Best Chicken Muffins Recipes

BRAISED CHICKEN BREASTS ON TOASTED ENGLISH MUFFINS WITH VEGETABLE MIREPOIX, TOASTED PINE NUTS AND A ZUCCHINI, SUMMER SQUASH AND ONION MEDLEY

Steps:

• Wash and pat dry chicken breasts, season with salt and pepper and sear in a frying pan with 1 tablespoon of olive oil. Remove from pan and set aside. Drain the oil from pan.
• Using the same frying pan add 1 tablespoon olive oil and saute celery, diced onion and carrot. Cook through allowing the flavors to meld. Return the seared chicken breasts to the pan and add the chicken stock and the white wine. Bring the liquid to a simmer and cover. Simmer until the chicken breasts are cooked through, about 20 minutes. Remove the lid and reduce the liquid until it is not so brothy. Season with salt and pepper.
• While the chicken is cooking, toast the English muffins and set aside. Toast the pine nuts in 1 tablespoon of olive oil and season with salt.
• Saute the remaining sliced onion, squash and zucchini, allowing for some browning. Stir gently while seasoning with salt, pepper and oregano. Continue cooking until squash is slightly browned and the onion is translucent.
• Remove the chicken breasts from the pan and place on the individual dinner plates. Take the toasted English muffins and soak up some of the pan juices. Using the chicken breast as a "lean to", place it so it faces the front of the plate. Add the sauteed zucchini mixture to the plate and cover the breast and the muffin with the vegetable mirepoix. Garnish with toasted pine nuts.

MINI BBQ CHICKEN-CORNBREAD MUFFINS

Steps:

• Heat oven to 400ºF.
• Mix egg and sour cream in medium bowl until blended. Add muffin mix, cheese and onions; mix just until blended.
• Spoon into 20 mini muffin pan cups sprayed with cooking spray.
• Bake 10 to 12 min. or until toothpick inserted in centers comes out clean. Cool 5 min. Remove muffins from pans to wire racks; cool completely.
• Use paring knife to cut into tops of muffins to scoop out centers; discard removed centers or reserve for another use. (See tip.)
• Toss chicken with barbecue sauce in microwaveable bowl. Microwave on HIGH 1 to 2 min. or until heated through; stir. Spoon into muffins.

CHICKEN BREASTS WITH GLAZED PEACHES AND FENNEL AND CORN MUFFINS IN POBLANO CUPS

Steps:

• Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
• Prepare corn muffin mix according to package directions, adding cheese, pimentos and cilantro when you add other ingredients. Arrange poblano pepper halves on prepared baking sheet and fill each pepper with an equal amount of corn muffin mix.
• Bake 18 to 20 minutes, until a wooden pick inserted in 1 muffin comes out clean.
• Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and fennel and saute 3 to 5 minutes, until soft. Add chicken, peaches and rosemary and bring to a simmer. Cook for 5 minutes, until chicken is heated through and sauce thickens.
• Serve chicken with poblano corn muffins on the side.

HIGH-PROTEIN CHICKEN TACO EGG MINI MUFFINS

Steps:

• Heat medium skillet over medium-high heat. Add oil. Add chicken and cook until browned, 5 to 7 minutes. Mix in taco seasoning. Remove from heat and set aside.
• Preheat the oven to 350 degrees F (175 degrees C).
• Combine eggs, Cheddar cheese, milk, red bell pepper, shallot, mushrooms, chives, jalapeno, hot sauce, salt, and pepper in a large bowl. Fold in cooled chicken mixture.
• Pour mixture into nonstick mini muffin tins, filling each cup 3/4 of the way.
• Bake in the preheated oven until eggs are set, about 18 minutes.

