If you meal prep and need something easy for dinner during the week, you will love these leftover chicken recipes using leftover chicken. Nothing fancy, just good food. These 15 recipes are for busy home cooks who want a good meal on the table quickly. These weeknight recipes are tested and reliable.
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No more standing in front of an open fridge with the leftovers, struggling to come up with dinner. Now you have 15 recipes to choose from.
Five simple dinners. One grocery list.
No recipe hunting, no messy shopping notes, no complicated chef projects. Just family dinners that fit real weeks.
1) Chicken Burrito Bowls with Cilantro Lime Rice
This one will quickly become one of your favorite 30-minute weeknight meals. Your kids will love the brightness of the cilantro rice and the flavor from the well-seasoned chicken. This one is so easy for busy nights; you can prep ahead with minimal effort. It's extra forgiving, but you can also customize this one in so many different ways.
I like to get everything ready on a Sunday evening. You could try adding black beans or even using chorizo instead of chicken. The great thing is it's up to you; you can make it just about however you like, and these burrito bowls will still taste amazing.
1) Chicken Burrito Bowls with Cilantro Lime Rice
Ingredients
Method
- Cook rice with chicken broth according to package, then stir in cilantro and lime juice.
- Heat oil in a pan and add cumin, chili powder, and chicken; warm and toss to coat.
- Stir beans and corn into pan just to heat through, 2-3 minutes.
- Build bowls: rice first, then chicken mixture, salsa, and cheese on top.
- Let kids add sour cream or avocado if they want.
- Serve warm.
2) One-Pan BBQ Chicken Mac and Cheese
Barbecue chicken mac and cheese, bursting with flavor and needing only one pan. It's the combination of the smoky barbecue and creamy cheese that comes together quickly. I like to use smoked gouda, as it is my secret ingredient. I love making this because it is super simple but tastes like an actual meal.
Make a big batch on a Sunday evening, and you have dinner for the next few days. I would serve this with a side salad to make it slightly more special, because we eat with our eyes after all. If you don't have smoked gouda, use your favorite cheese. Play around with it and make it your own.
2) One-Pan BBQ Chicken Mac and Cheese
Ingredients
Method
- Heat olive oil in a large skillet over medium. Sauté onion until soft, about 4 minutes.
- Add macaroni, broth, milk, smoked paprika, salt, and pepper. Stir and bring to a simmer.
- Cook, stirring often, until pasta is al dente and liquid is mostly absorbed, about 10-12 minutes.
- Stir in shredded chicken, cheddar, gouda, and BBQ sauce until cheese melts and sauce is creamy.
- Taste and adjust salt or BBQ for tang. Serve hot.
Lodge 10.25-Inch Seasoned Cast Iron Skillet
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These are all about that buffalo-and-sweet-potato flavor combination everyone loves. Using Greek yogurt gives a creaminess but doesn't make the whole thing feel too heavy. The best thing about this dish is that you can make it ahead, or even start from scratch; it comes together so quickly.
It's ideal for weekdays, and if you're working to save time, you can even use rotisserie chicken. Try topping it with some blue cheese crumbles or even ranch dressing. Keep leftovers for the next night or even reheat them for lunch.
3) Buffalo Chicken Stuffed Sweet Potatoes
Ingredients
Method
- Preheat oven to 400°F. Pierce potatoes with a fork and bake 45 minutes until soft.
- Mix shredded chicken, buffalo sauce, Greek yogurt, butter, salt, and pepper in a bowl.
- Split baked potatoes lengthwise and fluff centers with a fork.
- Spoon chicken mix into each potato, top with cheddar, and return to oven 5-7 minutes to melt.
- Sprinkle green onions and serve warm.
4) Chicken Pesto Pasta with Sun-Dried Tomatoes
This recipe makes use of staple pantry ingredients. You can use store-bought pesto or make your own from scratch; it's up to you. Even if you're making your own pesto, this is still a super quick weeknight dish.
Always keep your pasta water, as this can help adjust the consistency of your sauce, but also make it nice and silky. You also don't have to stick to chicken; use whatever protein you have at home. I love to mess around with these things, as it makes you a better cook.
4) Chicken Pesto Pasta with Sun-Dried Tomatoes
Ingredients
Method
- Cook pasta according to package; drain, reserve 1/4 cup pasta water.
- Heat olive oil in a large skillet over medium heat.
- Add shredded chicken and sun-dried tomatoes; stir 1-2 minutes until warmed.
- Add pesto and reserved pasta water; stir to make a sauce.
