BBQ Chicken Sweet Potato Skillet
A quick and hearty one-pan dinner featuring sweet potatoes, BBQ coated chicken, and melted cheddar cheese, perfect for busy weeknights.
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.
Notes
Store in an airtight container for 3–4 days in the fridge or freeze for up to 3 months. Thaw overnight in the fridge before reheating.