Winner, Winner, Rotisserie Dinner

As winter stretches on and post-holiday fatigue sets in, the nightly question of “what’s for dinner?” can feel downright daunting. Enter the rotisserie chicken: that fragrant, pre-seasoned, already-cooked lifeline tucked into warming shelves at grocery stores everywhere.

Sure, many of us are perfectly happy to douse it in jarred gravy and serve with a hastily prepared box of Stove Top stuffing — or, in the case of one famous Philadelphian, devour it with his hands before a cheering crowd.

But this humble bird is more versatile than you think. Pull the tender meat from the bone, shred or chop into bite-size pieces, and you’ve got a head start on a delicious weeknight meal. If you’ve snagged one of those jumbo Costco birds, you might even stretch it into multiple dinners. And don’t forget to save the bones for homemade stock — just pop the whole carcass in the freezer until you’re ready to simmer.

Let us help you discover four flavorful recipes where rotisserie chicken truly shines, from a 15-minute salad to mouthwatering enchiladas. Each promises to brighten a dark winter evening and, with luck, pull you out of your meal-planning rut. Get inspired — the possibilities are endless. And quite tasty!

Rotisserie Chicken Salad with Arugula and Cilantro

Inspired by an NYT Cooking “no-recipe recipe,” this flexible salad invites you to improvise with whatever’s on hand — or whatever looks good at the grocery store — to create a bright, nourishing bowl. It’s perfect as a light yet satisfying dinner and just as easy to scale down for a vibrant side salad, especially if you’re using up leftover chicken.

Serves 4

Salad:

• Rotisserie chicken, shredded
• 10 oz. baby arugula
• 3 scallions, sliced
• 1 large bunch cilantro or other soft herbs (such as parsley, basil or dill), chopped
• 1–2 avocados, sliced (optional)
• Lime-garlic dressing (see below)

Dressing:

• Juice of 1 lime
• 1 clove garlic, minced or pressed
• Olive oil

For the salad:

Combine chicken, arugula, scallions, herbs and avocado slices, if used. Drizzle dressing over top and serve.

For the dressing:

Mix lime juice and garlic, and add olive oil to taste. Season with salt and pepper.

Easy Chicken Stir-Fry

This quick chicken stir-fry leans on two weeknight heroes — rotisserie chicken and frozen veggies — to deliver fresh, vibrant flavors with minimal prep. The sauce comes together in minutes, letting the veggies stay crisp-tender and the chicken soaks up every savory note. Enjoy it as is for a light, speedy supper, or spoon over warm rice or noodles for a heartier, more comforting meal. Adapted from Chelsea’s Messy Apron blog.

Serves 4

Stir-Fry:

• 1 T. toasted sesame oil
• ½ large yellow onion, sliced
• 2, 10–12-oz. packages frozen stir-fry vegetables
• 1 T. minced garlic
• 2 T. ginger paste
• Rotisserie chicken, sliced or chopped
• Stir-fry sauce (see below)
• Scallions, sliced (optional)
• Sesame seeds (optional)
• Sriracha (optional)

Stir-Fry Sauce:

• 2 T. cornstarch
• 1 T. soy sauce
• 1 T. toasted sesame oil
• 1 T. oyster sauce
• ¾ C. chicken broth
• 1 T. light brown sugar

For the stir-fry:

Heat sesame oil in a large wok or pan over medium-high heat. Add onion and saute for 2 minutes. Add frozen stir-fry vegetables and cook according to package directions. About 1 minute before vegetables are finished cooking, stir in garlic and ginger.

Once vegetables are fully cooked but still crisp, add chicken and sauce. Gently toss together until sauce thickens and coats everything, about 2 minutes. Salt to taste.

Garnish with scallions, sesame seeds and a drizzle of sriracha, or preferred toppings.

For the sauce:

In a small bowl, whisk cornstarch and soy sauce until smooth. Add sesame oil, oyster sauce, chicken broth and brown sugar, then whisk again to combine.

