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Leftover Chicken Recipes — Dinner Done in 20 Min

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Leftover chicken: 2 to 3 cups, shredded or chopped
  • Olive oil or butter: 2 tablespoons
  • Garlic: 3 cloves, minced (or 1 teaspoon garlic powder in a pinch)
  • Shallot or small onion: 1, finely chopped
  • Cherry tomatoes: 1 cup, halved (or any quick-cooking veg like spinach or peas)
  • Baby spinach: 2 cups
  • Chicken broth: 3/4 cup (low-sodium preferred)
  • Heavy cream or half-and-half: 1/2 cup (or use coconut milk for dairy-free)
  • Lemon: 1, for zest and juice
  • Parmesan: 1/3 cup, finely grated (optional but great)
  • Red pepper flakes: A pinch (optional)
  • Fresh parsley or basil: A handful, chopped
  • Salt and black pepper: To taste
  • Cooked base (choose one): Pasta, rice, quinoa, or crusty bread for serving

Method
 

  1. Prep the chicken and veggies: Shred or chop the leftover chicken into bite-size pieces. Halve the tomatoes, mince the garlic, and chop the shallot. Zest the lemon, then cut it and squeeze out 1 to 2 tablespoons of juice.
  2. Warm the pan: Heat a large skillet over medium heat. Add olive oil or butter. When it shimmers or melts, add the shallot with a pinch of salt. Cook 2–3 minutes until softened.
  3. Add garlic and tomatoes: Stir in garlic and cook 30 seconds, just until fragrant. Add cherry tomatoes and a pinch of red pepper flakes. Cook 2 minutes until tomatoes start to soften and release juices.
  4. Build the sauce: Pour in chicken broth and bring to a gentle simmer. Stir in cream and lemon zest. Let it bubble for 1–2 minutes to thicken slightly.
  5. Add the chicken: Fold in the leftover chicken. Warm through for 2–3 minutes. Don’t overcook—just heat it gently to keep it juicy.
  6. Finish with greens and cheese: Add spinach and stir until just wilted, about 1 minute. Turn off the heat. Stir in Parmesan and 1 tablespoon lemon juice. Taste and adjust with more lemon, salt, and pepper.
  7. Serve your way: Spoon over hot pasta or rice, tuck into a bowl with quinoa, or serve with bread for dipping. Top with chopped parsley or basil.
  8. Optional boost: Drizzle with a little olive oil and add extra Parmesan or a few chili flakes right before serving.