BBQ Chicken Sweet Potato Skillet – Easy One-Pan Dinner

Why Make This Recipe

BBQ Chicken Sweet Potato Skillet is an amazing dish that combines flavor and nutrition in one easy meal. It’s perfect for busy weeknights when you want something delicious but don’t have a lot of time to cook. This recipe is all made in one pan, which means less cleanup for you. Plus, it’s packed with healthy ingredients like sweet potatoes and chicken, making it a balanced option for dinner.

How to Make BBQ Chicken Sweet Potato Skillet

Ingredients:

• Sweet potatoes
• Cooked chicken
• BBQ sauce
• Red onion
• Corn
• Cheddar cheese
• Olive oil
• Salt
• Black pepper
• Smoked paprika
• Green onions

Directions:

1. Cook sweet potatoes. Start by peeling and dicing the sweet potatoes. Heat some olive oil in a skillet over medium heat. Add the sweet potatoes and sprinkle with salt, black pepper, and smoked paprika. Cook them until they are tender, about 10-15 minutes.
2. Add vegetables. Slice the red onion and add it to the skillet. Then add the corn. Stir everything together and cook for another 5 minutes.
3. Stir in BBQ chicken. Add the cooked chicken to the skillet. Pour the BBQ sauce over the mixture and stir well to combine. Let it cook for a few minutes until everything is heated through.
4. Top with cheese and serve. Sprinkle cheddar cheese on top, cover the skillet, and let the cheese melt for a couple of minutes. Once it’s melted, it’s ready to serve!

How to Serve BBQ Chicken Sweet Potato Skillet

Serve the BBQ Chicken Sweet Potato Skillet hot, straight from the pan. You can top it with chopped green onions for extra flavor. This dish is great on its own, but it also pairs well with a simple side salad or some steamed vegetables.

How to Store BBQ Chicken Sweet Potato Skillet

Store any leftovers in an airtight container in the fridge. They will stay fresh for about 3-4 days. To reheat, simply warm it up in the skillet over low heat or in the microwave until heated through.

Tips to Make BBQ Chicken Sweet Potato Skillet

• Make sure to cut the sweet potatoes into small, even pieces for quicker cooking.
• Use leftover or rotisserie chicken for an even faster meal.
• Adjust the amount of BBQ sauce depending on how saucy you like it.
• Feel free to add other veggies you have on hand, like bell peppers or spinach, for extra nutrients.

Variation

You can easily customize this skillet by using different types of protein, such as turkey or beef. For a vegetarian version, swap chicken for black beans or chickpeas. You can also experiment with different cheese options, like pepper jack for a little kick.

FAQs

Can I make this dish ahead of time?

Yes! You can prepare the sweet potatoes and other ingredients in advance. Store them separately and combine them on the day you want to cook.

Can I freeze leftovers?

While this dish is best fresh, you can freeze leftovers in an airtight container. Just be aware that the texture may change after reheating.

What can I serve with this dish?

This skillet is filling on its own, but you can serve it with a simple green salad or some baked beans for a more complete meal.

BBQ Chicken Sweet Potato Skillet

A delicious and nutritious one-pan meal perfect for busy weeknights, packed with sweet potatoes, chicken, and BBQ sauce.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 medium Sweet potatoes Peeled and diced
• 2 cups Cooked chicken Leftover or rotisserie chicken works well
• 1/2 cup BBQ sauce Adjust according to taste
• 1 medium Red onion Sliced
• 1 cup Corn Fresh or frozen
• 1 cup Cheddar cheese Shredded
• 2 tablespoons Olive oil For cooking
• 1 teaspoon Salt To taste
• 1/2 teaspoon Black pepper To taste
• 1 teaspoon Smoked paprika
• 2 tablespoons Green onions Chopped, for garnish

Method

 

Cooking

1. Heat olive oil in a skillet over medium heat.
2. Add diced sweet potatoes, sprinkle with salt, black pepper, and smoked paprika, and cook until tender, about 10-15 minutes.
3. Slice the red onion and add it to the skillet along with the corn. Stir and cook for another 5 minutes.
4. Add cooked chicken and pour the BBQ sauce over the mixture. Stir well and cook for a few minutes until everything is heated through.
5. Sprinkle cheddar cheese on top, cover the skillet, and let the cheese melt for a couple of minutes.

Notes

Serve hot with chopped green onions on top. Pairs well with a side salad or steamed vegetables. Leftovers can be stored in an airtight container in the fridge for 3-4 days.