Quick Leftover Rotisserie Chicken Meals for Busy Nights (Print Version)

Transform leftover rotisserie chicken into 33 simple, flavorful meals. Perfect for busy weeknights, these recipes are quick, easy, and family-friendly.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: High Protein

# Ingredients:

→ The Chicken & Base

01 - Shredded Rotisserie Chicken: 3 cups
02 - Olive Oil: 1 tablespoon

→ Flavor Power-Ups

03 - Onion (chopped): 1 small
04 - Garlic (minced): 3 cloves
05 - Dried Italian Seasoning: 1 teaspoon
06 - Salt: 1/2 teaspoon (or to taste)
07 - Black Pepper: 1/4 teaspoon (or to taste)

→ Garden Goodies

08 - Mixed Vegetables (chopped, e.g., bell peppers, zucchini, carrots, spinach): 2 cups

→ Finishing Touches

09 - Chicken Broth: 1/2 cup
10 - Fresh Parsley or Cilantro (chopped, optional): 2 tablespoons

# Instructions:

01 - Okay, so first things first, grab your biggest skillet – a cast iron is my favorite for this, it just gets things so perfectly browned. Heat up a good glug of olive oil over medium heat. Once it's shimmering, toss in your chopped onion. Let it cook down, stirring occasionally, until it's soft and translucent, about 5-7 minutes. You'll start smelling that sweet, savory aroma, and honestly, that's when I know dinner is on its way. This is where I always forget to salt the water, so don't be like me!
02 - Now, push the onions to one side a bit and add your minced garlic to the empty spot. Let it sizzle for just about 30 seconds until it smells fragrant – careful not to burn it, because burnt garlic is a sad, bitter affair, a mistake I've made more times than I'd like to admit! Then, throw in your chopped mixed vegetables. Give everything a good stir and let them cook for 5-8 minutes, until they start to soften up a bit but still have a little bite. I encourage you to experiment with whatever veggies you have on hand!
03 - Time for our star! Add your shredded leftover rotisserie chicken to the skillet. Sprinkle in the dried Italian seasoning, a good pinch of salt, and a generous crack of black pepper. Stir it all together, making sure the chicken and veggies are well coated with those lovely spices. This step smells absolutely incredible, like a proper home-cooked meal, even though it's coming together so fast! Don't be shy with the seasonings!
04 - Pour in the chicken broth. Give it another stir, then bring the mixture to a gentle simmer. Let it cook for about 5-7 minutes, allowing the flavors to meld together and the vegetables to finish cooking to your desired tenderness. The liquid will reduce slightly, creating a lovely, light sauce. I usually taste it here and adjust the salt or pepper; sometimes I've added a splash of lemon juice if it needs a little brightness, an oops moment that turned into a happy accident.
05 - Once everything is heated through and tasting delicious, take the skillet off the heat. If you've got some fresh parsley or cilantro, chop it up and stir it in now – it just adds a burst of freshness. Sometimes I'll even grate a little Parmesan cheese over the top if I'm feeling fancy. It's all about what works for you personally and what you have in the fridge!
06 - Dish out your quick chicken and veggie skillet! It should look vibrant, smell amazing, and taste like pure comfort. I love serving this over a bed of fluffy rice, quinoa, or even just with some crusty bread to soak up all those yummy juices. It's the kind of meal that makes you feel like you've really accomplished something, even though it was ridiculously easy. Enjoy!

# Notes:

01 - Don't overcrowd your skillet, or your veggies will steam instead of getting a nice sear – I learned this the hard way!
02 - Store leftovers in an airtight container in the fridge for up to 3-4 days; it reheats well!
03 - No bell peppers? Try broccoli florets or mushrooms for a tasty swap, I've done it!
04 - Serve this over rice, quinoa, or with some crusty bread to soak up all the delicious juices.

# Equipment Needed:

01 - Large skillet or cast iron pan
02 - chopping board
03 - knife

# Nutrition (Per Serving):

Calories: 350
Total Fat: 18g
Total Carbohydrate: 15g
Protein: 30g

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