Chicken Dinner in a Muffin Recipe

Name: Chicken Dinner in a Muffin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb chicken, skinless diced (I like dark or a mix dark and white); 1 tablespoon canola oil; ½ cup onion, chopped; ½ cup chicken broth; 1 cup frozen peas and carrot; ½ teaspoon salt; ½ teaspoon pepper; 1 teaspoon pepper; ½ teaspoon thyme; 4 ounces shredded cheddar cheese (or use what you have); ½ cup milk; 2 eggs; 1 cup flour; 1 tablespoon baking powder; ¼ teaspoon salt; ¼ cup butter, cold and cut into small pieces

Servings: persons

1 lb chicken, skinless diced (I like dark or a mix dark and white)
1 tablespoon canola oil
½ cup onion, chopped
½ cup chicken broth
1 cup frozen peas and carrot
½ teaspoon salt
½ teaspoon pepper
1 teaspoon pepper
½ teaspoon thyme
4 ounces shredded cheddar cheese (or use what you have)
½ cup milk
2 eggs
1 cup flour
1 tablespoon baking powder
¼ teaspoon salt
¼ cup butter, cold and cut into small pieces

1
Preheat oven to 350F.
2
In a skillet, cook chicken in oil til no longer pink.
3
Add onions and broth.
4
Simmer.
5
Add seasoning with peas and carrots.
6
Simmer until all liquid is absorbed.
7
Take off the heat and cool for a few minutes.
8
Stir in the cheese.
9
In a bowl, mix flour baking powder and salt.
10
Cut butter in well or pulse in a food processor.
11
Add milk and eggs.
12
In the bottom of a silpat muffin thing (or lined tin or greased tin) place about 1 tablespoon of the biscuit mix.
13
Top with a quarter cup of the filling.
14
Sprinkle 1 tablespoon of the biscuit mix on top.
15
Bake 30 minutes or until a toothpick comes out clean.
16
Loosen the sides of each with a butter knife (unless in paper).
17
Cool a few minutes before serving so people don't burn their mouths.

726

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 lb chicken, skinless diced (I like dark or a mix dark and white), 1 tablespoon canola oil, ½ cup onion, chopped, ½ cup chicken broth, and more.

Yes, Chicken Dinner in a Muffin falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chicken Dinner in a Muffin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions