Mom's Best Recipes
Recipe

Light Leftover Chicken: Savory and Herbal

A bright, cozy skillet that turns leftover chicken into a lemony, herb-packed dinner in 20 minutes. Crisp edges, a quick pan sauce, and zero food boredom.

Author By Matt Campbell
4.8
A cast iron skillet filled with sliced leftover chicken, wilted spinach, and a glossy lemon herb sauce, with fresh parsley scattered on top on a wooden countertop
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Leftover chicken has a reputation for being… responsible. Practical. A little beige. But give it ten minutes in a hot pan and a fast lemon herb sauce and suddenly it is the kind of dinner you stand over the stove eating straight from the skillet.

This recipe is my weeknight reset button: savory from garlic and a touch of Dijon, bright from lemon, and herbal in a way that tastes like you tried harder than you actually did. It is also flexible. Rotisserie chicken, grilled chicken, last night’s baked breasts, even that slightly dry container you keep meaning to deal with. We are bringing it back.

A spoon lifting a glossy lemon herb pan sauce with visible chopped parsley and garlic from a skillet

Why It Works

  • Crisp edges, tender center: We reheat the chicken by giving it contact with a hot pan, not by steaming it into sadness.
  • Big flavor, light feel: Lemon, herbs, and a splash of broth make a pan sauce that tastes rich without needing heavy cream.
  • One pan, low drama: Everything builds in the same skillet, which means fewer dishes and faster dinner.
  • Meal prep friendly: Works with almost any cooked chicken and whatever greens you have.

Pairs Well With

Storage Tips

Refrigerate: Store cooled chicken and sauce in an airtight container for up to 3 to 4 days.

Reheat (best method): Warm in a skillet over medium-low with a splash of broth or water until just hot. This is gentler because the chicken is already cooked, so it stays tender. For best flavor, finish with a fresh pinch of herbs and a squeeze of lemon after reheating.

Microwave: Totally fine. Cover loosely and heat in 30-second bursts, stirring in between. Add a teaspoon of broth or water if the sauce looks tight.

Freeze: Freeze for best quality within 2 months. It will still be safe longer, but the herbs dull and the texture takes a hit. If you freeze it, plan to finish with fresh lemon and a new handful of chopped herbs after reheating.

Common Questions

What kind of leftover chicken works best?

Anything cooked and plain-ish works: rotisserie, roasted, grilled, poached. If your chicken is heavily sauced (like BBQ), this recipe will taste confused. Save that for sandwiches.

How do I keep leftover chicken from getting rubbery?

Two things: use a hot pan to quickly brown it, and do not simmer it forever in the sauce. We warm it through, then get out.

Can I make this dairy free?

Yes. Use olive oil instead of butter. The sauce still tastes great thanks to lemon, Dijon, and herbs.

What herbs should I use?

Parsley and dill are the easiest combo for that fresh, savory vibe. Basil is great too, but add it at the very end. If using dried herbs, use about one third the amount.

Can I add pasta or rice to the skillet?

Yes. Stir in 2 to 3 cups of cooked pasta or rice at the end with an extra splash of broth to coat everything in the sauce.

Is this safe to make with leftover chicken from a few days ago?

If it has been stored properly and is within 3 to 4 days, yes. Reheat until the chicken is steaming hot (165°F/74°C if you want to be exact). When in doubt, toss it. Smell alone is not a safety test.

I love cooking, but I also love the moment when dinner is basically already made. Leftover chicken is that moment, unless you reheat it the sad way. The first time I tried to “freshen it up,” I went overboard and made a whole new meal to avoid eating leftovers. This skillet is my compromise: the chicken gets a quick crisp, the sauce tastes like something you would order, and the herbs make the whole kitchen smell like you have your life together. You do not. You just have a lemon and a pan. Same thing.