The sizzle of sweet potatoes hitting a hot skillet, the tang of BBQ sauce coating tender cooked chicken, and a blanket of melted cheddar—this one-pan dinner is comfort food that comes together fast. BBQ Chicken Sweet Potato Skillet is perfect for busy weeknights, casual family meals, or when you want something hearty without fuss. If you like simple chicken dinners, you might also enjoy pairing it with a pan of easy baked chicken thighs for meal prep or a heartier spread.
Why you’ll love this dish
This recipe hits a lot of weeknight sweet spots: one-pan cleanup, budget-friendly ingredients, and flavors that please kids and adults alike. The sweet potato gives natural sweetness and fiber while BBQ sauce adds smoky-sweet depth that turns ordinary cooked chicken into something special. It’s also flexible—swap proteins or veg depending on what’s in your fridge.
"Simple ingredients, big flavor—this skillet became a weekend favorite in our house. Ready in under 30 minutes and nobody complains about leftovers."
How this recipe comes together
Think of this as three main steps: brown and soften the sweet potatoes, sweat the aromatics and corn, then fold in shredded cooked chicken tossed with BBQ sauce and melt the cheese. You only need a large, heavy skillet and medium heat. Total active time is about 20–30 minutes depending on how small you cut the sweet potatoes.
What you’ll need
- 2 medium sweet potatoes (about 1 pound), peeled and cut into 1/2-inch cubes (smaller cubes cook faster)
- 2 cups cooked chicken, shredded or diced (rotisserie or leftover chicken works great)
- 1/2 cup BBQ sauce (use your favorite brand or homemade)
- 1 small red onion, thinly sliced
- 1 cup corn kernels (fresh, frozen, or canned drained)
- 1 cup shredded cheddar cheese
- 1–2 tbsp olive oil
- 1 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- 2 green onions, sliced for garnish
Optional substitutions/notes:
- Swap cheddar for pepper jack, Colby, or a melty vegan cheese.
- Use canned black beans to make it heartier or vegetarian (omit chicken).
- If you prefer a saucier skillet, increase BBQ sauce to 3/4 cup.
Step-by-step instructions
- Heat a large, heavy skillet over medium heat and add 1 tbsp olive oil.
- Add the cubed sweet potatoes, season with a pinch of salt, pepper, and smoked paprika. Cook, stirring occasionally, until the edges brown and potatoes are mostly tender, about 10–12 minutes. If pieces start to brown too fast, reduce heat and cover for a few minutes to steam.
- Push sweet potatoes to one side, add another teaspoon of oil if needed, then add the sliced red onion. Cook until softened, about 3–4 minutes. Stir in the corn and cook 1–2 minutes more.
- In a bowl, toss the cooked chicken with the BBQ sauce so it’s evenly coated. Add the chicken to the skillet and stir gently to combine. Cook until the chicken is heated through (internal temp 165°F if using refrigerated cooked chicken), about 2–3 minutes.
- Sprinkle shredded cheddar evenly over the top, cover the skillet for 1–2 minutes to help the cheese melt.
- Remove from heat, garnish with sliced green onions, adjust seasoning, and serve hot.
Best ways to enjoy it
This skillet stands alone as a complete meal, but you can elevate it with simple pairings:
- Serve with a crisp green salad or quick slaw for freshness.
- Spoon over baby spinach or into warm tortillas for tacos.
- A dollop of sour cream, plain yogurt, or avocado slices adds creaminess and cutting acidity.
Storage and reheating tips
- Refrigeration: Cool to room temperature then store in an airtight container for 3–4 days.
- Freezing: Place in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Best reheated in a skillet over medium-low heat with a splash of water or a drizzle of oil to revive moisture; cover briefly to melt cheese. You can also reheat in a 350°F oven until warmed through. Always ensure reheated chicken reaches 165°F.
Pro chef tips
- Cut sweet potatoes uniformly (about 1/2-inch) so they cook evenly. Smaller pieces shave minutes off the cook time.
