Leftover cooked chicken breast is one of the most versatile ingredients in your kitchen.
Instead of letting it go to waste, you can transform it into a variety of delicious meals that are quick, easy, and satisfying.
From hearty casseroles to fresh salads, savory stir-fries, and comforting pasta dishes, leftover chicken can become the star of your lunch or dinner in minutes.
In this article, we’ve compiled 24 creative and flavorful recipes to help you make the most of your cooked chicken breast, saving time in the kitchen while keeping your meals exciting.
Whether you’re feeding a family, prepping meals for the week, or just looking for fast dinner ideas, these recipes will inspire you to get creative with your leftovers.
You’ll discover dishes that suit every taste—from light and healthy options to indulgent comfort foods—ensuring that leftover chicken never feels boring again.
24 Delicious Leftover Cooked Chicken Breast Recipes You’ll Love

With these 24 leftover cooked chicken breast recipes, you’ll never run out of ways to enjoy your extra chicken.
From zesty tacos and vibrant salads to creamy pasta bakes and international-inspired dishes, there’s something for every craving and occasion.
Using leftovers not only saves money but also reduces food waste while giving you quick, flavorful meals in minutes.
Next time you find yourself with leftover cooked chicken breast, reach for this list and transform it into a delicious dish that feels fresh, exciting, and full of flavor.
Creamy Chicken and Mushroom Pasta Bake
Transform your leftover chicken breast into a rich and comforting creamy pasta bake.
Tender chicken chunks blend perfectly with earthy mushrooms, al dente pasta, and a cheesy, creamy sauce that bakes to golden perfection.
This dish is perfect for a cozy family dinner or a hearty weeknight meal.
Ingredients:
- 2 cups cooked chicken breast, shredded or diced
- 2 cups penne or fusilli pasta, cooked al dente
- 1 cup sliced mushrooms (white or cremini)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups milk
- ½ cup chicken broth
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- Salt and black pepper, to taste
- 1 cup shredded mozzarella or cheddar cheese
- ¼ cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Instructions:
- Preheat the oven to 375°F (190°C). Grease a medium baking dish with butter or nonstick spray.
- In a large skillet over medium heat, melt the butter and sauté the onions until translucent. Add garlic and mushrooms, cooking until tender and fragrant.
- Sprinkle the flour over the vegetables, stirring constantly to form a roux. Slowly add the milk and chicken broth while whisking to prevent lumps. Simmer until thickened.
- Stir in thyme, paprika, salt, and pepper. Add shredded chicken and cook for 2–3 minutes to heat through.
- Toss the cooked pasta into the creamy sauce, ensuring all pieces are well coated. Transfer the mixture into the prepared baking dish.
- Sprinkle mozzarella and Parmesan evenly over the top. Bake for 20–25 minutes until the cheese is melted and golden.
- Garnish with fresh parsley before serving.
This creamy chicken and mushroom pasta bake elevates leftover chicken into a decadent, family-friendly meal.
The combination of cheese, creamy sauce, and tender pasta ensures every bite is comforting and satisfying.
Spicy Chicken and Veggie Stir-Fry
Turn leftover chicken into a quick, flavorful stir-fry packed with colorful vegetables and a spicy, tangy sauce.
This dish is perfect for a fast lunch or dinner and keeps well for meal prep during the week.
Ingredients:
- 2 cups cooked chicken breast, sliced thinly
- 1 red bell pepper, julienned
- 1 yellow bell pepper, julienned
- 1 medium carrot, julienned
- 1 cup broccoli florets
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sriracha or chili paste (adjust to taste)
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 2 green onions, sliced
- 1 teaspoon sesame seeds, for garnish
Instructions:
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and ginger, stirring quickly for 30 seconds until fragrant.
- Add carrots and broccoli and stir-fry for 3–4 minutes until slightly tender but still crisp.
- Toss in bell peppers and cooked chicken, stir-frying for another 2–3 minutes.
