If your weeknight brain is running on iced coffee and good intentions, BBQ Chicken Sweet Potato Skillet is about to become your new best friend. It’s warm, saucy, a little smoky, and basically the dinner version of a cozy sweatshirt. Plus, it all happens in one pan—because we love a meal that doesn’t leave the kitchen looking like a crime scene.
This skillet is perfect when you want something hearty but still simple: sweet potatoes for comfort, BBQ chicken for that tangy-sweet punch, and melty cheese because… obviously. Whether you’re feeding hungry kids, a partner, or just your own “I deserve real food” mood, this one checks all the boxes.
Table of Contents
Why You’ll Love This BBQ Chicken Sweet Potato Skillet
- One pan, minimal cleanup. The skillet does the heavy lifting.
- Fast but filling. Dinner in about 30 minutes, and it actually sticks with you.
- Sweet + smoky + cheesy. A flavor trio that never lets you down.
- Super flexible. Use rotisserie chicken, swap veggies, go dairy-free—no stress.
- Leftovers are legit. This reheats like a champ (hello, lunch that doesn’t feel sad).
Ingredients You’ll Need
For the Skillet
- 2 large sweet potatoes, peeled and diced
- 2 tablespoons olive oil
- Salt and black pepper, to taste
For the BBQ Chicken
- 2 cups cooked chicken, shredded or diced
- ¾ cup BBQ sauce
- ½ teaspoon smoked paprika
Vegetables
- ½ red onion, sliced
- 1 cup corn kernels
For Topping
- 1 cup shredded cheddar or mozzarella cheese
- Fresh green onions, sliced
Easy Substitutions (Because Life Happens)
- Use rotisserie chicken for convenience (my favorite shortcut—no shame, only glory).
- Swap corn with black beans if that’s what you have (or if you want extra protein).
- Use dairy-free cheese if needed—still melty, still delicious.
- No red onion? Yellow onion works. Even a few shakes of onion powder in a pinch can help.
How to Make BBQ Chicken Sweet Potato Skillet (Step-by-Step)
1) Cook the sweet potatoes
Heat olive oil in a large skillet over medium heat. Add the diced sweet potatoes and season with salt and black pepper.
Cook for 10–12 minutes, stirring occasionally. You’re looking for sweet potatoes that are tender with some light browning. (That browning is flavor—don’t rush it!)
Tip: If your sweet potatoes are taking forever, pop a lid on for 2–3 minutes to steam them a bit, then uncover to brown again.
2) Add the veggies
Add the sliced red onion and corn kernels to the skillet.
Cook for 3–4 minutes, stirring, until the onion softens and everything smells like you’re doing amazing at life.
3) Bring in the BBQ chicken
Stir in your cooked chicken, BBQ sauce, and smoked paprika.
Mix well so everything is evenly coated and glossy. This is the moment it starts looking like the kind of dinner you’d brag about… even though it took basically no effort.
4) Melt the cheese
Reduce heat to medium-low and sprinkle cheese evenly over the top.
Cover the skillet and cook for 3–5 minutes until the cheese is melted and dreamy.
5) Garnish and serve
Remove from heat and top with fresh green onions.
Serve warm straight from the skillet—because honestly, that’s part of the fun.
Aneta’s Little Story (Because This One Became a Repeat)
The first time I made this BBQ Chicken Sweet Potato Skillet, I was in that classic situation: fridge ingredients that didn’t “match,” a hungry household, and exactly zero desire to cook something complicated. I threw sweet potatoes in a pan, added leftover chicken, poured in BBQ sauce, and crossed my fingers.
Let’s just say… the skillet came out of the kitchen basically wearing a crown. Now it’s one of my go-to meals when I want something comforting but still easy enough to make on a busy Tuesday when everyone is asking, “What’s for dinner?” like I’m running a restaurant.
Cooking Tips for Maximum Skillet Magic
- Dice sweet potatoes small and even. They’ll cook faster and more evenly. Big chunks = longer wait = more snacking while you “cook.”
- Don’t stir constantly. Let the sweet potatoes sit for a minute or two so they can brown.
- Use your favorite BBQ sauce. Sweet, smoky, spicy—this recipe works with all personalities.
- Want a little heat? Add a pinch of chili flakes or a few dashes of hot sauce.
- Sauce too thick? Splash in 1–2 tablespoons of water to loosen everything up.
- Cheese not melting well? Lower heat + cover = instant melty fix. Your skillet needs a little “blanket time.”
And if your sauce looks a tiny bit messy while mixing—don’t worry. Skillets are supposed to look cozy, not classy.
