If you’re looking for a new and delicious dinner to feed your kid and you can only find chicken in your refrigerator, then please try out these great kid-friendly chicken recipes.! Make chicken in a way that your kids will actually eat and like.

1. Chicken Parm-asaurus
Source: delish.com

Ingredients:

  • 2 12 oz. boxes frozen dino chicken nuggets
  • 1 c. marinara or pizza sauce
  • kosher salt
  • Freshly ground black pepper
  • 2 c. shredded mozzarella
  • Chopped fresh basil or parsley, for garnish

Directions:

  1. Preheat oven to 400º.
  2. In a large baking dish, layer frozen chicken nuggets.
  3. Spoon over marinara and season with salt and pepper.
  4. Sprinkle all over with mozzarella.
  5. Bake until cooked through, 30 minutes.
  6. Garnish with basil and serve.

For more info, hit up Delish’s website.

2. Chicken Avocado Roll-ups
Source: delish.com

Ingredients:

  • 2 avocados, cubed
  • Juice of 1 lime
  • 2 c. Shredded chicken
  • 1 bell peppers, seeds and cores removed, chopped
  • 1/2 small red onion, chopped
  • 1/2 c. Shredded Monterey Jack
  • 1/2 c. shredded Cheddar
  • 2 tbsp. sour cream
  • 2 tbsp. finely chopped chives
  • 4 large flour tortillas

Directions:

  1. In a medium bowl, combine avocado and lime juice and mash until only small chunks of avocado remain.
  2. Add chicken, bell pepper, red onion, Monterey Jack, cheddar, sour cream and chives and stir until evenly combined.
  3. Spread a thin layer of the chicken avocado mixture onto a large tortilla, leaving a small border around the edges.
  4. Roll the tortilla up tightly, then cut off the edges and slice into 1” rolls.
  5. Repeat with remaining ingredients.
  6. Serve cold or at room temperature.

For more info, hit up Delish’s website.

3. Chicken Pot Pie
Source: parents.com

Ingredients:

  • 4 teaspoons olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
  • 1 cup chopped onion
  • 3/4 cup chopped celery
  • 2 cloves garlic, finely chopped
  • 1/3 cup all-purpose flour
  • 1 can (14-1/2 ounces) fat-free chicken broth
  • 1 1/2 cups low-fat (1%) milk
  • 2 red skinned potatoes, cut into 1/2-inch pieces
  • 1 1/2 cups baby carrots, quartered
  • 1/2 pound green beans, chopped
  • 2 tablespoons chopped parsley
  • 1 teaspoon rubbed sage
  • 4 sheets frozen phyllo dough, thawed
  • 1/4 cup grated Parmesan cheese

Directions:

  1. Heat oven to 350 degrees F. Coat a 3-quart baking dish with nonstick cooking spray.
  2. Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Season chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook 8 minutes, turning halfway through cooking time. Transfer to a plate.
  3. Add remaining oil, onion and celery; cook 3 minutes. Stir in garlic and flour and cook, stirring constantly, 1 minute. Gradually stir in broth and milk. Cook, stirring, until mixture comes to a boil.
  4. Add potatoes, carrots, green beans, remaining salt and pepper. Cover; cook on medium-low, stirring occasionally, 10 minutes. Stir in chicken, parsley and sage. Spoon into prepared baking dish.
  5. Unroll phyllo. Place 1 sheet on top of chicken mixture; lightly coat with cooking spray. Sprinkle with 1 tablespoon of the cheese. Repeat layering. Tuck edges of phyllo inside rim of baking dish.
  6. Place baking dish on a baking sheet; bake at 350 degrees F for 35 to 40 minutes or until filling is bubbly. Let stand 10 minutes.

For more info, hit up Parents’ website.

4. Chicken Nachos
Source: parents.com

Ingredients:

  • 2 large bags (14 ounces) tortilla chips
  • Salt, to taste, if using tortillas
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 1/4 cups 2% milk
  • 1 cup shredded pepper-Jack cheese
  • 1 can (14.5 ounces) stewed tomatoes with onion and chiles, drained
  • 1 can (4 ounces) chopped green chiles, drained
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1 can (15 ounces) black beans, drained and rinsed
  • 2 cups shredded, cooked chicken (about 1 pound)
  • 2 scallions, chopped

Directions:

  1. If making chips from tortillas, heat oven to 400 degrees F. Cut each stack of tortillas into sixths. Spread out 1 package in single layer onto 2 large sheet pans. Lightly coat with cooking spray. Season lightly with salt.
  2. Bake at 400 degrees F, 10 to 12 minutes, until browned and crisp, rotating pans from front to back and switching oven positions. Transfer chips to bowl. Repeat with second tortilla package.
  3. For cheese sauce, melt butter in medium-size saucepan. Whisk in the flour until smooth. Gradually whisk in the milk, until smooth. Cook over medium-high heat until bubbly and thickened, 3 to 4 minutes. Remove from heat. Whisk in cheese until smooth. Stir in tomatoes, chiles, salt and red pepper.
  4. Spread half of chips on ovenproof platter or large pan. Top with half the cheese sauce, half the beans and half the chicken. Repeat with remaining chips, beans and chicken. Cover with remaining sauce.
  5. Bake in 400 degrees F oven 10 minutes. Cool slightly. Top with chopped scallions. Serve warm.

For more info, hit up Parents’ website.

5. Pesto Chicken Pasta
Source: kidspot.com

Ingredients:

  • Basil pesto:2 cups fresh basil leaves, packed
  • 1 clove garlic, chopped
  • 1/3 cup pine nuts
  • ½ cup parmesan cheese, finely grated
  • ½ cup extra-virgin olive oil
  • salt and pepper to taste
  • 2 tablespoons extra-virgin olive oil
  • 400g chicken breast fillet slices
  • 450g fettuccine

Directions:

  1. Place the basil leaves, garlic, pine nuts and cheese in a food processor or blender and pulse until beginning to mix.
  2. Add the oil and pulse until combined and chunky but not overly smooth. Stir in salt and pepper to taste, set aside.
  3. Bring a frying pan to medium heat and add oil. Cook chicken until golden on all sides, and set aside.
  4. Bring a large salted pot of water to a rolling boil and cook fettuccine according to packet instructions and drain.
  5. Toss chicken through with pesto and pasta, serve immediately.

For more info, hit up Kidspot’s website.

6. Chicken-and-Broccoli Pockets
Source: marthastewart.com

Ingredients:

  • Salt and freshly ground pepper
  • 1 teaspoon olive oil, plus more for baking sheet
  • 6 broccoli florets, cut into small pieces, stalks peeled and cut into 1/4-inch-thick rounds (about 2 cups total)
  • 2 ounces extra-sharp cheddar cheese, coarsely shredded (about 3/4 cup)
  • 1 1/2 ounces Jarlsberg cheese, coarsely shredded (about 1/3 cup)
  • 4 flour tortillas, (each 8 inches in diameter)
  • 1 medium boneless, skinless chicken breast half (about 6 ounces)

Directions:

  1. Season chicken with salt and pepper. Heat oil in a small skillet over medium-high heat until hot but not smoking. Add chicken; cook until browned, about 3 minutes per side. Reduce heat to medium. Cook until juices run clear and chicken is cooked through, about 4 minutes per side. Let cool completely. Coarsely chop chicken, and transfer to a medium bowl.
  2. Bring 1 1/2 inches of water to a boil in a small saucepan fitted with the steamer insert. Add broccoli; cover, and cook until broccoli is just tender, 2 to 3 minutes. Transfer to a plate. Let cool completely. Coarsely chop broccoli; add to chicken in the bowl. Add cheeses, and season with salt and pepper. Toss well.
  3. Place a packed 1/2 cup of chicken mixture in center of each tortilla; shape filling into a horizontal oval. Fold in right and left sides about 1/2 inch, then tightly roll up.
  4. Preheat oven to 400 degrees. Place pockets seam down on a lightly oiled baking sheet. Bake until crisp and beginning to turn golden, about 12 minutes. Cut in half crosswise, and serve.

For more info, hit up Martha Stewart’s website.

7. Chicken with Couscous and Orange
Source: marthastewart.com

Ingredients:

  • 1 cup couscous
  • 1/3 cup pistachios, toasted and coarsely chopped
  • 1 cup shredded rotisserie chicken
  • 1 navel orange, peeled and coarsely chopped
  • 2 tablespoons chopped fresh mint leaves
  • 2 teaspoons extra-virgin olive oil
  • 2 teaspoons red-wine vinegar
  • Coarse salt and ground pepper

Directions:

  1. In a medium bowl, pour 1 cup boiling water over couscous.
  2. Cover and let sit until tender, 5 minutes. Fluff with a fork.
  3. In another medium bowl, combine chicken, pistachios, orange, mint, oil and vinegar.
  4. Season with salt and pepper.
  5. Toss couscous with chicken mixture.

