Rotisserie Chicken Vegetable Skillet (Printable)
A speedy one-pan meal featuring juicy rotisserie chicken, colorful vegetables, and aromatic herbs — perfect for weeknight dinners.
# What You Need:
→ Chicken
01 - 3 cups rotisserie chicken, shredded, skin and bones removed
→ Vegetables
02 - 1 red bell pepper, diced
03 - 1 yellow bell pepper, diced
04 - 1 small zucchini, sliced
05 - 1 small red onion, chopped
06 - 1 cup cherry tomatoes, halved
07 - 2 cups baby spinach
→ Aromatics & Seasonings
08 - 2 cloves garlic, minced
09 - 1 teaspoon dried Italian herbs
10 - 1/2 teaspoon smoked paprika
11 - Salt and black pepper to taste
→ Liquids & Fats
12 - 1/3 cup chicken broth
13 - 2 tablespoons olive oil
→ Optional Garnish
14 - 2 tablespoons fresh parsley, chopped
15 - Freshly grated Parmesan cheese
# How To Make It:
01 - Heat olive oil in a large skillet over medium heat.
02 - Add onion and garlic; sauté for 2 minutes until fragrant.
03 - Add bell peppers and zucchini. Cook, stirring occasionally, for 5–6 minutes until vegetables begin to soften.
04 - Stir in cherry tomatoes and Italian herbs; cook for 2 minutes.
05 - Add shredded chicken, smoked paprika, salt, and pepper. Mix well to combine.
06 - Pour in chicken broth and bring to a gentle simmer. Cook for 5 minutes, allowing flavors to meld together.
07 - Add spinach and stir until wilted, about 1–2 minutes.
08 - Taste and adjust seasoning as needed. Remove from heat. Garnish with parsley and Parmesan if desired. Serve hot.
# Expert Suggestions:
01 -
- Dinner comes together faster than deciding what to order for takeout
- Uses up that grocery store rotisserie chicken in the most delicious way possible
02 -
- Dumping everything in the pan at once results in mushy vegetables and rubbery chicken
- Adding the spinach too early means it disappears into nothingness
03 -
- Let your skillet get properly hot before adding vegetables for better browning
- A squeeze of lemon juice right before serving brightens everything