20 Delicious Chicken Recipes for Toddlers Nutritious

Now, who’s ready to turn mealtime into a fun, nutritious adventure for your little ones? Packed with protein and tailored for tiny taste buds, our roundup of 20 Delicious Chicken Recipes for Toddlers is here to save the day. From quick dinners to comfort food classics, these easy-to-make dishes are sure to delight your toddlers and give you peace of mind. Let’s dive in!

Chicken and Sweet Potato Mash

Ready to dive into a dish that’s as comforting as your favorite sweatpants but fancy enough to impress your in-laws? Let’s talk about a creamy, dreamy mash that pairs the humble sweet potato with the ever-reliable chicken, creating a symphony of flavors that’ll have your taste buds doing the cha-cha.

Ingredients

• 2 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 1.5 lbs orange-fleshed sweet potatoes, peeled and cubed
• 1/4 cup clarified butter
• 1/2 cup heavy cream, warmed
• 1 tsp sea salt, finely ground
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh thyme leaves
• 2 cloves garlic, minced
• 1/2 cup chicken stock, low-sodium

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with clarified butter.
2. Season the chicken thighs evenly with sea salt and black pepper, then place them in the prepared baking dish.
3. Roast the chicken in the preheated oven for 25 minutes, or until the internal temperature reaches 165°F (74°C).
4. While the chicken roasts, steam the sweet potato cubes until fork-tender, about 15 minutes.
5. Transfer the steamed sweet potatoes to a large mixing bowl. Add the warmed heavy cream, remaining clarified butter, minced garlic, and thyme leaves.
6. Mash the mixture with a potato masher until smooth and creamy. For an extra silky texture, pass the mash through a fine-mesh sieve.
7. Once the chicken is done, let it rest for 5 minutes before slicing it against the grain.
8. Serve the sliced chicken over a generous dollop of sweet potato mash, drizzled with the pan juices and a splash of chicken stock for added moisture.

The mash should be velvety with a subtle sweetness that complements the savory, juicy chicken beautifully. Try topping it with crispy fried sage leaves for an extra layer of texture and a pop of color that’ll make your plate Instagram-worthy.

Mini Chicken Meatballs

Bite-sized bliss is what these Mini Chicken Meatballs bring to the table, proving that good things indeed come in small packages. Perfect for popping as a snack or starring in your next pasta dish, these little flavor bombs are about to become your new kitchen obsession.

Ingredients

• 1 lb ground chicken, preferably thigh meat for juiciness
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese, finely aged
• 1 large pasture-raised egg, lightly beaten
• 2 cloves garlic, minced to a paste
• 1 tbsp fresh parsley, finely chopped
• 1 tsp sea salt
• 1/2 tsp black pepper, freshly ground
• 2 tbsp olive oil, for frying

Instructions

1. In a large mixing bowl, combine the ground chicken, panko breadcrumbs, Parmesan cheese, beaten egg, minced garlic, parsley, sea salt, and black pepper. Mix gently until just combined to avoid tough meatballs.
2. Using a small cookie scoop or your hands, form the mixture into 1-inch diameter meatballs, placing them on a parchment-lined tray. Tip: Wet your hands slightly to prevent sticking.
3. Heat the olive oil in a large skillet over medium heat until shimmering but not smoking. Add the meatballs in batches, ensuring they’re not crowded, to achieve a golden crust.
4. Cook the meatballs for 4-5 minutes per side, turning gently with tongs, until they reach an internal temperature of 165°F. Tip: Resist the urge to move them around too much for that perfect sear.
5. Transfer the cooked meatballs to a paper towel-lined plate to drain any excess oil. Tip: Keep them warm in a low oven if serving later.

Velvety on the inside with a slight crunch on the outside, these mini chicken meatballs are a symphony of textures. Serve them skewered with a zesty dip for a party appetizer or tossed in a rich marinara over spaghetti for a comforting meal that’s anything but basic.

Cheesy Chicken and Broccoli Rice

Alright, let’s dive into the cheesy, chickeny, broccoli-infused goodness that’s about to become your weeknight hero. This dish is the culinary equivalent of a warm hug, with a side of ‘heck yes, I can cook!’