- In a small bowl, mix soy sauce, hoisin sauce, sriracha, and sesame oil. Pour over the chicken and vegetables, tossing to coat evenly.
- Cook for another 1–2 minutes until everything is hot and coated in sauce.
- Garnish with sliced green onions and sesame seeds before serving.
This spicy chicken and veggie stir-fry transforms leftovers into a vibrant, flavorful meal in just minutes.
It’s a healthy, colorful dish that packs protein, vegetables, and spice into every bite.
Chicken and Sweet Potato Shepherd’s Pie
Reimagine your leftover chicken with this hearty chicken and sweet potato shepherd’s pie.
Creamy mashed sweet potatoes top a savory filling of chicken, vegetables, and herbs, baked until golden and bubbly.
A nutritious and comforting twist on a classic dish.
Ingredients:
- 2 cups cooked chicken breast, diced
- 2 large sweet potatoes, peeled and cubed
- 1 cup frozen peas and corn
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- ¼ cup milk
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- ½ cup chicken broth
- ¼ cup grated Parmesan cheese
Instructions:
- Preheat oven to 400°F (200°C). Boil sweet potatoes in a large pot until tender, about 15–20 minutes. Drain and mash with butter, milk, salt, and pepper. Set aside.
- In a skillet, heat olive oil over medium heat. Sauté onions and garlic until softened. Add diced chicken, peas, and corn. Sprinkle with rosemary, thyme, salt, and pepper. Stir in chicken broth and simmer for 3–4 minutes until slightly thickened.
- Transfer the chicken mixture to a baking dish. Spread mashed sweet potatoes evenly on top, smoothing with a spatula. Sprinkle Parmesan cheese over the top.
- Bake for 20–25 minutes until the top is slightly golden and edges are bubbling.
- Let it cool for 5 minutes before serving.
This chicken and sweet potato shepherd’s pie is a comforting, wholesome way to use leftover chicken.
The sweet and savory combination, along with a creamy mashed potato topping, makes it a meal the whole family will love.
Chicken, Avocado, and Black Bean Tacos
Turn leftover chicken into a vibrant, fresh taco feast.
Packed with creamy avocado, seasoned black beans, and crisp vegetables, these tacos are quick to assemble and bursting with flavor.
Perfect for a weeknight dinner or casual gathering.
Ingredients:
- 2 cups cooked chicken breast, shredded
- 1 cup canned black beans, rinsed and drained
- 1 avocado, diced
- ½ cup red onion, finely chopped
- 1 small tomato, diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon lime juice
- Salt and black pepper, to taste
- 6 small corn or flour tortillas
- Fresh cilantro, chopped (for garnish)
- Optional: sour cream or Greek yogurt for topping
Instructions:
- In a medium bowl, combine black beans with cumin, chili powder, lime juice, salt, and pepper. Mix well.
- Gently toss shredded chicken with a little chili powder and salt to enhance flavor.
- Warm the tortillas in a skillet or microwave for 30 seconds.
- Layer each tortilla with chicken, black beans, diced avocado, red onion, and tomato.
- Garnish with fresh cilantro and a dollop of sour cream if desired.
These chicken, avocado, and black bean tacos transform leftover chicken into a quick, healthy, and flavor-packed meal.
They are colorful, satisfying, and perfect for taco night any day of the week.
Chicken and Spinach Stuffed Peppers
Bright bell peppers are stuffed with a savory mixture of leftover chicken, spinach, rice, and cheese.
Baked to perfection, this dish is both hearty and visually appealing—ideal for a wholesome dinner or make-ahead meal.
Ingredients:
- 2 cups cooked chicken breast, diced
- 4 large bell peppers, tops cut off and seeds removed
- 1 cup cooked rice (white, brown, or quinoa)
- 1 cup fresh spinach, chopped
- ½ cup onion, finely chopped
- 2 cloves garlic, minced
- ½ cup shredded mozzarella or cheddar cheese
- ¼ cup Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 tablespoon olive oil
- Salt and pepper, to taste
- ½ cup tomato sauce (optional)
Instructions:
- Preheat oven to 375°F (190°C). Lightly brush bell peppers with olive oil.
