Can I use raw chicken instead of cooked chicken?

Yes. Just cook the diced chicken in the skillet first until fully cooked, then remove it and continue with the recipe. After that, stir it back in with the BBQ sauce.

Is this recipe meal-prep friendly?

Absolutely. BBQ Chicken Sweet Potato Skillet stores well for a few days and reheats nicely, which makes it a strong choice for Easy Meal Prep Ideas Dinners .

Can I make it dairy-free?

Yes. Skip the cheese or use a dairy-free version. The dish still tastes great without dairy.

What BBQ sauce works best?

A smoky or lightly sweet sauce works really well. Still, the best choice is the one your family will actually eat without complaint. Miracles happen.

Is this good for spring?

Definitely. The balance of sweet potato, corn, and BBQ flavor makes BBQ Chicken Sweet Potato Skillet one of those Spring Dinners Easy enough for warmer nights but still cozy enough for cooler ones.

BBQ Chicken Sweet Potato Skillet – Easy Healthy One Skillet Dinner

Description

BBQ Chicken Sweet Potato Skillet is a smoky, cheesy one-pan dinner made with tender sweet potatoes, chicken, corn, and BBQ sauce. It is comforting, easy to make, and perfect for busy nights when you want a hearty meal without a pile of dishes.

Ingredients

Scale

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

Instructions

Prepare the sweet potatoes.
Peel the sweet potatoes and cut them into small, even cubes. Try to keep the pieces similar in size so they cook at the same rate. Heat a large skillet over medium heat and add the olive oil. Once the oil is warm, add the sweet potatoes in an even layer. Season them with salt and black pepper.
Cook until tender and lightly browned.
Let the sweet potatoes cook for about 10 to 12 minutes, stirring occasionally so they do not stick to the pan. As they cook, they should begin to soften on the inside and develop a little golden color on the outside. If the skillet starts to look dry before the potatoes are fully cooked, add a small splash of water to help them steam and finish cooking.
Add the vegetables.
Once the sweet potatoes are mostly tender, add the sliced red onion and corn to the skillet. Stir everything together so the vegetables are evenly mixed with the sweet potatoes. Continue cooking for another 3 to 4 minutes, just until the onions soften and the corn is heated through.
Mix in the chicken and BBQ sauce.
Add the cooked chicken to the skillet, followed by the BBQ sauce and smoked paprika. Stir well so every piece of chicken and every vegetable gets coated in the sauce. Keep cooking for a few minutes until everything is hot and well combined. The sauce should cling to the ingredients and create a glossy, flavorful coating. If the mixture seems too thick or dry, add another small splash of water and stir again.
Add the cheese.
Reduce the heat to medium-low and sprinkle the shredded cheese evenly over the top of the skillet. Try to cover the whole surface so the cheese melts into every bite. Place a lid over the skillet and let it cook for 3 to 5 minutes, or until the cheese is fully melted and bubbling slightly.
Finish and garnish.
Remove the skillet from the heat and top it with sliced green onions. They add a fresh bite and a little color that makes the dish look extra inviting. Serve the skillet hot, straight from the pan, while the cheese is still soft and melted.

Notes

Cut the sweet potatoes into even pieces so they cook properly.
Use your favorite BBQ sauce, since it shapes most of the flavor.
Add a little water if the skillet dries out while cooking.
Serve hot for the best texture and flavor.