There’s nothing quite like the irresistible aroma of BBQ wafting through your kitchen as you prepare a meal that warms the soul. The BBQ Chicken Sweet Potato Skillet is an easy one-pan dinner that combines tender sweet potatoes with the smoky flavors of BBQ chicken, all ready in about 30 minutes. This dish is not just a delightful blend of textures and flavors; it simplifies dinner prep with minimal cleanup.
This recipe is perfect for busy weeknights when you want a home-cooked meal without the fuss. It’s a great option for families or meal preppers alike. This dish can be made ahead and stored in the fridge for up to three days.
Why You’ll Love This Recipe
- The sweet potatoes provide a creamy texture that pairs perfectly with the smoky BBQ chicken.
- It all cooks in one skillet, saving time on cleanup.
- Your favorite BBQ sauce brings a burst of flavor without extra effort.
- Top it off with melted cheddar cheese for a delightful finish.
What You’ll Need
Gather the following ingredients to make this delicious dish:
For the Sweet Potatoes
- 2 medium sweet potatoes, peeled and diced
For the Chicken
- 2 cups cooked chicken, shredded
- 1 cup BBQ sauce
For the Vegetables
- 1 medium red onion, diced
- 1 cup corn, frozen or fresh
For Serving
- 1 cup cheddar cheese, shredded
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- 2 green onions, chopped
Use pre-cooked chicken for faster prep.
Substitutions & Swaps
- Sweet potatoes can be replaced with butternut squash.
- Use any pre-cooked protein instead of chicken.
- Substitute your favorite BBQ sauce for variety.
- Cheddar cheese can be swapped with Monterey Jack.
How to Make It
Start with these simple steps for a delicious dinner.
Cook sweet potatoes.
Heat olive oil in a skillet over medium heat. Add diced sweet potatoes with a sprinkle of salt and smoked paprika. Cook until softened, about 10-15 minutes.
Add vegetables.
Once the sweet potatoes are tender, add the diced red onion and corn. Stir frequently and cook for another 5 minutes until the vegetables are cooked through and the onions are translucent.
Stir in BBQ chicken.
Pour the BBQ sauce over the veggie mixture, adding in the shredded chicken. Stir to combine and heat through for about 3-4 minutes until everything is well mixed and heated.
Top with cheese and serve.
Remove the skillet from heat and sprinkle the shredded cheddar cheese on top. Allow it to melt for a few minutes before garnishing with chopped green onions and serving warm.
How to Store It
Fridge: up to 3 days in an airtight container.
Freezer: yes, but texture may vary.
Reheat: microwave on medium heat for 2-3 minutes.
Tips for Best Results
- Ensure sweet potatoes are evenly sized for consistent cooking.
- Use a BBQ sauce that you love for the best flavor.
- Don’t skip the green onions; they add freshness to each bite.
- Let the cheese melt completely for a gooey topping.
Serving Suggestions
- Serve alongside a crisp garden salad for a complete meal.
- Pair with crusty bread to soak up the BBQ sauce.
- This dish is great for outdoor picnics or casual gatherings.
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