Introduce chicken to your baby with confidence with these cooking tips and recipes! Whether you are doing purees, baby led weaning, or both, chicken is a wonderful first food, loaded with iron.
1(6-8 ounce)chicken breast, or more if you want to make a large batch (See note)
Optional:herbs and spices of choice, don't be shy
Instructions
Poaching chicken
Place chicken in a pot and cover with water. If cooking more than one breast, make sure to place them in a single layer.
Bring water to a boil. Quickly reduce heat to low and simmer, covered, for 10-15 minutes. It's done when the thickest part of the meat reaches 165°F.
Steam Roasting Chicken
Heat oven to 400°F. Lightly grease the bottom of a raised baking pan. Pat the chicken dry and rub with oil and any herbs/spices you desire.
Place chicken in the pan and cover with parchment paper or silicone baking mat. You can use foil if you prefer.
Place in the oven and cook for 25-35 minutes, until the thickest part of the meat reaches 165°F.
Instant Pot Chicken
Place inner pot into the IP and pour 1 cup of water or broth. Place the trivet and place chicken (seasoned or not) on top of the trivet in a single layer. Close the lid.
Make sure valve is set to sealing. Pressure cook on high for 8-10 minutes.
When it beeps, allow the IP to release naturally for 5 minutes then quick release remaining pressure.
Insert a thermometer and make sure the thickest part of the chicken reads 165°F. If not, secure the lid and cook for an additional 2-5 minutes on high pressure.
Tip: save the liquid for homemade chicken broth! If you want to shred, leave about ½ cup liquid at the bottom of the pot, place chicken back in and shred.
Notes
For all of these cooking methods, take the chicken out 30 minutes before cooking.
Once done cooking, let it rest for at least 5 minutes before slicing.
You can slice, shred, and store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months