BBQ Chicken Sweet Potato Skillet – Easy One-Pan Dinner
A vibrant and hearty one-pan meal perfect for busy weeknights. This skillet brings together tender sweet potatoes, savory cooked chicken, crisp red onion, and sweet corn, all tossed in a smoky BBQ sauce and crowned with melted cheddar. It's an effortless dinner that's big on flavor and minimal on cleanup.
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- Effortless Cleanup: Everything cooks in a single skillet, minimizing dishwashing.
- Flavor Explosion: A perfect balance of sweet, savory, and smoky flavors in every bite.
- Nutrient-Rich: Packed with fiber from sweet potatoes and protein from chicken.
- Quick & Easy: Ideal for busy weeknights, ready in under an hour.
- Customizable: Easily adapt with your favorite BBQ sauce or add extra vegetables.
Ingredients
- 450 grams (1 lb) sweet potatoes, peeled and diced into 2 cm (3/4-inch) cubes
- 30 ml (2 tablespoons) olive oil
- 1 medium red onion, finely chopped
- 2 cloves garlic, minced
- 250 grams (1.5 cups) cooked chicken, shredded or diced
- 240 ml (1 cup) BBQ sauce, your favorite brand
- 200 grams (1.5 cups) frozen corn kernels
- 1.25 ml (1/4 teaspoon) salt, or to taste
- 0.6 ml (1/8 teaspoon) freshly ground black pepper, or to taste
- 2.5 ml (1/2 teaspoon) smoked paprika
- 120 grams (1 cup) shredded sharp cheddar cheese
- 2 green onions (scallions), thinly sliced, for garnish
Instructions
- Heat the olive oil in a large, oven-safe skillet over medium heat. Add the diced sweet potatoes, salt, pepper, and smoked paprika. Cook, stirring occasionally, for 10-12 minutes until the sweet potatoes begin to soften and lightly brown. This initial cooking ensures they are tender when the dish is finished.
- Push the sweet potatoes to one side of the skillet. Add the chopped red onion and minced garlic to the empty side. Sauté for 3-4 minutes until the onion is softened and translucent and the garlic is fragrant. Stir the onion and garlic into the sweet potatoes.
- Add the cooked chicken and frozen corn to the skillet with the sweet potatoes and onion. Pour in the BBQ sauce and stir everything together until all ingredients are well coated. Cook for another 3-5 minutes, allowing the flavors to meld and the corn to heat through.
- Remove the skillet from the heat. Sprinkle the shredded cheddar cheese evenly over the top of the chicken and sweet potato mixture. If your skillet is oven-safe, you can place it under a broiler for 2-3 minutes until the cheese is melted and bubbly, watching carefully to prevent burning. Alternatively, cover the skillet with a lid for a few minutes until the cheese melts from the residual heat.
- Garnish with freshly sliced green onions before serving immediately. Enjoy this comforting and easy one-pan meal straight from the skillet.
Tools You’ll Need
- Large, oven-safe skillet (cast iron or stainless steel)
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Spatula or wooden spoon
Essential Success Tips
- Dice sweet potatoes uniformly for even cooking; smaller pieces will cook faster.
- Don't overcrowd the skillet during the initial sweet potato cooking, as this can steam them instead of browning. Cook in batches if necessary, though a large skillet should handle it.
- Use pre-cooked or leftover chicken to save time; rotisserie chicken works wonderfully.
- Choose a high-quality BBQ sauce you genuinely enjoy, as it's a key flavor component.
- If broiling, keep a close eye on the skillet to prevent the cheese from burning, as broiler temperatures can vary significantly.
Professional Cooking Secrets
- For an extra layer of flavor, briefly caramelize the red onions before adding the garlic. This sweetness will deepen the overall profile of the dish.
- Consider adding a pinch of cayenne pepper or a dash of hot sauce to the BBQ mixture for a subtle kick that complements the sweetness of the potatoes.
- To achieve truly crispy sweet potatoes without frying, you can roast them separately in the oven with olive oil and spices before adding them to the skillet for the final steps.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Feel free to add other vegetables like bell peppers or zucchini during the second step for added nutrients and color.
- For a vegetarian version, substitute the chicken with black beans or a plant-based protein alternative.
Frequently Asked Questions
Can I use raw chicken for this recipe?
While it's possible, this recipe is designed for speed using pre-cooked chicken. If using raw chicken, dice it, season it, and cook it in the skillet first until fully cooked before adding the sweet potatoes, then proceed with the rest of the steps.
What kind of sweet potatoes are best?
Any common variety of sweet potato will work well. Orange-fleshed varieties like Beauregard or Jewel are popular choices for their sweetness and creamy texture.
Can I make this dish spicier?
Absolutely! You can add a pinch of red pepper flakes with the sweet potatoes, choose a spicy BBQ sauce, or mix in some diced jalapeños with the red onion for an extra kick.
Nutrition Facts (Per Serving)
Calories: 420, Protein: 28g, Fat: 18g, Carbs: 38g, Fiber: 6g (Estimated based on typical ingredients and serving sizes).
Allergy Information
Contains dairy (cheddar cheese). For a dairy-free version, omit the cheese or use a plant-based shredded cheese alternative. This dish is naturally gluten-free if using a gluten-free BBQ sauce. Always check ingredient labels for hidden allergens.
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