Simple Chicken Recipes For Baby

Fresh, healthy and delicious, these chicken recipes for baby are suitable for your little one if he is at least 10 months of age.

Just getting started with meat and poultry?

Learn more about how and when to introduce meat to baby and read our tips for introducing chicken.

Also, take a look at our chicken baby food recipes for 7 months+.

If any of the ingredients in these recipes are new to your baby, remember to apply the four day rule as you introduce them. This will help you identify and prevent potential food allergies and digestive problems.

Chicken recipes for baby


Creamy Chicken Dinner With Apple

2 chicken breast halves, diced

1 tbsp olive oil

4 fl oz (1/2 cup) apple juice

pinch dried rosemary

pinch freshly ground black pepper

2 fl oz (1/4 cup) double or heavy cream

2 tsp fresh parsley, chopped

  1. Heat the oil in a large frying pan and cook the chicken until browned, over a medium heat.
  2. Add the apple juice, rosemary and black pepper and reduce the heat.
  3. Cover and simmer for 10-15 mins, until the chicken is cooked through.
  4. Remove the chicken and keep warm.
  5. Add the cream to the frying pan and cook, stirring, until thickened and reduced by about half.
  6. Return the chicken to the mixture and heat for a few minutes.
  7. Sprinkle with the parsley, chop to size and serve with brown rice and steamed carrots.

Orange Chicken

Please note that this recipe contains orange juice. Some babies are sensitive to citrus juices, so you may prefer to wait until your baby is at least one year of age before you offer this meal.

2 chicken breasts, diced

4 fl oz (1/2 cup) homemade chicken stock

2 oz (1/4 cup) butter

8 fl oz (1 cup) orange juice

3 to 4 tbsp sultanas, chopped

pinch freshly ground black pepper

pinch cinnamon

1 tbsp flour

  1. Melt the butter in a large saucepan and cook the chicken until browned.
  2. Mix the remaining ingredients, except for the flour and pour over the chicken.
  3. Bring to the boil.
  4. Reduce the heat, cover and simmer gently for one hour.
  5. Remove about 4 fl oz (1/2 cup) of the sauce from the pot and mix with the flour, blending well.
  6. Return this mixture to the pot and stir well.
  7. Continue to simmer for a further 30 mins, until the sauce has thickened.
  8. Serve with brown rice.

Chicken And Veggie Dinner

1 chicken breast, diced

1 tbsp olive oil

4 fl oz (1/2 cup) homemade chicken stock

3 courgettes/zucchini, chopped

1/2 garlic clove, crushed

1/2 small red pepper, chopped

1 shallot, chopped

4 tbsp yellow squash, chopped

pinch dried basil

  1. Heat the oil in a frying pan and cook the chicken for about 5 mins.
  2. Add the chicken stock and simmer for 10 mins.
  3. Add the vegetables, garlic and basil, then cover and simmer for 15 mins.
  4. Serve with rice or cous cous.

Asparagus Chicken

2 chicken breasts, diced

1 tbsp vegetable oil

2 tsp melted butter

1 oz (1/4 cup) flour

8 fl oz (1 cup) homemade chicken stock

2 fl oz (1/4 cup) cream

8 oz (1 cup) asparagus spears, cut up

2 oz (1/2 cup) Parmesan, grated

  1. Preheat the oven to 350 deg F, 180 deg C.
  2. Fry the chicken in the oil until browned.
  3. In a saucepan, blend the flour with the butter.
  4. Stir in the stock and cook, stirring, until thickened.
  5. Remove from the heat and add the cream.
  6. Place the asparagus in an oven-proof dish and top with the chicken and sauce.
  7. Sprinkle with the cheese and bake for 45 mins.
  8. Serve with rice or cous cous.

Chicken In Tarragon Sauce

1 small onion, chopped

2 tsp olive oil

2 chicken breast halves

1/4 tsp dried tarragon or 2 tsp fresh leaves, chopped

2 1/2 tbsp flour

6 fl oz (3/4 cup) homemade chicken stock

  1. Heat the oil in a frying pan over a medium heat and cook the onion until tender and golden.
  2. Remove from the pan with a slotted spoon.
  3. Combine the tarragon with 1 1/2 tbsp of the flour and coat the chicken.
  4. In the same frying pan (adding more oil if necessary), cook the chicken until golden, turning occasionally.
  5. Reduce the heat to medium, cover and cook for 10 mins, until the chicken is done. Remove from the pan, chop and keep warm.
  6. In a cup, mix 1 tbsp of the flour with the chicken stock.
  7. Add the flour/stock mixture and sauteed onions to the frying pan.
  8. Heat to boiling over a high heat and then cook for 1 minute.
  9. Pour the sauce over the chicken.
  10. Serve with white or brown rice and peas.

These wholesome chicken recipes for baby offer your little one a range of delicious new flavours – developing your baby’s palate at this early stage helps prevent fussy eating later on. And you will have given him the very best start possible, after all …

no one else cooks quite as well as Mum!



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