This leftover roast chicken with white beans and spinach is a quick one-pan dinner made with cannellini beans, garlic, lemon, parsley and Parmesan. It is fresh and comforting at the same time, with creamy beans, tender chicken and just enough stock to bring everything together.
Because the chicken is already cooked, it is added right at the end and warmed gently rather than simmered. This keeps the meat succulent and prevents it from becoming dry or stringy.
Ready in around 25 minutes and made mostly with ingredients from the pantry and fridge, this is an easy way to turn the remains of a roast chicken into another proper meal.
Why You’ll Love This Recipe
- Ready in around 25 minutes: Using already-cooked chicken makes this a genuinely quick dinner.
- Made in one pan: The complete dish comes together in a wide frying pan or sauté pan.
- Uses pantry staples: Cannellini beans, stock, garlic and chilli flakes form the base of the meal.
- Fresh but satisfying: Creamy beans and Parmesan are balanced by spinach, lemon and parsley.
- Keeps the chicken succulent: The cooked chicken is added at the end and heated only until piping hot.
- Easy to adapt: You can use whatever combination of breast and dark meat remains from your roast.
Ingredients You Need
Leftover roast chicken
You will need 250–300g of cooked roast chicken. Remove the skin and bones, then pull the meat into generous bite-sized pieces rather than finely shredding it.
A mixture of white and dark meat works particularly well. If you are using mostly breast meat, keep the pieces slightly larger because they can dry out more quickly when reheated.
Cannellini beans
Cannellini beans are soft, creamy and mild enough to absorb the flavours of the garlic, stock and lemon.
Draining and rinsing the beans removes the thick canning liquid. Crushing some of the beans directly into the stock creates a naturally creamy sauce without needing to add cream.
Shallot
A small shallot adds a gentle savoury sweetness to the beans. Half a small brown onion can be used instead.
The shallot needs a few minutes to soften, so it goes into the pan before the garlic.
Garlic and chilli
Thinly sliced garlic gently flavours the olive oil. Add it after the shallot has softened and cook it for only 30–60 seconds. It should smell fragrant but should not brown.
A pinch of chilli flakes adds subtle warmth without making the finished dish particularly hot.
Chicken stock
The stock gives the beans enough liquid to simmer and creates the base of the sauce. Start with 125ml and add another splash only if the beans begin to look dry.
The finished dish should be moist and glossy rather than soupy.
Baby spinach
Baby spinach wilts quickly into the beans and adds colour and freshness. It is cooked before the chicken is added so the leftover meat spends as little time over the heat as possible.
Lemon, parsley and Parmesan
Lemon zest, lemon juice and parsley are added away from the heat so their flavours remain fresh and bright.
Finely grated Parmesan adds savoury depth and helps bring the sauce together. Most is stirred through the pan, with the remainder microplaned over the finished dish.
Pro Tips
- Pull the chicken into generous pieces rather than fine shreds. Larger pieces retain more moisture as they reheat.
- Soften the shallot before adding the garlic. Thinly sliced garlic needs only 30–60 seconds and can become bitter if it browns.
- Prepare the bean sauce completely before adding the chicken.
- Crush approximately one-quarter of the beans against the side of the pan to thicken the stock naturally.
- Wilt the spinach before adding the chicken so the cooked meat requires only a few minutes over low heat.
- Do not let the pan boil after adding the chicken. Fold it through gently and remove the pan from the heat as soon as it is piping hot.
- Taste before adding salt because both the chicken stock and Parmesan may already be well seasoned.
- Begin with one tablespoon of lemon juice, then add more only if the finished dish needs it.
- Add a small splash of extra stock if the beans absorb too much liquid before serving.
Want to see the finished dish? Watch my Leftover Roast Chicken with White Beans and Spinach video here.
Substitutions and Variations
- Brown onion: Replace the shallot with half a small brown onion and allow it to soften fully before adding the garlic.
- Other white beans: Butter beans or another mild white bean can be used, although cannellini beans create the creamiest sauce when crushed.
- Other leafy greens: Finely sliced silverbeet or baby kale can replace the spinach. Add them earlier and cook until tender before adding the chicken.
- Fresh chilli: Replace the chilli flakes with a small amount of finely sliced fresh chilli.
- Without Parmesan: Leave out the Parmesan and crush a few more beans to give the sauce additional body. Taste carefully and adjust the seasoning before serving.
- Leftover turkey: Cooked turkey can be used in exactly the same way as the leftover roast chicken.
What to Serve With Leftover Roast Chicken and White Beans
This is designed to be a complete meal, so it does not need a substantial side dish.
Serve it in shallow bowls with crusty bread for scooping up the creamy beans and lemony stock. A simple green salad or some steamed seasonal vegetables would also work well.
The recipe makes three generous servings. Serving it with bread will stretch it to four lighter portions.
More Ways to Use Leftover Roast Chicken
For a fresh warm-weather meal, try my Vietnamese Chicken Salad with Leftover Roast Chicken. It combines the chicken with vermicelli noodles, crunchy vegetables, herbs and a lime, ginger and chilli dressing.
When you want something warm but light, my Chicken and Corn Soup uses leftover chicken with sweetcorn, ginger, mirin and sesame oil.
Together with this white bean and spinach dish, they provide three very different ways to turn the remains of a roast chicken into another meal.
Make Ahead and Storage Tips
Preparing the chicken
Remove the leftover chicken from the bones and store it in an airtight container in the refrigerator until you are ready to use it.
