Chefstemp Best Cooked Chicken Recipes

Best Cooked Chicken Recipes

Whether you’re a hardcore meat lover like us or more of a modest omnivore, we can almost guarantee you have got chicken in your fridge or freezer right now. We’re right, aren’t we? From breasts and wings to thighs and drumsticks, chicken is one of the most popular protein sources on the planet.

With so many ways to cook it, it’s hard to believe that chicken could ever get boring. That being said, it can be hard to know how to spice things up in the kitchen, especially if you find that you are constantly busy. Don’t worry, we get it.

Today, we are sharing some of our picks for the best cooked chicken recipes you can try at home. We may be biased since they are, after all, our recipes, but trust us—they’re great. Say goodbye to bland and boring chicken dishes, and hello to deliciousness!

Recipes for Leftover Rotisserie Chicken

Got a half-eaten leftover rotisserie chicken laying around? So do we. Here are a few ideas for what to do with it.

BBQ Ranch Chicken Salad

Can’t decide if you want barbecue sauce or ranch? Well, the beautiful thing about this chicken salad is that you don’t have to. Thanks to our leftover rotisserie chicken, we have plenty of very shreddable chicken on hand, so all you have to do is to add the fixings.

Chefstemp BBQ Ranch Chicken Salad


2 cups shredded chicken

1 (15 oz) can black beans

1 (15 oz) canned corn

1 cup diced tomatoes

1 green pepper, chopped


4 cups lettuce of choice

½ cup shredded Mexican cheese

½ cup crushed tortilla chips

1 cup ranch dressing

1 cup barbecue sauce


  1. To make the dressing, combine ranch dressing and barbecue sauce until smooth. Set aside in the refrigerator.
  2. To make your salad, start with a layer of lettuce, topped with shredded chicken, black beans, corn, tomatoes, and green pepper.
  3. Drizzle your dressing onto the salad, then add shredded cheese and crushed tortilla chips.

Shredded Chicken Lettuce Wraps

These wraps make an incredible snack or light lunch. Similar to the infamous ones by P.F. Chang’s, they can be served either in lettuce wraps or in tortillas.

Chefstemp Shredded Chicken Lettuce Wraps


1 lb shredded chicken

1 lb iceberg lettuce (or tortillas)

1 onion, finely chopped

1 stalk of celery, diced

1 red bell pepper, diced

2-3 green onions, diced

1 tablespoon garlic, minced


2 teaspoons ginger, minced

1 tablespoon soy sauce

1 tablespoon rice wine vinegar

2 teaspoon sesame oil

Salt to taste

Cilantro to taste


  1. Heat oil in a saute pan over medium heat. Add onion, celery, and bell pepper and cook until soft. Add the garlic and the ginger.
  2. Add soy sauce and rice wine vinegar, then add the shredded chicken. Mix to coat the chicken.
  3. Stir in green onions, salt, and cilantro.
  4. Arrange iceberg leaves (or tortillas) onto a plate and fill with the chicken mixture. Enjoy!

Slow-Cooker Chicken Tortilla Soup

There’s nothing better than throwing all your ingredients into a slow-cooker and letting it do its thing. This soup gets better with time, so you don’t have to worry about accidentally over-cooking it.

Chefstemp SlowCooker Chicken Tortilla Soup


1 lb shredded chicken

1 can (15 oz) black beans

1 can (15 oz) corn

2 green bell peppers, chopped

1 white onion, chopped

1 can (15 oz) roasted tomatoes

3 cloves garlic, minced

1 tbsp cumin

1 tbsp chili powder

2 cup chicken broth

1 cup mexican shredded cheese

1 tbsp olive oil

3 Fresh tortillas, cut into strips

Cilantro to taste

Salt to taste

Sliced avocado, for serving

Sour cream, for serving


  1. In a slow cooker, combine black beans, corn, chicken broth, bell peppers, onion, roasted tomatoes, garlic, cumin, and chili powder.
  2. Cover and cook on low for 4 hours. Then, add shredded chicken.
  3. Let soup sit for another hour, then add shredded cheese.
  4. Make tortilla crisps by heating oil in a skillet. Then, add tortilla strips and cook until golden. Season with salt.
  5. Serve soup in bowls topped with fresh tortilla crisps, avocado slices, cilantro, and sour cream.

Leftover Chicken Recipes with Pasta

Pasta and chicken go hand in hand, and we all know it. Here are some mouth-watering chicken and pasta dishes that you can make with your leftover chicken pieces. They will leave you full and happy, guaranteed.

One-Pot Leftover Roast Chicken and Pasta

This dish is so tasty you will probably forget that you’re using leftovers. All you have to do is combine the ingredients in one, single pot and add the chicken. Easy as can be and very cleanup-friendly.


