I love a one pan meal that comes together fast and tastes like a little bit of home. This BBQ Chicken Sweet Potato Skillet – Easy One-Pan Dinner is exactly that. I make it on busy nights and when I want food that fills the house with warm, sweet and smoky smells.
My dad James loved simple food, and he always said a great skillet meal brings people close. I still think of him when I flip sweet pieces in a hot pan.
What You’ll Need
- Sweet potatoes
- Cooked chicken
- BBQ sauce
- Red onion
- Corn
- Cheddar cheese
- Olive oil
- Salt
- Black pepper
- Smoked paprika
- Green onions
My Trusted Kitchen Tools
I keep a few tools on hand that make this dish easy and fast. I use a large heavy skillet so the sweet potatoes get a nice brown. A good wooden spoon helps me move food without bruising the chicken. I like a sharp chef knife and a solid cutting board for fast prep. A metal spatula helps when I need to press and turn the sweet potato pieces. I also keep a small bowl for the sauce mix and a microplane for quick zest or small grates.
When I want a short cut, I sometimes pull ideas from other recipes I know well, like the way I shred chicken in my Crack Chicken Tenders recipe. That method saves time and gives me great texture for the BBQ mix.
Bringing It All Together
- Heat a large skillet over medium heat with olive oil.
- Add diced sweet potatoes and cook until they are soft and brown.
- Add sliced red onion and corn and cook until the onion is soft.
- Stir in shredded cooked chicken and pour in the BBQ sauce.
- Mix well so the sauce coats the chicken and sweet potato pieces.
- Season with salt, black pepper, and smoked paprika to taste.
- Let the pan cook a few minutes so the sauce warms through and thickens.
- Scatter cheddar cheese over the top and let it melt.
- Sprinkle chopped green onions before you serve.
- Serve hot straight from the pan with your favorite sides.
Making It Your Own (Swaps & Ideas)
I like to keep the base of this skillet true, but I also change parts to fit what I have. You can swap the cooked chicken for pulled rotisserie chicken to save time. If you like a bit more spice, add a pinch of cayenne or a few dashes of hot sauce in the pan. For a sweeter finish, stir in a spoon of honey with the BBQ sauce.
If you want a different cheese, try pepper jack or monterey jack for melt and a touch of heat. You can also add a handful of fresh spinach at the end and let it wilt in the warm pan. For a lower fat option, use less cheese or a lower fat cheese. If you love noodle dinners, I often pair this dish with a simple side I wrote about before like Easy One-Pan Chicken Buttered Noodles to make a fuller plate for kids who like soft carbs.
If you follow vegetarian ways, swap the cooked chicken for a can of drained and rinsed beans or some extra corn and bell pepper. The BBQ sauce gives a lot of flavor so the changes still feel full and warm.
How We Love to Serve It
I serve this skillet hot and family style in the pan. We set it in the middle of the table and everyone helps themselves. It pairs well with a crisp green salad on the side. I also like to add a spoon of plain yogurt or a dollop of sour cream for a cool contrast to the sweet and smoky flavors.
For a picnic or a packed lunch, let the skillet cool, then spoon it into airtight containers. It also works well stuffed into warm tortillas for a quick wrap. When guests come, I serve it with a tray of pickles and sliced cucumbers to add a bright bite.
A Few Tips For Success
I will share a few simple tips I use every time. First, cut the sweet potatoes in small even pieces so they cook at the same time. Second, use cooked chicken that is not too dry. Leftover roast chicken or rotisserie chicken works best. Third, taste as you cook. Add salt and pepper in small steps and adjust the smoked paprika to get the smoky note just right.
If the pan looks dry, add a splash of chicken broth or a little more BBQ sauce. Do not overcook the chicken once you add it. You only want the sauce to warm the chicken and meld flavors. If your cheese is slow to melt, cover the skillet for one or two minutes to trap the heat.
Saving Some For Later
This skillet saves well and makes a great next day meal. Let the food cool to room temperature and store it in an airtight container in the fridge for up to four days. When you reheat, add a splash of water or broth and warm in a skillet over medium heat. Stir often so nothing sticks.
You can also freeze portions in a freezer safe container for up to three months. Thaw in the fridge overnight and reheat in a skillet. For best results, add fresh green onions and a bit of cheese after reheating so the toppings feel fresh.
From My Kitchen to Yours
I make this BBQ Chicken Sweet Potato Skillet when I want a warm meal that does not ask for much time. It is a good dish for busy weeks, for friends, and for quiet nights at home. I hope this recipe finds its way into your week too. It is simple, kind, and full of good flavor. Thank you for cooking with me.
Your Questions, Answered
How long does BBQ Chicken Sweet Potato Skillet keep in the fridge?
I store this skillet in the fridge up to four days in a sealed container. Reheat on the stove with a splash of water to keep it moist.
Can I use raw chicken in the BBQ Chicken Sweet Potato Skillet?
You can, but you must cook it fully first. Cut raw chicken into small pieces and cook them in the skillet before adding the sweet potatoes and other vegetables. Make sure the chicken reaches a safe temperature.
Can I make BBQ Chicken Sweet Potato Skillet in advance for guests?
Yes, you can cook it a day ahead and reheat before people arrive. Reheat slowly on the stove and add cheese and green onions fresh so it looks bright and warm.
Print
BBQ Chicken Sweet Potato Skillet
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A quick and easy one-pan meal featuring sweet potatoes, BBQ chicken, and melted cheddar cheese that fills your house with warm, sweet, and smoky smells.
Ingredients
- 2 medium sweet potatoes, diced
- 2 cups cooked chicken, shredded
- 1/2 cup BBQ sauce
- 1 red onion, sliced
- 1 cup corn (frozen or fresh)
- 1 cup cheddar cheese, shredded
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon smoked paprika
- 1/4 cup green onions, chopped
Instructions
- Heat a large skillet over medium heat with olive oil.
- Add diced sweet potatoes and cook until they are soft and brown.
- Add sliced red onion and corn and cook until the onion is soft.
- Stir in shredded cooked chicken and pour in the BBQ sauce.
- Mix well so the sauce coats the chicken and sweet potato pieces.
- Season with salt, black pepper, and smoked paprika to taste.
- Let the pan cook a few minutes so the sauce warms through and thickens.
- Scatter cheddar cheese over the top and let it melt.
- Sprinkle chopped green onions before you serve.
Notes
For a quicker prep, use pulled rotisserie chicken. Spice it up with cayenne or hot sauce, or make it vegetarian by substituting beans for chicken.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 9g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 75mg
Keywords: one pan meal, BBQ chicken, sweet potato, skillet dinner, easy recipe