BBQ Chicken Sweet Potato Skillet

BBQ Chicken Sweet Potato Skillet arrives as a refined one-pan dinner: caramelized sweet potatoes, smoky barbecue-glazed chicken, and a scatter of crisped herbs. The dish balances sweet, tangy, and savory notes while preserving an elegant presentation with minimal fuss. For a different spice profile and layering idea, consider the flavor relationship explored in our chicken-sweet-potato curry for inspiration.

Why Make This Recipe

• Effortless Yet Elegant: One pan does the heavy lifting while delivering layered flavors and a polished finish.
• Minimal Ingredients: Pantry-friendly components that combine into a sophisticated plate.
• Impressive Flavor: Charred edges, glossy BBQ glaze, and silky sweet potato create contrast in every bite.

This skillet elevates a humble weeknight meal by focusing on texture and timing: sear the chicken for color, roast the sweet potatoes until tender with a bronzed edge, and finish with a glossy sauce that clings to each morsel.

Ingredients

Base

• 1 1/2 lb boneless skinless chicken thighs, trimmed (about 4–6 pieces) — pat dry, room temperature for 15 minutes before cooking.
• 2 large sweet potatoes (about 1.25 lb), peeled and cut into 1/2-inch cubes — uniform pieces for even cooking.
• 1 medium yellow onion, thinly sliced.

Sauce

• 3/4 cup high-quality BBQ sauce (thick, not watery).
• 1 tbsp apple cider vinegar.
• 1 tbsp Dijon mustard.
• 1 tsp smoked paprika.
• 1 tbsp honey (optional, for extra gloss).

Topping & Finish

• 2 tbsp olive oil (plus extra for pan).
• 2 cloves garlic, minced.
• Salt and freshly ground black pepper to taste.
• 2 tbsp fresh parsley, finely chopped.
• 1 tbsp butter, cold (optional, for a silky finish).

How to Make BBQ Chicken Sweet Potato Skillet:

1. Preheat the oven to 400°F (200°C). Heat a large ovenproof skillet over medium-high heat and add 1 tbsp olive oil until it shimmers. Season chicken with salt, pepper, and smoked paprika. Sear the thighs skin-side (or one side) down until a deep golden crust forms, about 4–5 minutes per side; transfer to a plate. Tip: a firm crust guarantees flavor and keeps juices inside the meat.
2. Reduce heat to medium. Add the remaining oil to the skillet and toss in the sweet potato cubes and sliced onion. Cook, stirring occasionally, until edges begin to brown and the potatoes show a satin sheen, about 8–10 minutes. Sensory cue: you want browned edges and a tender interior when pierced with a fork.
3. Add garlic and cook for 30–45 seconds until fragrant. Season lightly with salt and pepper.
4. Whisk together BBQ sauce, apple cider vinegar, Dijon, and honey in a bowl until glossy. Pour half the sauce over the sweet potatoes, stirring to coat and scrape up any fond — deglaze the pan to capture the concentrated flavors. Mini-tip: deglazing with the sauce dissolves the caramelized bits for a richer base.
5. Nestle the seared chicken among the sweet potatoes, brush each piece with remaining sauce, and dot the skillet with the cold butter for added silkiness.
6. Transfer the skillet to the oven and roast until the chicken registers 165°F (74°C) and sweet potatoes are fork-tender, about 12–15 minutes. Look for glossy sauce bubbling at the edges and a slight caramel bloom.
7. Remove from oven and let rest 5 minutes. Sprinkle with finely chopped parsley and a final grind of black pepper before serving. Professional tip: resting allows the juices to redistribute and the glaze to set.

How to Serve BBQ Chicken Sweet Potato Skillet:

Plate directly from the skillet for a rustic, elegant presentation or spoon onto warm plates for composed servings. For a restaurant-style finish, place a small mound of sweet potatoes at the center, lean a glazed chicken thigh against it, and finish with microgreens or a light drizzle of reduced BBQ sauce around the edge. Serve with a crisp green salad or charred broccolini for color contrast.

How to Store BBQ Chicken Sweet Potato Skillet:

Cool the skillet to room temperature for no more than 1 hour. Transfer leftovers to an airtight container and refrigerate up to 3 days. To preserve texture, reheat gently in a 350°F (175°C) oven for 10–12 minutes until warmed through, or warm on the stovetop over low heat with a splash of water or chicken stock to loosen the glaze. Avoid microwave reheating when possible to keep the sweet potatoes from turning mushy.