Ingredients

• 1 cup long-grain white rice, rinsed
• 2 cups chicken broth, low-sodium
• 1 lb boneless, skinless chicken breasts, diced into 1-inch pieces
• 2 cups broccoli florets, cut into bite-sized pieces
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup heavy cream
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp onion powder
• Salt and freshly ground black pepper, to season

Instructions

1. In a medium saucepan, combine the rinsed rice and chicken broth. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 18 minutes. Tip: Resist the urge to peek; letting the steam work its magic is key to fluffy rice.
2. While the rice cooks, heat olive oil in a large skillet over medium-high heat. Add the diced chicken, seasoning with salt, pepper, garlic powder, and onion powder. Cook for 6-7 minutes, until golden and cooked through. Tip: Don’t overcrowd the pan to ensure a nice sear on the chicken.
3. Add the broccoli florets to the skillet with the chicken, stirring to combine. Cover and cook for 3 minutes, just until the broccoli is bright green and tender-crisp.
4. Reduce the heat to low and stir in the butter until melted. Pour in the heavy cream and bring to a gentle simmer.
5. Fold in the cooked rice and grated cheddar cheese until the cheese is melted and everything is beautifully combined. Tip: For an extra cheesy finish, sprinkle a little more cheese on top before serving.

Just like that, you’ve got a dish that’s creamy, dreamy, and packed with flavor. The rice is perfectly tender, the chicken juicy, and the broccoli adds just the right amount of crunch. Serve it up in a big bowl with a sprinkle of extra cheese because, let’s be honest, there’s no such thing as too much cheese.

Soft Chicken and Carrot Patties

Now, let’s dive into the whimsical world of comfort food with a twist that’ll make your taste buds do a happy dance. These Soft Chicken and Carrot Patties are the culinary equivalent of a warm hug, packed with flavors that sing in harmony.

Ingredients

• 1 lb ground chicken, preferably thigh meat for juiciness
• 1 cup finely grated carrots, moisture squeezed out
• 1/2 cup panko breadcrumbs
• 1/4 cup whole milk
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp clarified butter
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp olive oil, for frying

Instructions

1. In a large mixing bowl, combine the ground chicken, grated carrots, panko breadcrumbs, whole milk, lightly beaten egg, Dijon mustard, smoked paprika, sea salt, and black pepper. Mix until just combined to avoid tough patties.
2. Heat the olive oil and clarified butter in a large skillet over medium heat (350°F) until shimmering but not smoking.
3. Form the mixture into 8 equal-sized patties, about 1/2 inch thick, ensuring they’re compact enough to hold together but not overworked.
4. Carefully place the patties in the skillet, cooking for 4-5 minutes on each side or until a golden crust forms and the internal temperature reaches 165°F.
5. Transfer the patties to a paper towel-lined plate to drain any excess oil, letting them rest for 2 minutes to redistribute juices.

Unbelievably tender with a slight crunch from the carrots, these patties are a flavor bomb waiting to explode. Serve them atop a crisp salad for a light meal or sandwiched between brioche buns for a decadent treat.

Chicken and Apple Puree

Ready to dive into a dish that’s as fun to make as it is to eat? Our Chicken and Apple Puree is the culinary equivalent of a high-five—simple, satisfying, and with a twist that’ll have your taste buds doing backflips.

Ingredients

• 2 cups organic, free-range chicken breast, poached and shredded
• 1 cup Granny Smith apples, peeled, cored, and diced
• 1/2 cup unsweetened apple juice
• 1/4 cup heavy cream
• 1 tbsp clarified butter
• 1/2 tsp sea salt
• 1/4 tsp freshly ground white pepper
• 1/8 tsp ground nutmeg

Instructions

1. In a medium saucepan over medium heat, melt the clarified butter until it shimmers, about 1 minute.
2. Add the diced Granny Smith apples to the pan, sautéing until they begin to soften, approximately 3 minutes. Tip: The apples should be tender but not mushy—think al dente with a hint of crunch.
3. Pour in the unsweetened apple juice, bringing the mixture to a gentle simmer. Allow it to reduce by half, about 5 minutes, stirring occasionally.
4. Stir in the shredded chicken breast, heavy cream, sea salt, white pepper, and nutmeg. Reduce heat to low and simmer for 10 minutes, ensuring all ingredients are well incorporated. Tip: Keep the heat low to prevent the cream from separating.
5. Transfer the mixture to a blender or food processor, pureeing until smooth. For a chunkier texture, pulse a few times instead. Tip: If the puree is too thick, add a tablespoon of apple juice at a time until desired consistency is reached.

