Name: Dairy-Free BBQ Chicken & Sweet Potato Skillet
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 lbs boneless, skinless chicken thighs; 1 tbsp olive oil; 1 large red onion, sliced; 2 large orange sweet potatoes, peeled and diced (about 1.5 lbs); 1 red bell pepper, sliced; 1 cup corn kernels (fresh or frozen); 1/2 cup dairy-free BBQ sauce; 1/2 cup low-sodium chicken broth; 1 tsp smoked paprika; 1/2 tsp garlic powder; Salt and black pepper, to taste; 2 tbsp chopped fresh parsley (for garnish)

Dairy-Free BBQ Chicken & Sweet Potato Skillet

TangyBasil2929

This Dairy-Free BBQ Chicken & Sweet Potato Skillet brings together all the best elements of American comfort food—smoky, tangy, and hearty flavors—while meeting your nutritional goals. Each serving offers a generous 35g of protein, balanced with naturally sweet, fiber-rich sweet potatoes and pops of corn for color and texture. The one-pan approach makes it weeknight-friendly, and browning the chicken first adds a delicious depth. The sauce thickens and glazes everything at the end, making it incredibly satisfying. This is the kind of meal you’ll look forward to after a busy day—filling, vibrant, and perfect for sharing.

Ingredients

Instructions

Pat the chicken thighs dry and season both sides with salt, black pepper, and smoked paprika.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear the chicken thighs for 3-4 minutes per side until nicely browned (they don’t need to be cooked through). Remove chicken and set aside.
Add the sliced onion and red bell pepper to the skillet. Sauté for 2-3 minutes until softened.
Stir in the diced sweet potatoes and garlic powder. Cook for 2 more minutes.
Return the chicken to the skillet. Pour in the BBQ sauce and chicken broth, stirring to coat. Scatter the corn over the top.
Cover and reduce heat to medium-low. Simmer for 15-18 minutes, stirring occasionally, until the sweet potatoes are tender and chicken is cooked through (internal temp 165°F).
Remove lid and increase heat to medium-high for 2 minutes to thicken the sauce slightly. Taste and adjust seasoning if needed. Sprinkle with fresh parsley and serve hot.