- In a skillet, sauté onions and garlic in olive oil until softened. Add chopped spinach and cook until wilted.
- In a large bowl, combine cooked chicken, rice, sautéed spinach mixture, oregano, paprika, salt, and pepper. Stir in half the mozzarella cheese.
- Stuff each bell pepper with the chicken and rice mixture. Place them upright in a baking dish. Top each pepper with remaining mozzarella and Parmesan.
- Pour tomato sauce around the peppers if using, covering the bottom of the dish.
- Bake for 25–30 minutes, until peppers are tender and cheese is golden.
Chicken and spinach stuffed peppers are a wholesome, satisfying way to enjoy leftover chicken.
The combination of tender peppers, savory filling, and melted cheese makes this dish irresistible.
Chicken, Pesto, and Veggie Flatbread
Upgrade leftover chicken into a quick, gourmet-style flatbread pizza.
Crisp flatbread is topped with chicken, vibrant vegetables, fresh pesto, and melted cheese for a fast, satisfying meal that’s perfect for lunch or dinner.
Ingredients:
- 2 cups cooked chicken breast, sliced or shredded
- 2 large flatbreads or naan
- ¼ cup pesto sauce
- 1 small zucchini, thinly sliced
- ½ red bell pepper, sliced
- ½ cup cherry tomatoes, halved
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- Fresh basil leaves, for garnish
- Salt and pepper, to taste
Instructions:
- Preheat oven to 400°F (200°C). Place flatbreads on a baking sheet.
- Spread pesto evenly over each flatbread. Arrange sliced chicken and vegetables on top.
- Sprinkle shredded mozzarella over the toppings. Drizzle with olive oil and season with salt and pepper.
- Bake for 12–15 minutes, until cheese is melted and edges of flatbread are crisp.
- Garnish with fresh basil leaves before slicing and serving.
This chicken, pesto, and veggie flatbread turns leftover chicken into a quick, flavorful, and visually appealing meal.
It’s perfect for a weeknight dinner or casual gathering, combining freshness, color, and cheesy indulgence.
Chicken and Broccoli Alfredo Bake
Give leftover chicken a rich and creamy makeover with this Chicken and Broccoli Alfredo Bake.
Tender chicken pieces, crisp-tender broccoli, and pasta are smothered in a luscious Alfredo sauce, topped with cheese, and baked to golden perfection.
Ingredients:
- 2 cups cooked chicken breast, diced or shredded
- 2 cups broccoli florets, lightly steamed
- 2 cups cooked penne or fettuccine pasta
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 ½ cups milk
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- 1 cup shredded mozzarella cheese
- Fresh parsley, chopped, for garnish
Instructions:
- Preheat oven to 375°F (190°C). Grease a medium baking dish.
- In a saucepan, melt butter over medium heat. Add garlic and cook for 30 seconds. Stir in flour to create a roux. Gradually whisk in milk and cream, cooking until thickened.
- Add Parmesan, Italian seasoning, salt, and pepper. Stir until smooth.
- Toss pasta, broccoli, and chicken in the Alfredo sauce, then transfer to the prepared baking dish.
- Sprinkle mozzarella over the top and bake for 20–25 minutes, until bubbly and golden.
- Garnish with fresh parsley before serving.
This Chicken and Broccoli Alfredo Bake turns leftover chicken into a comforting, indulgent meal that the whole family will love.
Creamy, cheesy, and satisfying, it’s perfect for weeknight dinners.
Chicken Fried Rice with Veggies
Transform leftover chicken into a quick, delicious, and satisfying chicken fried rice.
Packed with vegetables, soy sauce, and scrambled eggs, this stir-fried rice is perfect for a fast meal that tastes like takeout.