Great news—your Chicken and Apple Puree is ready to steal the spotlight! This dish boasts a velvety texture with a sweet and savory balance that’s downright addictive. Serve it as a sophisticated baby food, a unique sandwich spread, or even as a gourmet dip for apple slices. Who said purees can’t be playful?

Tender Chicken and Pea Pasta

Feast your eyes and forks on a dish that’s about to make your weeknight dinners a whole lot brighter. This Tender Chicken and Pea Pasta is the culinary equivalent of a warm hug, packed with flavors that dance and textures that sing.

Ingredients

• 8 oz. fusilli pasta
• 2 cups cooked, shredded free-range chicken breast
• 1 cup fresh English peas, blanched
• 2 tbsp extra-virgin olive oil
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup freshly grated Parmigiano-Reggiano
• 1 tbsp unsalted butter
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the fusilli pasta and cook according to package instructions until al dente, about 9 minutes. Drain and set aside, reserving 1/4 cup of pasta water.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn it.
3. Add the shredded chicken and blanched peas to the skillet, stirring to combine and heat through, about 2 minutes.
4. Pour in the heavy cream and reserved pasta water, stirring to create a smooth sauce. Let the mixture simmer gently for 2 minutes to thicken slightly.
5. Stir in the cooked pasta, Parmigiano-Reggiano, butter, sea salt, and black pepper, tossing until the pasta is evenly coated and the cheese has melted.
6. Remove from heat and drizzle with fresh lemon juice, then garnish with chopped parsley before serving.

Serve this dish immediately to enjoy the creamy sauce at its peak, with the peas adding a pop of sweetness and the chicken offering a tender contrast. For an extra touch of elegance, plate it with a sprinkle of additional Parmigiano-Reggiano and a twist of black pepper.

Chicken and Butternut Squash Stew

Yikes, it’s chilly out there! Perfect time to whip up a cozy, heartwarming bowl of something delicious. Let’s dive into a stew that’s like a hug in a bowl, featuring tender chicken and sweet butternut squash, because why not?

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 cups butternut squash, peeled and diced into 1-inch cubes
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp clarified butter
• 4 cups chicken stock, preferably homemade
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• Salt, to season
• Freshly ground black pepper, to season
• 2 tbsp fresh parsley, finely chopped

Instructions

1. In a large Dutch oven, melt the clarified butter over medium heat until it shimmers.
2. Add the diced onion and a pinch of salt, sautéing until translucent, about 5 minutes. Tip: Salt draws out moisture, helping onions soften faster.
3. Stir in the minced garlic and smoked paprika, cooking until fragrant, about 30 seconds.
4. Add the chicken pieces, seasoning lightly with salt and pepper. Brown on all sides, about 5 minutes total. Tip: Don’t overcrowd the pan to ensure a good sear.
5. Pour in the chicken stock, scraping up any browned bits from the bottom of the pot.
6. Add the butternut squash and ground cinnamon, stirring to combine.
7. Bring the stew to a simmer, then reduce heat to low. Cover and cook until the chicken is tender and the squash is soft, about 25 minutes. Tip: A fork should easily pierce the squash when done.
8. Adjust seasoning with salt and pepper, then stir in the fresh parsley.

Oh, the magic of this stew! The chicken melts in your mouth, while the butternut squash adds a creamy sweetness that’s downright addictive. Serve it over a bed of fluffy quinoa or with a crusty piece of sourdough to soak up every last drop.