- Use a heavy-bottomed skillet (cast iron or stainless) to get good browning without hot spots.
- If using raw chicken, cube thinly and cook separately until 165°F before adding sauce. Using precooked chicken saves time and locks in moistness.
- To avoid a gummy texture, don’t over-stir when cheese is melting—just cover briefly so it melts through gentle steam.
- Leftover skillet makes great meal-prep bowls; portion with a grain like quinoa or rice and a sprinkle of fresh herbs.
In case you want another way to use leftovers, turn chilled BBQ chicken from this skillet into quick BBQ chicken coleslaw wraps—the flavors pair beautifully and it’s a kid-friendly lunch.
Creative twists
- Southwestern: Add a can of drained black beans, cumin, and a squeeze of lime. Top with cilantro and avocado.
- Spicy: Stir in 1–2 minced chipotle peppers in adobo or a dash of cayenne.
- Vegetarian: Replace chicken with 1½ cups cooked chickpeas or crumbled tofu and increase BBQ sauce slightly.
- Cheesy bake: Transfer assembled skillet to a 400°F oven for 8–10 minutes to get a golden top.
Common questions
Q: How long does this take from start to finish?
A: Plan 25–35 minutes total: about 10–12 minutes to cook the sweet potatoes and 10 more minutes for the vegetables, chicken, and melting cheese.
Q: Can I use frozen sweet potato cubes?
A: Yes. Thaw slightly and pat dry to reduce steaming. You may need to cook a few minutes longer to get good browning.
Q: Is this safe to make with leftover cooked chicken?
A: Absolutely. Use refrigerated chicken within 3–4 days of cooking and reheat to 165°F before serving. If using previously frozen cooked chicken, fully thaw in the fridge first.
Q: Can I make this ahead for meal prep?
A: Yes. Cook, cool, and portion into airtight containers. Reheat in a skillet or microwave; add a splash of water or oil when reheating to prevent dryness.
Q: How many does this serve and what’s the calorie range?
A: This recipe serves about 3–4 as a main depending on portion size. Calories vary by ingredients and amounts; using 2 cups cooked chicken and 1 cup cheese puts it in the mid-range for a hearty main—reduce cheese or oil to lower calories.
If you want more one-pan chicken dinners or ideas for baked chicken, browse the rest of the site for similar weeknight-friendly recipes.
BBQ Chicken Sweet Potato Skillet
Ingredients
Main Ingredients
- 2 medium medium sweet potatoes, peeled and cut into 1/2-inch cubes About 1 pound; smaller cubes cook faster.
- 2 cups cooked chicken, shredded or diced Rotisserie or leftover chicken works great.
- 1/2 cup BBQ sauce Use your favorite brand or homemade.
- 1 small red onion, thinly sliced
- 1 cup corn kernels Fresh, frozen, or canned drained.
- 1 cup shredded cheddar cheese
- 1-2 tbsp olive oil
- 1 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- 2 green onions, sliced for garnish
Instructions
Cooking
- Heat a large, heavy skillet over medium heat and add 1 tbsp olive oil.
- Add the cubed sweet potatoes, season with a pinch of salt, pepper, and smoked paprika. Cook, stirring occasionally, until the edges brown and potatoes are mostly tender, about 10–12 minutes.
- Push sweet potatoes to one side, add another teaspoon of oil if needed, then add the sliced red onion. Cook until softened, about 3–4 minutes.
- Stir in the corn and cook 1–2 minutes more.
- In a bowl, toss the cooked chicken with the BBQ sauce so it’s evenly coated. Add the chicken to the skillet and stir gently to combine. Cook until heated through, about 2–3 minutes.
- Sprinkle shredded cheddar evenly over the top, cover the skillet for 1–2 minutes to help the cheese melt.
- Remove from heat, garnish with sliced green onions, adjust seasoning, and serve hot.