Ingredients:
- 2 cups cooked chicken breast, diced
- 3 cups cooked rice, preferably chilled
- 1 cup frozen peas and carrots
- 2 green onions, sliced
- 2 cloves garlic, minced
- 2 large eggs, lightly beaten
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- Salt and pepper, to taste
- Optional: Sriracha or chili sauce for heat
Instructions:
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and stir for 30 seconds.
- Add peas and carrots and cook for 2–3 minutes until tender. Push veggies to the side and scramble eggs in the skillet.
- Add cooked chicken and rice, breaking up any clumps. Stir-fry for 3–4 minutes until heated through.
- Pour soy sauce and sesame oil over the mixture, tossing to coat evenly. Season with salt and pepper to taste.
- Garnish with green onions and serve hot.
This Chicken Fried Rice is a quick, flavorful, and colorful meal that uses leftover chicken efficiently.
It’s a perfect mix of protein, veggies, and rice for a satisfying weeknight dinner.
BBQ Chicken Quesadillas
Leftover chicken gets a smoky, cheesy twist in these BBQ Chicken Quesadillas.
Crispy tortillas stuffed with BBQ chicken, cheese, and sautéed onions are cooked to golden perfection for a fun, casual meal.
Ingredients:
- 2 cups cooked chicken breast, shredded
- ½ cup BBQ sauce
- 1 small onion, thinly sliced
- 1 cup shredded cheddar or Monterey Jack cheese
- 4 large flour tortillas
- 1 tablespoon olive oil
- Optional: Sour cream, guacamole, or salsa for serving
Instructions:
- In a skillet, heat olive oil and sauté onions until soft and translucent.
- Toss shredded chicken with BBQ sauce and add it to the skillet with onions. Stir to combine and heat through.
- Place a tortilla on a clean skillet or griddle over medium heat. Sprinkle half the cheese over one side, then layer BBQ chicken mixture and top with remaining cheese. Fold the tortilla over.
- Cook for 2–3 minutes per side until golden brown and the cheese is melted.
- Repeat with remaining tortillas. Slice into wedges and serve with sour cream, guacamole, or salsa.
These BBQ Chicken Quesadillas are a fun, easy way to reinvent leftover chicken.
Crispy, cheesy, and flavorful, they’re perfect for lunch, dinner, or a snack.
Chicken Curry Coconut Soup
Turn leftover chicken into a fragrant and warming curry coconut soup.
With creamy coconut milk, tender chicken, aromatic spices, and fresh vegetables, this soup is both comforting and packed with flavor.
Ingredients:
- 2 cups cooked chicken breast, shredded or diced
- 1 can (14 oz) coconut milk
- 2 cups chicken broth
- 1 medium carrot, sliced thin
- 1 red bell pepper, sliced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon chili flakes (optional)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Fresh cilantro and lime wedges for garnish
Instructions:
- In a large pot, heat olive oil over medium heat. Sauté onions, garlic, and ginger until fragrant and soft.
- Stir in curry powder, turmeric, and chili flakes, cooking for 1 minute to release the flavors.
- Add chicken broth and coconut milk. Bring to a gentle simmer.
- Add carrots and bell pepper and cook for 5–7 minutes until tender.
- Stir in the leftover chicken, heating for another 2–3 minutes. Season with salt and pepper.
- Serve hot, garnished with fresh cilantro and a squeeze of lime juice.
This Chicken Curry Coconut Soup is a flavorful, cozy meal that transforms leftover chicken into an exotic, aromatic dish.
It’s perfect for warming up on chilly evenings or serving as a light, satisfying lunch.
Mediterranean Chicken Salad Wraps
Leftover chicken becomes a fresh, zesty Mediterranean-inspired salad, perfect for wraps or sandwiches.
Loaded with crisp vegetables, olives, feta, and a tangy dressing, these wraps are ideal for a quick and healthy meal.
Ingredients:
- 2 cups cooked chicken breast, diced
- 1 cup cherry tomatoes, halved
- ½ cucumber, diced
- ¼ red onion, thinly sliced
- ¼ cup Kalamata olives, sliced
- ¼ cup crumbled feta cheese
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 4 large whole wheat or spinach tortillas
- Optional: Lettuce leaves for extra crunch
Instructions:
- In a large bowl, combine chicken, cherry tomatoes, cucumber, red onion, olives, and feta.
