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–+ servings
Creamy marry me chicken with leftover chicken in skillet on marble table near window.

Marry Me Chicken with Leftover Chicken

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Author: Nico Pallotta
This Marry Me Chicken with leftover chicken is a creamy, one-pan dinner that’s ready in 30 minutes. It’s rich, satisfying, and packed with protein—perfect for turning simple leftovers into an easy weeknight meal.
USA - Metric

Ingredients

  • 2 tablespoons olive oil extra virgin
  • 1 medium onion finely chopped
  • 3 tablespoons tomato paste
  • 1 clove garlic grated
  • ½ teaspoon red pepper flakes adjust to taste
  • 1 can butter beans or chickpeas - 15 oz / 400 g can - drained and rinsed
  • 1½ cups cooked shredded chicken
  • 2 cups chicken broth or vegetable broth — low-sodium
  • ½ teaspoon dried oregano
  • ½ cup sun-dried tomatoes in oil drained and sliced with scissors
  • 3 cups baby spinach optional
  • ⅓ cup grated parmesan
  • ½ cup Greek yogurt full-fat recommended - or cream
  • ½ teaspoon lemon zest optional
  • ½ teaspoon salt to taste + black pepper
  • 1 handful basil leaves for serving - optional

Instructions

  • Cook the base: Heat 2 tablespoons olive oil in a large pan over medium heat. Add 1 medium onion and cook for about 3 minutes, until soft.
    Stir in 3 tablespoons tomato paste, 1 clove garlic, and ½ teaspoon red pepper flakes. Cook for 1 minute, stirring, until it smells rich.
    Step 1 Onion cooking in olive oil with tomato paste and garlic in skillet.
  • Add chicken and beans: Add 1 can butter beans (drained) and 1½ cups cooked shredded chicken. Season with ½ teaspoon salt and pepper and stir well.
    Pour in 2 cups chicken broth and ½ teaspoon dried oregano. Let it gently simmer for 5–6 minutes, until warmed through and slightly thick.
    Step 2 Butter beans and shredded chicken stirred into rich tomato base in pan.
  • Add veggies: Stir in ½ cup sun-dried tomatoes in oil and 3 cups baby spinach. Cook for 1–2 minutes, until the spinach softens.
    Step 3 Brothy chicken and beans simmering gently in skillet with spinach.
  • Finish and serve: Turn off the heat. Stir in ⅓ cup grated parmesan until melted, then mix in ½ cup Greek yogurt and ½ teaspoon lemon zest until creamy.
    Top with 1 handful basil leaves and extra parmesan. Serve warm with bread, rice, or pita.
    Step 4 Greek yogurt and parmesan melting into silky sauce off heat.

Notes

Substitutions
  • Olive oil → Butter, or a mix of both
  • Onion → Shallots or leeks (milder flavor)
  • Tomato paste → Crushed tomatoes (use a little less broth)
  • Garlic → Garlic powder (in a pinch)
  • Red pepper flakes → Paprika or skip (for less heat)
  • Butter beans → Cannellini beans, black beans, or chickpeas
  • Cooked shredded chicken → Rotisserie chicken, leftover turkey, or canned chicken
  • Chicken broth → Vegetable broth
  • Dried oregano → Italian seasoning or thyme
  • Sun-dried tomatoes → Roasted red peppers
  • Spinach → Kale or chard but simmer longer
  • Parmesan → Pecorino
  • Greek yogurt → Skyr, cream, or half-and-half
  • Lemon zest → Lemon juice or skip
  • Fresh basil → Parsley or skip
Tips
  • Cook tomato paste well → let it darken for richer flavor
  • Keep a gentle simmer → not too bubbly or it dries out
  • Add yogurt off heat → keeps it smooth (no curdling)
  • Adjust texture → add broth (too thick) or simmer longer (too thin)
  • Snip sun-dried tomatoes → faster, less mess ✂️
  • Use any beans → butter beans, chickpeas, or cannellini all work
  • For mixed diets → add chicken only to some portions
  • Finish with herbs → basil or parsley = fresh boost
  • Easy on the salt → cheese + tomatoes already add salt
  • Store leftovers → keep in fridge up to 3 days, reheat gently
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