- Add pasta to the skillet and toss to coat evenly.
- Stir in Parmesan and taste for salt and pepper.
- Serve hot; extra cheese on the table for picky eaters.
5) Asian Sesame Chicken Noodle Stir-Fry
This Asian sesame chicken noodle stir-fry tastes just like takeout and is ideal for during the week. It has a sticky sauce that packs a punch, a combination of honey, soy sauce, and sesame oil that just works and clings to the noodles. If you don't have chicken, you could use tofu. I like to use shrimp from time to time.
Try drizzling a little extra sesame oil at the end; this will enrich the dish. Use whatever vegetables you have, and I like to top it with some sliced scallions for a little fresh flavor. This also reheats well and can be used for lunch or dinner the next day.
5) Asian Sesame Chicken Noodle Stir-Fry
Ingredients
Method
- Cook noodles per package, drain, set aside.
- Heat oil in a large skillet over medium-high. Add garlic and stir 30 seconds.
- Add carrots and snow peas; stir 2 minutes until crisp-tender.
- Toss in shredded chicken and noodles. Mix to combine.
- Whisk soy sauce, rice vinegar, sesame oil, and honey; pour over noodles.
- Stir 1-2 minutes until sauce coats everything and heats through.
- Top with sesame seeds and green onions, then serve.
“The best weeknight dinner isn’t the fanciest one — it’s the one that actually gets on the table.”
La Tourangelle Toasted Sesame Oil 8.45 Fl Oz
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Quesadillas are quick and easy, and these chicken and black bean quesadillas are simple yet filling. Using spices is the key to making these packed with flavor. The high protein content from the chicken and black beans can turn this from being just an appetizer into a full meal.
I always like to serve these with a very simple salad, sometimes even with a crema just to bring out the flavors. With the added beans, you get extra protein, and you'd be amazed at just how filling these actually are.
6) Chicken and Black Bean Quesadillas
Ingredients
Method
- Mix chicken, beans, cheese, salsa, cilantro, cumin, and chili powder in a bowl.
- Heat a large skillet over medium and add 1/2 tbsp oil.
- Place one tortilla in skillet, spoon 1/4 of the filling on one half, fold over.
- Cook 2-3 minutes until golden, flip and cook 2 more minutes.
- Repeat with remaining oil, tortillas, and filling.
- Cut into wedges and serve with extra salsa or sour cream.
7) Creamy Chicken and Mushroom Risotto
This is a great flavor combination that also shows off your skills as a cook. It's the technique that makes the dish. You need to incorporate regular stirring, and this is what gives the creaminess and silky consistency this dish is known for.
I like to use chestnut mushrooms and shiitake or dried porcini for maximum flavor. I always keep a package of dehydrated porcini in my pantry for this purpose. You can make a great risotto and not even need fresh mushrooms.
Use a good broth. I like to keep cartons of broth and stock so that a good result is always on hand. Making this can actually be quite relaxing, so take it nice and easy, and you will be fine. It's not as scary as you think.
7) Creamy Chicken and Mushroom Risotto
Ingredients
Method
- Heat oil in a large skillet over medium heat. Cook onion until soft, about 4 minutes.
- Add mushrooms and cook 5 minutes until they start to brown.
- Stir in Arborio rice and cook 1 minute to toast the grains.
- Pour wine if using, stir until mostly absorbed.
- Add warm broth 1/2 cup at a time, stirring until absorbed before adding more, about 18 minutes.
- Stir in shredded chicken, butter, and Parmesan. Heat until hot and creamy.
- Season with salt and pepper, sprinkle parsley, and serve.
8) Greek Chicken Salad with Tzatziki
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Everybody needs a recipe that doesn't involve any cooking, and this Greek chicken salad with tzatziki is it. This is a sort of recipe that is perfect for a whole day or a busy weeknight. It takes very little time or mental energy. If you prep the chicken in advance, this will save you a lot of time, but even using shop-bought or rotisserie chicken will work and save even more time.
I like to serve this on a flatbread, but you can also use pita bread or serve it over some greens. It's the tzatziki that is bringing all the flavors to this one, so use the freshest ingredients you can find and pick your favorite store-bought tzatziki. Doing it this way is a game changer.
8) Greek Chicken Salad with Tzatziki
Ingredients
Method
- Toss chicken, lettuce, tomatoes, cucumber, onion, olives, and feta in a large bowl.
- Whisk olive oil, lemon juice, salt, and pepper in a small cup.
