Cast-Iron BBQ Chicken and Cornbread Skillet Bake

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Quick Ingredients

• 1 1/2 lb boneless, skinless chicken thighs
• 1 1/4 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1 tbsp neutral oil (canola or avocado)
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 1 cup BBQ sauce (store-bought)
• 2 tbsp apple cider vinegar
• 1 tbsp packed brown sugar
• 1 tsp Worcestershire sauce
• 1/2 tsp smoked paprika
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 2 tbsp granulated sugar
• 1 cup buttermilk
• 2 large eggs
• 4 tbsp unsalted butter, melted (plus 1 tbsp for the skillet)
• 1/2 cup shredded sharp cheddar (optional)

Do This

• 1. Heat oven to 400°F.
• 2. Sear salted chicken thighs in a 12-inch cast-iron skillet (4 minutes per side).
• 3. Sauté onion and garlic; stir in BBQ sauce, vinegar, brown sugar, Worcestershire, and smoked paprika.
• 4. Simmer chicken in sauce 3 minutes; push chicken + sauce to one side of the skillet.
• 5. Mix cornbread batter; melt 1 tbsp butter in the empty side of the skillet.
• 6. Pour batter into the buttered side; bake 18–22 minutes until cornbread is set and chicken is 165°F.
• 7. Rest 5 minutes, then serve straight from the skillet with extra sauce.

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Why You’ll Love This Recipe

• True one-pan comfort: Saucy BBQ chicken and golden cornbread bake together in one cast-iron skillet.
• Big flavor, low effort: A quick sauce upgrade makes store-bought BBQ taste slow-cooked.
• Perfect texture contrast: Sticky, glossy chicken next to tender cornbread with crisp skillet edges.
• Weeknight-friendly: About 50 minutes start to finish, with minimal cleanup.

Grocery List

• Meat & Poultry: boneless, skinless chicken thighs (1 1/2 lb)
• Produce: yellow onion (1 small), garlic (2 cloves)
• Dairy: buttermilk (1 cup), eggs (2), unsalted butter (5 tbsp), sharp cheddar (optional, 1/2 cup)
• Pantry: BBQ sauce (1 cup), apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, neutral oil, yellow cornmeal, all-purpose flour, baking powder, granulated sugar, kosher salt, black pepper

Full Ingredients

For the BBQ Chicken

• Boneless, skinless chicken thighs: 1 1/2 lb (about 6 thighs)
• Kosher salt: 1 1/4 tsp, divided
• Black pepper: 1/2 tsp
• Neutral oil (canola or avocado): 1 tbsp
• Yellow onion: 1/2 cup small dice
• Garlic: 2 cloves, minced
• BBQ sauce (store-bought): 1 cup
• Apple cider vinegar: 2 tbsp
• Brown sugar (packed): 1 tbsp
• Worcestershire sauce: 1 tsp
• Smoked paprika: 1/2 tsp
• Water: 2 tbsp (only if sauce needs loosening)

For the Cornbread Batter

• Yellow cornmeal: 1 cup
• All-purpose flour: 1 cup
• Baking powder: 1 tbsp
• Granulated sugar: 2 tbsp
• Kosher salt: 1/2 tsp
• Buttermilk: 1 cup
• Large eggs: 2
• Unsalted butter, melted and slightly cooled: 4 tbsp
• Sharp cheddar, shredded (optional): 1/2 cup

For the Skillet

• Unsalted butter: 1 tbsp (to grease and crisp the cornbread side)

Step-by-Step Instructions

Step 1: Preheat the oven and prep your skillet

Arrange a rack in the middle of the oven and preheat to 400°F. Set out a 12-inch cast-iron skillet. Pat the chicken dry with paper towels (this helps it brown instead of steaming).

Step 2: Season and sear the chicken

Season the chicken thighs with 1 tsp kosher salt and 1/2 tsp black pepper on all sides.

Heat the cast-iron skillet over medium-high heat for 2 minutes. Add 1 tbsp neutral oil, then add the chicken in a single layer. Sear for 4 minutes on the first side, then flip and sear for 4 minutes on the second side. Transfer chicken to a plate (it will finish cooking in the oven).

