If you’re looking for a tasty way to use up leftover chicken, this Chicken Frittata is just the recipe you need! It’s packed with veggies and has that creamy goodness from cream cheese that’ll make you want seconds.
Solves weeknight dinner stress by delivering a quick, protein-packed one-pan meal using pantry staples, minimal cleanup, adaptable for leftovers.
Sometimes, I find myself with a fridge full of leftover chicken and no idea what to do with it. That’s where this frittata comes in. It’s an easy solution that helps avoid waste and gives me a delicious meal that everyone loves. Plus, it’s quick to whip up, so it doesn’t take up half my day!
What I love about this recipe is that it comes together in just 45 minutes, and you can customize it however you like. The cream cheese keeps the frittata from getting dry, while the mix of veggies adds a nice variety of flavors. No more sad, dry frittatas!
If you enjoy frittatas, you’ll love this recipe, which can easily adapt to your tastes. You can even check out a Mushroom Frittata if you’re in the mood for something different!
Why You Will Love This Recipe
- Texture The cornbread adds a delightful crumb while the cream cheese keeps everything moist, creating a balanced bite that’s both fluffy and hearty.
- Flavor With a mix of spices and creamy goodness, every forkful strikes a savory note, making it a satisfying dish with a bit of kick.
- Convenience This frittata comes together quickly and is great for meal prep, so it’s perfect for busy mornings or casual brunches.
- Storage Leftovers stay fresh in an airtight container for up to three days, making it easy to enjoy a tasty meal later on.
Easy Southwestern Chicken Frittata
- Prep Time: 15 minutes
- Cool Time: 0 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Southwestern
- Diet: Vegetarian (if chicken is omitted)
Description
A delicious Southwestern Chicken and Veggie Frittata that combines eggs, chicken, and fresh vegetables, baked to perfection.
Ingredients
- 1 tablespoon (15ml) extra-virgin olive oil
- 1 cup (150g) red or orange bell pepper, chopped
- 1 cup (150g) zucchini, chopped
- 1 cup (150g) red onion, chopped
- 4 large eggs
- 1 (8-ounce) package (227g) plain cream cheese
- 1/4 cup (60ml) milk of choice
- 1 cup (150g) cooked chicken, chopped
- 2 cups (240g) crumbled cornbread
- 1 1/2 cups (170g) shredded cheddar cheese
- 11/2 teaspoon chili powder
- 11/2 teaspoon cumin
- 1/21/2 teaspoon garlic powder
- 1/21/2 teaspoon salt
- 1/41/2 teaspoon black pepper
- 11/2 teaspoon hot sauce
Instructions
- Cook Chicken & Veggies: Start by cooking your chicken in a skillet with olive oil over medium heat until it is no longer pink, about 5-7 minutes. Avoid overcrowding the pan to ensure browning rather than steaming. Add the chopped bell pepper, zucchini, and onion about halfway through cooking the chicken until they are slightly softened.
- Whisk Eggs & Cream: In a mixing bowl, whisk together the eggs and cream cheese until smooth and frothy. The mixture should be creamy and light without too many bubbles.
- Add Seasonings & Cheese: Gently mix in chili powder, cumin, garlic powder, salt, black pepper, and shredded cheddar cheese into the egg mixture.
- Combine Chicken with Egg Mixture: Fold in the cooked chicken and vegetable mixture into the egg mixture until just evenly combined, ensuring vibrant colors are visible.
- Pour into the Pan: Pour everything into a greased deep dish pie pan or 9-inch springform pan. Ensure the mixture is evenly spread out.
- Bake Until Firm: Bake in a preheated oven at 375 degrees F until the edges are set, and the center has a slight jiggle, usually around 30 minutes. The frittata should start to turn a gentle golden brown. Keep an eye on it, and cover with aluminum foil if it browns too quickly.
- Let it Rest: Allow the frittata to cool for about 5-10 minutes before slicing. This will make it easier to cut into serving pieces.
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Expert Tips: Pre-bake for 20 minutes if preparing ahead of time and refrigerate overnight. For a firmer center, extend the baking time by an additional 5-10 minutes. If the frittata is too watery, ensure that the vegetables are well-drained before adding. If the top browns too quickly during baking, cover it with aluminum foil for the last 10 minutes.
Nutrition
- Serving Size: 1 slice
- Calories: 518
- Sugar: 5g
- Sodium: 977mg
- Fat: 32g
- Saturated Fat: 13g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 184mg
Recipe Tips
- If the frittata seems watery, draining the vegetables well before adding them can really help achieve the right consistency.
- When baking, if you notice the top is browning too quickly, covering it with aluminum foil for the last 10 minutes can prevent burning.
- For a firmer center, extending the baking time by an additional 5-10 minutes usually does the trick to ensure the eggs are set.
- If you’re prepping the frittata in advance, a quick 20-minute pre-bake makes it easier to refrigerate and reheat the next day.
- For easier slicing, allowing the frittata to rest for 5-10 minutes after it comes out of the oven can make a big difference.
Serving Suggestions
Pair the chicken frittata with sliced avocado and a drizzle of hot sauce. A fresh garden salad complements the frittata well for a colorful dish.
This frittata serves well as a filling breakfast-for-dinner option or a festive holiday brunch. It also works nicely in breakfast burritos or atop a grain bowl for added protein.
Top the frittata with salsa or pico de gallo for added flavor and freshness. A light yogurt sauce can also provide a creamy finishing touch.
Recipe variations
- You can swap cooked chicken with diced turkey for a lighter protein option that still adds great flavor to the frittata.
- Add 1 tablespoon of smoked paprika alongside the existing spices for an extra layer of flavor that complements the southwestern theme well.
- Either use diced tomatoes or black beans as an alternative ingredient to increase the taste and texture in your frittata.
- If making a larger frittata, increase ingredients proportionally: use 8 large eggs, 2 cups cooked chicken, and 3 cups crumbled cornbread.
Save This Recipe!
How to Store?
To keep your chicken frittata fresh, follow these storage tips:
Refrigeration: Store in an airtight container in the refrigerator for up to 3 days. This keeps the frittata safe and tasty.
Freezing: Wrap frittata slices in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Reheating: Reheat the frittata in the microwave or oven until heated through for best flavor and texture.
Other Recipes You’ll Love
If you enjoyed this Chicken Frittata or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
