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    Home » Main Dish

    Chicken Muffins

    By Charlotte  |  June 7, 2022

    Posted In: Appetizers, Chicken, Diabetes Diet, Low Carb, Main Dish, Snacks

    This post may contain affiliate links, see my Affiliates Disclosure.

    Jump to Recipe - Print Recipe
    3 chicken muffins on white plate

    Chicken muffins are portion controlled comfort food the whole family will love. Use leftovers or rotisserie chicken and veggies for a fun on the go meal.

    chicken muffins in white bowl

    Chicken muffins are perfect for weeknight meals as they come together in about 30 minutes. I made these in a regular muffin tin and also experimented with a jumbo muffin tin for a larger portion. Be sure to spray your muffin tins with non stick spray to help with clean up. (I used Baker's Joy baking spray with great results.)

    chicken 2 muffins on wooden board

    What are chicken muffins?

    Chicken muffins are a savory, diabetes friendly all in one meal perfect for any age. Kids love grab and go meals and adults will appreciate the portion control -especially if counting carbs. Use your favorite veggies- just remember starchy vegetables will increase the carb count some.

    RELATED RECIPES:

    • 10 Diabetes Friendly Low Carb Bowl Recipes
    • 10 Best Diabetes Chicken Recipes
    • Low Carb Oven BBQ Chicken

    Chicken Muffins contain 8gm carb and 8gm protein. Makes a fun lunch, dinner or snack for kids. Serving ideas include a side of green beans, salad, cranberry sauce to name a few.

    Why this recipe works:

    • Uses leftovers such as boiled or baked chicken, rotisserie chicken, leftover veggies or whatever canned veggies you may have in your pantry.
    • Portion controlled serving makes calorie and carb counting easy.
    • Vary the seasonings to you liking-cumin, thyme, seasoned salt, etc.

    Variation Ideas:

    Chicken- I have used fresh chicken thighs and tenders that I boiled in chicken broth in this recipe. I also experimented with leftover chicken and rotisserie chicken with great results. I haven't tried canned or ground chicken chicken, but I think it would definitely work.

    Veggies- My version is a riff on chicken pot pie. Try changing things up by using green peas, bell peppers, or mixed veggies. If using fresh veggies, be sure to saute them until tender-or used canned veggies instead.

    Seasonings- Use cumin and chili powder for a Mexican flavor, try poultry seasoning for a chicken and dressing taste or dream up your own signature flavor!

    chicken muffins on wire cooling rack
    Chicken Muffins on cooling rack.

    The Main Ingredients:

    • Chicken- I used chicken thighs boiled in broth. Other options include leftover chicken, rotisserie chicken, etc.
    • Veggies- I used fresh diced green onions, celery and carrots. If using fresh veggies, be sure to saute until tender. If time is limited, use canned veggies.
    • Olive oil, flour,broth,cream- these ingredients will be used to form a white sauce that will add flavor and texture to the muffins.
    • Baking Mix- Use your favorite baking mix to form a crust around the filling.
    clear glass bowls with ingredients for chicken muffins

    The ingredients are where you can show your creativity! Stick with the recipe or branch out with your favorite combos.

    How to make chicken muffins:

    Step 1

    diced veggies sautéing in pan

    Start by sautéing your veggies. If using fresh veggies, you will need to saute until tender. If using canned veggies, just heat, then continue with recipe.

    Here's where you can really explore different veggies to add to your meals. I have tried onions, celery, english peas, corn and green beans so far.

    Steps 2 and 3

    diced veggies in pan with broth

    Next, you will add flour, seasonings and broth to form a creamy sauce.

    Creating a creamy broth for the filling adds a ton of flavor to this recipe and helps keep the muffins moist.

    Step 4

    chicken added to diced veggie sauce mixture

    Stir in chopped chicken and adjust seasonings.

    Here is another area where you can really personalize this recipe to your own tastes. I have used poultry seasoning here but there are so many possibilities! Consider using cumin, or chili powder for a Mexican flavor or try rosemary, thyme or oregano for even more options.

    Step 5, 6 and 7

    bowl of baking mix, skillet of chicken muffin filling, muffin tin with baking mix in each cup

    Prepare crust mixture then portion into each muffin cup.

    Be sure to spray your muffin tin or use liners to help with clean up. I also find that wiping up any spills on the muffin tin before baking also helps tremendously with clean up later.