- In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper. Pour over the chicken mixture and toss gently.
- Lay out tortillas and, if desired, place lettuce leaves on each. Spoon the chicken salad onto each tortilla.
- Fold the sides and roll tightly to create a wrap. Slice in half and serve immediately.
These Mediterranean Chicken Salad Wraps turn leftover chicken into a refreshing, healthy, and flavorful meal.
They are ideal for lunch, picnics, or a light dinner, offering a crisp, satisfying bite every time.
Chicken and Sweet Potato Hash
Leftover chicken pairs perfectly with sweet potatoes and aromatic spices in this hearty, skillet-style hash.
It’s perfect for breakfast, brunch, or dinner, offering a filling and flavorful way to use up cooked chicken.
Ingredients:
- 2 cups cooked chicken breast, diced
- 2 medium sweet potatoes, peeled and diced
- 1 small onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
- Optional: fried or poached eggs for topping
Instructions:
- Heat olive oil in a large skillet over medium heat. Add sweet potatoes and cook for 8–10 minutes, stirring occasionally, until slightly tender.
- Add onions, bell peppers, and garlic. Cook for another 5 minutes until vegetables are softened.
- Stir in smoked paprika, cumin, salt, and pepper. Add leftover chicken and cook until heated through and slightly crispy on the edges.
- Remove from heat and garnish with fresh parsley.
- Serve as is or topped with a fried or poached egg for a complete meal.
This Chicken and Sweet Potato Hash is a delicious, hearty way to reinvent leftover chicken.
The combination of sweet, savory, and smoky flavors makes it a versatile dish suitable for any meal of the day.
Lemon Garlic Chicken Skillet
Transform leftover chicken into a bright and flavorful Lemon Garlic Chicken Skillet.
Juicy chicken pieces are sautéed with garlic, fresh lemon juice, and herbs for a zesty, quick, and satisfying dinner.
Ingredients:
- 2 cups cooked chicken breast, sliced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Juice of 1 lemon
- 1 teaspoon lemon zest
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- Salt and black pepper, to taste
- 2 tablespoons butter
- Fresh parsley, chopped, for garnish
Instructions:
- Heat olive oil in a large skillet over medium heat. Add garlic and cook for 30 seconds until fragrant.
- Add sliced chicken and sauté for 2–3 minutes until heated through.
- Stir in lemon juice, lemon zest, thyme, and butter. Cook for another 1–2 minutes, allowing the flavors to combine.
- Season with salt and pepper to taste.
- Garnish with chopped parsley and serve immediately with rice, pasta, or roasted vegetables.
This Lemon Garlic Chicken Skillet is a quick and flavorful way to repurpose leftover chicken.
The bright citrus and garlic make it light, refreshing, and perfect for a fast weeknight meal.
Chicken and Vegetable Quinoa Bowl
Use leftover chicken to create a nutritious and satisfying Chicken and Vegetable Quinoa Bowl.
Packed with protein, fiber, and colorful vegetables, it’s a healthy option for lunch or dinner that’s both hearty and flavorful.
Ingredients:
- 2 cups cooked chicken breast, diced
- 1 cup cooked quinoa
- 1 cup roasted or steamed broccoli
- 1 small carrot, julienned
- ½ cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- Optional: crumbled feta or goat cheese for topping
Instructions:
- In a large bowl, combine cooked quinoa, broccoli, carrots, and cherry tomatoes.
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper. Pour over the quinoa and vegetables and toss to combine.
- Gently fold in leftover chicken.
- Top with crumbled feta or goat cheese if desired. Serve warm or chilled.
This Chicken and Vegetable Quinoa Bowl turns leftover chicken into a nutrient-packed, balanced meal.
The mix of textures and fresh flavors makes it both satisfying and versatile.