Make It a Meal (Quick Serving Ideas)
This is already a full dinner, but if you want to round it out:
- Simple side salad with a tangy vinaigrette (cuts the richness nicely)
- Steamed broccoli or green beans (easy, no drama)
- Tortilla chips for scooping (trust me—this becomes dangerously fun)
- Warm cornbread if you’re leaning into comfort food mode

FAQs About BBQ Chicken Sweet Potato Skillet
Can I use uncooked chicken instead of cooked?
Yes—just cook it in the skillet first. Dice it up, sauté in olive oil until fully cooked, then remove it while you cook the sweet potatoes. Add the chicken back in when you add the BBQ sauce and paprika.
What’s the best BBQ sauce for BBQ Chicken Sweet Potato Skillet?
Whatever your family likes. If you have picky eaters, go with a classic sweet BBQ sauce. If you like smoky flavor, pick a hickory-style sauce. If you like heat, grab a spicy version and enjoy the chaos (the fun kind).
Can I swap corn with black beans?
Absolutely. Black beans are a great substitute and make the skillet extra filling. Drain and rinse them first, then add them at the same time you’d add the corn.
How do I store leftovers?
Let everything cool, then store in an airtight container in the fridge for up to 3–4 days.
How do I reheat it without drying it out?
Reheat in a skillet or microwave with a tiny splash of water. That helps the BBQ sauce loosen back up so the chicken stays juicy.
Can I freeze it?
You can, but the texture of sweet potatoes can soften after freezing. If you plan to freeze, skip the cheese topping and add fresh cheese when reheating for the best results.
Dinner Just Got Easier
If you’ve been needing a meal that feels comforting and doable, this BBQ Chicken Sweet Potato Skillet is it. It’s the kind of dinner that makes people wander into the kitchen saying, “Okay, that smells really good,” and suddenly everyone’s in a better mood.
So grab that skillet, toss in those sweet potatoes, and let BBQ Chicken Sweet Potato Skillet work its weeknight magic. And if you make it, don’t be surprised if it quietly becomes part of your regular rotation—right next to “breakfast for dinner” and “whatever’s in the fridge.” Happy cooking!
Keep the Skillet Love Going
- If you’re craving more cozy “dump it in the pan and dinner is done” vibes, you’ll probably love Loaded Fiesta Potato Bowls (weeknight comfort in a bowl).
- Want the perfect side for that sweet-and-smoky BBQ flavor? Try Honey Butter Cornbread that tastes like a warm hug.
- If you’re in a “one-pot, creamy, and I deserve nice things” mood, make Lemon Chicken Gnocchi for busy nights next.
- And when you want another easy chicken dinner with big flavor (but still low effort), check out Sheet Pan Buffalo Chicken and Sweet Potato Bowls.
Tried this recipe? Please leave a quick review and tap your star rating ⭐⭐⭐⭐⭐—your feedback helps other readers (and totally makes my day!).
BBQ Chicken Sweet Potato Skillet
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This BBQ Chicken Sweet Potato Skillet is a cheesy, smoky one-pan dinner made with tender sweet potatoes, saucy BBQ chicken, red onions, and melty cheese. It’s quick, comforting, and perfect for busy weeknights when you want big flavor without a sink full of dishes.
Ingredients
For the Skillet
-
2 large sweet potatoes, peeled and diced
-
2 tablespoons olive oil
-
Salt, to taste
-
Black pepper, to taste
For the BBQ Chicken
-
2 cups cooked chicken, shredded or diced
-
¾ cup BBQ sauce
-
½ teaspoon smoked paprika
Vegetables
-
½ red onion, sliced
-
1 cup corn kernels
For Topping
-
1 cup shredded cheddar or mozzarella cheese
-
Fresh green onions, sliced
Instructions
-
Heat olive oil in a large skillet over medium heat.
-
Add diced sweet potatoes and season with salt and black pepper.
-
Cook for 10–12 minutes, stirring occasionally, until tender and lightly browned.
-
Add red onion and corn to the skillet.
-
Cook for 3–4 minutes until vegetables soften.
-
Stir in cooked chicken, BBQ sauce, and smoked paprika.
-
Mix well so everything is evenly coated.
-
Reduce heat to medium-low and sprinkle cheese evenly over the top.
-
Cover skillet and cook for 3–5 minutes until cheese is melted.
-
Remove from heat and garnish with green onions.
-
Serve warm directly from the skillet.
Notes
Use rotisserie chicken to save time.
Swap corn with black beans for extra protein.
Use dairy-free cheese if needed.
Dice sweet potatoes evenly so they cook faster.
Leftovers keep well in the fridge for 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet / Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 14 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 85 mg