BARBECUE CORNBREAD SKILLET
This recipe has quickly become a family favorite. It’s a one-skillet meal that’s ready to eat in under 30 minutes!
Preheat oven to 400 degrees.
Mix the cornbread according to the directions. My boys have a milk protein allergy, so we use almond milk instead of cow’s milk. The cornbread still comes out super fluffy! Set aside till ready to add to the skillet.
Add the chicken to the skillet. I used rotisserie chicken breast but you can also use raw chicken breast, it will just increase the cook time. If you are using rotisserie chicken, once the chicken is warmed through, pour the BBQ sauce of your choice over the top and toss to combine. You don’t need to worry about the BBQ sauce getting hot, as it will continue to cook in the oven.
Move all of the chicken to the center of the skillet. Pour the cornbread mixture around the chicken till it is completely surrounding it but not covering it. Put the skillet in the oven to bake for 15 minutes.
Remove the skillet from the oven. Add shredded cheddar cheese and drizzle BBQ Sauce over the top. I like the Kindred Bourbon Peach BBQ Sauce and it conveniently comes in a squeeze bottle. You can easily drizzle the sauce using a spoon.
Put the skillet back in the oven for 5 minutes, until the cheese is completely melted.
Cut into slices like a pie and serve with a side of green beans!
Don’t forget to pin this recipe for future use!
Disclaimer: I am not a professionally trained chef.
I’m a mama with a busy schedule, who loves cooking shows and has two very, VERY active boys! I enjoy making food that is quick, simple and easy to clean up.
I do not love extremely long recipe posts that share my every thought as I created the dish or that repeat the same thing over and over 🤣.
I’ll leave that to the professionals 😜.
Any recipe I share has been tested by my own family and officially approved with two thumbs up 👍👍!