Gentle Chicken and Spinach Soup

Kickstart your culinary adventure with this soul-soothing Gentle Chicken and Spinach Soup, a bowlful of comfort that’s like a hug from your grandma—if your grandma was a Michelin-starred chef. Perfect for those days when you need a little TLC or just want to impress your cat with your cooking skills.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
• 4 cups low-sodium chicken broth
• 1 cup baby spinach leaves, tightly packed
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh lemon juice

Instructions

1. Heat the extra-virgin olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the finely diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown.
4. Add the chicken pieces to the pot, searing on all sides until lightly golden, about 3 minutes per side.
5. Pour in the low-sodium chicken broth, bringing the mixture to a gentle boil, then reduce heat to a simmer.
6. Season with sea salt and freshly ground black pepper, then let the soup simmer uncovered for 20 minutes to meld the flavors.
7. Fold in the baby spinach leaves and cook just until wilted, about 1 minute.
8. Remove the pot from heat and stir in the fresh lemon juice for a bright finish.

Outstanding in its simplicity, this soup boasts a tender chicken bite and a verdant spinach freshness, with a broth that’s both light and deeply flavorful. Serve it with a crusty artisanal bread for dipping, or top with a sprinkle of grated Parmesan for an extra layer of decadence.

Chicken and Corn Fritters

Mmm, imagine biting into a crispy, golden fritter that’s packed with juicy chicken and sweet corn, a dish that’s as fun to make as it is to eat. Perfect for those days when you want something deliciously comforting but with a playful twist.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup whole milk
• 1 cup cooked chicken breast, finely shredded
• 1 cup sweet corn kernels, drained
• 2 tablespoons clarified butter
• 1/4 cup vegetable oil, for frying

Instructions

1. In a large mixing bowl, whisk together the sifted flour, baking powder, sea salt, and black pepper until well combined.
2. Add the lightly beaten eggs and whole milk to the dry ingredients, stirring until a smooth batter forms.
3. Gently fold in the finely shredded chicken breast and sweet corn kernels until evenly distributed throughout the batter.
4. Heat the clarified butter and vegetable oil in a large skillet over medium heat until shimmering, about 350°F.
5. Drop tablespoon-sized portions of the batter into the hot oil, flattening slightly with the back of the spoon. Cook in batches to avoid overcrowding.
6. Fry each fritter for 2-3 minutes per side, or until golden brown and crispy. Use a slotted spoon to transfer to a paper towel-lined plate to drain.
7. Repeat with the remaining batter, adding more oil to the skillet as needed between batches.

These fritters are a textural dream—crispy on the outside, tender on the inside, with pops of sweet corn in every bite. Try serving them atop a vibrant salad for a delightful contrast, or dunk them in your favorite sauce for an extra flavor kick.

Baked Chicken and Zucchini Bites

Howdy, fellow food enthusiasts! Let’s dive into a dish that’s as fun to make as it is to devour—Baked Chicken and Zucchini Bites. Perfect for those days when you’re craving something crispy yet healthy, and let’s be honest, who isn’t?

Ingredients

• 1 lb ground chicken, preferably free-range
• 1 medium zucchini, finely grated and moisture squeezed out
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese, aged 24 months
• 1 large pasture-raised egg, lightly beaten
• 2 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika
• 1 tbsp extra virgin olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, combine the ground chicken, grated zucchini, panko breadcrumbs, Parmesan cheese, beaten egg, minced garlic, sea salt, black pepper, and smoked paprika. Mix until just combined to keep the bites tender.
3. Using a tablespoon, scoop the mixture and form into 1-inch balls. Place them on the prepared baking sheet, spacing about 1 inch apart.
4. Lightly brush each bite with extra virgin olive oil to ensure a golden, crispy exterior.
5. Bake in the preheated oven for 20-25 minutes, or until the bites are golden brown and the internal temperature reaches 165°F (74°C).
6. Let the bites rest for 5 minutes on the baking sheet before serving to allow them to set.

Unbelievably crispy on the outside yet juicy on the inside, these bites are a flavor explosion. Serve them with a side of spicy aioli or tuck them into a pita for a quick, delicious meal that’ll have everyone asking for seconds.