- Drizzle dressing over the salad and toss to coat evenly.
- Spoon tzatziki on top or serve on the side for picky eaters.
- Serve with pita, over rice, or in a wrap for hungry kids.
Tzatziki is one of the oldest recorded condiments in Greek cooking, dating back centuries as a staple table sauce. Using it straight from the store-bought container on a weeknight is absolutely historically defensible.
9) Chicken Fried Rice with Scrambled Eggs
Everybody needs to learn how to make a good fried rice. One of the first things is that you must use old rice. You need this to get the right texture and ensure there is no moisture; otherwise, the whole thing will clump together. I always like to keep some cold, already cooked rice in the freezer for emergencies.
When you fry rice properly, it gets slightly crispy and charred, and this is the texture you're looking for. The most important thing is to get your rice cooked and cooled, which will dry it out and give you a great fried rice. You can also cook rice fresh and then spread it out to cool down and dry off. This will still work, but ideally I prefer to use the old rice.
Fried rice is a great way to use any excess rice, but also excess vegetables or frozen veg. Throw in whatever you have, and you'll be surprised how good it tastes. Always keep soy sauce and sesame oil in your pantry to add to your fried rice to give that umami kick.
9) Chicken Fried Rice with Scrambled Eggs
Ingredients
Method
- Heat 1 tablespoon oil in a large skillet or wok over medium-high. Add onion and cook 2 minutes.
- Push onion to the side, add beaten eggs, scramble until just set, then mix with onion.
- Add remaining oil, rice, chicken, and peas. Stir-fry 3-4 minutes to heat through.
- Pour soy sauce and sesame oil over rice. Toss until evenly coated.
- Stir in green onions. Taste and add salt or pepper if needed.
- Serve hot.
10) Slow Cooker White Chicken Chili
This slow cooker white chicken chili is perfect for dinner when you haven't planned. All you need is your slow cooker, dump everything in it, and let it do its thing. Low effort yet genuinely impressive.
One of the best parts of this dish is the cream cheese; it transforms the entire dish. Stir it in at the end, and the broth turns thicker and creamier in no time. You can use canned veg or frozen veg, or even pre-chopped, if you're working to save time.
Use your favorite beans or proteins to make this your own. I always tend to use shredded chicken, but you can use rotisserie or leftovers- no problem. Always use Philadelphia cream cheese; it packs the most flavor and does the best job thickening and transforming this dish.
10) Slow Cooker White Chicken Chili
Ingredients
Method
- Put shredded chicken, beans, green chiles, onion, garlic, broth, cumin, chili powder, salt, and pepper into the slow cooker.
- Stir to combine, cover, and cook on low for 4 hours or high for 2 hours.
- Add cream cheese and stir until melted and smooth.
- Stir in sour cream and cilantro, if using.
- Taste and adjust salt or pepper, then serve warm with tortillas or cornbread.
11) Chicken Caesar Wraps with Crispy Romaine
Everybody loves a good chicken Caesar wrap with some crispy romaine lettuce. This is perfect for our busy schedule, and it can even be portable. It is so quick for me, and the crunch from the croutons is so important for the texture. If you don't have croutons, you could use panko, but I do love the larger chunks of crispy crushed croutons all the way. This is what separates this from any other quick meal.
Everybody is different, but this is not just an everyday chicken salad wrap. I like to keep them wrapped in foil so they can be transported easily. Use your favorite pre-bought Caesar dressing, and this one will come together in a flash.
11) Chicken Caesar Wraps with Crispy Romaine
Ingredients
Method
- Put shredded chicken, dressing, Parmesan, lemon juice, and pepper in a bowl. Mix until coated.
- Toss in sliced romaine and crushed croutons. Stir once more so lettuce stays crisp.
- Lay out a tortilla. Spoon 1/4 of the mixture down the center, leaving space at edges.
- Fold sides in, then roll tight. Repeat with remaining tortillas.
- If you want, toast wraps in a skillet 1 minute per side for a crisp outside.
- Cut in half and serve immediately.
Thinly slicing the romaine instead of tearing it into chunks means more surface area for the dressing to coat — and more lettuce fits neatly into the wrap without everything falling out the sides when you try to eat it standing over the kitchen sink.
12) Chicken Tikka Masala Skillet
If you love Indian flavors, this chicken tikka masala skillet is for you. Using a good garam masala spice blend is imperative for this one; this is what gives that gorgeous tikka masala flavor. I went to use cream, but you can also use Greek yogurt if you do not have this; it's creamy but also packed with protein.
