18 Tasty Chicken Recipes for Toddlers Nutritious

Feeding picky little eaters just got easier! These 18 tasty chicken recipes for toddlers are packed with nutrition, flavor, and kid-approved appeal—no mealtime battles required. From crispy baked tenders to sneaky veggie-packed nuggets, these quick, wholesome meals will have your tiny food critic asking for seconds. Let’s make dinner (and lunch… and snack time) a win with these fuss-free favorites!

Baked Chicken Tenders with Sweet Potato Fries

These crispy baked chicken tenders with golden sweet potato fries are a healthier twist on a classic comfort meal—no deep fryer required!

Ingredients:

• 1 lb chicken tenders
• 2 medium sweet potatoes, cut into 1/4-inch sticks
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt (divided)
• 1/4 tsp black pepper
• 2 tbsp olive oil (divided)
• 1 large egg, beaten

Instructions:

1. Prep: Preheat oven to 400°F. Line two baking sheets with parchment paper.
2. Fries: Toss sweet potato sticks with 1 tbsp olive oil, 1/4 tsp salt, and 1/2 tsp smoked paprika. Spread in a single layer on one baking sheet.
3. Coating: In a bowl, mix panko, Parmesan, garlic powder, remaining 1/2 tsp smoked paprika, 1/4 tsp salt, and black pepper. Dip each chicken tender in beaten egg, then coat in the breadcrumb mixture.
4. Bake: Arrange tenders on the second baking sheet. Drizzle with remaining 1 tbsp olive oil. Bake both sheets for 20–25 minutes, flipping fries halfway, until chicken is golden and fries are crispy.

The Parmesan-panko crust gives the chicken a satisfying crunch, while the smoky paprika ties everything together. Tip: For extra crispiness, broil the tenders for 1–2 minutes at the end (watch closely!).

Chicken and Vegetable Rice Porridge

This comforting Chicken and Vegetable Rice Porridge is like a hug in a bowl—creamy, nourishing, and packed with tender bites of chicken and veggies.

• 1 cup jasmine rice, rinsed
• 6 cups low-sodium chicken broth
• 1 lb boneless, skinless chicken thighs
• 1 cup diced carrots (about 2 medium)
• 1 cup chopped baby spinach
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1/2 tsp white pepper
• Salt, to taste
• Green onions, sliced (for garnish)

1. In a large pot, combine jasmine rice, chicken broth, and chicken thighs. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 20 minutes, stirring occasionally.
2. Remove chicken thighs, shred with two forks, and return to the pot. Stir in carrots, garlic, and ginger. Simmer uncovered for 10 minutes until carrots soften.
3. Add baby spinach, soy sauce (2 tbsp), sesame oil (1 tbsp), and white pepper (1/2 tsp). Cook for 2 more minutes until spinach wilts. Season with salt to taste.
4. Ladle into bowls and top with green onions.

The magic here? The rice breaks down into a velvety base while the ginger and sesame oil add a subtle, aromatic warmth.

Tip: For extra richness, swirl in a beaten egg at the end and let it cook gently in the hot porridge.

Mini Chicken and Cheese Quesadillas

These mini chicken and cheese quesadillas are the perfect bite-sized crowd-pleaser—crispy, melty, and packed with flavor in every little wedge!

• 1 cup shredded cooked chicken
• 1 cup shredded Monterey Jack cheese
• 1/4 cup finely diced red bell pepper
• 2 tbsp chopped fresh cilantro
• 1/2 tsp ground cumin
• 1/4 tsp garlic powder
• 1/4 tsp kosher salt
• 4 small (6-inch) flour tortillas
• 1 tbsp olive oil (for brushing)

1. In a bowl, toss the shredded chicken with Monterey Jack cheese, red bell pepper, cilantro, 1/2 tsp cumin, 1/4 tsp garlic powder, and 1/4 tsp salt until evenly combined.
2. Divide the mixture evenly between two tortillas, spreading it in a thin layer and leaving a 1/2-inch border. Top with the remaining tortillas, pressing gently.
3. Heat a large skillet over medium heat. Brush the tops of the quesadillas lightly with 1 tbsp olive oil, then place one oil-side down in the skillet. Cook for 2–3 minutes until golden and crisp, then brush the top with oil, flip, and cook another 2–3 minutes. Repeat with the second quesadilla.
4. Transfer to a cutting board, let cool for 1 minute, then slice each into 6 wedges.

The secret here? The cumin and cilantro add a fresh, smoky depth that makes these minis way more exciting than your average quesadilla. Serve warm with salsa or guac for dipping!

