Rotisserie chicken and sun-dried tomatoes are a match made for quick, flavorful meals. The savory, juicy chicken pairs beautifully with the tangy richness of sun-dried tomatoes, making any weeknight dinner feel special without much effort. In this recipe, we’ll show you how to create a creamy, Mediterranean-inspired skillet meal using rotisserie chicken and sun-dried tomatoes—plus tips, variations, and answers to your most common questions.
Ingredients
- 2 cups shredded rotisserie chicken (about 1 medium chicken, skin and bones removed)
- 1/2 cup sun-dried tomatoes in oil, drained and sliced
- 2 tablespoons oil from the sun-dried tomato jar (or olive oil)
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 cup chicken broth (preferably low sodium)
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups fresh baby spinach (about 2 large handfuls)
- 1/2 teaspoon dried Italian herbs (or a mix of basil and oregano)
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
- Salt and black pepper, to taste
- 12 oz cooked pasta (penne, fusilli, or spaghetti), or 4 servings cooked rice, for serving
- Fresh basil, for garnish (optional)
Instructions
- Prep the ingredients: Shred the rotisserie chicken into bite-sized pieces, removing skin and bones. Drain and slice the sun-dried tomatoes. Finely chop the onion and mince the garlic. Cook your pasta or rice according to package instructions if you haven’t already.
- Cook the aromatics: In a large skillet over medium heat, add the 2 tablespoons of sun-dried tomato oil (or olive oil). Add the chopped onion and sauté for 2-3 minutes until softened. Stir in the garlic and cook for another 30 seconds, just until fragrant.
- Add sun-dried tomatoes: Stir in the sliced sun-dried tomatoes and cook for 1 minute, allowing the flavors to blend.
- Deglaze and simmer: Pour in the chicken broth and bring to a gentle simmer, scraping up any browned bits from the bottom of the pan. Let simmer for 2-3 minutes to reduce slightly.
- Make it creamy: Lower the heat to medium-low. Add the heavy cream and Parmesan cheese, stirring until the cheese melts and the sauce thickens slightly (about 2-3 minutes).
- Add spinach and chicken: Stir in the fresh spinach and cook until just wilted, about 1 minute. Add the shredded rotisserie chicken, Italian herbs, and red pepper flakes (if using). Cook for 2-3 minutes, stirring occasionally, until the chicken is heated through.
- Season and serve: Taste and adjust with salt and black pepper. Serve hot over cooked pasta or rice, garnished with fresh basil if desired.
Tips
- Substitutions: You can use jarred sun-dried tomatoes not packed in oil; just rehydrate them in hot water for 10 minutes and use olive oil in the skillet. For a lighter version, substitute half-and-half for the cream, or use a blend of Greek yogurt and broth (add yogurt off-heat to prevent curdling).
- Vegetable add-ins: Add sliced mushrooms, roasted red peppers, or artichoke hearts for extra veggies and flavor.
- Don’t overheat the cream: Add cream at medium-low heat to avoid curdling. Stir constantly after adding cheese for a smooth, creamy sauce.
- Make ahead: You can shred the chicken and slice the sun-dried tomatoes up to two days in advance. Store them in airtight containers in the refrigerator for easy assembly.
Serving Suggestions
- Serve this creamy chicken and sun-dried tomato skillet over pasta (penne, fusilli, spaghetti), rice, or even quinoa for a gluten-free option.
- Pair it with a simple green salad tossed with vinaigrette and a side of crusty bread to soak up the sauce.
- For a heartier meal, add roasted vegetables like zucchini, eggplant, or bell peppers on the side.
- Garnish with extra Parmesan and fresh basil for a restaurant-worthy finish.
Variations
- Lemon Chicken Version: Add the zest and juice of one lemon to the sauce for a bright, tangy twist. Finish with chopped fresh parsley instead of basil.
- Cheesy Bake: Transfer the finished skillet mixture to a baking dish, top with extra mozzarella or Parmesan, and broil for 2-3 minutes until bubbly and golden.
- Low-Carb Option: Serve the chicken and sun-dried tomato sauce over sautéed zucchini noodles or steamed cauliflower rice.
- Spicy Mediterranean: Add chopped kalamata olives and a pinch more chili flakes for a punchier, briny flavor profile.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the desired portion in a skillet over medium-low heat, adding a splash of chicken broth or water to loosen the sauce if needed. Heat gently, stirring occasionally, until warmed through (about 4-5 minutes). You can also microwave individual servings in 30-second bursts, stirring in between, until heated evenly. Avoid boiling to keep the sauce creamy and prevent the chicken from drying out. For best quality and food safety, do not freeze dishes containing cream—though you can freeze the chicken and sauce (without cream) and add cream fresh when reheating.
Frequently Asked Questions
- Can I use leftover cooked chicken breasts or thighs instead of rotisserie chicken?
- Absolutely. Any cooked chicken—breast or thigh—can be substituted for rotisserie chicken in this recipe. Just shred or chop it into bite-sized pieces. If your chicken is on the dry side, the creamy sauce will help add moisture and flavor.
- Are sun-dried tomatoes in oil or dry-packed better for this recipe?
- Sun-dried tomatoes packed in oil are more tender and flavorful right out of the jar, and the oil itself adds extra depth to the dish. If using dry-packed, simply soak them in hot water for 10 minutes to soften, then drain and pat dry before slicing and cooking.
- Can I make this dish dairy-free?
- Yes! Substitute full-fat coconut milk for the cream and use a dairy-free Parmesan alternative or nutritional yeast in place of the cheese. Be sure to check that your sun-dried tomatoes are not packed in cheese-flavored oil if you need to avoid all dairy.
- How can I make this meal gluten-free?
- The sauce itself is naturally gluten-free. Serve it over gluten-free pasta, rice, quinoa, or spiralized vegetables like zucchini noodles. Always check your broth and Parmesan labels for hidden gluten if you have a sensitivity.
- What’s the best way to keep the sauce from separating?
- For a smooth sauce, keep the heat at medium-low when adding the cream and cheese. Stir gently and avoid boiling—the sauce should thicken as the cheese melts. If reheating, do so gently and add a splash of broth if needed to maintain a creamy consistency.
- Can I add other proteins or make this vegetarian?
- For a vegetarian version, substitute cooked chickpeas or white beans for the chicken. Firm tofu cubes also work well, especially if pan-seared first. For added protein, cooked shrimp or turkey can be used in place of chicken—just adjust the reheating time as needed.
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