Chicken Muffins: the effortless recipe for tasty savory muffins

These chicken muffins are an easy recipe that you can serve as an appetizer, breakfast, or light lunch. The savory chicken muffins are keto-friendly and gluten-free. They’re soft, moist, and full of flavor. To make these protein-packed muffins, you’ll need chicken breast, cheese, and fillings of your choice. We have a few delicious filling combinations for you to try, so make sure to check them out below.

Because you make these in muffin molds, they’re perfect for making breakfast for a large crowd, making sure that everyone gets their breakfast at the same time—hot and ready to eat! You’ll love this twist on traditional savory muffins.

Chicken Muffin Ingredients

Chicken breast – use fresh fillets of chicken or turkey.

Seasoning – chicken is naturally flavorful, but you can use any of your favorite seasonings.

Sour cream – adds moisture to the dish, you can also use cream cheese.

Tomato and cheese – this is the filling for the muffins, you can also use any of our suggestions below.

How To Make Chicken Muffins

Prepare the chicken breast. Cut the breast into thin fillets. Cover with cling film and flatten the fillets with a hammer. Season each fillet with salt, pepper, and herbs on both sides. Prepare the muffin molds by greasing them and placing them on a oven-safe tray.

Lay the chicken fillet in the muffin mold, making sure the ends hang over the edges. Mix the ingredients for the filling and a spoonful on top of the chicken.

Close with the chicken ends hanging over the edge. Top with sour cream and bake. Add grated cheese 10 minutes before the baking time ends, and bake until the cheese has melted.

Tips

You can use turkey breast, ground chicken, or bacon.

To make it healthy, add chopped cooked egg (or scrambled eggs) for added protein.

For added crunch, mix Panko breadcrumbs with cheese, and sprinkle on top. Bake for 10 minutes.

Use ricotta or feta cheese to make it healthier.

Serve the chicken muffins on their own as an appetizer, or with spaghetti and sauce for a full meal!

Chicken Muffin Filling Ideas

Here it is a list of filling ideas:

• Sundried tomatoes and cream cheese
• Spinach and feta
• Avocado, black beans, and corn
• Ham, cheese, tomato.
• Smoked chicken and feta
• Tuna and roasted red pepper
• Turkey bacon and broccoli
• Pumpkin and bacon

How To Store Chicken Muffins

Store leftovers in the fridge (in an airtight container) for up to 2 days. Reheat in the microwave.

Can You Freeze Chicken Muffins?

Yes, you can! Place the cooled chicken in an aluminum or glass container and freeze for up to 3 months. Thaw in the oven (at 350°F) for 20-30 minutes until warm inside.

Instructions

Cut the breast into thin fillets.

Cover with cling film and flatten the fillets with a hammer. Season each fillet with salt, pepper, and herbs on both sides.

Place greased silicone molds (or greased ramekins) in a large baking tray.

Lay the chicken fillet in the silicone mold, making sure the chicken hangs over the edges of the silicone cup.

Cut a tomato, grate the cheese and pour everything into a bowl.

Add dried garlic, sour cream, salt, pepper, and mix very well.

Take a tablespoon of the tomato mixture and spoon it into each chicken muffin.

Close the muffin with the leftover chicken from each fillet.

Add a tablespoon of cream to each chicken muffin.

Bake for 40 minutes at 180°C (356°F), add grated cheese to each muffin and bake for 10 more minutes.

Notes

Use a thermometer to check that the internal temperature of the chicken reaches 165°F.