Description
This BBQ Chicken Sweet Potato Skillet is a flavorful, easy one-pan dinner perfect for busy weeknights. Tender caramelized sweet potatoes combine with juicy cooked chicken, smoky BBQ sauce, and melted cheddar cheese, all sautéed to perfection with corn and red onion for a hearty, comforting meal.
Ingredients
Scale
Main Ingredients
- 2 cups Sweet Potatoes (cut evenly for consistent cooking)
- 2 cups Cooked Chicken (rotisserie chicken is a quick substitute)
- 1/2 cup BBQ Sauce (opt for your favorite brand)
- 1 medium Red Onion (can substitute with yellow onion)
- 1 cup Corn (use fresh, canned, or frozen)
- 1 cup Cheddar Cheese (or dairy-free cheese for a lactose-free version)
- 2 tablespoons Olive Oil (or avocado oil)
- to taste Salt & Black Pepper (for seasoning)
- 1 teaspoon Smoked Paprika (regular paprika can be used if necessary)
- 2 tablespoons Green Onions (optional garnish, can be substituted with chives)
Instructions
- Heat Oil and Cook Sweet Potatoes: Heat olive oil in a large skillet over medium heat. Add the chopped sweet potatoes and cook for about 10-12 minutes, stirring occasionally until they are tender and caramelized.
- Add Onion and Corn: Toss in the diced red onion and corn. Sauté for another 5-7 minutes until everything has softened and the onion is translucent.
- Add Chicken and BBQ Sauce: Incorporate the cooked chicken and BBQ sauce into the skillet. Stir well and heat through for 3-4 minutes until everything is nicely combined and warmed.
- Melt Cheese: Sprinkle cheddar cheese on top and cover the skillet for about 2-3 minutes until the cheese melts beautifully.
- Serve: Serve warm straight from the skillet, garnished with green onions if desired.
Notes
- Use rotisserie chicken for a time-saving option.
- Substitute dairy-free cheese for a lactose-free meal.
- Adjust the BBQ sauce amount to taste for sweetness or smokiness.
- Ensure sweet potatoes are cut evenly for uniform cooking.
- Leftovers can be refrigerated and reheated on the stovetop or microwave.
