Leftover Chicken & Vegetable Skillet

Leftover Chicken & Vegetable Skillet






4 people


Hellmann's® Real Mayonnaise makes a great creamy skillet sauce to coat leftover chicken and vegetables. This recipe is so adaptable! Don't have cooked chicken? Use cooked pork or turkey and just about any leftover vegetable would work as well!


  • 1 cup (250 mL) halved shallots or 1/2 cup (125 mL) chopped onions
  • 2 cups (500 mL) cooked baby carrots, (or any cooked vegetable such as broccoli rabe, mushrooms, kale or sweet potato)
  • 1 1/2 tsp. Knorr® Concentrated Chicken Bouillon, dissolved in 1 cup (250 mL) hot water
  • 4 cooked boneless, skinless chicken breasts
  • 2 tsp. (10 mL) chopped fresh thyme leaves or 1/4 tsp.(1 mL) dried thyme
  • 1/4 cup (60 mL) Hellmann's® Real Mayonnaise
  • 1/4 cup (60 mL) chopped Italian parsley, (optional)

  1. Amount per Serving
Title Amount per Serving
Energy 300.0
Total Fat 14.0 g
Saturated Fat 1.5 g
Carbohydrate excl. fibre 13.0 g
Sugars 7.0 g
Fibre 3.0 g
Protein 28.0 g


  1. Coat large nonstick skillet with no-stick cooking spray and heat over medium-high heat. Add shallots or onions, and cook, stirring occasionally, until tender, about 5 minutes. Add carrots or other cooked vegetables and cook, stirring occasionally, until vegetables are lightly browned, about 3 minutes.

  2. Add Bouillon mixture and bring to a boil. Reduce heat; add cooked chicken and thyme and simmer, stirring vegetables and turning chicken occasionally, until chicken is heated through, about 3 minutes.

  3. Remove from heat and whisk in Hellmann's® Real Mayonnaise and parsley. Garnish with lemon slices if desired.