10 Quick and Easy Chicken Breast Recipes for Kids

Recipe Overview

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Ingredients

• 1 pound chicken breasts, boneless and skinless
• 1 cup breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 1/2 cup flour
• 2 large eggs
• Cooking spray or oil for frying

Instructions

1. Preheat your oven to 400°F (200°C).
2. Slice the chicken breasts into strips or bite-sized pieces.
3. Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with garlic powder, paprika, salt, and pepper.
4. Dredge each piece of chicken in the flour, shaking off excess.
5. Dip the chicken in the egg, then coat with the breadcrumb mixture, pressing gently to adhere.
6. Place the coated chicken pieces on a baking sheet lined with parchment paper.
7. Spray the chicken lightly with cooking spray for a golden finish.
8. Bake for 15-20 minutes, until the chicken is cooked through and crispy.
9. Serve with your favorite dipping sauce.

Ingredients

• 1 pound chicken breasts, cut into strips
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1/2 cup flour
• 2 eggs, beaten

Instructions

1. Preheat oven to 425°F (220°C).
2. Mix breadcrumbs, Parmesan, Italian seasoning, salt, and pepper in a bowl.
3. Set up the dredging station with flour, beaten eggs, and the breadcrumb mixture.
4. Dredge chicken strips in flour, then dip in eggs, and finally coat with the breadcrumb mixture.
5. Place on a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes until golden brown.

Ingredients

• 1 pound chicken breast, sliced thinly
• 2 cups mixed vegetables (bell peppers, broccoli, snap peas)
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 teaspoon ginger, minced
• 2 cloves garlic, minced
• Cooked rice or noodles for serving

Instructions

1. Heat olive oil in a large pan over medium-high heat.
2. Add garlic and ginger, cooking until fragrant.
3. Add chicken slices and cook until no longer pink.
4. Add mixed vegetables and soy sauce, stirring to combine.
5. Cook for an additional 5-7 minutes until vegetables are tender.
6. Serve over rice or noodles.

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 4 large tortillas
• 1 tablespoon olive oil
• Salsa and guacamole for serving

Instructions

1. Heat olive oil in a skillet over medium heat.
2. Place one tortilla in the skillet and sprinkle half with cheese and chicken.
3. Fold the tortilla over and cook until golden brown on both sides.
4. Repeat with remaining tortillas.
5. Cut into wedges and serve with salsa and guacamole.

Ingredients

• 1 pound fettuccine pasta
• 1 pound chicken breast, diced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 tablespoons butter
• Salt and pepper to taste

Instructions

1. Cook fettuccine according to package instructions.
2. In a large skillet, melt butter and add chicken, cooking until browned.
3. Pour in heavy cream and bring to a simmer.
4. Add Parmesan cheese and stir until melted and creamy.
5. Combine pasta with sauce and season with salt and pepper.

Ingredients

• 1 pound shredded cooked chicken
• 1 cup BBQ sauce
• 12 slider buns
• Coleslaw for topping (optional)

Instructions

1. In a saucepan, heat shredded chicken and BBQ sauce over low heat until warmed through.
2. Assemble sliders by placing BBQ chicken on slider buns.
3. Top with coleslaw if desired.
4. Serve immediately.

Ingredients

• 1 pound chicken breast, cubed
• 2 bell peppers, cubed
• 1 zucchini, sliced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat grill to medium-high heat.
2. In a bowl, toss chicken and vegetables with olive oil, salt, and pepper.
3. Thread chicken and veggies onto skewers.
4. Grill for 10-15 minutes, turning occasionally, until chicken is cooked through.

Ingredients

• 1 pound chicken breast, cubed
• 4 cups chicken broth
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, chopped
• Salt and pepper to taste

Instructions

1. In a large pot, sauté onion, carrots, and celery until tender.
2. Add chicken and cook until no longer pink.
3. Pour in chicken broth and bring to a boil.
4. Reduce heat and simmer for 20 minutes.
5. Season with salt and pepper before serving.

Ingredients

• 2 cups cooked rice
• 1 pound chicken breast, diced
• 2 eggs, beaten
• 1 cup frozen peas and carrots
• 3 tablespoons soy sauce
• 2 tablespoons sesame oil

Instructions

1. Heat sesame oil in a large pan over medium heat.
2. Add chicken and cook until browned.
3. Push chicken to one side and scramble the eggs on the other side.
4. Add rice and frozen veggies, stirring to combine.
5. Pour in soy sauce and stir until heated through.

Ingredients

• 1 pound shredded cooked chicken
• 3 cups tortilla chips
• 2 cups shredded cheese
• 1 jalapeño, sliced (optional)
• Sour cream and salsa for serving

Instructions

1. Preheat oven to 350°F (175°C).
2. Spread tortilla chips on a baking sheet.
3. Top with shredded chicken and cheese, adding jalapeños if desired.
4. Bake for 10 minutes until cheese is melted.
5. Serve with sour cream and salsa.

Ingredients

• 1 cup pancake mix
• 1 cup cooked chicken, shredded
• 1 cup milk
• 1 egg
• Butter for cooking

Instructions

1. In a bowl, mix pancake mix, milk, and egg until smooth.
2. Stir in shredded chicken.
3. Heat butter in a skillet over medium heat.
4. Pour batter onto the skillet, cooking until bubbles form.
5. Flip and cook until golden brown.