I always keep a roast chicken in my fridge for the exact reason that it makes weeknight meals dramatically easier. Whether it’s Sunday’s roast, a rotisserie bird from the supermarket, or a roasted chicken from a meal kit, turning that single chicken into five different lunches and dinners is my favorite kind of meal prep: minimal effort, maximum variety, and it saves both time and money. Below I walk through five straightforward, practical recipes I actually cook for my family, plus tips for shredding, storing, and making the most of every last bit.
Before you start: quick prep and storage tips
First things first — how you handle the chicken once it’s cooked matters. Here’s my simple routine:
Cool quickly. Let the chicken rest 20–30 minutes, then carve or shred. Don’t leave it sitting at room temperature longer than two hours.Shred vs. slice. Shred with two forks for tacos, soups, and salads; slice or dice for sandwiches and grain bowls. Shredding gives better bite distribution.Store smart. Put portions in airtight containers or zip-top bags. I label bags with the date and portion size. Cooked chicken keeps 3–4 days in the fridge and up to 4 months in the freezer.Save the carcass. Throw the carcass, a chopped onion, carrot, celery, and a bay leaf into a pot with cold water for stock. Simmer a few hours, strain, and freeze in ice cube trays for fast-flavor boosters.Quick reference: five ways to use leftover roast chicken
| Dish | Main idea | Time | Difficulty |
| Chicken Caesar Wrap | Crisp greens, creamy dressing, shredded chicken in a tortilla | 10–15 min | Easy |
| One-pot Chicken & Rice | Comforting skillet dinner with veggies and stock | 25–30 min | Easy |
| Asian-inspired Chicken Noodle Soup | Light, fragrant broth with noodles and shredded chicken | 20–25 min | Easy |
| Chicken, Pesto & Veggie Grain Bowl | Make-ahead bowl with roasted veg, grains, and pesto | 20–30 min (less if grains are pre-cooked) | Easy |
| BBQ Chicken Flatbread | Quick pizza-style flatbread with cheese and tangy sauce | 15–20 min | Easy |
Chicken Caesar Wrap — 10–15 minutes
This is my go-to lunch when I want something fast but satisfying. I use sturdy tortillas (or large romaine leaves for a low-carb option).
Ingredients: shredded roast chicken, romaine lettuce, grated Parmesan, croutons (or crushed tortilla chips), Caesar dressing (store-bought like Cardini’s works fine), tortillas.Method: Toss chicken, lettuce, Parmesan, croutons and a couple of tablespoons of dressing. Warm the tortilla in a dry pan 15 seconds per side, fill, fold, and press. Slice in half and eat immediately or wrap tightly for a take-to-work lunch.Tips: If you’re packing for later, keep dressing separate and add just before eating to avoid soggy wraps.
One-pot Chicken & Rice — 25–30 minutes
This is the kind of dinner I throw together on a weeknight when I want something hearty with minimal cleanup.
Ingredients: 2 cups leftover shredded chicken, 1 cup long-grain rice (or quick-cook rice), 1 small onion (chopped), 2 cloves garlic, 2 cups chicken stock (use stock made from the carcass or store-bought like Swanson), 1 cup frozen peas and carrots, 1 tbsp olive oil, salt, pepper, a squeeze of lemon.Method: Sauté onion and garlic in oil until soft. Add rice and stir to coat for a minute. Pour in stock, bring to a simmer, add frozen veg and shredded chicken, cover and cook until rice is tender (follow rice package times). Finish with lemon, salt, and pepper.Swaps: Use brown rice (longer cook time) or swap in farro for chewiness. Add a handful of spinach at the end for extra greens.
Asian-inspired Chicken Noodle Soup — 20–25 minutes
When someone in my household needs comfort with a boost of hydration and flavor, I make this bright, quick soup.
Ingredients: 4 cups chicken stock, 1-inch knob ginger (sliced), 2 garlic cloves, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1–2 cups shredded chicken, 2 nests of egg noodles or rice noodles, sliced scallions, lime wedges, cilantro.Method: Simmer stock with ginger and garlic for 5–10 minutes to infuse. Remove ginger, add soy sauce, vinegar, sesame oil, noodles, and chicken. Cook until noodles are tender. Serve with scallions, cilantro, and a squeeze of lime.Quick tip: If you’re short on ginger, a splash of bottled ginger-scallion sauce (Lee Kum Kee) or a few drops of toasted sesame oil still gets great flavor.
Chicken, Pesto & Veggie Grain Bowl — 20–30 minutes
Make this on Sunday for easy lunches all week. The key is using sturdy grains (quinoa, farro, or brown rice) and roasted or raw veg for texture contrast.
Ingredients: cooked grain, 1–2 cups shredded or chopped chicken, 1/2 cup cherry tomatoes, 1 cup roasted sweet potato or zucchini, 2 tbsp pesto (store-bought like Barilla or homemade), a handful of arugula or baby spinach, olive oil, salt, pepper.Method: Layer grain, greens, chicken, roasted veg, and tomatoes. Dollop pesto and a drizzle of olive oil. Toss before eating.Make-ahead: Pack components in separate containers. Keeps well for 3–4 days in the fridge if dressing/pesto is kept separate.
BBQ Chicken Flatbread — 15–20 minutes
This one is indulgent but fast — perfect for a casual dinner or feeding hungry kids.
Ingredients: flatbreads or naan, 1 cup shredded chicken, 1/3 cup BBQ sauce (Sweet Baby Ray’s is a classic but use your favorite), 1 cup shredded mozzarella, 1/4 red onion thinly sliced, cilantro or green onions for finishing.Method: Preheat oven to 425°F (220°C). Toss chicken with BBQ sauce. Spread a little olive oil on the flatbread, top with chicken, onion, and cheese. Bake 8–10 minutes until cheese is bubbly. Finish with cilantro or sliced green onions.Variation: Add a handful of pineapple for BBQ Hawaiian vibes, or swap mozzarella for smoked gouda for a deeper flavor.
Extra tips to stretch the chicken further
Use bones for stock — it multiplies the value of one roast chicken into soups, risottos, and sauces.Mix in fillers: canned beans, lentils, or roasted chickpeas bulk up a salad or bowl without needing more meat.Freeze portions in small bags with a little stock or sauce to prevent drying. Thaw overnight in the fridge.Flavor boosters: a spoonful of mustard, a splash of soy sauce, or a pinch of smoked paprika can make the same shredded chicken taste completely different.If you want printable shopping lists or timed prep plans for any of these recipes, I’ve put together simple checklists on Foodisnoteasy — head to https://www.foodisnoteasy.com and search "leftover roast chicken". I use these methods every week; they keep dinner predictable, fast, and actually enjoyable when life gets busy.
