Rotisserie Chicken with Potatoes & Eggs

5 from 1 vote

This hearty pan-to-table breakfast is full of flavor.

Don’t you love a hearty, savory breakfast? This one uses what’s left from last night’s rotisserie chicken dinner, resulting in no waste and easy prep! This recipe is an individual stove to table pan breakfast, so if you have a small saucepan that is the size of a regular dish for each person at the table, serve directly from the pan! If you don’t have enough pans, just separate the food by portions in the big saucepan to serve. Because rotisserie chicken is already cooked with seasoning, there’s no need to add additional flavor. Just warm it up while the potatoes are cooking. This is a perfect weekend brunch to enjoy.

5 from 1 vote

Rotisserie Chicken with Potatoes & Eggs

Perfect for brunch or a weekend breakfast, this recipe is full of wholesome ingredients that are comforting and delicious.
Yield 4 people
Serving Size
Course Breakfast
Cuisine Universal


  • 4 cups potatoes diced
  • 1 red onion whole, half sliced and other half coarsely chopped
  • 6 tablespoons extra virgin olive oil
  • 4 eggs
  • 4 cups rotisserie chicken cooked, sliced
  • 12 cherry tomatoes halved or 1 big tomato, sliced
  • 1/8 teaspoon salt plus 1/4 teaspoon
  • 1/8 teaspoon ground pepper
  • parsley fresh, finely chopped


  • This recipe calls for 4 servings in individual saucepans that you can take straight from the stove to the table. If you don't have small individual saucepans, just use one large saucepan to accommodate all 4 servings.
  • On medium heat, in a saucepan with 4 tablespoons of extra virgin olive oil, sautè the potatoes. When they are almost cooked, add the chopped onions. Cook the potatoes until they are cooked through and toasted outside.
  • In another medium saucepan, over medium heat, pour the remaining extra virgin olive oil. When it's hot, cook the eggs. Sprinkle the 1/8 teaspoon salt. Meantime, go back to the other saucepan while waiting for them to cook.
  • In the large saucepan with the potatoes, push the potatoes on one side. Sautè the remaining sliced onions in one side of the saucepan, tomatoes in another side and the chicken in another side. Cook for about 3 - 5 minutes.
  • Season with the remaining 1/4 teaspoon salt and the pepper.
  • When the eggs are cooked, put them on top of the chicken and potatoes.
  • Sprinkle the parsley.
  • Serve while hot.

Nutrition Information

Calories: 333kcal | Carbohydrates: 47g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Sodium: 261mg | Fiber: 7g | Sugar: 3g |
SmartPoints (Freestyle): 10
Keywords Diabetic-Friendly, Gluten-Free

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Rowena Dumlao-Giardina

Rowena is a recipe developer and food & travel writer/photographer from Italy with Asian roots. Creating healthy dishes in her own kitchen is priority. She believes there is nothing more satisfying than knowing that her family is eating natural & nutritious meals.

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