The shallot, garlic and parsley can also be prepared in advance, but keep them in separate containers.
Storing the finished dish
This dish is best eaten as soon as it is made because the chicken has already been cooked and reheated.
If you do have leftovers, cool them promptly and transfer them to an airtight container in the refrigerator. Only reheat the amount you plan to eat.
Reheating
Place the chicken and beans in a covered pan over low heat. Add a small splash of chicken stock to loosen the sauce and heat gently until piping hot throughout.
Avoid boiling the mixture or heating it for longer than necessary, as this can dry out the chicken.
Frequently Asked Questions
How much leftover roast chicken do I need?
You will need 250–300g of cooked roast chicken. Combined with one 400g tin of cannellini beans and the spinach, this makes three generous servings.
Can I use only roast chicken breast?
Yes. Pull it into generous pieces rather than fine shreds and add it at the end. Keep the heat low and warm the chicken only until it is piping hot.
Why is the chicken added last?
The roast chicken is already fully cooked. Adding it after the beans and spinach are ready prevents it from simmering unnecessarily and becoming dry or stringy.
Do I need to rinse the cannellini beans?
Yes. Drain and rinse the beans before adding them to the pan. This removes the canning liquid and gives you better control over the flavour and consistency of the sauce.
How do I make the sauce creamy without adding cream?
Use the back of a wooden spoon to crush approximately one-quarter of the cannellini beans against the side of the pan. Stir them back through the stock to naturally thicken the sauce.
Is this recipe spicy?
The chilli flakes provide only gentle warmth. Reduce or omit them if you prefer, or add more for a stronger chilli flavour.
Can I double the recipe?
Yes. Use a large sauté pan so you can fold the ingredients together without breaking up the chicken. Add the stock gradually, as you may not need to double the entire amount.
Stay in Touch
If you enjoy simple recipes that make the most of fresh, seasonal ingredients, subscribe to Three Friends Cook and have new recipes delivered straight to your inbox.
Final Thoughts
This leftover roast chicken with white beans and spinach is simple, but it does not feel like a compromise made from whatever happens to be in the fridge.
Creamy cannellini beans and Parmesan make it comforting, while garlic, spinach, parsley and lemon keep it fresh. Most importantly, the chicken is treated as an already-cooked ingredient and added only when everything else is ready.
It is a practical, flavourful way to turn the remains of a roast chicken into a completely different dinner.
Leftover Roast Chicken with White Beans and Spinach
Equipment
- Large, wide frying pan or sauté pan
- Wooden spoon
- Fine grater or microplane
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small shallot or ½ small brown onion finely sliced
- 3 garlic cloves thinly sliced
- Pinch of chilli flakes
- 400 g cannellini beans drained and rinsed
- 200 ml chicken stock, plus a little extra if needed
- 80 g baby spinach
- 250 –300g leftover roast chicken pulled into generous bite-sized pieces
- Finely grated zest of 1 lemon
- 1 tablespoon lemon juice plus more to taste
- Small handful flat-leaf parsley roughly chopped
- 25 g Parmesan
- Sea salt and freshly ground black pepper
Instructions
- Remove the chicken from the bones and discard the skin. Pull the meat into generous bite-sized pieces rather than finely shredding it. Keep pieces of breast meat slightly larger, as they dry out more quickly.
- Heat the olive oil in a large, wide frying pan over medium-low heat.
- Add the shallot and cook gently for 3–4 minutes, stirring regularly, until softened but not coloured.
- Add the sliced garlic and chilli flakes. Cook for 30–60 seconds, stirring continuously, until fragrant. Do not allow the garlic to brown.
- Add the cannellini beans and stir gently to coat them in the aromatic oil. Cook for 1 minute.
- Pour in the chicken stock and bring it to a gentle simmer. Cook uncovered for 4–5 minutes, stirring occasionally, until the liquid has reduced slightly.
- Use the back of a wooden spoon to crush approximately one-quarter of the beans in the pan. Stir the crushed beans through the liquid to create a lightly thickened, glossy sauce. It should be moist and spoonable rather than soupy. Add a splash of extra stock if it looks dry.
- Add the spinach and gently turn it through the beans for approximately 1 minute, until just wilted.
- Reduce the heat to low. Add the chicken and fold it gently through the beans. Cook for 2–3 minutes, turning the pieces occasionally, just until the chicken is piping hot throughout. Do not allow the mixture to boil or cook it for longer than necessary.
- Remove the pan from the heat. Finely grate approximately 15g of the Parmesan into the pan. Add the lemon zest, 1 tablespoon of lemon juice and the parsley, then fold everything together gently.
- Taste before adding salt, as the stock and Parmesan may already provide enough. Season with black pepper and add more lemon juice if it needs extra brightness. Add another small splash of stock if the sauce has tightened too much.
- Divide between shallow bowls. Microplane the remaining 10g of Parmesan over the top and finish with a little black pepper. Serve immediately.
Notes
- Keep the chicken in generous pieces to prevent it from becoming dry or stringy.
- A mixture of light and dark roast chicken meat works well. Keep breast meat pieces slightly larger.
- Crushing some of the cannellini beans thickens the sauce naturally without cream.
- The finished dish should be glossy and spoonable rather than soupy or dry.
- This makes three generous servings or four lighter servings when served with crusty bread.
- Taste before adding salt because both the stock and Parmesan contribute seasoning.
Nutrition
Discover more from Three Friends Cook
Subscribe to get the latest posts sent to your email.