Shredded chicken and potato skillet is a simple way to turn leftover chicken into a full meal. The potatoes cook until golden, then everything comes together in one pan.
The chicken warms through while the edges crisp, so you get texture without extra steps.
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1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add 2 cups diced peeled potato in a single layer. Cook 8-10 minutes, turning occasionally, until golden brown and tender when pierced with a fork.
3. Push potatoes to one side. Add 2 cups shredded rotisserie chicken in a single layer. Cook 3-4 minutes without stirring until edges brown, then stir and cook 2 more minutes.
4. Add 1 cup diced onion and 2 cloves minced garlic. Cook over medium heat 4-5 minutes until onions are translucent.
5. Stir in 1 tsp smoked paprika, salt, and pepper. Cook 1-2 minutes to blend flavors.
6. Remove from heat and sprinkle 0.25 cup chopped fresh parsley as finishing element.
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Leftover chicken breast is already cooked. That alone makes dinner easier. Now you just need to build around it.
Rotisserie chicken slices and shreds easily, turning into tacos, bowls, pasta, and soups. Quick dinners start with one hot chicken.
Plan your meals once and let your grocery list build itself.
MyGroceryPlan turns dinner decisions into a simple system that actually works.