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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 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.)
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.
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!
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.
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
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
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
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
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
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
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
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
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.
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