Chicken and Quinoa Porridge

Now, who said porridge has to be sweet and boring? Dive into the savory side with this Chicken and Quinoa Porridge, a dish that’s as nutritious as it is delicious, proving that comfort food can indeed have a gourmet twist.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups chicken broth, homemade preferred
• 1 cup water
• 1 tbsp clarified butter
• 1/2 lb boneless, skinless chicken thighs, diced into 1/2-inch pieces
• 1/2 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh parsley, finely chopped
• 1 tbsp lemon juice, freshly squeezed

Instructions

1. In a medium saucepan, heat the clarified butter over medium heat until shimmering, about 1 minute.
2. Add the diced chicken thighs, seasoning with sea salt and black pepper, and sauté until golden brown, approximately 5 minutes. Tip: Don’t overcrowd the pan to ensure a proper sear.
3. Stir in the finely diced yellow onion and minced garlic, cooking until translucent, about 3 minutes.
4. Pour in the rinsed quinoa, chicken broth, and water, bringing the mixture to a boil. Tip: Rinsing quinoa removes its natural coating, which can taste bitter.
5. Reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the liquid is absorbed. Tip: Resist the urge to stir too often to prevent the quinoa from becoming mushy.
6. Remove from heat and let stand, covered, for 5 minutes to allow the porridge to thicken.
7. Fluff the porridge with a fork, then stir in the fresh parsley and lemon juice for a bright finish.

Delightfully creamy yet packed with texture, this porridge is a symphony of flavors, with the lemon juice adding a zesty kick. Serve it topped with a poached egg for an extra layer of decadence, or keep it simple and let the wholesome ingredients shine.

Soft Chicken and Pumpkin Curry

Get ready to dive into a bowl of comfort that’s as cozy as your favorite sweater but with a kick that’ll wake up your taste buds! This Soft Chicken and Pumpkin Curry is the culinary hug you didn’t know you needed, blending creamy, spicy, and sweet in every forkful.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 cups pumpkin puree, homemade or canned
• 1 cup full-fat coconut milk
• 2 tbsp clarified butter (ghee)
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp cayenne pepper
• 1 tsp sea salt
• 1/2 cup chicken stock
• 1 tbsp fresh cilantro, chopped (for garnish)

Instructions

1. Heat clarified butter in a large, heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add diced onion, sautéing until translucent and slightly golden, 5-7 minutes. Tip: Stir occasionally to prevent burning.
3. Stir in minced garlic and grated ginger, cooking until fragrant, about 1 minute.
4. Add chicken pieces, searing on all sides until lightly browned, 4-5 minutes. Tip: Don’t overcrowd the pot to ensure proper browning.
5. Sprinkle curry powder, turmeric, cayenne, and sea salt over the chicken, stirring to coat evenly.
6. Pour in pumpkin puree, coconut milk, and chicken stock, stirring to combine. Bring to a gentle simmer.
7. Reduce heat to low, cover, and let simmer for 25 minutes, stirring occasionally. Tip: The curry is ready when the chicken is tender and the sauce has thickened slightly.
8. Garnish with fresh cilantro before serving.

Rich in flavor with a velvety texture, this curry pairs beautifully with steamed jasmine rice or a chunk of crusty bread to soak up every last drop. For a festive twist, serve it in hollowed-out pumpkins during the fall season.

Chicken and Lentil Puree

So, you’ve stumbled upon the culinary equivalent of a cozy blanket hug—Chicken and Lentil Puree. This dish is the unsung hero of comfort food, blending simplicity with sophistication in a way that’ll make your taste buds sing (or at least hum a happy tune).

Ingredients

• 1 cup dried green lentils, rinsed and drained
• 2 cups low-sodium chicken broth
• 1 lb boneless, skinless chicken thighs, trimmed of excess fat
• 2 tbsp clarified butter
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 cup heavy cream
• Salt, to season

Instructions

1. In a medium saucepan, combine the lentils and chicken broth. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 20 minutes, or until lentils are tender.
2. While the lentils cook, season the chicken thighs with salt. In a large skillet, heat the clarified butter over medium-high heat until shimmering. Add the chicken and cook for 5-6 minutes per side, or until golden brown and cooked through. Remove from skillet and let rest.
3. In the same skillet, add the onion and garlic, sautéing until translucent, about 3 minutes. Stir in the cumin and smoked paprika, cooking for another minute until fragrant.
4. Once the lentils are cooked, drain any excess liquid and transfer them to a blender. Add the sautéed onion mixture, heavy cream, and a pinch of salt. Puree until smooth.
5. Shred the rested chicken into bite-sized pieces and fold into the lentil puree. Adjust seasoning with salt if necessary.