Tip: For extra-crispy edges, press the quesadillas lightly with a spatula while cooking.

Chicken and Broccoli Pasta Bake

This creamy, cheesy pasta bake is the ultimate comfort food—packed with tender chicken, crisp broccoli, and a garlicky sauce that’ll have everyone asking for seconds.

Ingredients:

• 8 oz penne pasta
• 2 cups cooked shredded chicken (rotisserie works great!)
• 2 cups fresh broccoli florets
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 1/2 cups heavy cream
• 1/2 cup chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 400°F. Cook pasta al dente according to package directions, adding broccoli florets during the last 2 minutes of cooking. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Sauté minced garlic for 30 seconds until fragrant. Pour in heavy cream, chicken broth, 1 tsp salt, and 1/2 tsp black pepper. Simmer for 3 minutes, stirring occasionally.
3. Toss cooked pasta, broccoli, and shredded chicken with the sauce. Transfer to a greased 9×13″ baking dish. Top evenly with mozzarella and Parmesan.
4. Bake at 400°F for 20 minutes until bubbly and golden. Let rest 5 minutes before serving.

The magic here? The broccoli stays perfectly crisp-tender against the creamy sauce, and the Parmesan adds a salty crunch to every bite.

Tip: For extra flavor, stir 1/2 tsp Italian seasoning into the sauce or sprinkle red pepper flakes on top before baking.

Soft Chicken Meatballs with Hidden Veggies

These tender chicken meatballs sneak in wholesome veggies, making them a kid-friendly (and adult-approved) weeknight win!

Ingredients:

• 1 lb ground chicken
• 1/2 cup finely grated zucchini (squeezed dry in a clean towel)
• 1/4 cup finely grated carrot
• 1/4 cup panko breadcrumbs
• 1 large egg
• 2 tbsp grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, combine ground chicken, zucchini, carrot, panko, egg, Parmesan, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Mix gently with hands until just combined (don’t overmix).
3. Roll into 1.5-inch balls (about 20 total) and place on the prepared sheet. Drizzle with 1 tbsp olive oil.
4. Bake for 18–20 minutes until golden and cooked through (internal temp 165°F).

The grated veggies keep these meatballs incredibly moist while adding a subtle sweetness—no one will guess they’re packed with greens!

Tip: Double the batch and freeze extras for quick pasta or soup add-ins later.

Chicken and Carrot Puree for Beginners

This silky, savory puree is a foolproof way to introduce tender chicken and sweet carrots into one comforting dish—perfect for little ones or anyone craving a simple, nourishing meal.

Ingredients:

• 1 boneless, skinless chicken breast (about 6 oz)
• 2 medium carrots, peeled and chopped (about 1 cup)
• 1 cup low-sodium chicken broth
• 1 tbsp unsalted butter
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1/8 tsp garlic powder

Instructions:

1. In a small saucepan, combine the chicken breast, carrots, and chicken broth. Bring to a gentle boil over medium heat, then reduce to a simmer. Cover and cook for 15 minutes, or until the chicken reaches 165°F internally and the carrots are fork-tender.
2. Using a slotted spoon, transfer the chicken and carrots to a blender or food processor, reserving the broth. Add the butter, salt, pepper, and garlic powder. Blend until smooth, adding 2–3 tbsp of the reserved broth as needed for a creamy consistency.
3. Taste and adjust seasoning with an extra pinch of salt if desired. Serve warm.

The magic here? Blending the carrots with the chicken creates a velvety texture that’s both wholesome and subtly sweet—no fancy techniques required.

Tip: For extra richness, swap the butter for a splash of heavy cream before blending.

Homemade Chicken Nuggets with Whole Wheat Breadcrumbs

Skip the freezer aisle—these crispy, wholesome nuggets are a hit with kids and adults alike, thanks to a golden whole wheat crust and juicy, tender chicken inside.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 cup whole wheat breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 2 tbsp olive oil (for baking) or more for pan-frying

Instructions:

1. Prep: Preheat oven to 400°F (line a baking sheet with parchment paper if baking). In a shallow bowl, mix 1 cup whole wheat breadcrumbs, 1/4 cup Parmesan, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Coat: Dredge chicken pieces in 1/2 cup flour, dip into 2 beaten eggs, then press into the breadcrumb mixture until fully coated.
3. Cook: For baking: Arrange nuggets on the sheet, drizzle with 2 tbsp olive oil, and bake 15–18 minutes, flipping halfway, until golden and crispy. For pan-frying: Heat oil in a skillet over medium and cook nuggets 3–4 minutes per side until browned and cooked through.

