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Peachy BBQ Chicken and Cornbread Skillet


  • Peachy BBQ Chicken Skillet
  • yield: 4 to 6 servings
  • Use prepacked BBQ chicken for a time saver. Double the amount of cornbread if you have an unexpected crowd show up at suppertime.
  • 4 slices smoked bacon
  • 4 medium sweet onions thinly sliced
  • 1 tablespoon peach preserves
  • 1 tablespoon apple cider vinegar
  • 2 16 ounces containers BBQ chicken
  • 1/2 cup parsley divided
  • 1 package Martha White Mexican Style Cornbread and Muffin Mix
  • 1 cup buttermilk
  • 1 egg
  • 1 cup shredded sharp cheddar cheese


  • Fry bacon on medium heat in a 12 inch Lodge cast iron skillet. Remove when crispy but keep bacon drippings in skillet. Add more bacon drippings or cooking oil, if necessary, to have 1/2 inch depth covering bottom of the skillet.
  • Add sliced onions to skillet. Cook for 10 to 15 minutes on medium heat until soft and caramelized.
  • Add peach preserves and apple cider vinegar. Stir well.
  • Stir in BBQ chicken and all but one tablespoon of chopped parsley. Heat thoroughly until mixture bubbles.
  • Place cornbread, egg, buttermilk and remaining parsley into a mixing bowl and stir until cornmeal is wet. Crumble in bacon. Stir well.
  • Pour over top of chicken mixture and spread to cover.
  • Sprinkle cheddar cheese on top.
  • Bake in a preheated 425 degree oven for 20 minutes or until cheese melts and cornbread is golden brown and firm to the touch.
  • Serve immediately.
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