A store-bought rotisserie chicken can be a weeknight life-saver. They’re perfectly cooked, often well priced, and have unlimited potential. If you’re looking for ways to jazz up this dinner staple and get your family excited about mealtime, look no further than this chicken skillet recipe. With all the flavors of the beloved bar appetizer, it can take a boring roasted bird to new levels of deliciousness.
Contents
What type of pan should I use?
All you need is a skillet that can be transferred to the oven. A cast-iron skillet is ideal, as it also looks nice when serving and holds heat well. If you don’t have an oven-safe skillet, you could also transfer the mixture to a baking dish before you top it with the cheese and chicken breast.
Ingredients
- 1whole rotisserie chicken
- 4slices thick-cut bacon (about 1/4 lb.), cut into 1/2″ pieces
- 2jalapeños, seeded, chopped, plus more for serving
- 3cloves garlic, finely chopped
- Kosher salt
- 1(8-oz.) block cream cheese
- 1/2 c.heavy cream or half-and-half
- 4 oz.sharp cheddar, shredded (about 1 c.)
- Chopped fresh cilantro, for serving
Directions
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- Step 1Preheat oven to 400°. Remove breast from rotisserie chicken; set aside. Shred remaining meat, reserving skin and bones to make homemade stock, if desired.
- Step 2In a medium heatproof skillet over medium-high heat, cook bacon, stirring occasionally, until crispy, 6 to 8 minutes. Add jalapeños and garlic and cook, stirring, until fragrant, about 1 minute; season with salt. Stir in cream cheese and let melt. Stir in shredded chicken and cream.
- Step 3Top skillet with cheddar. Slice chicken breasts against the grain into 1/2″ slices and fan over top.
- Step 4Bake chicken mixture until cheese is melted and sauce is bubbling, 15 to 20 minutes. Top with sliced jalapeños and cilantro.