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Ready in 30 minutes, our Rotisserie Chicken Skillet might be the easiest, and most flavorful, dinner you’ve made all week.

Rotisserie Chicken Skillet

Looking for recipes to make with rotisserie chicken? Look no further than our Rotisserie Chicken Skillet!

This recipe is a wonderful option for those busy evenings when you need to get dinner on the table in a snap. And it’s delicious to boot!

We combine rotisserie chicken, orzo, veggies, cream, and a sprinkle of Parmesan cheese to create this easy and scrumptious dinner the whole family will enjoy.  One reader even told us: “This recipe is the only reason my toddler eats veggies.” So it’s picky-eater approved!



Rotisserie Chicken Skillet

Get dinner on the table fast!

To save a little time preparing this recipe, we used a store-bought rotisserie chicken. While we do love to create and cook from scratch, we also are fans of convenience ingredients when it doesn’t sacrifice flavor. Not only is rotisserie chicken only already cooked for you, but is wonderfully seasoned.

And, while a rotisserie chicken is a perfectly acceptable alternative to roasting your own chicken, you can cook your own chicken if you prefer. (Here’s a flavorful roast chicken recipe to try.)

Why You’ll Love this Rotisserie Chicken Skillet

  • It’s tasty. The combination of seasoned rotisserie chicken, broth, cream, and cheese is a dish that both kids and grownups will love.
  • It’s fast. This recipe can be on the table in 30 minutes.
  • It’s convenient. This one-pan dinner is the perfect way to use up any leftover cooked chicken.


Rotisserie Chicken Skillet

Key Ingredients and Substitutions

  • Rotisserie Chicken – While this recipe specifically calls for store-bought rotisserie chicken, you can use any cooked chicken you like. You’ll need 3 ½ cups of cooked meat in total. If you use chicken that you’ve cooked yourself, just keep in mind that you might need to add additional seasonings to the finished dish.
  • Orzo Pasta – Orzo is a rice-shaped pasta that cooks up quickly and mixes easily with other ingredients. You can, however, use any shaped pasta you’d like.
  • Vegetables – We use bias-cut carrots, chopped onions, and frozen peas in this recipe – but feel free to swap in other vegetable you prefer. Note that some veggies release more liquid as they cook so if you do swap in other vegetables, you might want to consider cooking them separately, then stir them in just before serving.
  • Cream – Heavy cream is the main dairy ingredient in the sauce, but can swap in light cream or half and half if you prefer. For those looking for a non-dairy alternative, one reader told us canned coconut milk worked well for her. (We haven’t tried that ourselves to confirm.)

Interested in more chicken recipes?
Click here for our 100+ Best Chicken Recipes.

How Do I Make Rotisserie Chicken Skillet?

1. Prep the chicken and veggies – You’ll need about 3 ½ cups of cooked meat. If you’re using rotisserie, remove the meat from the bones and cut up into bit-sized pieces.

2. Toast the orzo – Brown the orzo in a dry skillet – similar to making rice pilaf – then set aside.

3. Sauté the veggies – Sauté onions and carrots in oil for just about four minutes. They won’t be fully cooked at this point.

4. Simmer – Once the vegetables have cooked a bit, add the toasted orzo, chicken stock, and seasonings to the skillet. Cover and simmer until the orzo is cooked, about 8 minutes or so.

5. Heat through – At this point, you’ll add the chicken, cream, and remaining ingredients to the skillet. Then heat until warmed through.

6. Serve – Sprinkle with Parmesan cheese and serve hot.

Frequently asked Questions

  • Can I use something other than heavy cream in this recipe? Yes – you can swap in light cream or half and half for a lower-fat version. We’ve also been told that coconut milk makes a nice substitute if you’re looking for a dairy-free option.
  • Can I make this with rice instead of orzo? Yes – but only with some adaptations. Orzo (a pasta) absorbs much less liquid than rice (a grain) to fully cook so the recipe, as written, won’t have enough liquid in the sauce to fully cook the rice. Additionally, the carrots would be over cooked if you simmered those for the full length of time it takes to cook the rice. We’d suggest cooking the rice separately, adding it at the end, and cutting back on the amount of cream you’re adding to create the sauce.
  • Could I make this recipe ahead of time and freeze it for later? Yes, you can. Just note that cream has a tendency to separate when it has been frozen and thawed. We recommend making the recipe up until the step to add the cream, and freeze it at that point. When you thaw it out and are ready to reheat, pick up the recipe instructions right where you left off, and add the cream.