Chicken Enchiladas with Green Sauce
Reinvent leftover chicken with these cheesy Chicken Enchiladas in a tangy green sauce.
Rolled in tortillas, smothered in sauce, and baked until bubbly, they’re a flavorful crowd-pleaser.
Ingredients:
- 2 cups cooked chicken breast, shredded
- 8 small flour or corn tortillas
- 1 ½ cups green enchilada sauce (store-bought or homemade)
- 1 cup shredded Monterey Jack or cheddar cheese
- ½ cup chopped onion
- 1 tablespoon olive oil
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
Instructions:
- Preheat oven to 375°F (190°C). Grease a baking dish.
- In a skillet, heat olive oil and sauté onions until soft. Add shredded chicken, cumin, garlic powder, salt, and pepper. Cook for 2–3 minutes.
- Spread a small amount of green sauce on the bottom of the baking dish.
- Place chicken mixture in each tortilla and roll tightly. Arrange enchiladas seam-side down in the baking dish.
- Pour remaining green sauce over the enchiladas and sprinkle with cheese.
- Bake for 20–25 minutes until bubbly and golden. Garnish with chopped cilantro before serving.
These Chicken Enchiladas with Green Sauce make leftover chicken exciting and flavorful.
The combination of tangy sauce, melted cheese, and tender chicken makes this dish perfect for family dinners or entertaining guests.
Thai Chicken Peanut Noodles
Turn leftover chicken into a vibrant Thai-inspired noodle dish.
Tender noodles are tossed with shredded chicken, crunchy vegetables, and a rich, creamy peanut sauce for a perfect balance of sweet, savory, and tangy flavors.
Ingredients:
- 2 cups cooked chicken breast, shredded
- 8 oz rice noodles or spaghetti
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 3 green onions, sliced
- 2 tablespoons peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon honey or brown sugar
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- Optional: crushed peanuts and cilantro for garnish
Instructions:
- Cook noodles according to package instructions, drain, and set aside.
- In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, and garlic to create the sauce.
- In a large skillet over medium heat, combine shredded chicken, carrots, bell pepper, and green onions. Toss for 2–3 minutes to warm through.
- Add noodles and peanut sauce to the skillet. Toss everything together until evenly coated and heated.
- Garnish with crushed peanuts and fresh cilantro before serving.
These Thai Chicken Peanut Noodles transform leftover chicken into a flavorful, colorful, and satisfying meal.
The creamy peanut sauce pairs beautifully with tender noodles and crisp vegetables for an easy weeknight dinner.
Mediterranean Chicken Flatbread Pizza
Leftover chicken gets a Mediterranean twist on a flatbread pizza.
Topped with vegetables, olives, feta cheese, and a drizzle of olive oil, this easy pizza is fresh, flavorful, and perfect for lunch or a light dinner.
Ingredients:
- 2 cups cooked chicken breast, diced
- 2 large flatbreads or naan
- ½ cup crumbled feta cheese
- ½ cup cherry tomatoes, halved
- ¼ cup Kalamata olives, sliced
- ¼ red onion, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh basil leaves for garnish
Instructions:
- Preheat oven to 400°F (200°C). Place flatbreads on a baking sheet.
- Brush each flatbread with olive oil and sprinkle with oregano.
- Evenly layer chicken, cherry tomatoes, olives, onions, and feta on top.
- Bake for 12–15 minutes until cheese is melted and edges are crispy.
- Garnish with fresh basil before slicing and serving.
This Mediterranean Chicken Flatbread Pizza is a quick, fresh, and flavorful way to use leftover chicken.
The combination of tangy feta, juicy tomatoes, and savory chicken makes it a crowd-pleasing meal.
Chicken, Corn, and Black Bean Chili
Transform leftover chicken into a hearty, healthy chili.
Packed with corn, black beans, tomatoes, and spices, this one-pot meal is perfect for a warming dinner and easy to make in advance.