1 lb shredded chicken

1 onion, chopped

3 cloves garlic, diced

1 can (15 oz) oven roasted tomatoes

3 ½ cups chicken broth

2 cups pasta of choice (we like penne)

¼ cup mozzarella cheese, shredded

1 tsp Italian seasoning

2 tbsp fresh parsley

1 tsp vegetable oil

Salt and pepper to taste

Chefstemp Roast Chicken and Pasta


  1. In a large pan, heat the oil.
  2. Add the onion and garlic, then saute until they become translucent.
  3. Add tomatoes and herbs, then let simmer.
  4. Add shredded chicken, chicken broth, and pasta.
  5. Cover and cook until liquid is absorbed and the pasta becomes tender.
  6. Mix in mozzarella cheese, then garnish with parsley.

Leftover Chicken and Bacon Spaghetti

We don’t know about you, but this leftover chicken and bacon spaghetti is our new go-to easy dinner. Combining the best parts of spaghetti with the best parts of bacon, this dish takes a leftover night to the next level.


1 lb cooked chicken, cubed

½ lb cooked bacon, chopped

3 cloves garlic, minced

1 green bell pepper, chopped

1  tbsp olive oil

4 cans (15 oz) canned tomatoes

1 tsp oregano


½ tsp paprika

¼ tsp chili flakes

1 tbsp brown sugar

2 tbsp balsamic vinegar

4 servings angel hair pasta

¼ cup mozzarella cheese

Cilantro to taste

Chefstemp Chicken and Bacon Spaghetti


  1. In a saucepan, heat olive oil over medium heat and saute the garlic.
  2. Add the tomatoes, paprika, chili flakes, brown sugar, balsamic vinegar, bacon, salt, and pepper. Let simmer for 20 minutes.
  3. Add chicken and bell peppers. Stir in mozzarella cheese at the end.
  4. Serve over cooked pasta, sprinkled with mozzarella cheese and cilantro.

This leftover chicken and bacon pasta is every man’s dream. Chock full of penne pasta, bacon, and roasted chicken, this dish is the definition of comfort food.

Chefstemp Chicken and Bacon Macaroni


2 cups of pasta of choice (we like penne)

1 cup leftover chicken

¼ cup melted cheddar cheese

¼ cup heavy cream

¼ cup sweet chili sauce

¼ cup sour cream


¼ cup mozzarella cheese

1 onion, diced

1 clove garlic, minced

1 lb bacon, chopped

Chili flakes to taste

Salt and pepper to taste


  1. Add macaroni to a pot of boiling water and cook until finished. Save one cup of macaroni water before straining.
  2. Meanwhile, heat oil in a pan and add bacon. When it begins to crisp, add onion and garlic.
  3. Add chicken. Then, add heavy cream, melted cheddar, sour cream, and seasonings.
  4. Add macaroni, parmesan, and mozzarella cheese. Thin the sauce with macaroni water as needed.

Leftover Chicken Quesadillas

In just 20 minutes, your leftover chicken will become a 5-star meal. These quick and easy chicken quesadillas are the perfect snack, lunch, or even dinner.

Chefstemp Chicken Quesadillas


½ cup shredded chicken

1 cup shredded Mexican cheese

4 tortillas of choice

¼ cup sour cream

1 tsp garlic powder

Cilantro to taste

Salt and pepper to taste


  1. In a large bowl, combine sour cream, chicken, cheese, and seasonings. Mix until well-combined.
  2. Heat a large, nonstick skillet with cooking spray. Place one tortilla on the pan, top with chicken mixture, then cover with another tortilla. Cook for two minutes on each side, flipping with a spatula. Repeat with the second quesadilla.
  3. Serve with salsa, guacamole, or queso.

Leftover Chicken Fried Rice

This 15-minute dish is perfect for busy weeknights when you’re out of dinner ideas. Chock full of protein and fresh vegetables, this dish is as hearty as it is easy to make.

Chefstemp-Chicken Fried Rice square


2 tbsps olive oil

1 lb leftover chicken

1 cup cooked rice (we like brown)

1 cup peas

1 can (15 oz) corn

1 green bell pepper, chopped


4 green onions

4 eggs

2 tbsp sesame oil

2 tbsps soy sauce

Sesame seeds to taste


  1. Heat oil in a skillet over medium heat.
  2. Add rice, shredded chicken, peas, corn, bell pepper, and green onions. Stir fry for 3 to 4 minutes.
  3. Add garlic and stir fry for another minute.
  4. Crack eggs into a small bowl and whisk. Move the rice mixture to one side of the skillet and pour in the eggs. Fry for 30 seconds, then stir.
  5. Continue frying and stir occasionally. Once there are brown pieces, add the sesame oil and soy sauce and fry for one minute.
  6. Top with green onions and sesame seeds and serve.

Easy Chicken Nachos

These easy, sheet-pan chicken nachos are a delicious appetizer or dinner dish that is ready in just 30 minutes.