Tips to Make BBQ Chicken Sweet Potato Skillet:

• Dry the chicken thoroughly before searing to encourage a deep, flavorful crust.
• Cut sweet potatoes uniformly so they caramelize evenly; toss in a touch of oil and salt before cooking.
• Use a thick, quality BBQ sauce—thin sauces can make the pan watery; finish with a cold pat of butter for silkiness.
• If your skillet is not ovenproof, transfer contents to a lined baking dish before roasting.

Variation (if any):

For a creamier, make-ahead accompaniment, layer the sweet potatoes and chicken into a casserole dish and finish under the broiler for a few minutes to caramelize the top. For alternate flavors, substitute chipotle BBQ and add a squeeze of lime at the end for brightness. For a gratin-style twist and hearty breakfast transition, consult a complementary recipe such as our sweet potato casserole.

FAQs:

Can I use chicken breasts instead of thighs?

Yes. Use bone-in or boneless breasts but reduce oven time; sear until golden and roast until internal temperature reaches 165°F (74°C) to avoid drying.

How do I prevent the sweet potatoes from sticking?

Ensure the pan and oil are hot before adding potatoes, stir only enough to brown edges, and deglaze with sauce when fond forms to release any sticking bits.

Is this recipe freezer-friendly?

You can freeze cooled, fully cooked portions in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating slowly in the oven.

Conclusion

This BBQ Chicken Sweet Potato Skillet frames simple ingredients with thoughtful technique: searing for color, controlled glazing for shine, and oven roasting for tenderness. The result is a composed, one-pan dinner that reads as both homey and refined. If you try variations or adjustments, please leave a comment and share a photo. How would you make this dish your own?

BBQ Chicken Sweet Potato Skillet

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• Author: chef-ava
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

A refined one-pan dinner featuring caramelized sweet potatoes, smoky BBQ-glazed chicken, and crisped herbs, balancing sweet, tangy, and savory notes.

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Ingredients

Scale 1x2x3x

• 1 1/2 lb boneless skinless chicken thighs, trimmed (about 4–6 pieces)
• 2 large sweet potatoes (about 1.25 lb), peeled and cut into 1/2-inch cubes
• 1 medium yellow onion, thinly sliced
• 3/4 cup high-quality BBQ sauce
• 1 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1 tbsp honey (optional, for extra gloss)
• 2 tbsp olive oil (plus extra for pan)
• 2 cloves garlic, minced
• Salt and freshly ground black pepper to taste
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp butter, cold (optional, for a silky finish)

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Instructions

1. Preheat the oven to 400°F (200°C). Heat a large ovenproof skillet over medium-high heat and add 1 tbsp olive oil until it shimmers. Season chicken with salt, pepper, and smoked paprika. Sear the thighs skin-side down until a deep golden crust forms, about 4–5 minutes per side; transfer to a plate.
2. Reduce heat to medium. Add the remaining oil to the skillet and toss in the sweet potato cubes and sliced onion. Cook, stirring occasionally, until edges begin to brown and the potatoes show a satin sheen, about 8–10 minutes.
3. Add garlic and cook for 30–45 seconds until fragrant. Season lightly with salt and pepper.
4. Whisk together BBQ sauce, apple cider vinegar, Dijon, and honey in a bowl until glossy. Pour half the sauce over the sweet potatoes, stirring to coat and scrape up any fond.
5. Nestle the seared chicken among the sweet potatoes, brush each piece with remaining sauce, and dot the skillet with the cold butter.
6. Transfer the skillet to the oven and roast until the chicken registers 165°F (74°C) and sweet potatoes are fork-tender, about 12–15 minutes.
7. Remove from oven and let rest 5 minutes. Sprinkle with finely chopped parsley and a final grind of black pepper before serving.

Notes

For a different flavor, substitute chipotle BBQ and add a squeeze of lime at the end. Ensure chicken is dry before searing for a better crust.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 10g
• Sodium: 550mg
• Fat: 20g
• Saturated Fat: 5g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 6g
• Protein: 25g
• Cholesterol: 90mg