Absolutely velvety with a smoky depth, this puree pairs beautifully with crusty bread or as a sophisticated side to grilled vegetables. For an extra touch of elegance, garnish with a drizzle of olive oil and a sprinkle of fresh herbs.

Chicken and Avocado Spread

Mmm, imagine the creamiest avocado you’ve ever met, getting cozy with some perfectly seasoned chicken, all spread out on your favorite crunchy toast. This Chicken and Avocado Spread is like a party in your mouth where everyone’s invited, and the dress code is ‘delicious.’

Ingredients

• 2 cups cooked, shredded chicken breast (preferably free-range)
• 1 large ripe Hass avocado, pitted and peeled
• 1/4 cup full-fat Greek yogurt
• 1 tbsp fresh lime juice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh cilantro
• 1/2 tsp ground cumin

Instructions

1. In a medium mixing bowl, combine the shredded chicken breast, Greek yogurt, and lime juice, stirring until the chicken is evenly coated.
2. Add the pitted and peeled avocado to the bowl, mashing it gently with a fork until desired consistency is reached, leaving some chunks for texture.
3. Stir in the sea salt, black pepper, red onion, cilantro, and ground cumin, mixing thoroughly to ensure all ingredients are well incorporated.
4. Let the mixture sit at room temperature for 10 minutes to allow the flavors to meld together beautifully.
5. Serve immediately on toasted artisan bread, or cover and refrigerate for up to 2 hours if a cooler spread is preferred.

This spread boasts a luxuriously creamy texture with pops of freshness from the cilantro and lime, while the cumin adds a whisper of warmth. Try it as a sophisticated sandwich filler or dollop it atop a crisp green salad for an instant upgrade.

Chicken and Whole Wheat Pancakes

Today’s the day we throw the rulebook out the kitchen window and marry the savory with the sweet in a dish that’s as fun to make as it is to devour. Think of it as breakfast’s answer to ‘why not both?’—because who said pancakes can’t play nice with chicken?

Ingredients

• 1 cup whole wheat flour, sifted
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1 cup buttermilk, room temperature
• 1 pasture-raised egg, lightly beaten
• 2 tbsp clarified butter, melted
• 1 cup cooked chicken breast, shredded
• 2 tbsp pure maple syrup
• 1 tbsp unsalted butter, for greasing

Instructions

1. In a large mixing bowl, whisk together the sifted whole wheat flour, granulated sugar, baking powder, baking soda, and sea salt until fully combined.
2. Create a well in the center of the dry ingredients and pour in the buttermilk, lightly beaten egg, and melted clarified butter. Stir until just combined; a few lumps are okay.
3. Heat a non-stick skillet over medium heat (350°F) and lightly grease with unsalted butter.
4. Pour 1/4 cup of the batter onto the skillet for each pancake. Immediately sprinkle a generous amount of shredded chicken breast onto the wet batter.
5. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip carefully and cook for another 1-2 minutes until golden brown.
6. Transfer to a warm plate and repeat with the remaining batter, greasing the skillet as needed.
7. Drizzle the pancakes with pure maple syrup before serving.

Light, fluffy, and with a delightful crunch from the perfectly caramelized edges, these pancakes are a textural dream. The savory chicken adds a protein-packed punch that pairs surprisingly well with the sweet maple syrup—dare we say, it’s a match made in breakfast heaven?

Chicken and Cauliflower Cheese

Now, let’s dive into a dish that’s cozy enough for a lazy Sunday yet fancy enough to impress your in-laws—Chicken and Cauliflower Cheese. It’s the culinary equivalent of a warm hug, with a cheesy, creamy twist that’ll have you forgetting all about your carb-counting resolutions.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed and cubed
• 1 medium head cauliflower, cut into florets
• 2 cups sharp cheddar cheese, freshly grated
• 1 cup heavy cream
• 2 tbsp clarified butter
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp freshly grated nutmeg
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with clarified butter.
2. In a large skillet over medium heat, melt the remaining clarified butter and sauté the chicken cubes until golden brown, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure a perfect sear.
3. Add the cauliflower florets to the skillet, stirring gently to combine with the chicken. Cook for another 5 minutes until the cauliflower begins to soften.
4. Whisk together the heavy cream, Dijon mustard, smoked paprika, and nutmeg in a bowl. Season with salt and pepper.
5. Pour the cream mixture over the chicken and cauliflower in the skillet, stirring to coat evenly. Simmer for 2-3 minutes until slightly thickened.
6. Transfer the mixture to the prepared baking dish and sprinkle with grated cheddar cheese. Tip: For an extra crispy top, broil for the last 2 minutes of baking.
7. Bake in the preheated oven for 20-25 minutes, until bubbly and golden. Tip: Let it rest for 5 minutes before serving to allow the sauce to thicken.

