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Rotisserie Chicken Skillet – Dinner is served in about 30 minutes with this easy and flavorful recipe!

Rotisserie Chicken Skillet

When people learn that my husband Jack and I are food bloggers, it usually sparks a very interesting conversation. We’ve found that most people are very passionate about eating great food – but so many people we’ve spoken to often don’t have a whole lot of time to spend in the kitchen cooking dinner these days.

So what’s a hungry family to do? How about this Rotisserie Chicken Skillet! This recipe is perfect for when your family is hungry for a delicious dinner but time is very tight.

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Rotisserie Chicken Skillet

How do you make this Rotisserie Chicken Skillet?

As a time-saving shortcut, we started this delicious skillet dinner with a store-bought rotisserie chicken. (And you know…although Jack and I do cook mostly from scratch ourselves, we’re not at all against taking a short cut here and there.)

We both think rotisserie chickens have great flavor – and they are so convenient to pick up at the supermarket – so feel free to use them anytime a recipe calls for cooked chicken. (Or, if you’ve cooked some chicken at home, feel free to use those leftovers instead.)

Rotisserie Chicken Skillet

This is a simple one-skillet meal! Lightly toasted orzo is cooked in chicken stock and seasonings. Then cooked carrots and onions, and frozen peas are added to the orzo along with some cream, the shredded rotisserie chicken and Parmesan cheese! Toss together – and dinner is ready in less than twenty minutes!

And if you have any leftovers – here’s another time saver for you! Pack the leftovers up in single-serving sized containers – and lunch the next day is already packed!  Enjoy!

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

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

    Ingredients

    • 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

    Instructions

    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.

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Rotisserie Chicken Skillet

Rotisserie Chicken Skillet

 

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    Comments

  • Brenda wrote:

    Very yummy! My pan is already nonstick so I decreased the 2 Tbsp oil down to 1 tsp. I sauteed 8 oz sliced white mushrooms for 5 minutes first, then continued the recipe with the carrots and onions. I only had low sodium chicken broth on hand (no chicken stock) so I added 1 tsp sodium-free chicken bullion to the broth. I also used regular cream instead of heavy cream since that’s what I had on hand. This was very flavorful even with my “healthy” substitutions and it made great leftovers the next day. Thank you for the recipe!

    • Martha wrote:

      Thank you Brenda!

  • Kim Tucker wrote:

    This is super easy and amazing. My family loved it so I’m now making it for a small group.

    • Martha wrote:

      Thanks Kim!

  • Cate wrote:

    I am prepping the ingredients for this recipe and I’d like to know if I should use curly or Italian parsley?
    Thanks!

    • Martha wrote:

      Hi Cate – We recommend flat leaf Italian parsley (but if you only have curly, that’s OK to use instead).

  • Glenna wrote:

    This recipe is a definite keeper! I cut the ingredients in half since I was using a left over chicken, which was enough for my husband and me with enough leftover for one more meal. (Leftovers from the leftovers! LOL!) I also added mushrooms along with the carrots and onions. I’m so glad I found this recipe!

    • Martha wrote:

      We’re glad you found it too Glenna!

  • Linda M wrote:

    Delicious! The only modifications I made because it’s what I had on hand was 1 cup of canned peas, 3Tbsp dried parsley and instead of heavy cream I used1/2 bar of fat free cream cheese. It was a nice change for us, as I make crustless pot pie often. Loved the flavors and will definitely make again! Thank you for sharing!

    • Martha wrote:

      You’re welcome Linda! I suppose you are right…this is a little like a crustless pot pie with pasta.

  • Linda wrote:

    Well we loved yet another one of your recipes. This was quick and tasted great. My husband even said does she have a place for comments. I said yes she does, he said well leave one that it’s great! So here it is. He took the rest for his lunch today. Thanks Jack and Martha😊have a great day!

    • Martha wrote:

      Hi Linda – So glad the recipe was a hit! 🙂 Thank you for taking the time to write to us!

  • Linda wrote:

    This looks fantastic, your pictures are beautiful! I just came home with a Costco rotisserie chicken, now I know what to do with it. Thanks for the wonderful recipe!

    • Martha wrote:

      Hope you love the recipe Linda!

  • Sandy Chatergoon wrote:

    I didn’t have all the ingredients but I improvised on some things such as dried parsley oppose to fresh parsley..no orzo but I used whole wheat penne pasta..overall it came out awesome and i would do it again but with all the ingredients the recipe called for..thank you very much for sharing..

