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.

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.

10 Delicious BBQ Chicken Sweet Potato Skillet

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

Scale

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

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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