Every bite of this Chicken and Cauliflower Cheese is a delightful mix of tender chicken, crisp-tender cauliflower, and a sauce so rich and velvety, you’ll want to lick the plate. Serve it over a bed of wild rice or with a side of crusty bread to soak up every last drop of that cheesy goodness.

Chicken and Pear Stew

Who knew that chicken and pears could throw such a fabulous party in your mouth? This stew is the unexpected dinner guest that ends up being the life of the party, blending savory and sweet in a way that’ll have your taste buds dancing.

Ingredients

• 2 lbs free-range chicken thighs, skin-on, bone-in
• 2 firm Bartlett pears, cored and diced into 1-inch pieces
• 1 large yellow onion, finely julienned
• 3 cloves garlic, minced
• 2 cups homemade chicken stock
• 1/2 cup dry white wine
• 2 tbsp clarified butter
• 1 tbsp fresh thyme leaves
• 1 tsp smoked paprika
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat a heavy-bottomed Dutch oven over medium-high heat (350°F) and add clarified butter, allowing it to coat the bottom evenly.
2. Season chicken thighs generously with salt, pepper, and smoked paprika. Sear skin-side down for 5-7 minutes until golden brown, then flip and sear for another 3 minutes. Remove and set aside.
3. In the same pot, sauté julienned onions for 4 minutes until translucent, then add minced garlic and thyme, cooking for 1 minute until fragrant.
4. Deglaze the pot with white wine, scraping up any browned bits, and reduce by half, about 3 minutes.
5. Return chicken to the pot, add chicken stock, and bring to a simmer. Cover and cook on low heat (275°F) for 25 minutes.
6. Add diced pears, cover, and cook for an additional 10 minutes until pears are tender but still hold their shape.
7. Adjust seasoning with salt and pepper, then serve hot. For an extra touch, garnish with a sprinkle of fresh thyme.

The stew boasts a velvety texture with chunks of tender chicken and pears that offer a subtle sweetness against the smoky depth of paprika. Serve it over a bed of creamy polenta or with a crusty baguette to sop up every last drop of that glorious broth.

Chicken and Green Bean Casserole

Feast your eyes (and eventually your stomach) on this dish that’s about to become your weeknight warrior and dinner party darling. It’s the kind of comfort food that hugs you back, with a crispy top that whispers sweet nothings to your taste buds.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed and diced
• 1 lb fresh green beans, ends trimmed and halved
• 2 cups heavy cream
• 1 cup grated Parmesan cheese, aged 24 months
• 1 tbsp clarified butter
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp freshly ground black pepper
• 1/4 tsp sea salt
• 1 cup panko breadcrumbs
• 2 tbsp extra virgin olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with clarified butter.
2. In a large skillet over medium-high heat, sauté the diced chicken thighs in olive oil until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pan to ensure a perfect sear.
3. Add the minced garlic and smoked paprika to the skillet, stirring for 30 seconds until fragrant.
4. Introduce the green beans to the skillet, tossing to combine, and cook for 3 minutes until bright green but still crisp.
5. Pour in the heavy cream, stirring gently, and bring to a simmer. Let it reduce slightly, about 5 minutes, until the sauce coats the back of a spoon.
6. Remove from heat and fold in half of the grated Parmesan cheese, sea salt, and black pepper, ensuring everything is well combined.
7. Transfer the mixture to the prepared baking dish, spreading evenly.
8. In a small bowl, mix the panko breadcrumbs with the remaining Parmesan cheese and a drizzle of olive oil. Sprinkle this mixture over the casserole for a crispy topping.
9. Bake in the preheated oven for 20-25 minutes, until the top is golden and the sauce is bubbling around the edges. Tip: For an extra crispy top, broil for the last 2 minutes.
10. Let the casserole rest for 5 minutes before serving to allow the sauce to thicken. Tip: This patience-testing step ensures the perfect consistency.