CHICKEN POT PIE MUFFINS

Steps:

• 1. Pie dough: Mix all ingredients by hand. This dough does not require kneading; do not over mix. Once ingredients are incorporated, cover and set aside.
• 2. Béchamel Sauce: Heat a medium saucepan and add butter. Once butter is bubbly, add flour. Stir continuously for 2 minutes. Slowly add milk one cup at a time while whisking. Whisk until sauce thickens. Add salt and pepper to taste. Turn heat off and set sauce aside.
• 3. Filling: Combing cooked chicken and vegetables in a large pot. Stir in béchamel and taste. Adjust seasonings if needed.
• 4. Topping: Mix all ingredients and crumble mixture with fingers.
• 5. Assembly: Take a ping-pong size amount of dough and place at bottom of each muffin cup. Using your fingers, press dough down and around the sides of the muffin cup. Take more dough and fill in any holes. Spoon 4-6 tablespoons of filling into each muffin cup and top with crumble topping. Bake at 350 degrees for 45 minutes or until topping is golden brown.

BROCCOLI-CHICKEN MUFFINS

Steps:

• Combine first 5 ingredients in a large bowl; make a well in the center of mixture.
• Combine egg, buttermilk, and oil; add to dry ingredients, stirring just until moistened.
• Stir in broccoli and chicken.
• Spoon into greased muffin pan, filling to top.
• Bake at 425 degrees for 20-22 minutes.
• Remove from pan immediately.

CHICKEN AND CORN SOUP WITH CORNMEAL MUFFINS

Steps:

• TO PREPARE CORNMEAL MUFFINS: Combine the dry ingredients in a bowl, melt the butter and drain the corn kernels. Stir in with the remaining ingredients and mix well. Spoon the mixture into 8 greased muffin cups (1/3 cup capacity each). Bake at 400 degrees F for 25 minutes, or until cooked when tested with skewer. While the muffins are baking, prepare the soup. TO PREPARE SOUP: Heat the oil in a large pan. Chop the chorizo and slice the chicken. Add in batches and cook, stirring, until lightly browned; remove from pan. Reheat the pan, add the onions and garlic and cook, stirring, until the onions soften. Add the cumin and cook, stirring, until the spices are fragrant (about 1 minute). Add the stock, tomato juice and tomato paste and bring to a boil. Chop the bell peppers and zucchini and add. Simmer, uncovered, for about 5 minutes or until just tender. Stir in the chicken, rinsed and drained kidney beans, drained corn and coriander (cilantro) and simmer, uncovered, until hot. Serve with the Cornmeal Muffins. The soup can be made a day ahead. The Cornmeal Muffins are suitable for freezing.

CHICKEN SOUP MUFFINS

Steps:

• 1. Prepare 12 large muffin cups for baking. In large bowl sift together the flour, baking powder, sugar and salt. In a seperate bowl, combine the soup, egg and melted butter. Add the soup mixture to the dry ingredients and stir gently just until mixed. Fill muffin cups 2/3 full. Bake at 400 for 20 minutes.

EASY TAKE IT ON THE GO OR GREAT MEAL -CHICKEN POT-PIE - MUFFINS

Steps:

