Baby Food Recipes with Chicken
These baby food recipes with chicken were sent in by our readers and will help you create wonderful dishes for your baby using a range of healthy ingredients.
Please note: The comments that accompany these
recipes are from the parents who sent them in. We
recommend that you should always discuss the
introduction of any new foods with your child’s
From Tammy in Australia
1 chicken breast (skinless)
420g tin of creamed corn
1 medium-large size potato
approx 1.5 cups of water
1. Dice chicken, peel and dice potato.
2. Empty tin of creamed corn into saucepan with the chicken and potato and approx 1.5 cups of water.
3. Bring to the boil and cook until tender (approx 20-30 mins).
4. Blend or puree as much or as little as needed for your little one. (Pureed it makes 2.5 ice cube trays
Black Bean Chicken Puree
From Jennifer in the United States
can organic black beans
1 steamed breast of chicken
1 large ripe avocado
1 steamed red bell pepper
1. Cook the can of organic beans on the stove top.Reserve some of the liquid from the cooked beans to help with the pureeing of all ingredients.
2. Steam breast of chicken. I use the ziploc zip and steam bags for the microwave.
3. Steam the red bell pepper. I also use the zip and steam bags for this.
4. Dice the large avocado.
5. Put everything in food processor (don’t forget the black bean liquid to help smooth out the puree) and blend thoroughly.
6. Add fresh pepper and garlic powder for taste.
Easy Chicken and Corn
From Diana in Malta
1 skinless chicken breast or chicken leg baked, then chopped
1 small can of corn kernels, drained
1 small cream cheese triangle (optional)
a little bottled water
1. Bake the chicken leg or breast until well cooked.(Chicken leg 180c for 1 hour, chicken breast at 180c for 30 minutes).
2. In a separate bowl, puree the corn kernels in a vegetable mill.
3. Combine the chopped chicken and the pureed corn and liquidize. Add a little bottled water to make it smooth.
4. You may add the soft cheese if you wish to make it
From Shelly in Canada
whole wheat macaroni
cooked, flaked chicken breast
reserved pasta water
1. Grill chicken and asparagus and chop up into pieces. I did mine on the BBQ, then ran through the chop cycle on my mini food processor.
2. Cook whole wheat pasta and set aside, reserving some of the pasta water.
3. In a bowl add a big scoop of cream cheese, parmesan cheese, garlic, pepper to taste, the chicken and asparagus mixture, and a scoop of the pasta water.
4. Start to mix until very creamy – add more water if necessary.
5. Finally toss with pasta.
My baby and my husband thought this was a super
Asian Style Ravioli
From Kyung Ah Bang in the United States
any ground or shredded cheeses (I used mild cheddar
ground chicken breast
one egg yolk
for cream sauce: butter, flour, milk
1. Blanch spinach: Boil water in large pot and cook spinach until soft. Then dip into iced water. Squeeze and chop.
2. Cook chicken breast on oily pan. Set aside.
3. Mix ingredients: In a big bowl, mix cooked spinach,cheeses, ground chicken and egg yolk together. If necessary, add bread crumbs.
4. Wrap: Place small amount of mixture on a wonton wrap, apply small amount of water on the rim, fold it in half and press the rim to attach together.
5. Blanch the wontons to cook (a couple of minutes will be enough)
6. Prepare cream sauce: melt 1T butter on the pan, add 1T flour and stir. Add milk and mix well. Once it becomes thick, remove it from heat.
7. Serve wontons with cream sauce.
Chicken and Veggie Puree
From Lenora in Miami, US
1 tsp olive oil
1 small chicken breast, bones and skin removed, cut
into small pieces
4 oz (1/2 cup) sweetcorn, drained
1 carrot, grated
4 fl oz (1/2 cup) vegetable stock
1. Heat the olive oil in a pan and cook the chicken until completely white.
2. Stir in the sweetcorn, grated carrot and vegetable stock.
3. Bring to a boil, then lower the heat and cook until all the vegetables are tender.
4. Blend in a food processor until smooth.
Sweet n Savoury Chicken
From Michelle Pope in the United Kingdom
1 boneless, skinless chicken breast
4 fl oz (1/2 cup) milk (I use breast milk, but any milk will do!)
8 oz (1 cup) butternut squash, peeled and cut into chunks
4 dried apricots
1 large carrot, peeled and sliced
1 tbsp apple juice
1. Place the chicken breast and apricots into a small saucepan and pour in the milk.
2. Bring to the boil, then reduce the heat and simmer until the chicken is cooked through.
3. Steam the squash chunks and carrot slices or boil them in a little bit of water until they are tender.
4. Put all the cooked ingredients into a blender and pulse until smooth, using the apple juice to thin the
From Mahwish in Pakistan
Ideal for babies 1 year and older
1 tbsp yellow lentils
1 tbsp rice
1 chicken piece (with bone)
1 baby potato
1 inch piece of carrot
salt and black pepper to taste
1/2 tsp butter
1 tbsp of cheddar cheese*
1. Soak rice and lentils for 15-30 minutes.
2. Put all ingredients in a saucepan except butter, add water and boil on very low heat.
3. When chicken is done, bring the piece out and de-bone it.
4. Return to the pot and cook to your desired consistency.
For small babies: mash and add butter.
