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BBQ Chicken and Roasted Sweet Potato Skillet

A vibrant one-pan dinner with smoky BBQ-coated chicken, crispy air-fryer roasted sweet potatoes, and melted cheese finished with fresh green onions and cilantro in just 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, BBQ
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large sweet potatoes peeled and diced into 1/2-inch cubes
  • 1 tbsp olive oil
  • 0.5 tsp salt for the sweet potatoes
  • 0.5 tsp black pepper for the sweet potatoes
  • 0.5 tsp garlic powder for the sweet potatoes
  • 0.5 tsp paprika for the sweet potatoes
  • 2 large chicken breasts diced into 1-inch cubes
  • 2 tbsp unsalted butter
  • 1 tsp paprika for the chicken
  • 1 tsp onion powder
  • 1 tsp ranch seasoning optional
  • 0.5 tsp salt for the chicken
  • 0.5 tsp black pepper for the chicken
  • 1 tbsp minced garlic added in the last 2 minutes of cooking
  • 0.5 cup BBQ sauce smoky variety recommended
  • 1 cup shredded mozzarella or cheddar cheese
  • sliced green onions and fresh cilantro for garnish

Equipment

  • Large skillet with lid
  • Air fryer or baking sheet
  • Instant read thermometer

Method
 

  1. Toss the diced sweet potatoes with olive oil, salt, pepper, garlic powder, and paprika. Air fryer method: cook at 400°F for 20 minutes, shaking halfway through. Oven method: roast on a baking sheet at 400°F for 25 to 30 minutes, flipping once halfway.
  2. While the potatoes cook, melt the butter in a large skillet over medium-high heat. Add the diced chicken and season with paprika, onion powder, ranch seasoning if using, salt, and pepper.
  3. Sauté the chicken for 8 to 10 minutes until golden and cooked through to 165°F. Add the minced garlic during the last 2 minutes of cooking.
  4. Pour the BBQ sauce into the skillet and stir to coat the chicken. Fold in the roasted sweet potatoes gently.
  5. Sprinkle the shredded cheese evenly over the top. Cover with a lid and cook on low for 2 minutes until melted, or broil for 2 to 3 minutes until bubbly and golden.
  6. Top with sliced green onions and fresh cilantro. Serve directly from the skillet.

Notes

Size Secret: Dice sweet potatoes smaller than the chicken (1/2-inch vs 1-inch) so both finish cooking at the same time. BBQ Sauce Burning: If sauce starts to caramelize too fast after combining, reduce heat to medium and add a tablespoon of water or broth to loosen it. Chicken Thighs: Boneless, skinless chicken thighs stay juicier than breasts and work as a direct substitute. Dairy-Free: Replace butter with olive oil and skip the cheese or use a dairy-free alternative. Storage: Refrigerate in an airtight container for up to 4 days. Sweet potatoes soften slightly but flavor holds well. Does not freeze well.