BBQ Chicken Loaded Potatoes
Crispy roasted potatoes loaded with seared BBQ chicken and melted mozzarella. A proper one-pan-finish meal prep that still tastes good three days later.
Give the potatoes room on the tray, crowding them traps steam and stops them crisping up. Sear the chicken in batches too if your pan’s on the smaller side, too much in the pan at once drops the temperature and steams it instead of browning it.
Keeps in the fridge for 4 days or the freezer for 3 months. Reheat in the oven or air fryer to bring the crisp back to the potatoes, or the microwave if you’re short on time.
BBQ Chicken Loaded Potatoes
CHICKEN · DINNER · EASY
Crispy potatoes, seared chicken, melted cheese
Spreading the potatoes out in a single layer, not piled up, is the difference between crispy edges and a soft, steamed tray.
Searing the chicken properly before the BBQ sauce goes in builds real colour and flavour, rather than ending up with sauce-coated chicken that never actually browned.
Everything comes together in one pan at the end, potatoes, chicken and melted mozzarella under a lid, so it's one dish to portion out and one dish to reheat through the week.
BBQ Chicken Loaded Potatoes
Ingredients
Chicken
- 22.5 ml Olive Oil
- 900 g Chicken Breast Diced
- 8 g Onion Powder
- 8 g Smoked Paprika
- 2 g Dried Oregano
- 2 g Dried Thyme
- 6 Garlic Cloves Grated
- 125 g BBQ Sauce
- Salt & Pepper
Potatoes
- 22.5 ml Olive Oil
- 900 g All Rounder Potatoes Diced
- 8 g Onion Powder
- 8 g Garlic Powder
- 8 g Smoked Paprika
- 2 g Dried Oregano
- 2 g Dried Thyme
- Salt & Pepper
Toppings
- 150 g Mozzarella Cheese Grated
- Flat Leaf Parsley Chopped
Method
- Preheat the oven or air fryer to 200°C (390°F). Line a baking tray with parchment paper.
- In a bowl, add all of the chicken ingredients, except the oil and BBQ sauce, and mix to combine.
- In a separate bowl, add all the potato ingredients and combine.
- Spread the potatoes onto the lined baking tray and bake for 25–30 minutes, or until golden and crispy. For the air fryer, cook for 20–22 minutes.
- Add the olive oil to a pan over high heat and sear the chicken for 5–6 minutes, or until cooked through and the internal temperature reaches 74°C (165°F). Work in batches if needed. Add the BBQ sauce and mix well. Cook for a further minute.
- Add the cooked potatoes to the pan and mix to combine. Sprinkle over the cheese, cover with a lid, and let melt for 1–2 minutes. Remove from the heat.
- Portion into 5 x 750ml meal prep containers. Garnish with a drizzle of your favourite sauce and flat-leaf parsley.
Why sear the chicken in batches?⌄
Too much chicken in the pan at once drops the temperature, and it ends up steaming instead of browning. Cooking in batches keeps the pan hot enough for a proper sear.
Can I use a different cheese instead of mozzarella?⌄
Cheddar or a Mexican-style blend both melt well here if you'd rather swap it. Just stick with something that melts smoothly under the lid rather than a firmer, drier cheese.
Can I cook the potatoes in the air fryer instead of the oven?⌄
Yes, cook them at 200°C (390°F) for 20-22 minutes, in batches if they don't fit in a single layer. Same golden, crispy result as the oven, just a bit faster.
What sauce works well as a drizzle on top?⌄
Extra BBQ sauce keeps it simple, or a drizzle of ranch or sour cream cuts through the richness nicely if you want something cooler on top.
