Delicious Chicken Recipes That Your Kids Can’t Stay Away From

Delicious Chicken Recipes That Your Kids Can’t Stay Away From

Delicious Chicken Recipes That Your Kids Can’t Stay Away From

When you love diversity in the food that you eat, why should your kids stay away from it? There was a time when I used to worry over what to give my kid for dinner and lunch, because the same dish more than two to three times continuously would make him throw a big tantrum. My mother and sister, and indeed my dietician too, came to my rescue at that time, and I got to learn a number of vegan and non-vegan recipes. Here I am going to share some tasty chicken recipes that your kids will surely enjoy. In fact, your entire family will love to taste these yummy dishes!

Crispy Coconut Chicken

If you want to please your kids with something crunchy, this is absolutely the recipe to follow! Coated with coconut and crackers and dipped in sauce, these drumstick shaped chicken pieces are indeed amazing.


  • Multigrain crackers, crushed, 2/3 cup (about 8 in number)
  • Frozen peas, thawed, 2 cups
  • Flaked coconut, 1/3 cup
  • Lime juice, 3 tablespoons
  • Brown rice, cooked, 1 cup
  • Mango chutney, 1 jar (approximately 9 ounce)
  • Curry powder, 1 teaspoon
  • Chicken drumsticks, skinless, eight in number

At first, the oven should be heated to 375 degrees F. Take a big zip-top plastic bag and after placing the crackers in it, crush them with the help of a rolling pin. Shake the bag after adding coconut. Stir together curry powder, lime juice and chutney in a small bowl. From the chutney blend, set aside about 1/4 cups. Dip each chicken drumstick, one by one, in the leftover chutney blend. Once this is done, keep the drumsticks within the bag. In order to coat, shake the bag.

Take a shallow baking pan lined with foil and bake the drumsticks for approximately 45 minutes or till you feel that they are completely done. In order to prevent excessive browning, take aluminum foil and loosely cover the chicken for the final 10 minutes, before they are done.

Transfer the chutney mixture that you had set aside in a bowl and toss peas in it. Place in the microwave on high mode for a couple of minutes. Mix the rice and peas and serve along with the drumsticks.

Chicken Alfredo Potatoes

Stuffed potatoes are always good to eat and make a wholesome dinner. In this recipe, I have included broccoli and rich Alfredo sauce. In case your kids are not fond of broccoli, you may go for a different vegetable.


  • Small potatoes (each of around 4 ounce), 4 in number
  • Chicken thighs, shredded, 1 cup
  • Frozen broccoli florets, 1 bag (14 ounce)
  • Light Alfredo sauce, jarred, 1 cup

Place potatoes in a microwave on high mode after piercing them for four to five times with a fork. Take them out after about 8 minutes.

Cook the broccoli, as per the directions given in the packet that you have bought.

In a small saucepan, gently heat shredded chicken along with Alfredo sauce for approximately five minutes.

In order to serve, cut all the potatoes lengthwise into two halves. Over each potato that you have cut, place some of the broccoli, say about 1/4th. Add in almost equal quantity of the mixture of Alfredo sauce and chicken on each of the potatoes. The number of servings that you will have is four.

Chicken Potpie

Once your kids have this flavorful pie, they will definitely thank you for the creamy filling and flaky crust. Good news for you is that compared to the potpies that you buy from the market; this one has much lesser amount of fat.


  • Olive oil, 4 teaspoons
  • Salt, 3/4 teaspoon
  • Green beans, chopped, 1/2 pounds
  • Black pepper, 1/2 teaspoon
  • Chicken breasts, boneless, skinless, 1 1/2 pounds, cut into pieces of bite-size
  • Chicken broth, fat-free, 1 can
  • Celery, chopped, 3/4 cup
  • Chopped onion, 1 cup
  • Garlic, 2 cloves, finely chopped
  • All-purpose flour, 1/3 cup
  • Milk, low-fat (1%), 1 1/2 cups
  • Baby carrots, quartered, 1 1/2 cups
  • Chopped parsley, 2 tablespoons
  • Potatoes, red skinned, two in number cut into 1/2-inch pieces
  • Rubbed sage, 1 teaspoon
  • Frozen phyllo dough, 4 sheets, thawed
  • Grated Parmesan cheese, 1/4 cup

Heat the oven so that the temperature reaches 350 degrees F. Take a baking dish (3-quart) and coat it with nonstick cooking spray.

In a big nonstick skillet take 2 teaspoons of the oil and heat over moderate to high flame. With the help of 1/4 teaspoon of pepper and 1/4 teaspoon of salt, season the chicken. Cook for a total of 10 minutes, turning upside down after around 5 minutes, as you cook. Once it is done, shift to a plate.
Cook for 3 to 4 minutes after adding celery, onion and the remaining oil. Stir in flour and garlic as you cook. Continue stirring for about 2 minutes. Slowly add in milk and broth, continually stirring, till the mixture boils up.

Add the remaining pepper and salt along with green beans, carrots and potatoes. Cook on moderate to low flame in covered condition, for 10 to 12 minutes, stirring once or twice. Stir in sage, parsley and chicken. Transfer to the prepared baking dish with a spoon.

After unrolling phyllo, position a sheet over the chicken mixture. Use cooking spray for coating lightly. Sprinkle cheese (about 1 tablespoon). Again repeat the layering. Inside the baking dish rim, tuck phyllo edges.

Over a baking sheet, place the baking dish. For around 40 to 45 minutes, bake at a temperature of 350 degrees F. You will find the filling becoming bubbly. Allow it to stand for 8 minutes before serving.