken.
• Place cast iron skillet onto grill and roast for 25 to 30 minutes. Remove foil and continue roasting for 15 minutes until chicken is tender and juices run clear or meat thermometer inserted into the center reads 180 degrees F.
• Remove skillet from grill and let chicken cool for 20 minutes. Serve and enjoy!

BBQ CHICKEN AND POTATO CASSEROLE RECIPE

Steps:

• Heat oven to 350°F. Spray 9x9 inch baking dish with non-stick cooking spray.
• Prepare instant mashed potatoes as directed on package.
• Stir in sour cream and 1 cup of the cheese until completely blended.
• Spoon mixture into baking dish.
• In a large mixing bowl, stir together chicken, BBQ sauce and 1/4 cup of the green onions. Spoon chicken mixture over potatoes; top with bacon and remaining 1/2 cup cheese.
• Bake for 20-25 minutes or until cheese is melted and edges are bubbly.
• Top with remaining 1/4 cup green onions as garnish and serve.

SAUCY BBQ CHICKEN SAMMIES WITH PEPPER AND SCALLION POTATO SALAD

Steps:

• Chunk up the potatoes, cutting them into large bite-size pieces, and place them in a pot with water to cover. Bring to a boil, then simmer until tender, 10 to 12 minutes. Drain the potatoes and return them to the hot pot to dry them out. Add the hot peppers, bell peppers, and scallions to the pot, then dress everything with a splash of the hot pepper juice and the vinegar. Toss to combine, then drizzle with 1/4 cup of the EVOO to coat the salad evenly. Season with salt and pepper.
• While the potatoes work, bring the stock and beer to a simmer in a small or medium skillet. Slide in the chicken breasts and gently poach them for 10 minutes, turning once after 5 minutes.
• While the chicken poaches, heat a second medium skillet over medium-low heat. To the hot skillet, add the remaining 2 tablespoons of EVOO, the garlic, and the onions and gently sauté until cooked through. Turn off the heat and set the pan aside.
• Combine the Worcestershire, hot sauce, grill seasoning, brown sugar, and tomato paste in a medium bowl. Add 2 ladles of the poaching liquid to the bowl and mix well. Transfer the chicken breasts to the bowl, then use two forks to shred the meat, and combine it with the seasonings. Stir the shredded chicken into the pan of sautéed onions and garlic and combine well. Reheat together for 5 to 10 minutes, adding some more of the poaching liquid to make your chicken as saucy as you like.
• Combine the sour and sweet pickles in a small bowl. Split the rolls and fill with scoops of shredded chicken. Top with pickle relish and serve with the potato salad.