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BBQ Chicken Sweet Potato Skillet

A flavorful one-pan meal featuring caramelized sweet potatoes, tender chicken, and a robust BBQ sauce, perfect for busy weeknight dinners.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 470
Ingredients Method Notes

Ingredients
  

For the Skillet
  • 1.5 lbs boneless, skinless chicken thighs (or breasts), cut into 1–1.5" pieces Protein base that soaks up BBQ flavor.
  • 2 medium sweet potatoes, peeled and diced into 1/2–3/4" cubes Natural sweetness and creamy texture.
  • 1 medium yellow onion, thinly sliced Aromatic that adds complexity.
  • 1 red bell pepper sliced (or 1 cup frozen mixed peppers) Adds color and sweetness.
  • 2 tbsp olive oil (or avocado oil) For caramelization and depth.
  • 3/4 cup BBQ sauce (homemade or your favorite brand) Flavor anchor.
  • 1 tbsp apple cider vinegar For brightness.
  • 1 tsp smoked paprika Adds a smoky flavor.
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and black pepper to taste
  • Fresh cilantro or parsley, for garnish
  • 1/2 tsp red pepper flakes (optional) For heat.

Method
 

Preparation
  1. Toss chicken pieces with smoked paprika, garlic powder, onion powder, salt, and pepper.
  2. Tip: Use your hands or a zip-top bag for even coating.
Searing
  1. Heat 1 tbsp oil in a large oven-proof skillet over medium-high heat.
  2. Add chicken in a single layer; don’t overcrowd. Sear 2–3 minutes per side until golden but not fully cooked.
  3. Tip: If chicken sticks, give it a little more time — it will naturally release when properly seared.
Cooking the Vegetables
  1. Push chicken to one side or remove briefly.
  2. Add remaining oil, sweet potatoes, onion, and bell pepper. Sauté 6–8 minutes until edges brown and potatoes start to soften.
  3. Tip: Add a splash of water and cover for 2 minutes if potatoes need help steaming through.
Combine and Finish
  1. Return chicken to skillet (if removed).
  2. Mix BBQ sauce and apple cider vinegar; pour over the skillet. Stir to coat evenly.
  3. Cook uncovered 3–4 minutes until sauce is glossy and chicken reaches 165°F internal temp.
  4. Tip: If sauce gets too thick, add 1–2 tbsp water or chicken broth to loosen.
Serving
  1. Remove from heat, sprinkle with chopped herbs, and serve immediately.

Notes

Use pre-peeled or pre-cubed sweet potatoes for a quicker prep. Keep garnishes separate and add them upon serving to maintain texture.