For bigger babies: keep ingredients firm, then add butter and cheese and mix.
Tummy: this recipe will fulfill all nutritional value…
Yummy: ingredients will satisfy baby’s taste buds…
and this makes Mummy happy 🙂
Chicken and Veg Pasta (suitable from
about 7 months)
From Natalie in the United Kingdom
Two chicken breasts chopped into chunks
1 swede/rutabaga (or 2 turnips), peeled and diced
2/3 medium potatoes (I usually use sweet potato)
peeled and diced
half a celery stick finely diced
2 Carrots grated (or chopped in food processer)
1 brown onion finely chopped
16 fl oz (2 cups) chicken stock (salt free)
small handful of small pasta stars
1. Saute the onion, celery and carrot in a large pot, add the chicken breast and cook stirring continuously for about 4 mins or untill all the chicken is white.
2. Add the potato and turnip or swede and stock, bring up to the boil and then simmer gently for 30 mins.
3. Cook the pasta stars accoding to the packet (usually only takes about 3/4 mins).
4. Blend the chicken and veg and then add the stars for texture!
From Aysha in the United States
1/2 cup (4 oz) cooked, shredded, white chicken
breast (I use a drained can of chicken in water, but
fresh cooked is even better)
3 Tbsp finely chopped celery
1 Tbsp finely chopped carrots (peeled, naturally)
1 Tbsp Mayo (optional, depending on child’s age)
1 Tbsp chicken stock/broth
1/2 tsp fresh, finely chopped parsley
1/4 tsp fresh, finely chopped mint
1/4 tsp fresh, finely chopped cilantro (coriander)
This recipe is almost like making cold chicken soup,
with a pinch of mint!
1. Toss everything together in a blender or food processor.
2. Puree until everything is smooth, creamy, and uniform in color.
3. Spoon the mixture out of the blender.
4. If you want to chill the salad more before serving, just pop it into a tupperware container and store it in the fridge. Or, obviousely, you can serve it right away.
Makes 1-2 servings, or a total of 3/4 cup chicken salad. Chill leftovers in fridge. The salad
should keep for at least two days if stored properly. If you aren’t able to puree, and can only blend, the food
will require the child to have at least few teeth to eat it. I suggest pairing the non-pureed salad with fresh carrot and/or celery sticks. This makes it a great meal for kids who are just learning about finger foods!
From Kristyne in the United States
one large chicken breast
2 1/2 cups (20 fl oz) organic prepared chicken stock
1/2 head broccoli florets – stems removed
1/2 cup (4 oz) instant brown rice
1/4 cup (1 oz) shredded mozarella
sprinkle onion powder
1. Fill 2qt pot with water, put in the chicken breast and boil until chicken is done.
2. When chicken is done, cut into large chunks and put in food processor.
3. Next combine brown rice and 1 cup (8 fl oz) chicken stock and cook in microwave for 10 minutes.
4. Remove from microwave and pour cooked rice into food processor.
5. Next, in the same bowl, combine broccoli and remaining stock.
6. Microwave for 5 minutes and add all to chicken mixture.
7. Add remaining ingredients and pulse food processor until mixture reaches your desired consistency.
Makes enough for a 16 cube ice tray.
From Nikki in South Africa
2 chicken breasts, cubed (I use free-range)
1/2 cup (4 oz) of peas
2 courgettes/zucchini, sliced
1 small potato, peeled and diced
1/2 small red pepper, diced
2 fresh tomatoes, blanched
4 mushrooms, sliced
4 oz (1/2 cup) carrots, julienne
sprig of fresh rosemary, chopped
1. Add chicken to pot and fry until tender.
2. While the chicken is cooking, peel your tomatoes and blend into a puree.
3. Add the remaining ingredients to the chicken, pour in the tomato puree and cover with a lid.
4. Cook until vegetables are tender and chicken is cooked. I usually blend it a bit so that there aren’t great big chunks of chicken!
