BBQ Chicken Sweet Potato Skillet
This cozy one-pan meal features smoky BBQ, tender shredded chicken, sweet roasted potatoes, and melty cheddar, all cooked in one skillet for an easy, delicious weeknight dinner.
Ingredients
For the Base
- 2 cups sweet potatoes (diced) Use orange or purple sweet potatoes.
- 2 cups cooked chicken (shredded) Rotisserie or leftover roasted chicken works well.
- 1 medium red onion (diced)
For the Mix
- 1 cup corn (can be frozen or canned) Frozen corn works straight from the freezer.
- 1 cup BBQ sauce Use your favorite brand.
- 1 teaspoon smoked paprika
- 1 teaspoon salt Adjust based on saltiness of BBQ sauce.
- 1 teaspoon black pepper
- 2 tablespoons olive oil Use avocado or neutral oil if preferred.
For the Finish
- 1 cup cheddar cheese (shredded) Swap for Monterey Jack or dairy-free cheese if needed.
- 2 tablespoons green onions (chopped)
Instructions
Preparation
- Warm a large skillet over medium heat and add 2 tablespoons olive oil.
- Add the diced red onion and cook until translucent and soft, about 3–4 minutes.
Cooking Sweet Potatoes
- Add the diced sweet potatoes to the skillet. Stir to coat in oil and onion.
- Cover and cook for 8–10 minutes, stirring occasionally, until fork-tender.
- Stir in smoked paprika, salt, and black pepper halfway through cooking.
Adding Chicken and Corn
- Stir in the shredded chicken and corn. Mix until heated through, about 3–4 minutes.
Mixing in BBQ Sauce
- Pour in BBQ sauce and mix everything well so the sauce coats the chicken and potatoes.
- Cook for 2–3 minutes until the sauce is warm and sticky.
Finishing
- Sprinkle shredded cheddar cheese over the top, cover the skillet, and let it sit for 2–3 minutes until cheese melts.
- Scatter chopped green onions before serving.
Notes
This dish is flexible; you can use frozen or canned corn and any BBQ sauce. Adjust seasoning according to the saltiness of your BBQ sauce and cheese. Feel free to scale the recipe up or down easily.