Got a seriously tasty, 30 minute skillet supper for you today – Buffalo Chicken, Bacon and Sweet Potato Noodle Skillet. Just like The Greatest Showman soundtrack, I’ve got this spicy, craveable dish being served on repeat around here lately!
Speaking of, I need a TGS soundtrack support group or something because it’s all I want to listen to, all day long. Thank goodness my kids are on board otherwise my open arm twirling whilst scream-singing along might be a point of contention. It. Is. So. GOOD.
Anyway, I got a craving for buffalo flavored ANYTHING last week but instead of sizzling up chicken wings to douse in sauce, I made this healthier, swirly skillet to drizzle buffalo sauce on instead.
Buffalo Chicken, Bacon and Sweet Potato Noodle Skillet combines chicken, sweet potato noodles, and bacon with a simple homemade, ranch-inspired dried herb seasoning mix and plenty of spicy buffalo wing sauce.
Not only am I loving this recipe because it’s easy and delicious – the combination of spicy buffalo sauce, sweet potatoes, and salty bacon is perfection! – but also because every component can be prepped ahead of time. (I recommend these Pyrex glass dishes with lids for food prep and storage.) It’s a busy weeknight dinner dream come true! Whenever you do your food prep for the week you can:
- Pre-chop the bacon
- Pre-chop the chicken
- Spiralize sweet potatoes into noodles then store in a gallon-sized Ziplock bag, squeezing all the air out first
- Mix together the homemade dried herb seasoning mix
- Pre-chop the green onions
All that’s left to do is drop everything into a hot skillet then cook!
Start by peeling then spiralizing 2 small or 1 jumbo sweet potato. Look for sweet potatoes that are long and straight. Of course I love the long curly-Q noodles, though this recipe works best if you give the noodles a trim with kitchen shears every 6″ or so while spiralizing. Again, you can do this a day or two ahead of time then store the noodles in a Ziplock bag with all the air sucked out.
I have used a Paderno Spiralizer for many years and have been super pleased with it’s performance!
When it’s time to cook, crisp 4 slices chopped bacon in a large skillet over medium heat. Scoop the bacon onto a plate then drain all but 1/2 Tablespoon fat (just eyeball it) into a dish and reserve.
Turn the heat up to medium-high then add 1lb chicken breasts (2 medium-sized) cut into bite-sized pieces. Season with homemade seasoned salt and pepper, then add 1 teaspoon Herb Seasoning Mix, cook through and scoop onto a plate.
This is the homemade, ranch-inspired herb seasoning mix, btw! Super easy to make – it’s just 1-1/2 teaspoons dried parsley flakes, 1/2 teaspoon each garlic powder, onion powder, dried minced onion, and dried chives, plus 1/8 teaspoon dried dill. You’ll use this mixture to season both the chicken and sweet potato noodles and will have a tiny bit leftover which you can use to season literally anything else – potatoes, seafood, shrimp, corn – whatevah!
Turn the heat down to a touch above medium then add 1 Tablespoon reserved bacon fat to the skillet. If you don’t have enough bacon fat, add extra virgin olive oil to reach 1 Tablespoon total. Add the sweet potato noodles then season with more homemade seasoned salt and 1 teaspoon herb seasoning mix. Saute for 3 minutes, using tongs to toss the noodles around frequently to ensure they’re cooking evenly.
Add 1/4 cup water to the noodles then cook until al dente, 1-2 more minutes, then add the chicken back into the skillet along with 1/3 cup gluten-free buffalo sauce and 2 Tablespoons chicken broth. Saute for one more minute or until the noodles are tender.
Last step is to sprinkle the cooked bacon on top along with 2 chopped green onions. I consider the green onions to be a necessary ingredient vs optional garnish as they add a great fresh flavor to the skillet. So don’t skip it, ya’ hear! ;) I hope you love this spicy, seeeriously delicious skillet supper – enjoy!
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Buffalo Chicken, Bacon and Sweet Potato Noodle Skillet
Buffalo Chicken, Bacon and Sweet Potato Noodle Skillet is a party in a skillet! This flavor-packed, gluten-free dinner recipe is spicy, flavored with ranch-inspired seasonings, and so much fun to eat.
- 4 slices bacon, chopped
- 1lb chicken breasts, cut into bite-sized pieces
- homemade seasoned salt and pepper (see notes)
- 1 jumbo OR 2 small sweet potatoes, peeled then spiralized using thinnest noodle blade
- 1/4 cup water
- 1/3 cup gluten-free buffalo sauce (I use Tessemae's)
- 2 Tablespoons chicken broth
- 2 green onions, chopped
- For the Herb Seasoning Mix (will not use all of it):
- 1-1/2 teaspoons dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried onion flakes
- 1/2 teaspoon dried chives
- 1/8 teaspoon dried dill weed
- Add ingredients for herb seasoning mix into a small bowl then stir to combine and set aside.
- Add bacon to a large skillet over medium heat then brown. Scoop bacon onto a paper towel-lined plate then drain all but 1/2 Tablespoon bacon fat from skillet (just eyeball it), reserving extra bacon fat. Turn heat up to medium-high then add chicken, season with homemade seasoned salt and pepper, then add 1 teaspoon herb seasoning mix and cook through. Scoop chicken onto a plate then set aside.
- Turn heat down to a touch above medium then add 1 Tablespoon reserved bacon fat into the skillet (add extra virgin olive oil if needed to reach 1 Tablespoon fat.) Add sweet potato noodles then season with homemade seasoned salt and 1 teaspoon herb seasoning mix, and then saute for 3 minutes, tossing with tongs frequently to ensure even cooking. Add water then continue to saute until noodles are al dente, 1-2 more minutes.
- Add chicken back into skillet then add buffalo sauce and chicken broth. Saute until chicken is heated through and noodles are tender, 1 minute. Remove skillet from heat then top with crisped bacon and green onions. Serve drizzled with ranch dressing, if desired.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.