• I used a mini loaf pan and mini muffin pan for these.
• Mix all filling ingredients together in a bowl or if you would like to have some to pour over a loaf or three, mix in a medium pan.
• Chicken can be diced, chopped, or just pulled off the bone, but make sure the chicken is boneless.
• Chicken broth can be canned or the juices from the baked chicken, which I prefer.
• VEGGIES! you can use carrots, peas, green beans, corn, peppers, etc.
• Use a spoon to dip chicken filling into pans or whatever baking dish you are using.
• Mix the crust (flour, milk, melted butter, and seasonings of your choice) ingredients.
• Pour mixture over chicken. I do not stir it. The mixture down in the juice will make the dumplings and rise up to make the crust.
• Bake mini-muffins about 30 minutes at 350 until the middle of the loaves start to bubble. 45 minutes for Loaves, and 1 hour for 9x13 baking pan. If you make the mini muffins keep an eye on them as they cook quicker. When I bake the 9x13 dish it usually takes about an hour. just check for golden brown tops, they're done.
• Take out of the oven and let them set for about 5 minutes. PACK & TAKE WITH YOU, GREAT FINGER FOODS FOR KIDS, sac lunches, OR great OFFICE PARTY food, pot luck dinner, church meals, even HOLIDAYS!
• ALL FOLLOWING STEPS: ARE OPTIONAL, IDEAS, TRIED AND TRUE variations. To help clear up any questions you may have.
• I have seen recipes with the veg-all cans used; I just do not like the flavors.
• I use 1 or 2 cans of the baby carrots; they are in a silver can, not sure of the brand, it's the only kind my husband and daughter will eat. *- as much as you want and the types you like. We use canned green beans, freezer corn (which I saute with the onions). I use red potatoes, silver canned baby carrots. Sounds like a lot but it's not. It's very easy to make and never lasts very long with my family around.
• I have some pictures posted that have the remaining chicken filling that would not fit in the pans, cooking on the stove. I did not want it to go to waste and thought I would fix it to go over the top of the loaves/muffins as a gravy. Sadly, I didn't fix enough, for they wanted more!
• *You can substitute canned chicken (I have used 2 (12.5 oz) cans before and it was still delish!
• I do NOT boil any type of chicken (thanks to my daughter). I bake the chicken. NO boiling of chicken in of chicken in our home. I bake it with about 1 Tablespoon butter, lemon pepper, garlic salt, and about 1 teaspoon of honey; cover with foil paper; bake until tender.
• Whichever seasonings you would like can be added to the crust (flour mixture) or the chicken. I do not add any to the filling as the filling has more than enough.
• I almost mince the onions because the kids do not like them but we do :) so I saute mine and my husband's, but that is optional.
• I put 1/2 with diced jalapenos, a little tip for the spice lovers.
• (If you do not have cream of chicken soup you can use 14 oz of milk. I have used 1-15 oz can cream of chicken and 1-15 oz can cream of mushroom-BOTH delicious.
• If you find other ideas for add-ins, please leave a comment to help other food lovers enjoy this great recipe in other ways.

CHICKEN AND GREEN CHILE MUFFINS

Steps:

• Heat oven to 425°F. Spray 12 regular-size muffin cups with cooking spray. In 8-inch skillet, melt butter over medium-high heat. Cook onion in butter 3 to 5 minutes, stirring frequently, until tender.
• In large bowl, stir Bisquick mix and 1 cup of the cheese. In small bowl, stir egg and milk with fork or whisk until well blended. Make well in center of Bisquick mixture; stir in egg mixture just until dry ingredients are moistened. Stir in onion, chicken and chiles.
• Divide batter among muffin cups, filling each two-thirds full. Sprinkle evenly with remaining 1 cup cheese.
• Bake 18 minutes or until golden. Cool 2 to 3 minutes; remove from pan. Serve warm.

CHICKEN CHEESE ENGLISH MUFFINS

Steps:

• Preheat oven to 350*.
• In medium bowl, stir together chicken, pesto and melted butter until chicken is evenly coated.
• Place english muffin halves, cut side up, on baking sheet.
• Divide chicken mixture smong muffins.
• Bake about 10 minutes or until heated through.
• Top with bacon pieces; sprinkle with mozzarella cheese.
• Bake 2 to 3 minutes more until cheese is melted and bubly.

CHICKEN SOUP MUFFINS

Steps:

• 1. Heat oven to 400 degrees & spray a 12 cup muffin pan with cooking spray.
• 2. In small bowl, mix flour, baking powder, sugar, & poultry seasoning. Set aside.
• 3. In medium bowl, combine remaining ingredients.
• 4. Add dry ingredients to wet ingredients & stir just until combined. Do not over mix.
• 5. Divide batter evenly into muffin cups. Bake 15 to 20 minutes, or until tooth pick inserted into center of muffin comes out clean. Best when served warm.