Creamy Tuscan Tortellini Soup

This viral TikTok recipe has earned over 8 million views — and for good reason. Creamy, cozy and perfect for chilly winter nights, this soup delivers instant comfort in a bowl. For an easy upgrade, add a Parmesan rind while it simmers — a simple touch that infuses rich, savory depth. If your local deli sells rinds, it’s well worth seeking one out.

Serves 6

• 3 T. olive oil
• ½ white or yellow onion, chopped
• 2 stalks celery, chopped
• 3 cloves garlic, chopped
• Red pepper flakes
• ½ C. dry white wine (optional)
• 1, 28-oz. can crushed tomatoes
• 4 C. chicken stock
• 1 Parmesan rind (optional)
• 1, 12-oz. package tortellini
• 1 C. heavy cream
• Rotisserie chicken, chopped or shredded
• 1 bunch Tuscan kale, chopped
• Shaved or grated Parmesan for garnish
• Fresh basil leaves for garnish

In a large pot over medium heat, heat olive oil. Add onion, celery and garlic, and saute until slightly golden and fragrant, about 5 minutes. Add a pinch of salt and red pepper flakes to taste and stir.

Optionally, add white wine to deglaze, scraping the bottom of the pot, and let cook for 2 minutes.

Add crushed tomatoes and chicken stock, then stir to combine. Bring to a simmer and, if desired, add Parmesan rind. Simmer for 30 minutes uncovered.

Once soup has reduced and thickened slightly, remove Parmesan rind, if used. Add tortellini and cook in broth according to package directions. Stir in heavy whipping cream. Add rotisserie chicken and kale, stirring just until kale is wilted. Season with salt and pepper to taste.

Garnish with Parmesan and fresh basil, and serve with a side of crusty bread.

Chicken Enchiladas with Salsa Verde

Enchiladas are one of those dishes we love to eat, but don’t often have time to tackle. This streamlined version delivers all the zesty Mexican flavors you crave with a few shortcuts. Start, of course, with rotisserie chicken, then choose your own adventure: make a quick, tangy salsa verde from scratch, or reach for your favorite jarred salsa to keep things effortless. Adapted from NYT Cooking.

Serves 4 to 6

Enchiladas:

• ½ C. neutral oil (such as: canola, vegetable, sunflower, grapeseed, safflower or refined avocado oils)
• 12 yellow corn tortillas
• Salsa verde, homemade (see below) or store-bought
• Rotisserie chicken, shredded
• 1 C. crumbled queso fresco or cotija cheese
• 1 C. Mexican crema or sour cream

Salsa Verde:

• 1 lb. fresh tomatillos, husked, rinsed and cut into quarters, or 11 oz. canned tomatillos
• 1 small white onion, chopped
• 1 clove garlic, chopped
• 2 serrano peppers, seeds removed (if you prefer it less spicy), stemmed and roughly chopped
• 4–5 stems fresh cilantro, roughly chopped

For the enchiladas:

Preheat oven to 375º. In a medium saute pan over medium-high heat, heat oil until it begins to shimmer. Using tongs or a wide spatula, place tortilla gently in the hot oil. Heat for about 10 seconds per side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking sheet. Repeat with remaining tortillas, working quickly.

Ladle about ½ cup salsa verde in the bottom of a 9-by-13-inch baking pan and spread out a bit.

Roll a few tablespoons of rotisserie chicken and about a teaspoon of salsa verde into each tortilla and place seam-side down in the pan, nestling tortillas against each other. Ladle salsa verde on top of tortillas and sprinkle with about half of the crumbled cheese.

Place in oven and bake until sauce bubbles and cheese is melted, about 15 minutes. Top with crema and remaining cheese, and serve immediately.

For the salsa verde:

Combine tomatillos, onion, garlic, peppers and cilantro in a blender or food processor and puree until smooth, adding water as needed for desired thickness. Salt to taste.