Add some fresh lemon juice at the end; this helps to lift the dish and give it some brightness. If you don't have that, lime also works. Don't forget to toast or fry off your spices; this helps them release all their flavor. Serve these up with a good flatbread or naan, or even some basmati cooked rice.
12) Chicken Tikka Masala Skillet
Ingredients
Method
- Heat oil in a large skillet over medium heat. Add onion and cook until soft, 5 minutes.
- Stir in garlic and ginger, cook 1 minute until fragrant.
- Add tomato paste, crushed tomatoes, garam masala, cumin, paprika, and salt. Simmer 5 minutes.
- Stir in shredded chicken and simmer 3-4 minutes to warm through.
- Pour in cream, stir until sauce is smooth and heated, 2-3 minutes.
- Taste and adjust salt. Sprinkle cilantro if using and serve over rice or with naan.
13) BBQ Chicken Pizza on Naan
You will love this barbecue chicken pizza made on naan bread. It's so simple and straightforward; this will become part of your weeknight rotation. It tastes so much like takeout that it could actually save you money, and it will definitely fit into your schedule.
If you don't have any pre-bought naan, you can use your favorite pita bread or even flatbread; it will still work. Prep all your toppings before making this, so it requires no mental energy. Use your favorite store-bought barbecue sauce, and I like to use a mix of cheddar and mozzarella for great flavor and a great cheese pull. Play around with adding any extra spices; you will be surprised how delicious this one is.
13) BBQ Chicken Pizza on Naan
Ingredients
Method
- Preheat oven to 425°F (220°C). Brush naan with olive oil and place on a baking sheet.
- Toss chicken with 2 tablespoons barbecue sauce and a pinch of salt and pepper.
- Spread remaining 1/4 cup barbecue sauce over naan, leaving a tiny border.
- Evenly top with sauced chicken, red onion, mozzarella, and cheddar.
- Bake 8-10 minutes until cheese melts and edges are crisp.
- Sprinkle cilantro and drizzle remaining barbecue sauce if you like. Slice and serve.
14) Lemon Garlic Chicken Orzo Soup
Lemon and garlic are a great combo, and this chicken soup makes full use of that. It's simple to make, and it's actually very good for you. It's nice and fresh and not heavy at all. You can use fresh veg, frozen veg, or pre-bought chopped veg, and it will still work, since this recipe doesn't ask too much of you. If you don't have orzo, you could use risotto rice or even your favorite pasta shape. Adding shredded rotisserie chicken will help you get this recipe done quickly.
I like to serve this in a deep bowl, garnished with fresh herbs, with some really good bread and French butter on the side. It's a great way of incorporating more green veg into your diet, and I like to use baby spinach in this recipe. A key to the whole dish is to squeeze fresh lemon at the end. Don't miss that step, as it gives such a great hit of freshness.
14) Lemon Garlic Chicken Orzo Soup
Ingredients
Method
- Heat olive oil in a large pot over medium heat and sauté onion, carrots, and celery until soft, about 5 minutes.
- Add garlic and oregano, cook 30 seconds until fragrant.
- Pour in chicken broth and bring to a boil. Stir in orzo and simmer 8-10 minutes until tender.
- Add shredded chicken, lemon juice, zest, and spinach. Simmer 2-3 minutes until heated and spinach wilts.
- Taste and season with salt and pepper. Stir in parsley and serve hot.
15) Sheet Pan Chicken Fajitas
Everybody needs a good sheet pan recipe, and these chicken fajitas are exactly that. It's so hands-off, made for a weeknight, and so much easier than the stovetop version. Sheet pan cooking is so easy; it lets you set the table or do more prep while it cooks.
I wait to make sure that everything gets a nice char, since this gives maximum flavor, so don't forget to use high heat. Add some freshly cut lime or lemon, your favorite salsa, and some shredded cheddar at the end, and you have something everyone will love.
15) Sheet Pan Chicken Fajitas
Ingredients
Method
- Preheat oven to 425°F (220°C). Line a sheet pan with foil for easy cleanup.
- Toss chicken, peppers, and onion with olive oil, chili powder, cumin, paprika, salt, and pepper. Coat well.
- Spread mixture in a single layer on the sheet pan. Don’t overcrowd.
- Roast 18-20 minutes, stirring once at 10 minutes, until chicken reaches 165°F and vegetables are tender.
- Warm tortillas in oven 2-3 minutes after removing pan.
- Slice lime and set out salsa and cheese. Let everyone build their own fajitas.