The whole wheat breadcrumbs add a nutty crunch that pairs perfectly with the savory Parmesan—no dipping sauce required (though we won’t judge if you use one!).

Tip: Freeze unbreaded nuggets on a tray before transferring to a bag for easy meal prep—just bread and cook straight from frozen (add 2–3 extra minutes to baking time).

Chicken and Spinach Dumplings

These tender dumplings are packed with juicy chicken and fresh spinach, simmered in a savory broth for a cozy, comforting bite.

Ingredients:

• 1 lb ground chicken
• 2 cups fresh spinach, finely chopped
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 30 round dumpling wrappers
• 1 tbsp vegetable oil (for frying)
• 1 cup chicken broth (for steaming)

Instructions:

1. In a bowl, combine ground chicken, spinach, garlic, soy sauce, sesame oil, salt, and black pepper. Mix until well blended.
2. Place 1 tsp of filling in the center of each dumpling wrapper. Moisten edges with water, fold in half, and pinch to seal tightly.
3. Heat vegetable oil in a large skillet over medium-high. Add dumplings in a single layer and cook for 2–3 minutes until bottoms are golden.
4. Pour in chicken broth, cover, and reduce heat to medium. Steam for 8–10 minutes until wrappers are translucent and chicken is cooked through.
5. Uncover and cook 1 more minute to crisp the bottoms. Serve hot.

The sesame oil adds a nutty depth to the filling, while steaming ensures the dumplings stay juicy inside with a slight crunch underneath.

Tip: Freeze extras on a tray before transferring to a bag—they cook straight from frozen, just add 2 extra minutes to steaming!

Chicken and Sweet Corn Soup

This comforting soup is a cozy hug in a bowl, with tender chicken, sweet corn, and a silky broth that comes together in under 30 minutes.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 lb boneless, skinless chicken breasts, thinly sliced
• 4 cups low-sodium chicken broth
• 1 (15-oz) can cream-style corn
• 1 cup frozen sweet corn
• 1 tsp salt
• 1/2 tsp black pepper
• 2 eggs, lightly beaten
• 2 green onions, thinly sliced

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add diced onion and cook for 3 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
2. Add chicken and cook for 5 minutes, stirring occasionally, until no longer pink.
3. Pour in 4 cups chicken broth, cream-style corn, frozen corn, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer and cook for 10 minutes.
4. Slowly drizzle in beaten eggs while stirring the soup in a circular motion to create ribbons. Cook for 1 minute until eggs are set.
5. Garnish with sliced green onions and serve hot.

The magic here is the creamy texture from the corn and eggs—no heavy cream needed! It’s a pantry-friendly meal that tastes like it simmered all day.

Tip: For extra richness, swap half the broth with evaporated milk.

Chicken and Avocado Roll-Ups

These roll-ups are a fresh, protein-packed lunch or snack that comes together in minutes—no cooking required!

Ingredients:

• 2 large flour tortillas (10-inch)
• 1 cup shredded rotisserie chicken
• 1 ripe avocado, mashed
• 1/4 cup plain Greek yogurt
• 1 tbsp lime juice
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 cup shredded cheddar cheese
• 1/4 cup thinly sliced red bell pepper
• 2 tbsp chopped fresh cilantro

Instructions:

1. In a bowl, mix the mashed avocado, Greek yogurt, lime juice, garlic powder, and salt until smooth.
2. Spread half the avocado mixture evenly over each tortilla, leaving a 1-inch border.
3. Layer shredded chicken, cheddar cheese, bell pepper, and cilantro down the center of each tortilla.
4. Roll tightly, tucking in the sides as you go. Slice into 1-inch pinwheels or serve whole.

The creamy avocado-yogurt spread keeps these roll-ups moist without mayo, while the crunchy bell pepper adds a satisfying bite.

Tip: For easier slicing, chill the rolled tortillas for 10 minutes before cutting.

Chicken and Pumpkin Risotto

This cozy risotto combines tender chicken and sweet pumpkin with rich, creamy Arborio rice—perfect for a comforting weeknight dinner.

Ingredients:

• 1 tbsp olive oil
• 1 tbsp butter
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 cup Arborio rice
• 4 cups chicken broth, warmed
• 1 cup diced cooked chicken
• 1 cup pumpkin puree
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg
• 1/4 cup grated Parmesan cheese

Instructions:

1. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat. Add onion and cook for 3 minutes until soft, then stir in garlic for 30 seconds.
2. Add Arborio rice and toast for 1 minute, stirring constantly. Pour in 1/2 cup chicken broth and simmer, stirring often, until absorbed.
3. Continue adding broth 1/2 cup at a time, stirring frequently, until rice is al dente (about 20 minutes total).
4. Stir in chicken, pumpkin puree, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp nutmeg. Cook for 2 minutes until heated through.
5. Remove from heat and fold in Parmesan cheese. Serve immediately.