Chefstemp Chicken Nachos


1 lb shredded chicken

1 can (15 oz) black beans, drained

1 can (2.5 oz) black olives, drained

1 tomato, chopped

1 jalapeno, chopped


2 cups shredded Mexican cheese

1 bag tortilla chips

½ cup salsa

Guacamole for serving

Sour cream for serving


  1. Preheat the oven to 425 degrees Fahrenheit and line a baking sheet in aluminum foil.
  2. In a smaller bowl, combine shredded chicken and salsa.
  3. Arrange ½ of the chips onto your lined baking sheet. Top with ½ chicken mixture and ½ of the shredded cheese. Layer the remaining chips on top and sprinkle with shredded cheese. Top with black beans.
  4. Bake until the cheese is melted and the chips have begun to brown.
  5. Garnish with black olives, jalapeno, tomato, sour cream, and guacamole.

Leftover Chicken and Vegetable Recipes

Almost all of us have a fridge full of leftover cooked chicken and a ton of random veggies. Here are some quick and easy chicken and vegetable recipes that will help you get rid of both.

Leftover Chicken and Vegetable Soup

This hearty chicken and vegetable soup is the perfect dish to use up all of your fridge’s leftovers. Feel free to use any vegetables that you might have on hand.

Chefstemp Chicken and Vegetable Soup


1 tbsp olive oil

1 onion, diced

1 celery stick, chopped

1 carrot, diced

2 cloves garlic, minced


2 cups shredded chicken

2 cups vegetables of choice

4 cups chicken broth

Salt and pepper to taste

Parsley to taste


  1. Heat olive oil in a large pot over medium-high heat.
  2. Add celery, carrot, garlic, salt, and pepper. Then, cook until softened.
  3. Add chicken, additional vegetables, and chicken broth.
  4. Cover and let simmer until all is warmed through. If you’re unsure of exactly what that is, be sure to grab one of our ChefsTemp thermometers.
  5. Garnish with salt, pepper, and parsley, then serve.

Chicken and Broccoli Stir Fry

This leftover chicken and broccoli stir fry recipe transforms your leftover chicken and broccoli into your favorite takeout dish.

Chefstemp Chicken and Broccoli Stir Fry


1 tbsp vegetable oil

½ cooked chicken

4 cups broccoli

¼ cup chicken broth

1 cup shredded carrots


½ cup soy sauce

1 tbsp fresh ginger, diced

1 tsp sesame oil

1 tbsp sugar

2 tbsp cornstarch, mixed with water


  1. To make the sauce, combine cornstarch, sugar, sesame oil, ginger, soy sauce, and 1 cup chicken broth in a bowl.
  2. Heat vegetable oil in a nonstick skillet and add broccoli, chicken, and remainder of chicken broth.
  3. Add carrots and continue cooking.
  4. Pour stir fry sauce into the skillet and mix.
  5. Serve with rice or noodles.

Chicken and Vegetable Casserole

This chicken and vegetable casserole is an easy dish to make that uses leftovers that you probably already have in your fridge. All you have to do is throw the ingredients into a baking dish and let the oven do its thing.


½ cup butter

1 cup sour cream

1 egg

1 cup all-purpose flour

1 tsp baking powder


1 lb vegetables of choice

1 lb shredded chicken

1 can cream of mushroom soup

½ cup shredded mozzarella cheese

Salt and pepper to taste

Chicken and Vegetable Casserole


  1. In a small bowl, combine sour cream and butter until smooth. Beat in egg, then add flour, baking powder, and salt. Spread into a greased baking dish.
  2. In a larger bowl, combine the vegetables, chicken, soup, and onion. Pour it over the crust and sprinkle with cheese.
  3. Bake, uncovered, at 400 degrees Fahrenheit for 35 minutes, or until heated through.

How Do I Know When My Chicken is Done with a Thermometer?

To get an accurate doneness temperature in a chicken it is important to place the probe into several places to make sure that in each area the chicken has reached a doneness temperature of 160⁰ and carry over cooking will take it the rest of the way to 165⁰. This is called the pull temperature and it is safe to remove the chicken from the oven and allow it to rest so that the juices will return to the center and the carry over cooking completes the cooking process. Take the temperatures in the thickest part of the breast, in the leg and thigh, and in the thick meat at the wing and breast joint making sure the temperature is at least 160⁰ or more in each area.

Final Thoughts

We tried to include something for everyone, so hopefully, you were able to find a recipe you can incorporate into your weekly routine. With 12 new recipe ideas for revamping leftover chicken, your days of bland and boring chicken are long gone.

If you liked our roundup of the best-cooked chicken recipes, be sure to check out our website. Not only do we have user-friendly and high quality food thermometers to ensure perfectly cooked meat every time, but we also feature tons of tasty recipes and free cooking demonstrations.

Learn more about what we offer at ChefsTemp here!

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