Step 3: Build a quick, glossy BBQ pan sauce

Reduce heat to medium. Add the diced onion to the skillet and cook for 2 minutes, stirring and scraping up browned bits.

Add the minced garlic and cook for 30 seconds until fragrant.

Stir in 1 cup BBQ sauce, 2 tbsp apple cider vinegar, 1 tbsp brown sugar, 1 tsp Worcestershire sauce, and 1/2 tsp smoked paprika. Bring to a gentle simmer. If the sauce looks very thick, stir in up to 2 tbsp water to loosen it.

Step 4: Coat the chicken and create space for cornbread

Return the chicken (and any juices) to the skillet and spoon sauce over the top. Simmer for 3 minutes.

Turn off the heat. Use tongs to push the chicken and most of the sauce to one half of the skillet, leaving the other half as open as possible for the cornbread batter. It doesn’t have to be a perfect line; just aim for a clear “chicken side” and “cornbread side.”

Step 5: Mix the cornbread batter

In a medium bowl, whisk together 1 cup cornmeal, 1 cup flour, 1 tbsp baking powder, 2 tbsp sugar, and 1/2 tsp kosher salt.

In a second bowl (or a large measuring cup), whisk 1 cup buttermilk with 2 eggs, then whisk in 4 tbsp melted butter. Pour the wet mixture into the dry mixture and stir just until combined (a few small lumps are fine). If using, fold in 1/2 cup shredded cheddar.

Step 6: Butter the empty side and pour in the batter

Place 1 tbsp butter on the empty side of the hot skillet; it should melt quickly. Tilt the skillet slightly so the butter coats that half (do your best to keep butter on the cornbread side).

Immediately pour the cornbread batter into the buttered side, smoothing gently with a spoon. Try not to flood the chicken side; a little overlap at the border is totally fine and often delicious.

Step 7: Bake until the cornbread is set and the chicken is done

Transfer the skillet to the oven and bake at 400°F for 18–22 minutes, until the cornbread is golden and a toothpick inserted into the cornbread comes out clean or with a few moist crumbs.

Check chicken doneness with an instant-read thermometer; the thickest piece should read 165°F. If the cornbread is done but the chicken is not, transfer the chicken (with sauce) to a small baking dish, return it to the oven, and bake for 3–6 minutes more, until it reaches 165°F.

Rest the skillet for 5 minutes before serving so the sauce thickens slightly and the cornbread sets up.

Pro Tips

• Dry chicken browns better: Patting the thighs dry before salting helps you get a deeper sear and better flavor.
• Keep the “border” intentional: Pushing sauce and chicken firmly to one side prevents the cornbread from getting soggy.
• Don’t overmix the batter: Stir just until combined for tender cornbread (overmixing can make it tough).
• Use an instant-read thermometer: Chicken at 165°F is juicy and safely done; cornbread is best when it’s fully set but not overbaked.
• Let it rest: Five minutes of rest makes the sauce cling and keeps the cornbread from crumbling when sliced.

Variations

• Spicy ranch-style: Add 1 minced jalapeño with the onion, and stir 1/2 tsp chipotle powder into the BBQ sauce.
• Corn-and-scallion cornbread: Fold 1/2 cup thawed frozen corn and 2 thinly sliced scallions into the batter.
• Rotisserie shortcut: Skip searing. Warm 3 cups shredded rotisserie chicken in the sauce for 3 minutes, then bake the cornbread alongside it as written (still bake until cornbread is set, about 18–22 minutes).

Storage & Make-Ahead

Cool leftovers to room temperature, then refrigerate in an airtight container for up to 4 days. Reheat in a 350°F oven for 12–15 minutes (best for keeping the cornbread edges crisp), or microwave individual portions in 45–60 second bursts until hot.

Make-ahead option: Mix the dry cornbread ingredients (cornmeal, flour, baking powder, sugar, salt) up to 2 days ahead and store airtight. When ready to cook, whisk in the wet ingredients and proceed.

Nutrition (per serving)

Approximate, based on 4 servings: 680 calories, 38 g protein, 72 g carbohydrates, 27 g fat, 3 g fiber, 1380 mg sodium. Values will vary with the BBQ sauce brand and whether cheddar is used.