You may also like these other Easy Dinner Recipes:

  • Quick Skillet Chicken with Grapes
  • Instant Pot Country Chicken
  • Perfect Poached Chicken
  • Air Fryer Mac & Cheese
  • Easy Glazed SalmonPrint
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    Rotisserie Chicken Skillet - A Family Feast

    Rotisserie Chicken Skillet

    • Prep Time: 10 mins
    • Cook Time: 20 mins
    • Total Time: 30 minutes
    • Yield: 4-6 servings
    • Category: entree
    • Method: stovetop
    • Cuisine: American


    • 1 whole rotisserie chicken, or 3 ½ cups cooked chicken meat
    • ½ cup orzo pasta
    • 2 tablespoons olive or vegetable oil
    • 2 cups carrots cut on the bias
    • 1 cup onion cut into thick strips
    • 2 cups chicken stock
    • ½ teaspoon garlic powder
    • 1 teaspoon kosher salt
    • ½ teaspoon freshly ground black pepper
    • ½ cup chopped fresh parsley
    • 1 cup frozen peas
    • ½ cup heavy cream
    • ½ cup freshly grated Parmesan cheese


    1. Pick the meat from the cooked chicken and roughly cut up and set aside.
    2. In a large dry skillet pan over medium high cook orzo until lightly browned; about 3 minutes stirring frequently.
    3. Remove browned orzo to a bowl and add oil to hot pan.
    4. Add carrots and onion and sauté for 4 minutes.
    5. Add orzo back in along with stock, garlic powder, salt and pepper. Cover and reduce heat to a medium simmer and simmer to cook the orzo, about 8-10 minutes.
    6. Uncover and add parsley, peas, and cream along with cooked chicken.
    7. Increase heat and cook just to bring the dish to temperature and incorporate the ingredients.
    8. Serve with grated Parmesan sprinkled over the top.

    Keywords: Rotisserie Chicken Skillet


Rotisserie Chicken Skillet

Rotisserie Chicken Skillet


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  • Karen Kolb wrote:

    My son who eats NOTHING loved this. I did add a couple of things, but unlike on other recipe sites, I don’t think that should take away from what is a great recipe. I added fresh mushrooms and cooked them with the carrots and onions, and also added about a teaspoon of all spice towards the end. I also found that, as written, the dish had too much liquid in the pan towards the end, and I reduced it for a longer time. We WILL make this again. It really has something for everyone and, as I said, if my 14 year old loves it, EVERYONE will!

    • Martha wrote:

      Thank you Karen – I’m so glad you found a recipe that your son enjoyed. (I have a picky eater at home too so I totally understand the struggle!) We’re all for people adapting our recipes to suit your tastes – mushrooms and allspice both sound delicious! I suspect the mushrooms you added gave up some liquid as they cooked, so that might have been the reason for the excess liquid, but sounds like the extra simmering time did the trick! Thanks for taking the time to write to us today.

  • Marsha Hiner wrote:

    The chicken skillet rrcipe was very tasty, it was like a pot pie without the crust.
    I used half n half instead of heavy cream, still very good.
    Thank you, I will make again.

    • Martha wrote:

      You’re very welcome Marsha – glad you enjoyed the recipe!

  • Lois Bolding wrote:

    This recipe is really delicious! Since I love veggies & usually have some bits left over, I threw some diced red peppers in the mix that I cooked along with the carrots & onions. I also think that it would be just as good with a lot less cream if dairy or calories are a concern.

    • Martha wrote:

      Thanks Lois!

  • Anne wrote:

    Super and super easy. Added 1/2 lb sliced sautéed mushrooms with chicken, etc., which was an excellent addition.

    • Martha wrote:

      Thanks Anne! Mushrooms are a great addition!

  • Katy Kassler wrote:

    This recipe is the only reason my toddler eats veggies. We have it at least once a week…going on a year now! Thank you, thank you, thank you!

    • Martha wrote:

      Oh Katy! I’m so happy to read this! As a mom of a picky 10-year-old (who ironically used to eat everything!) I can appreciate the struggle! So glad you’ve found something that your little one will eat!

  • M Davis wrote:

    Can I use egg noodles instead of orzo?

    • Martha wrote:

      You sure can!

  • Jan Rychel wrote:

    Awesome meal!! My husband and I live on our trawler so I use canned veggies. Canned peas n carrots worked great!! I browned 1/2 cup jasmine rice because I didn’t have orzo. Worked super! The sauce that this dish create is amazing!! This will be a repeat meal for sure!

    • Martha wrote:

      Thanks Jan! So glad you enjoyed the recipe!

  • Grace wrote:

    Could rice be substituted for orzo, we have all but that on hand…

    • Martha wrote:

      Hi Grace – In general yes, but orzo is a pasta and it cooks differently than rice so the amount of liquid and cooking times will definitely vary. Without making the recipe ourselves with rice swapped in, I’d only be guessing to tell you how to adapt the recipe for rice.

  • Lisa wrote:

    I loved this but I noticed when it was finished it needed more sauce in my opinion so I added more stock, cream, garlic powder and seasoning salt. I simmered it for about 30 minutes and it was amazing.

    • Martha wrote:

      Thanks Lisa!

  • Luise Viskup wrote:

    Very nice recipe.
    I used Half and Half instead of cream. In future I will increase the orzo. It toasted beautifully in the dry pan.
    Not sure if you added some grated cheese to the mixture before adding “additional” grated cheese at serving; not a problem though. It’s always tasty.
    Thanks for this keeper! Luv

    • Martha wrote:

      Thank you Luise – we appreciate you letting us know about that extra word in the instructions – you are correct in noting that there is no “additional” grated cheese in the recipe. I will update that now. Thanks again for taking the time to write to us!

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