BBQ Chicken Cornbread Skillet

This BBQ Chicken Cornbread Skillet is smoky, cheesy, and comforting in every bite. A savory BBQ chicken mixture with corn, red onion, and bell pepper is baked under a golden cornbread topping, then finished with melted cheese, extra BBQ sauce, and fresh cilantro. One skillet, straight from the oven to the table — dinner does not get much easier.

It is perfect for a cozy family dinner, because it feeds a crowd from one pan, needs no fancy sides, and the leftovers reheat beautifully the next day.

Why You’ll Love This Recipe

• Smoky BBQ chicken baked under golden cornbread
• Cheesy, comforting, and made in one skillet
• Feeds a crowd with very little cleanup
• Perfect for family dinner or a casual gathering

Instructions

1. Make the BBQ chicken mixture: mix the shredded chicken with BBQ sauce, corn kernels, chopped red onion, chopped green bell pepper, and most of the chopped cilantro until well combined. Reserve a little BBQ sauce and cilantro for serving.
2. Prepare the cornbread batter: whisk together the cornmeal, flour, milk, eggs, melted butter, baking powder, salt, and black pepper until just combined — do not overmix.
3. Add the BBQ chicken mixture to a greased oven-safe skillet and spread it evenly.
4. Pour the cornbread batter on top and spread it gently to cover the chicken.
5. Sprinkle with cheddar and mozzarella cheese, then bake at 200°C (400°F) for 20 to 25 minutes, until golden and cooked through.
6. Top with the reserved BBQ sauce and fresh cilantro, and serve warm and enjoy!

Tips & Variations

• Use fresh, frozen, or canned corn — just drain canned corn well
• Do not overmix the cornbread batter, or it will turn dense instead of tender
• Let the skillet rest for 5 minutes before slicing, so it sets up nicely
• For extra heat, add diced jalapeño to the chicken mixture or a drizzle of hot sauce on top

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven at 375°F (190°C) until hot all the way through.