For more info, hit up Martha Stewart’s website.

8.One-pan Cheesy Chicken, Broccoli and Rice
Source: the-girl-who-ate-everything.com

Ingredients:

  • 3 tablespoons extra virgin olive oil
  • 1/2 medium yellow onion , diced finely
  • 1 pound boneless skinless chicken breasts , cut into bite sized pieces
  • 2 cloves of garlic , minced
  • 1 teaspoon of kosher salt and freshly ground pepper to taste
  • 1 cup uncooked extra long grain white rice
  • 2 1/2 cups broccoli florets , cut into bite sized pieces
  • 2 1/2 cups of low-sodium chicken broth
  • 2 cups shredded extra sharp cheddar cheese

Directions:

  • In a large skillet or pan, sauté onions in two tablespoons of olive oil over medium heat. Season chicken with salt and pepper.
  • Once onions soften, increase the heat to medium high and add chicken to the pan.
  • Brown the chicken pieces and add the garlic. Cook for about 1 more minute.
  • Push chicken to one side of the pan and add additional tablespoon of olive oil to other side.
  • Add the uncooked rice in the olive oil and saute it for a couple of minutes.
  • Add the chicken broth to the pan and bring the mixture to a boil. Lower the heat to a simmer and cover the pan with a lid.
  • Cook chicken and rice mixture covered for about 12 minutes.
  • Sprinkle the broccoli evenly over the chicken and rice mixture and stir to combine.
  • Continue to cook covered another 8 minutes on low, or until broccoli and rice are both tender.
  • Remove from heat and stir in half a cup of cheese.
  • Sprinkle remaining cheese on top and cover with a lid, letting it sit for 1-2 minutes or until cheese has melted.

For more info, hit up The Girl Who Ate Everything’s website.

9. Skinny Orange Chicken
Source: gimmesomeoven.com

Ingredients:

Orange Chicken Ingredients:

  • 2 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
  • salt and pepper
  • 2 Tbsp. olive oil
  • orange chicken sauce (ingredients below)
  • toppings: thinly-sliced green onions, toasted sesame seeds, orange zest

Orange Chicken Sauce Ingredients:

  • 3 cloves garlic, minced
  • 1/2 cup orange juice
  • 1/2 cup honey
  • 1/3 cup soy sauce
  • 1/4 cup rice wine vinegar
  • 3 Tbsp. cornstarch
  • 1/2 tsp. ground ginger
  • 1/2 tsp. white pepper
  • zest of one orange
  • pinch of crushed red pepper flakes

(Optional: Quinoa Ingredients)

  • 1 cup dry quinoa
  • 2 cups chicken broth

Directions:

To Make The Orange Chicken:

  1. Season chicken generously with salt and pepper.
  2. Heat oil in a large saute pan over medium-high heat.
  3. Add chicken and saute for about 4-6 minutes, stirring occasionally, until the chicken is browned and nearly cooked through.
  4. Pour in the orange chicken sauce, and stir to combine.
  5. Let the sauce come to a boil, then boil for an additional minute or two until thickened.
  6. Remove from heat and serve immediately over quinoa or rice.
  7. Garnish with green onions, sesame seeds and additional orange zest.

To Make The Orange Chicken Sauce:

Whisk all ingredients together until combined. If you would like the sauce to be even sweeter, add an extra 2-4 tablespoons of honey.

For more info, hit up Gimme Some Oven’s website.

10. Chicken-Bacon-Ranch Baked Penne
Source: life-in-the-lofthouse.com

Ingredients:

  • 1lb penne pasta, cooked and drained
  • 2 cups shredded cooked chicken
  • 1 jar (15oz) Alfredo pasta sauce
  • 2/3 cup ranch dressing
  • 6 slices chopped cooked bacon
  • 2 cups shredded mozzarella cheese (8oz)
  • chopped parsley, if desired

Directions:

  1. Heat oven to 350°F. Grease or spray 13×9-inch pan.
  2. In large bowl, place 1 lb cooked and drained penne pasta, 2 cups shredded cooked chicken, 1 jar (15 oz) Alfredo pasta sauce and 1/2 cup ranch dressing. Stir to combine. Pour mixture in pan; spread evenly.
  3. Sprinkled 6 slices chopped cooked bacon evenly over top, then sprinkle with 2 cups shredded mozzarella cheese (8 oz).
  4. Bake 15 to 20 minutes or until hot and bubbly. Let stand 5 minutes before serving. Sprinkle with chopped parsley.

For more info, hit up Pillsbury’s website.

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