This BBQ Chicken Sweet Potato Skillet is a bright, smoky, and satisfying one-pan meal that pairs tender sweet potato bites with shredded BBQ chicken, crisp red onion, sweet corn, and melty cheddar. The sweet potatoes give caramelized texture while the BBQ sauce coats the chicken for a tangy, slightly sweet finish. It’s built for busy weeknights: one skillet, minimal cleanup, and all elements come together in about 30–40 minutes. Serve it straight from the pan with sliced green onions on top for freshness, or spoon it over greens for a lighter bowl. For a related meal-prep idea, check this healthy chicken sweet potato bowls that use similar flavors and prep shortcuts.
Why You’ll Love This BBQ Chicken Sweet Potato Skillet – Easy One-Pan Dinner
- True one-pan dinner: cook sweet potatoes, add vegetables, stir in cooked chicken and sauce, top with cheese — minimal pots and fast clean-up.
- Balanced textures: soft, caramelized sweet potatoes, juicy chicken, crisp red onion, and poppy kernels of corn.
- Bold BBQ flavor without fuss: ready-made BBQ sauce gives tang and smoke in seconds.
- Flexible protein: uses cooked chicken so you can use rotisserie, leftovers, or meal-prep chicken.
- Weeknight-friendly timing: mostly hands-off while potatoes cook and vegetables soften.
- Crowd-pleaser: cheddar melts over everything, making it kid-friendly and comforting.
- Easy to scale up: double the ingredients for family meals or halve for two servings.
- Fresh finish: green onions add a bright pop that lifts the richer BBQ notes.
What Is BBQ Chicken Sweet Potato Skillet – Easy One-Pan Dinner?
This dish is a skillet meal that mixes roasted or pan-cooked sweet potatoes with cooked, BBQ-coated chicken, sautéed red onion, and corn, finished with shredded cheddar and green onions. It tastes smoky, slightly sweet, and savory — the BBQ sauce brings the bold flavor while the sweet potatoes add natural sweetness and a fork-tender texture. The cooking method is stovetop-forward: cook the sweet potatoes until soft and slightly caramelized, add the vegetables to soften, then fold in the shredded chicken and BBQ sauce so everything is warm and coated. The vibe is cozy, easy weeknight comfort food that also works for casual weekend dinner or a simple brunch when you want savory and filling.
Ingredients for BBQ Chicken Sweet Potato Skillet – Easy One-Pan Dinner
Main Ingredients
- Sweet potatoes
- Cooked chicken
- BBQ sauce
- Red onion
- Corn
- Cheddar cheese
- Olive oil
- Salt
- Black pepper
- Smoked paprika
- Green onions
To Serve (optional)
- Extra green onions
- More BBQ sauce
Ingredient Notes (Substitutions, Healthy Swaps)
- Sweet potatoes: Use any variety of sweet potato; orange-fleshed ones cook faster and caramelize nicely. For a lighter option, try yams or a mix of sweet potato and regular potato (optional).
- Cooked chicken: Rotisserie chicken is perfect for speed. Leftover baked or grilled chicken works well. For a vegetarian swap, leave out chicken and add more corn plus beans (optional).
- BBQ sauce: Use your favorite bottled sauce or homemade. If you prefer less sugar, look for a low-sugar or vinegar-forward BBQ sauce.
- Red onion: Swap with yellow or white onion if needed. For a milder bite, soak sliced red onion in cold water for 5 minutes before cooking.
- Corn: Frozen or canned corn both work. If using frozen, thaw or cook a bit longer; if canned, drain well.
- Cheddar cheese: Sharp cheddar gives more tang; mild cheddar melts smoothly. For a dairy-free version, use a plant-based shreds (optional).
- Olive oil, salt, black pepper, smoked paprika: These are basic seasonings. If you don’t have smoked paprika, use regular paprika plus a small pinch of cumin for a warm note.
Step-by-Step Instructions
Step 1 – Prep the sweet potatoes and heat the skillet
- Peel (optional) and cut sweet potatoes into even 1/2–3/4-inch cubes so they cook evenly.
- Heat a large skillet over medium heat and add a splash of olive oil.
Visual cue: The oil should shimmer but not smoke before you add the potatoes.
Step 2 – Cook sweet potatoes
- Add the sweet potato cubes in a single layer if possible. Season with salt, black pepper, and smoked paprika.
- Cook, stirring every few minutes, until the potatoes are fork-tender and lightly browned on the edges.
Pro cue: Adjust heat to medium-low if potatoes begin to brown too quickly; you want tender insides and golden edges.
Step 3 – Add vegetables
- Push the sweet potatoes to one side and add a little more oil if needed. Add sliced red onion and corn to the skillet.
- Sauté until the onion is softened and the corn is warmed through, 3–5 minutes. Stir everything together so flavors mingle.
Step 4 – Stir in BBQ chicken
- Add the cooked chicken to the pan and pour in enough BBQ sauce to coat the chicken and vegetables; stir to combine and heat through.
- Cook for 2–4 minutes until the chicken is hot and the sauce begins to cling to the potatoes and veggies.
Visual cue: Sauce should be glossy and coat the chicken pieces without pooling heavily.
Step 5 – Top with cheese and serve
- Sprinkle cheddar cheese evenly over the skillet, cover briefly for 1–2 minutes to melt, or place under a broiler for a quick melt (if skillet is oven-safe).
- Garnish with sliced green onions and serve straight from the pan.
Pro cue: Serve hot; the cheese and green onions are best fresh for texture contrast.
Pro Tips for Success
- Cut sweet potatoes uniformly to ensure even cooking — matched sizes mean no hard centers.
- Use cooked chicken that’s shredded or chopped into bite-sized pieces for even distribution.
- Don’t overcrowd the pan; if needed, cook potatoes in batches to brown properly.
- Taste and adjust seasoning after adding BBQ sauce — some sauces are saltier or sweeter.
- For extra caramelization, finish potatoes with a quick high-heat sear for 1–2 minutes at the end.
- If using frozen corn, dry it well and add a minute earlier so excess water cooks off.
- Keep the heat moderate to avoid burning the BBQ sauce, which can get bitter when overheated.
- Save a small drizzle of BBQ sauce for serving so guests can add more to taste.
Flavor Variations
- Optional Tex-Mex: Add a pinch of cumin and chili powder to the sweet potatoes; top with cilantro and a squeeze of lime.
- Optional Smoky Maple: Mix a teaspoon of maple syrup into the BBQ sauce for deeper sweetness and glaze.
- Optional Cheesy Bacon Twist: For non-pork-free version only if desired, crumble cooked bacon on top (optional).
- Optional Green Veg Boost: Stir in chopped spinach or kale at the end to add color and bulk — cook until just wilted.
- Optional Spicy Kick: Stir in a dash of hot sauce or red pepper flakes to the BBQ sauce before adding to the skillet.
- Optional Lighter Cheese: Swap cheddar for feta or crumbled goat cheese for tangy contrast (optional).
Serving Suggestions
- Serve it straight from the skillet with extra green onions sprinkled on top for a casual family meal.
- Spoon over a bed of mixed greens for a lighter, bowl-style dinner.
- Offer warm tortillas or flatbreads for a wrap-style serving — great for a hands-on dinner.
- Pair with a simple green salad and a vinaigrette to cut the richness.
- Serve alongside steamed green beans or a crisp slaw for extra veg.
- Make it part of a weekend brunch menu paired with fried or poached eggs on top.
Make-Ahead, Storage & Reheating
- Make-ahead: Cook the sweet potatoes and prep the chicken and veggies separately. Store in airtight containers and combine in the skillet when ready to finish with BBQ sauce and cheese.
- Fridge storage: Store fully cooked skillet leftovers in an airtight container for 3–4 days.
- Reheating: Reheat gently in a skillet over medium-low heat with a splash of water or broth to revive moisture, stirring frequently. Alternatively, microwave in short bursts, stirring between, until heated through.
- Texture changes: Sweet potatoes may soften further after refrigeration; a quick high-heat sauté when reheating helps restore some texture and crisp edges.
Storage and Freezing Instructions
- Freezing: You can freeze cooked components separately but freezing the full skillet meal is not ideal because cheese and texture of potatoes can change. If you freeze, remove cheese first and freeze the sauced chicken and potatoes in a freezer-safe container for up to 2 months.
- Thawing: Thaw overnight in the fridge before reheating.
- Best practice: For best quality, freeze sauces or cooked chicken separately and assemble fresh with reheated potatoes. This keeps textures and flavors closer to freshly made.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
~450 kcal | 28 g | 40 g | 18 g | 6 g | 820 mg
Estimates vary by brands and portions.
FAQ About BBQ Chicken Sweet Potato Skillet – Easy One-Pan Dinner
Q: My skillet looks too saucy — how do I fix it?
A: Reduce the BBQ sauce next time, or cook a few minutes longer on medium heat to let excess sauce cling and thicken. You can also remove some liquid with a spoon while heating.