Rich in flavor and boasting a creamy interior with a crunchy, cheesy crust, this casserole is a textural dream. Serve it over a bed of wild rice or with a side of crusty bread to sop up every last drop of that luxurious sauce.

Chicken and Tomato Risotto

Who knew that stirring a pot could lead to such creamy, dreamy bliss? This Chicken and Tomato Risotto is your ticket to a flavor-packed journey, where each spoonful is a hug for your taste buds. Let’s dive into this culinary adventure with a dish that’s as fun to make as it is to devour.

Ingredients

• 1 cup Arborio rice
• 2 cups chicken stock, heated to a simmer
• 1/2 cup dry white wine
• 1/2 cup grated Parmigiano-Reggiano cheese
• 1/4 cup clarified butter
• 1/2 lb boneless, skinless chicken thighs, diced into 1/2-inch pieces
• 1 cup cherry tomatoes, halved
• 1/4 cup finely chopped yellow onion
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• Salt, to season

Instructions

1. In a large skillet, melt the clarified butter over medium heat until it shimmers.
2. Add the diced chicken thighs, seasoning lightly with salt, and sauté until golden brown, about 5 minutes. Remove and set aside.
3. In the same skillet, add the chopped onion and minced garlic, sautéing until translucent, about 3 minutes.
4. Stir in the Arborio rice, toasting lightly until the edges become translucent, about 2 minutes.
5. Pour in the white wine, stirring continuously until fully absorbed.
6. Begin adding the simmering chicken stock, one ladle at a time, stirring constantly and allowing each addition to be fully absorbed before adding the next.
7. After 15 minutes, fold in the cherry tomatoes and cooked chicken, continuing to add stock as needed.
8. Once the rice is al dente and the mixture is creamy, remove from heat and stir in the Parmigiano-Reggiano cheese and fresh thyme leaves.
9. Let the risotto rest for 2 minutes before serving to allow the flavors to meld beautifully.

Mmm, the result? A risotto that’s luxuriously creamy with pops of juicy tomatoes and tender chicken. Serve it in a warm bowl, garnished with extra thyme and a drizzle of olive oil for that Instagram-worthy finish.

Chicken and Mango Smoothie

Daring to blend the unexpected, our Chicken and Mango Smoothie is a bold twist on your morning routine that’ll have your taste buds dancing. Imagine the succulent sweetness of ripe mangoes playing tag with the savory depth of chicken—yes, you read that right. It’s a culinary adventure that’s as nutritious as it is intriguing.

Ingredients

• 1 cup cooked, shredded free-range chicken breast
• 1 cup frozen, organic mango chunks
• 1/2 cup unsweetened almond milk
• 1 tbsp raw, unfiltered honey
• 1/2 tsp ground turmeric
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup ice cubes

Instructions

1. In a high-powered blender, combine the shredded chicken, mango chunks, almond milk, honey, turmeric, sea salt, and black pepper.
2. Blend on high speed for 45 seconds, or until the mixture is completely smooth. Tip: For a smoother texture, scrape down the sides of the blender halfway through.
3. Add the ice cubes and blend for an additional 30 seconds, or until the smoothie reaches your desired consistency. Tip: The more ice you add, the thicker your smoothie will be.
4. Pour the smoothie into a chilled glass and serve immediately. Tip: Garnish with a thin slice of mango or a sprinkle of turmeric for an Instagram-worthy presentation.

Silky with a hint of spice, this smoothie surprises with its creamy texture and complex flavor profile. Serve it in a hollowed-out mango half for a playful presentation that’s sure to spark conversation.

Conclusion

Feeding your little ones has never been easier or more delicious with our roundup of 20 nutritious chicken recipes perfect for toddlers. Each dish is designed to be both kid-friendly and packed with the nutrients they need to grow. We’d love to hear which recipes become your family’s favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for other parents to discover.

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.