    Step 7 continued

    muffin tin filled with chicken muffin mixture and baking mix

    Divide chicken mixture between cups then top with remaining crust mixture.

    Choose your favorite baking mix for making the crust. Any will work. I haven't tried low carb baking mix yet but hope to do that very soon!

    Step 8

    cooked chicken muffins in tin

    Bake at 375 degrees until crust is golden brown. Remove from oven and allow to cool 5 minutes. Remove muffins from tin and place on rack to finish cooling.

    RELATED RECIPES:

    • 100 Calorie Breakfast Casserole Muffins
    • Grab and Go Hash Brown Casserole Muffins
    • Cheesesteak Mini Snacks
    chicken 2 muffins on wooden board

    Pro Tips:

    • Use pre chopped veggies and rotisserie chicken for a time saver.
    • Sub green beans for the peas and carrots for lower carb count.
    • Leave off the poultry seasoning if using some of the seasoning ideas listed above.
    • Spray muffing tins with bakers joy or use muffin liners to make cleanup easier.

    Did you make this recipe? Be sure to leave your star rating and comments below!

    chicken muffins in white bowl

    Chicken Muffins

    Chicken muffins feature leftover chicken and canned or fresh veggies to make a delicious portion controlled lunch or dinner. Ready in under 30 minutes!
    5 from 1 vote
    Print Pin Rate
    Course: Main Course, Snack
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Servings: 6 servings
    Calories: 111kcal
    Author: Easyhealth Living

    Ingredients

    • ½ tablespoon olive oil
    • 1 cup veggies, your choice diced celery, green onions or canned veggies
    • ½ tablespoon all purpose flour
    • ½ cup chicken broth
    • 1 tablespoon cream
    • 1 cup chicken, diced- light or dark meat
    • ¼ teaspoon poultry seasoning
    • ⅛ teaspoon salt
    • pinch pepper
    • ⅓ cup baking mix
    • 3 oz milk
    • 1 egg, large

    Instructions

    • Preheat oven to 375°. Heat oil in skillet over medium heat and add veggies. Saute until tender about 3-4 minutes.
    • Sprinkle flour, poultry seasoning, salt and pepper over the veggies in skillet and allow to cook 2-3 minutes. Stir occasionally.
    • Add broth and cream slowly to veggies and stir. Allow mixture to simmer 2-3 minutes to thicken.
    • Turn off heat and stir in diced chicken. If desired adjust seasoning. Set aside.
    • In a medium bowl, add egg and whisk lightly with a fork. Add baking mix and milk and stir to combine-avoid over mixing.
    • Spray a 6 cup muffin tin with baker's joy spray or use muffin liners.
    • Place about 1 Tablespoon crust mixture in each muffin cup. Divide chicken mixture between the muffin cups then top with another spoonful of crust mixture on top.
    • Bake for about 15 minutes or until crust is light brown and set.

    Notes

    Pro Tips

    • Use pre chopped veggies and rotisserie chicken for a time saver.
    • Sub green beans for the peas and carrots for lower carb count.
    • Leave off the poultry seasoning if using some of the seasoning ideas listed above.
    • Spray muffing tins with bakers joy or use muffin liners to make cleanup easier.
     
    Nutrition Facts
    Chicken Muffins
    Serving Size
     
    1 muffin
    Amount per Serving
    Calories
     
    111
    Calories from Fat 45
    % Daily Value*
    Fat
     
    5
    g
    8
    %
    Saturated Fat
     
    2
    g
    10
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    2
    g
    Cholesterol
     
    48
    mg
    16
    %
    Sodium
     
    270
    mg
    11
    %
    Potassium
     
    187
    mg
    5
    %
    Carbohydrates
     
    8
    g
    3
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    8
    g
    16
    %
    Vitamin A
     
    2326
    IU
    47
    %
    Vitamin C
     
    3
    mg
    4
    %
    Calcium
     
    44
    mg
    4
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this Recipe? Pin it for Later!Mention @EasyHealthLLC or tag #EasyHealthLLC!

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    Hi, I'm Charlotte - welcome to Easyhealth Living! Are you looking for healthy diabetes-friendly/low carb recipes? Come cook with me!

    I am a Registered Dietitian Nutritionist- the Nutrition Expert!

    More about me →

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