Ingredients:
- 2 cups cooked chicken breast, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 can (14.5 oz) diced tomatoes
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Optional toppings: shredded cheese, sour cream, chopped cilantro
Instructions:
- In a large pot, heat olive oil over medium heat. Sauté onions and garlic until soft and fragrant.
- Add cumin, chili powder, and smoked paprika, cooking for 1 minute.
- Stir in diced tomatoes, black beans, corn, and leftover chicken. Simmer for 10–15 minutes until heated through and flavors meld.
- Season with salt and pepper to taste.
- Serve hot, topped with cheese, sour cream, or cilantro if desired.
This Chicken, Corn, and Black Bean Chili is a comforting, protein-packed meal that reinvents leftover chicken.
The combination of spices, beans, and vegetables makes it hearty, satisfying, and perfect for meal prep.
Chicken and Spinach Stuffed Shells
Leftover chicken becomes the star in this creamy and cheesy pasta dish.
Jumbo pasta shells are stuffed with a mixture of chicken, spinach, ricotta, and herbs, baked in marinara sauce, and topped with mozzarella for a comforting, hearty meal.
Ingredients:
- 2 cups cooked chicken breast, shredded
- 12–15 jumbo pasta shells, cooked according to package instructions
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- Salt and pepper, to taste
- 1 tablespoon olive oil
Instructions:
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- In a large bowl, combine shredded chicken, ricotta, spinach, Parmesan, Italian seasoning, salt, and pepper. Mix well.
- Stuff each cooked pasta shell with the chicken mixture and arrange in the baking dish.
- Pour marinara sauce evenly over the shells. Sprinkle mozzarella cheese on top.
- Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and bubbly.
Chicken and Spinach Stuffed Shells are a delicious way to transform leftover chicken into a filling, comforting meal.
Creamy, cheesy, and satisfying, this dish is perfect for family dinners.
Honey Mustard Chicken Salad
Leftover chicken becomes a fresh and flavorful salad with a sweet and tangy honey mustard dressing.
Packed with greens, apples, and nuts, this salad is ideal for a quick lunch or light dinner.
Ingredients:
- 2 cups cooked chicken breast, diced
- 4 cups mixed greens (lettuce, spinach, arugula)
- 1 apple, diced
- ¼ cup walnuts or pecans, chopped
- ¼ cup dried cranberries
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 teaspoon apple cider vinegar
- Salt and pepper, to taste
Instructions:
- In a small bowl, whisk together olive oil, Dijon mustard, honey, apple cider vinegar, salt, and pepper to make the dressing.
- In a large salad bowl, combine mixed greens, diced chicken, apple, nuts, and cranberries.
- Drizzle dressing over the salad and toss gently to combine.
- Serve immediately as a refreshing and balanced meal.
Honey Mustard Chicken Salad turns leftover chicken into a light, crisp, and flavorful dish.
The combination of sweet, tangy, and savory elements makes this salad a refreshing meal for any time of day.
Chicken and Vegetable Stir-Fried Rice Noodles
Use leftover chicken to create a quick and colorful stir-fried noodle dish.
Rice noodles are combined with vegetables, chicken, and a savory soy-ginger sauce for a simple, restaurant-style meal at home.
Ingredients:
- 2 cups cooked chicken breast, sliced
- 8 oz rice noodles
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 1 teaspoon grated ginger
- Green onions, chopped, for garnish
Instructions:
- Cook rice noodles according to package instructions, drain, and set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and ginger, cooking for 30 seconds.
- Add broccoli, bell pepper, and carrot, stir-frying for 3–4 minutes until crisp-tender.
- Add leftover chicken and cooked noodles to the skillet. Toss to combine.
- Pour soy sauce, oyster sauce, and sesame oil over the mixture. Stir-fry for another 2–3 minutes until heated through.
- Garnish with chopped green onions and serve hot.
Chicken and Vegetable Stir-Fried Rice Noodles are a quick, flavorful, and satisfying way to use leftover chicken.
With colorful vegetables and a savory sauce, this dish is perfect for a fast and healthy dinner