The pumpkin adds a velvety texture and subtle sweetness that balances the savory chicken and Parmesan beautifully.

Tip: For extra depth, swap 1/2 cup of broth for dry white wine in step 2.

Chicken and Pea Puree with Rice

This comforting dish combines tender chicken with a silky pea puree and fluffy rice—a simple yet elegant meal that feels like a hug on a plate.

Ingredients:

• 1 cup long-grain white rice
• 2 boneless, skinless chicken breasts (about 1 lb)
• 2 cups frozen peas
• 2 tbsp olive oil, divided
• 1/2 cup chicken broth
• 2 tbsp butter
• 1 clove garlic, minced
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions:

1. Cook the rice according to package instructions. Fluff with a fork and set aside.
2. Heat 1 tbsp olive oil in a skillet over medium-high heat. Season the chicken breasts with 1/4 tsp salt and 1/8 tsp black pepper. Cook for 6–7 minutes per side until golden and internal temperature reaches 165°F. Transfer to a plate and let rest.
3. In the same skillet, add the frozen peas and chicken broth. Simmer for 3 minutes until peas are tender. Transfer to a blender with butter, garlic, remaining 1/4 tsp salt, 1/8 tsp black pepper, and lemon juice. Blend until smooth.
4. Slice the chicken and serve over rice, topped with the pea puree.

The vibrant pea puree adds a pop of color and fresh sweetness that balances the savory chicken perfectly—no fancy techniques required!

Tip: For extra richness, stir a spoonful of Greek yogurt into the pea puree before serving.

Chicken and Apple Mini Patties

These juicy little patties combine savory chicken with sweet, crisp apples for a bite-sized treat that’s perfect for appetizers or weeknight dinners.

Ingredients:

• 1 lb ground chicken
• 1 medium apple (such as Honeycrisp or Fuji), finely diced (about 1 cup)
• 1/4 cup panko breadcrumbs
• 1 large egg, lightly beaten
• 2 tbsp finely chopped fresh parsley
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil, for cooking

Instructions:

1. In a large bowl, combine ground chicken, diced apple, panko, egg, parsley, Dijon mustard, garlic powder, salt, and black pepper. Mix gently until just combined (overmixing can make the patties tough).
2. Shape the mixture into 12 small patties, about 2 inches wide and 1/2-inch thick.
3. Heat olive oil in a large skillet over medium heat. Cook patties in batches for 4–5 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F).

The grated apple keeps these patties incredibly moist while adding a subtle sweetness that pairs perfectly with the savory chicken. Serve them with a drizzle of honey mustard for an extra flavor boost!

Tip: For a crispier crust, lightly coat the patties in extra panko before frying.

Chicken and Zucchini Fritters

These crispy fritters are packed with tender chicken and fresh zucchini, making them a perfect weeknight dinner or a fun appetizer for gatherings.

Ingredients:

• 1 cup shredded cooked chicken
• 1 medium zucchini, grated (about 1 cup)
• 1/4 cup finely chopped red onion
• 1/4 cup grated Parmesan cheese
• 1/3 cup all-purpose flour
• 1 large egg, lightly beaten
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil (for frying)

Instructions:

1. In a large bowl, combine the shredded chicken, grated zucchini, red onion, Parmesan cheese, flour, egg, garlic powder, salt, and black pepper. Mix until well combined.
2. Heat the olive oil in a large skillet over medium heat. Scoop 1/4 cup portions of the mixture into the pan, flattening slightly with a spatula.
3. Cook for 3–4 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
4. Serve warm with a dollop of sour cream or your favorite dipping sauce.

The Parmesan adds a savory depth to these fritters, while the zucchini keeps them light and moist—no one will guess they’re packed with veggies!

Tip: Squeeze excess moisture from the grated zucchini with a clean towel to prevent soggy fritters.

Chicken and Quinoa Bites

These Chicken and Quinoa Bites are a protein-packed, flavor-loaded snack that’s perfect for meal prep or game-day appetizers—crispy on the outside, tender on the inside, and totally addictive!

