Rotisserie Chicken Vegetable Skillet (Printable Version)

A speedy one-pan meal featuring shredded rotisserie chicken, fresh vegetables, and aromatic herbs perfect for busy weeknights.

# What You'll 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 & Flavor

08 - 2 cloves garlic, minced
09 - 1 teaspoon dried Italian herbs
10 - ½ teaspoon smoked paprika
11 - Salt and black pepper, to taste

→ Liquids

12 - ⅓ cup chicken broth (gluten-free if needed)
13 - 2 tablespoons olive oil

→ Garnish (optional)

14 - 2 tablespoons fresh parsley, chopped
15 - Freshly grated Parmesan cheese (omit for dairy-free)

# Step-by-Step:

01 - Heat olive oil in a large skillet over medium heat.
02 - Add the 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.
06 - Pour in the chicken broth and bring to a gentle simmer. Cook for 5 minutes, allowing flavors to meld.
07 - Add spinach and stir until wilted, about 1-2 minutes.
08 - Taste and adjust seasoning. Remove from heat.
09 - Garnish with parsley and Parmesan, if desired. Serve hot.

# Expert Advice:

01 -
  • Everything happens in one pan so cleanup is practically nonexistent
  • Using rotisserie chicken means you skip the whole cooking chicken from scratch step
  • The vegetables get those gorgeous tender-crisp edges without turning into mush
02 -
  • Cast iron skillets hold heat beautifully but stay hot longer, so remove from heat a minute early
  • If your rotisserie chicken is cold, let it come to room temperature first so it heats through evenly
  • Cherry tomatoes will pop and release juices, this is exactly what you want to happen
03 -
  • Dont crowd your pan or the vegetables will steam instead of getting those nice golden edges
  • Reserve some Parmesan to add at the very end so it stays creamy and doesnt melt completely away

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