Q: The sweet potatoes are still hard — what should I do?
A: Cover the pan and lower the heat to allow steam to finish cooking them. Add a tablespoon or two of water and cover for 4–6 minutes to soften more quickly.
Q: Can I use raw chicken instead of cooked?
A: Yes, but you must cook raw chicken fully before adding BBQ sauce. Cut into small pieces and cook through, then add sauce and other ingredients. Cooking time will increase.
Q: How can I make this less salty?
A: Choose a low-sodium BBQ sauce and reduce added salt. Taste before serving and add salt only if needed.
Q: Is this freezer-friendly?
A: Components can be frozen separately, but the full dish with cheese is best stored in the fridge and eaten within a few days for best texture.
Q: What’s the best pan to cook this in?
A: A large heavy skillet or cast-iron pan works best for even heat and nice browning. Nonstick pans are fine but may not give the same caramelization.
TastyInspo Notes
- Finish with a tiny scatter of thinly sliced green onions for color and bright bite.
- If you like a glazed look, broil the skillet for 1–2 minutes after adding cheese — watch closely to avoid burning.
- Serve with small bowls of extra BBQ sauce so guests can add more if they like it saucier.
- For a crisp top, sprinkle a little extra cheddar and break it into chunks so it browns unevenly for texture.
- Use the same skillet to roast sweet potatoes first, then add everything else to keep flavors in one pan.
Troubleshooting
- Bland flavor: Add a splash of BBQ sauce or a pinch of salt and smoked paprika. A squeeze of lemon or a dash of hot sauce brightens the dish.
- Overcooked, mushy potatoes: Cut larger cubes and reduce cook time next time; use medium heat and avoid over-stirring.
- Watery skillet: Brown the potatoes in batches to evaporate moisture and use thawed/dry corn. Cook uncovered to reduce liquid.
- Burnt BBQ sauce: Lower heat and stir frequently; if it’s stuck, deglaze the pan with a tablespoon of water and scrape gently.
- Cheese not melting: Cover the pan briefly to trap steam or finish under a broiler for 1–2 minutes.
- Dry chicken: Toss cooked chicken with a little extra BBQ sauce before adding to the skillet to keep it moist.
Final Thoughts
This BBQ Chicken Sweet Potato Skillet is a straightforward, satisfying one-pan meal that balances sweet, smoky, and savory flavors with minimal fuss. It’s fast, flexible, and perfect for busy nights when you want comfort food without a lot of cleanup. Try the simple swaps and make-ahead tips to fit it into your weekly routine.
Conclusion
For another simple skillet take on BBQ chicken and potatoes that can spark ideas for this dish, check out this one-skillet BBQ chicken and potatoes recipe for more inspiration. 
BBQ Chicken Sweet Potato Skillet
Ingredients
Main Ingredients
- 2 medium sweet potatoes Use any variety; orange-fleshed cooks faster.
- 2 cups cooked chicken, shredded Rotisserie chicken works well.
- 1/2 cup BBQ sauce Use your favorite bottled sauce.
- 1 medium red onion, sliced Soak in cold water for milder flavor if desired.
- 1 cup corn, frozen or canned Thaw if frozen.
- 1 cup cheddar cheese, shredded Sharp cheddar provides more tang.
- 2 tablespoons olive oil Additional oil may be needed.
- 1 teaspoon salt Adjust to taste.
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika Can substitute with regular paprika.
- 2 tablespoons green onions, sliced For garnish.
To Serve (optional)
- 1 bunch extra green onions, sliced
- 1/4 cup more BBQ sauce For serving.
Instructions
Preparation
- Peel (optional) and cut sweet potatoes into even 1/2–3/4-inch cubes.
- Heat a large skillet over medium heat and add a splash of olive oil.
Cooking Sweet Potatoes
- Add the sweet potato cubes in a single layer. Season with salt, black pepper, and smoked paprika.
- Cook, stirring every few minutes, until fork-tender and lightly browned, about 10–15 minutes.
Adding Vegetables
- Push sweet potatoes to one side and add more oil if needed. Add sliced red onion and corn.
- Sauté until onion is softened and corn is warmed through, about 3–5 minutes.
- Stir everything together.
Stir in BBQ Chicken
- Add the cooked chicken and enough BBQ sauce to coat everything. Stir to combine.
- Cook for 2–4 minutes until heated through.
Top with Cheese and Serve
- Sprinkle cheddar cheese over the skillet and cover for 1–2 minutes to melt.
- Garnish with sliced green onions and serve straight from the pan.