• 1 cup cooked quinoa (cooled)
• 1 lb ground chicken
• 1/2 cup grated Parmesan cheese
• 1/4 cup finely chopped red bell pepper
• 2 tbsp chopped fresh parsley
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large egg, beaten
• 2 tbsp olive oil (for baking or frying)

1. Preheat oven to 400°F (200°C) and lightly grease a baking sheet with 1 tbsp olive oil.
2. In a large bowl, combine cooked quinoa, ground chicken, Parmesan cheese, red bell pepper, parsley, garlic powder, onion powder, salt, and black pepper. Mix gently with your hands or a spoon.
3. Add the beaten egg and mix until just combined—don’t overwork the mixture.
4. Scoop 1-tbsp portions of the mixture, roll into balls, and place on the prepared baking sheet. Flatten slightly into 1/2-inch-thick patties.
5. Brush the tops with the remaining 1 tbsp olive oil. Bake for 20–22 minutes, flipping halfway, until golden brown and cooked through.

The quinoa adds a subtle nutty crunch while keeping the bites moist—no dry chicken here! Serve with a creamy dip or tuck them into lunchboxes for an easy protein boost.

Tip: For extra crispiness, pan-fry the bites in a little olive oil over medium heat for 2–3 minutes per side before baking.

Chicken and Butternut Squash Stew

This hearty stew combines tender chicken with sweet butternut squash in a rich, savory broth—perfect for spooning over rice or sopping up with crusty bread.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 4 cups peeled and cubed butternut squash (1-inch pieces)
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 3 cups low-sodium chicken broth
• 1 tbsp apple cider vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions:

1. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Add chicken and cook until browned, about 5 minutes. Transfer to a plate.
2. In the same pot, add onion and sauté for 3 minutes until softened. Stir in garlic, 1 tsp thyme, 1 tsp smoked paprika, and 1/2 tsp cinnamon; cook for 30 seconds until fragrant.
3. Add butternut squash, 3 cups broth, 1 tbsp vinegar, 1 tsp salt, and 1/2 tsp pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
4. Return chicken to the pot and simmer uncovered for 10 more minutes, until squash is fork-tender and chicken is cooked through. Stir in parsley.

The hint of cinnamon deepens the squash’s sweetness, while smoked paprika adds a subtle smokiness that makes this stew stand out.

Tip: For extra richness, swirl in a spoonful of Greek yogurt just before serving.

Chicken and Oatmeal Porridge

This savory twist on oatmeal is the ultimate comfort food—creamy, hearty, and packed with protein to keep you full all morning (or make it a cozy dinner!).

Ingredients

• 1 cup rolled oats (not instant)
• 1 boneless, skinless chicken breast, diced
• 3 cups low-sodium chicken broth
• 1 tbsp olive oil
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley (optional)

Instructions

1. Heat 1 tbsp olive oil in a pot over medium heat. Add onion and cook for 3 minutes until soft. Stir in garlic, 1 tsp cumin, ½ tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper; cook for 30 seconds until fragrant.
2. Add chicken and cook for 4–5 minutes, stirring occasionally, until no longer pink.
3. Pour in 3 cups chicken broth and bring to a boil. Stir in 1 cup oats, reduce heat to low, and simmer for 10–12 minutes, stirring occasionally, until thickened.
4. Remove from heat, cover, and let sit for 2 minutes. Top with parsley if using.

The magic here? The oats soak up all the spiced broth, creating a risotto-like texture that’s luxuriously creamy without any dairy.

Tip: For extra richness, stir in a beaten egg during the last 2 minutes of cooking.

Chicken and Tomato Pasta Sauce

Ingredients:

• 1 lb boneless, skinless chicken thighs, diced into 1-inch pieces
• 2 tbsp olive oil
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 (28 oz) can crushed tomatoes
• 1 tsp dried oregano
• 1 tsp sugar
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil, thinly sliced

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes until lightly browned, stirring occasionally.
2. Reduce heat to medium, add onion, and cook for 3 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
3. Pour in crushed tomatoes, then add oregano, sugar, red pepper flakes, salt, and black pepper. Stir well, scraping up any browned bits from the pan.
4. Simmer uncovered for 15 minutes, stirring occasionally, until the sauce thickens slightly and chicken is cooked through.
5. Remove from heat and stir in fresh basil.

The sugar balances the tomatoes’ acidity while the red pepper flakes add just enough warmth to keep things interesting—no bland sauce here!

Tip: For extra depth, deglaze the pan with 1/4 cup red wine after browning the chicken, letting it reduce by half before adding tomatoes.

Conclusion

With these 18 tasty and nutritious chicken recipes, mealtime just got a whole lot easier—and more delicious! Whether your little one loves finger foods, cozy soups, or fun twists on classics, there’s something here for every picky eater. Give these recipes a try, and don’t forget to share your favorites in the comments or pin this roundup for later. Happy cooking!