Rotisserie chicken and vegetable skillet dinner

Okay, lean in — I’m about to hand you a little chef’s secret that makes weeknights feel like a restaurant night. I keep a store-bought **rotisserie chicken** in my fridge like a culinary ace up my sleeve, and when I want something fast, flavorful, and a little fancy, I turn it into this skillet dinner. The aroma of garlic and herbs hitting hot oil? That sizzle tells you the night’s saved. I’ll show you how to coax crispy edges from leftover chicken, coax sweetness from humble veggies, and finish everything so the flavors sing together in under 30 minutes. You’ll want to make this again for friends — or just for yourself on a Tuesday.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Why This Recipe is Awesome

This skillet dinner turns a humble **rotisserie chicken** into a vibrant, one-pan meal that delivers crunchy edges, tender juicy bites, and a bright lemon-herb finish. It cooks fast, smells incredible (think garlic, warm paprika, bright lemon), and cleanup stays easy because you use one skillet. It’s so easy even your oven can’t mess it up — and the caramelized veggies add texture and sweetness that make this feel special without extra work.

Ingredients

For the Main Dish:

• 2 cups shredded **rotisserie chicken** (white and dark mixed)
• 2 tbsp extra-virgin **olive oil**
• 1 tbsp **unsalted butter** (optional, for richness)
• 1 medium **yellow onion**, thinly sliced
• 2 bell peppers (any color), thinly sliced — about 2 cups
• 1 medium **zucchini**, halved and sliced into half-moons (about 1½ cups)
• 1 cup **cherry tomatoes**, halved
• 3 cloves **garlic**, minced
• 1 tsp smoked **paprika**
• ½ tsp red pepper flakes (optional)
• ½ cup low-sodium **chicken broth**
• 2 tbsp fresh **lemon juice** (about 1 lemon)
• 2 tbsp chopped fresh **parsley** (or cilantro)
• Salt and black pepper to taste
• Optional: 1 cup fresh baby spinach for brightness

For the Sauce / Garnish (optional):

• 2 tbsp plain Greek yogurt or sour cream, or 2 tbsp melted butter mixed with lemon zest
• Extra parsley, lemon wedges, and a drizzle of olive oil for serving

How I Make It

Step 1:

I shred the cooled **rotisserie chicken** and set it aside. Then I slice the onion, bell peppers, and zucchini so everything cooks evenly. I heat a 12-inch skillet over medium-high heat, add **2 tbsp olive oil** and the **1 tbsp butter**, and wait until the fat shimmers — you should hear a little sizzle when a veggie hits the pan.

Step 2:

I add the **onion** and a pinch of salt and sauté until translucent and slightly sweet, about 3–4 minutes. Then I toss in the **bell peppers** and **zucchini**, letting them brown and get glossy edges for another 4–5 minutes. Tip: don’t stir constantly; let the veggies sit so they develop browned bits — that’s flavor gold.

Step 3:

I push the veggies to the side, add the **garlic**, **paprika**, and **red pepper flakes**, and cook until fragrant — less than a minute — and then I fold in the shredded chicken and **cherry tomatoes**. I pour in the **½ cup chicken broth** and scrape the skillet bottom to loosen those browned bits. Smell check: you’ll get warm smoke, sweet peppers, and citrus coming together.

Step 4:

Now I hit it with **2 tbsp lemon juice** and stir. If I want a little crust on top, I transfer the skillet to a preheated oven at 400°F for 8–10 minutes — that step crisps edges and melds flavors. Otherwise, I simmer gently on the stove for 3–4 minutes until the tomatoes soften and the mixture gets saucy around the edges. Look for golden edges and plump, juicy tomatoes as your doneness cues.

Step 5:

I finish with chopped **parsley**, a dollop of **Greek yogurt** or lemon-butter if using, and a final drizzle of olive oil. I serve straight from the skillet with warm crusty bread or over rice. Let it rest a minute so the juices settle; then dig in — the textures should be saucy-tender with crispy bits on top.

Pro Tips

• Use a hot skillet to get real color on the veggies — I aim for a medium-high heat where the oil gently smokes. That color equals flavor.
• If the chicken feels dry, add an extra splash of broth or a tablespoon of butter to bring back juiciness.
• Save time: shred the chicken right from the bone if you have it — it picks up more flavor than pre-shredded store packages.
• Oven finish optional: pop the skillet under the broiler for 2–3 minutes for extra char, but watch it like a hawk — broilers burn fast.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for cubed **tofu** or chickpeas for a vegetarian version — tofu gives texture, chickpeas give a nutty bite.
• Replace **Greek yogurt** with dairy-free coconut yogurt for a dairy-free sauce; lemon and olive oil also work for a lighter finish.
• Use smoked paprika or a dash of curry powder to change the flavor profile; each swap shifts the dish’s vibe.
• For gluten-free, serve over quinoa or rice; the skillet itself remains naturally gluten-free.

Variations & Tips

• Spicy: Add a chopped jalapeño and extra red pepper flakes for a kick.
• Kid-friendly: Omit the red pepper flakes and serve the veggies finely chopped so they disappear into the mix.
• Mediterranean twist: Add olives, feta, and oregano instead of paprika.
• One-pot pasta: Stir in cooked pasta with a splash of pasta water to make a creamy, saucy pasta skillet.
• Fall cozy: Swap zucchini for roasted butternut squash and finish with sage and browned butter.
• Creative twist: Top with fried capers for a salty pop and crunchy texture.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Prep the veggies and shred the chicken up to 24 hours ahead. Store in separate airtight containers. Reheat in a skillet over medium heat with a splash of broth to restore juiciness.

Can I double the recipe?

Sure thing. Use a large 14-inch skillet or split into two pans so you avoid overcrowding — that keeps the veggies from steaming and losing color.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for golden, slightly crisp edges on the veggies, soft juicy tomatoes, and a glossy sauce coating the chicken. If you finish in the oven, the top should show golden bits and the interior should feel hot and steamy. For safety, chicken should reach 165°F if reheated from cold.

What if I don’t have ingredient X?

No problem — swap bell peppers for frozen mixed peppers, use spinach instead of zucchini, or use canned diced tomatoes if you’re out of cherry tomatoes. The flavor will stay bright; textures might shift slightly.

How I Like to Serve It

I love serving this straight from the skillet with a crusty baguette and a crisp green salad for a casual weeknight. For a heartier option, spoon it over buttery mashed potatoes or steamed rice. It works for porch dinners in summer with a chilled white wine, and it comforts just as well on chilly fall nights with a mug of something warm.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of broth to restore moisture.
• Safe reheating tip: ensure chicken reaches 165°F before serving again.

Final Thoughts

Closing: Now go impress someone — or just yourself — with this quick, cozy skillet dinner that turns a rotisserie chicken into a weeknight superstar!