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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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  • 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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