From Farheen in Kenya
3 potatoes – previously boiled
1 small carrot – steamed
1 green bell pepper – steamed
chicken cubes – boil and keep with the stock
1 (8 fl oz) cup milk
a pinch mixed herbs
1. Mash the potatoes, carrots and bell pepper.
2. Shred or mince the chicken to your baby’s requirements.
3. In a pan, heat the milk and add the chicken stock.
4. Let it simmer, then add the mash and chicken and mix it to achieve a smooth consistency.
5. Grate the cheese over it, then add the pepper and the herbs.
From Michelle in the United Kingdom
2 tbsp cooked, chopped chicken
4 oz (1/2 cup) pumpkin
1/2 courgette (zucchini), sliced
2 oz (1/4 cup) dried apricots
6 tbsp warm milk (I use breast milk)
1. Cube the pumpkin and courgette and steam until tender.
2. At the same time, soak the apricots in warm water.
3. Mince the chicken in a food processor (but don’t puree).
4. Puree the dried apricots.
5. Mash the cooked veggies, then stir in the chicken,apricot puree and milk.
From Namrata in the United States
4 cups ready made organic chicken broth or home maden broth
1 cup uncooked wide egg noodles
1/4 cup chopped onions
1 clove garlic minced (optional)
1/4 cup diced parsnips/carrots
Salt (optional) and pepper to taste
1 tbsp butter and olive oil to cook
1. Melt the butter in a medium saucepan over med-high heat. Add the olive oil and heat.
2. Add the onions, garlic and vegetables (if using any).
3. Saute until the onion turns opaque.
4. Add the broth and heat to a boil.
5. Add the egg noodles, bring to a medium heat for a minute. Add the salt (optional) and pepper.
6. Cover and reduce to a simmer.
7. Cook until the noodles are slightly overdone since it is to be served to a toddler or baby. Cool and serve.
From Brenda in Canada
2 tsp unsalted butter
1 tsp flour
1/4 cup (2 fl oz) milk
1/4 cup (2 oz) cooked chicken breast, shredded
1/2 cooked, sweet potato, cubed
1/8 cup (1 oz) cooked carrot, chopped
1 tbsp Cheddar cheese, grated
1. Put the butter into a small saucepan and melt it over a low heat.
2. Stir in the flour and cook gently for 2-3 mins.
3. Gradually add the milk, stirring constantly and continue to cook, stirring, until the sauce thickens.
4. Next, add the chicken, sweet potato and carrot and cook for a few more minutes.
5. Finally, stir in the grated cheese and keep cooking until all the cheese has melted!
Sometimes I add peas instead of carrots, but you can
use any vegetable that your baby likes!
From Nausheen in the United States
1 onion (sliced)
1 small tomato (sliced)
1 bunch of spinach (washed and roughly cut)
boneless chicken pieces (as per requirement)
1 tsp garlic paste
pinch of salt (optional)
pinch of turmeric powder
1 tsp butter
1. Heat the butter in a deep pan. Add sliced onion to it, fry till tender.
2. Add garlic paste, fry for few seconds. Add tomatoes, salt (if using) and turmeric powder.
3. Add the chicken pieces and fry for few minutes.
4. Add the spinach, then cover the pan and cook for 15 minutes till chicken is tender.
5. Open the lid and dry excess water (if required).
6. Serve with cooked rice or blend everything to form a nice consistency. Instead of chicken, you could add tofu cubes – YUMMY!!
Chicken Breast with Vegetables
1 thin slice of chicken breast
3/4 cup chopped carrot (2 carrots)
2/3 cup chopped potato (1 potato)
1/2 cup (4 oz) broccoli
1/2 cup (4 oz) cauliflower
1 stem of dill
1/2 stem of thyme
1 egg yolk
2-3 drops of olive oil
1. Wash and peel all vegetables.
2. Chop into small pieces and place in a steamer. Add dill and thyme. Steam for 15 min.
3. Cook chicken breast on low for about 20-30 min, or till tender. Save the broth.
4. Boil the egg, take out just the yolk. (I find this suitable for babies from 8 months).
5. Put everything in a blender and blend. Use chicken broth to get consistency your baby likes.
I also used breast milk when my boy was younger
instead of broth, and I skipped the yolk. Makes around
16 oz of food, store in a 4 oz containers to satisfy
one feeding. Olive oil is important for Vitamin A
absorption. Hope your baby will enjoy the new flavours
of these herbs. Bon Apetite!
Chicken and Vegetable Puree
From Josefina in the United States
1 small sweet potato
1 small red potato
1/2 chicken breast (no skin, no bones, as lean as
6 fresh green beans
1 small carrot
1 small beet
1 small piece of squash
1. Place everything in a pot and bring to a boil over a low fire. Simmer slowly, until chicken is done (about 15 to 20 minutes – don’t over cook!).
2. Save the liquid and place all the ingredients in a food procesor or blender.
3. Add 1/4 cup (2 fl oz) of the broth created by boiling the ingredients, and process to desired consistency.
4. Place in jars and store in the refrigerator until use – this can also be frozen.
Healthy baby food is important. This recipe has
everything babies need – it is fresh and includes
vitamins and minerals plus it can be prepared for
feeding a few days in a row, or for freezing. My kids
are now 47 and 44 but they grew healthy with my
homemade easy-to-do food – and they love the sweet