CURRIED CHICKEN MUFFINS

Steps:

• Preheat oven to 190 C (380F). Grease a 12 hole muffin tin with butter and oil.
• Make sure to grease the top of the tin well so any mix won't stick as they rise. Heat oil in a pan and cook the onion rings over a medium heat, stirring often.
• Cook but DON'T brown them, adding a splash of water helps (you want them to stay white looking for effect - so they say), takes 5-10 minutes.
• Put the onions aside. 3/4 will be used for presentation, chop the other 1/4.
• Heat the pan again and add a little bit of oil and the chicken.
• Stir until it begins to turn white and then add the curry paste. Cook slightly, adding a splash of water to speed up the process.
• Cook for a further minute then remove from the heat and stir in the yoghurt. Let it cool slightly.
• Sift flour into a large bowl from a good height to aerate it well.
• Add the chopped onions, lemon juice, eggs, vegetable oil, cooled curried chicken and chopped coriander and mix well.
• Spoon the mixture into the greased muffin tin and push the onion rigs on top by gently pressing in.
• Bake in preheated oven for 15-20 minutes until risen and golden.
• Allow to cool completely.
• Good picnic food.
• Enjoy!

CHICKEN POT PIE MUFFINS

Steps:

• 1. PUT CHOPPD POTATOES IN A PIE PLATE N COVER WITH PLASTIC WRAP N NUKE FOR 3-4 MINUTES OR UNTIL SLIGHTLY TENDER THEN SPRINKLE WITH SALT...1/2 tsp.
• 2. IN A MEDIUM SIZE BOWL COMBINE POTATOES, CHICKEN, ONION, PEAS N CARROTS, 1 CUP CHEDDAR CHEESE, CREAM OF MUSHROOM SOUP.
• 3. PREHEAT OVEN 350 ....NOW SPLIT EACH BISCUIT SIMPLY BY PULLN APART WITH UR FINGERS N PRESS INTO N UP EACH MUFFIN CUP...I USED A 12 CUP MUFFIN PAN
• 4. FILL EACH BISCUIT CUP WITH CHICKEN MIXTURE N BAKE FOR 10 MINUTES
• 5. REMOVE PAN FROM OVEN N TOP EACH MUFFIN WITH A TBLSPN OF CHEDDAR CHEESE N BAKE FOR 10 MORE MINUTES ( OR UNTIL BISCUIT EDGES R GOLDEN)
• 6. ENJOY :)

CHICKEN MUFFINS

Steps:

• Drop garlic through feed tube of processor while machine is running.
• Process until minced.
• Cut onions, carrots and chicken in chunks.
• Process in batches in processor until finely minced, about 30 seconds.
• Combine all ingredients and mix well.
• Spoon into 12 sprayed or greased muffin cups.
• Smooth the top of each muffin with a spatula.
• Bake at 350°F for 25 minutes until golden.
• These reheat and/or freeze well.
• Serve hot or at room temperature.
• Serve with salsa[bottled or homemade].
• Fat Saving Secrets: Substitute 2 pounds lean ground chicken.
• However; if you grind the chicken yourself, you can control and fat content to ensure that no fatty skin is added.
• Turkey can be used instead of chicken to reduce the fat content even more.
• Mini Chicken Muffins: Bake mixture in greased miniature muffin tins for 15 to 18 minutes.
• They're perfect as hors d'oeuvres, or to put in the kids lunch boxes.

GROUND CHICKEN MUFFINS RECIPE

Steps:

• Pre heat oven to 375. Lightly coat the muffin pans with a little olive oil or spray with cooking spray. Once you gather all your tasty ingredients you put the chicken, egg whites, seasonings, garlic, and oats in the bowl and mash together. Add the veggies in, mash and mix around some more, and break out your cookie scoop or meatballer. I find these make each of the muffins pretty evenly proportioned. Bake for 40 minutes, or until a thermometer reads 180 degrees.

STUFFED CHICKEN MUFFINS

Steps:

• /Preheat oven to 350 degrees F. Coat a medium-sized muffin tin with cooking spray.
• In a medium-sized bowl, combine ricotta and Parmesan cheeses, olives, oregano, garlic powder, and pepper; mix well. Spoon mixture evenly onto center of each chicken breast.
• Roll each chicken breast tightly, tucking in sides as you roll. Place each roll seam side down in its own cup prepared muffin tin.
• In a small bowl, combine oil and paprika, then brush it over tops of chicken. Place muffin tin on a cookie sheet and bake 25 to 30 minutes, or until no pink remains and juices run clear.