    • Martha wrote:

      You’re welcome Sandy – sounds like some great swaps!

  • Carol wrote:

    This is an excellent quick recipe made all in one pan. You can boil your carcass after dicing up the meat, then use the broth in the recipe. Very tasty dish

    • Martha wrote:

      So glad you enjoyed the recipe Carol!

  • Ralph bennett wrote:

    I tripled the amount of cream . I also added butter when I sautés the carrots and onions. Add 2 cups of peas and 2 cups of sweet corn.
    I also used 1/8 tsp clove. 1 tbl spoon of cummin. Also two cloves of garlic, minced….

    • Martha wrote:

      Wow Ralph – Sounds like an entirely different recipe! 🙂

  • Izzy wrote:

    I have tried a lot of recipes on a lot of websites looking for something, anything, that can become a weekly staple. Something that both my wife and I like, is healthy, and isn’t so difficult that I dread making it.

    This is finally it. It is so freaking good. Even my 3 year old doesn’t put up a stink eating it. I make it as recommended with no substitutions (though I may reduce pepper since while the wife and I liked it, 3 yr old was chugging milk so probably was a bit peppery for him).

    I’ve made it three times. Both times I used a Costco rotisserie chicken that’s already off the bone. The dish is moist. Plenty of flavor. I’ve subbed tagliatelle in once with equally good results because orzo can’t be found at my grocery store right now.

    Looking for more recipes like this one. Thanks.

    • Martha wrote:

      You’re welcome Izzy! So glad the recipe was a hit with the entire family! And yes – feel free to adjust the seasonings to suit your tastes, especially if the rotisserie chicken you use has lots of seasonings.

  • Salina wrote:

    So delicious! I was looking for a way to spice up a store bought chicken and this was perfect! I added a few handfuls of spinach when i added the peas in and i added chilli peppers for some heat. I also used milk and sour cream instead of heavy cream and it worked great. LOVE!

    • Martha wrote:

      Thanks Salina!

  • Patricia White wrote:

    Hello I was looking for quick me for me and my family and I was wondering if this dish could be substitute with half and half??

    • Martha wrote:

      Sure Patricia – half and half will work in this recipe

  • Donna wrote:

    Looks inviting. I’ll try the recipes soon

    • Martha wrote:

      Hope you love it Donna!

  • D Russell wrote:

    Very disappointing and frustrating that there is no nutritional information included with this recipe. (Or if it’s there I can’t find it.) It looks like it could be delicious but I’m not going to try it without knowing what the calorie count. And I’m not willing to jump through the hoops to figure it out.

    • Martha wrote:

      Hello D – We are working our way through 1400+ recipes adding nutritional information to our recipes as a courtesy to our readers. We are not nutritionists ourselves and this is a time-consuming, manual process to make sure the information is accurate. (I suspect you understand how time consuming it can be from your comment.) If having the information is super urgent, there are free online nutritional calculators you can use in the meantime.

  • Janice Hynes wrote:

    This is absolutely delicious and so easy!

    • Martha wrote:

      Thanks Janice!

  • Claire wrote:

    As a busy working mom, I can’t tell you how much I love this recipe! I get a rotisserie chicken from Costco at least once a week, and we use whatever is leftover to make this dish the next night. Just wanted to add in a quick tip for those who are dairy free – coconut milk (the kind in the can) works beautifully in this recipe. Thanks for sharing, Martha!

    • Martha wrote:

      Great idea Claire! Thank YOU for sharing with us! (So glad the recipe is a hit!)

  • Marjorie wrote:

    This is very colorful and presents well but that doesn’t make up for the bland taste of this recipe. Even adding additional garlic didn’t help. When I reheat the leftovers, I’m planning on adding a dash or two of soy sauce to see if that will make a difference. Probably won’t make this again.

    • Martha wrote:

      Thanks for taking the time to share your feedback Marjorie.

  • Sue wrote:

    Martha, what a wonderful website. I’m so glad i found it, you have so many recipes that i can’t wait to try. This one pot dinner was delicious. This was the first time i ever cooked or tasted orzo, I’ll be making it again for sure.

    • Martha wrote:

      Thank you – we’re glad you found us Sue!

  • Melanie wrote:

    Could this be prepped ahead of time and frozen to be cooked later?

    • Martha wrote:

      Hi Melanie – Yes – it would probably be OK to do so. Sometimes cream separates a bit after it has been frozen and thawed so I’d consider preparing this recipe up to the step where you add the cream, then when you reheat it before serving add the cream at that point instead. Hope that helps!

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