There’s something incredibly comforting about the aroma of BBQ wafting through the house, and this dish delivers just that. The BBQ Chicken Sweet Potato Skillet brings together tender sweet potatoes, savory chicken, and zesty BBQ sauce to create a hearty one-pan dinner ready in under 30 minutes. This recipe works beautifully because it balances the sweetness of potatoes with the tang of the BBQ sauce, providing a delightful burst of flavor in every bite.
This recipe is perfect for busy weeknights when you want something delicious without spending hours in the kitchen. It’s also great for meal prep, as the leftovers store well in the fridge. Whether you’re catering to a family dinner or just looking to treat yourself, this skillet dish makes for a satisfying and hassle-free meal.
Why You’ll Love This Recipe
- This dish comes together in just one pan, minimizing cleanup.
- Sweet potatoes lend a creamy texture that complements the BBQ flavors wonderfully.
- It’s packed with nutritious ingredients that feel indulgent.
- Cheddar cheese melts beautifully on top, adding a rich finish.
What You’ll Need
Gather the following ingredients for this delicious dish:
For the Skillet
- 2 medium sweet potatoes, peeled and diced
- 2 cups cooked chicken, shredded
- 1 cup BBQ sauce
- 1 medium red onion, diced
- 1 cup corn, frozen or fresh
- 1 cup cheddar cheese, shredded
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 2 green onions, chopped for garnish
Use rotisserie chicken to save time.
Substitutions & Swaps
- Swap out sweet potatoes for butternut squash.
- Use shredded pork or beef instead of chicken.
- Replace BBQ sauce with teriyaki for a different flavor.
- Try a dairy-free cheese for a vegan option.
How to Make It
Start by preparing this flavorful skillet in just a few simple steps.
Cook sweet potatoes.
Heat the olive oil in a large skillet over medium heat. Add the diced sweet potatoes; season with salt, black pepper, and smoked paprika. Cook for about 10-12 minutes, stirring occasionally, until the sweet potatoes are tender and slightly golden.
Add vegetables.
Stir in the diced red onion and corn, cooking for another 3-4 minutes until the onions are translucent and the corn is heated through.
Stir in BBQ chicken.
Add the shredded chicken to the skillet, along with the BBQ sauce. Mix well, and cook for an additional 5 minutes, ensuring everything is well combined and heated.
Top with cheese and serve.
Sprinkle the shredded cheddar cheese over the top. Cover the skillet for a minute or two until the cheese is melted. Remove from heat, garnish with green onions, and serve warm.
How to Store It
Fridge: 3-4 days in an airtight container.
Freezer: Yes, for up to 2 months.
Reheat: Microwave on high for 2-3 minutes.
Tips for Best Results
- Dice sweet potatoes uniformly for even cooking.
- Use leftover BBQ chicken for even more flavor.
- Ensure the skillet is well-heated before adding ingredients for a nice sear.
- Experiment with different BBQ sauces for unique flavor profiles.
Serving Suggestions
- Serve with a side of steamed broccoli for added greens.
- Enjoy with a fresh garden salad for a lighter meal.
- Pair with crusty bread for a heartier dinner option.
