Chicken Tonight

There comes a time in every baby’s life when it’s time for……..chicken!  Well, that time has come for my baby girl, so I made a puree of chicken and honeycrisp apples.  Honeycrisp apples are sweet and tender.  They don’t last long at the stores, so if you see them make sure to bring some home.  The meal for the rest of the family is an Apple Cider Chicken which will make your home smell wonderful and cozy.

I am very picky about chicken!  I can’t stand going to the store only to find that the chicken breast is as large as my face!!  EWW!  I go for all natural or organic chicken that has no hormones or antibiotics and if possible fed a vegetarian diet.  If the label doesn’t clearly state this…..then it isn’t.  And if the chicken breast is as big as your face, you can be pretty sure that something’s been plumping up that chicken! Okay, enough about that…let’s cook!

Apple Chicken Puree

  • 1/4 pound Chicken Breast Tenders, cut into 1 inch pieces
  • 1 Honeycrisp Apple, peeled, cored and chopped  (gala, granny smith or jonagold are also good options)
  • 1 cup Water

Add chicken, apples and water to a small saucepan, cover and heat over medium heat. Simmer for about 10 minutes or until the chicken is cooked through and apples are tender.  Use a slotted spoon to transfer apples and chicken to food processor, so you can control how much water is added.

Puree until desired consistency is reached.

Apple Cider Chicken

And for the rest of the family, this beautiful chicken saute will come together quickly for a healthy meal.

  • 1 tablespoon Olive Oil
  • 3/4 pound Chicken breast tenders
  • 1 Shallot, sliced
  • 2 Apples, peeled, cored and sliced thinly
  • 1 cup Apple Cider
  • 1 teaspoon Thyme
  • 1 Bay Leaf
  • Salt and Pepper

Heat olive oil in a large saute pan over medium high heat.  Season the chicken with salt and pepper and add to pan.  Saute on both sides for approximately 4 minutes per side, just until beginning to brown.

Remove chicken from pan and set aside.  In the same pan, (if needed add a dash more oil) over medium heat, add the shallots, apples, thyme and bay leaf.  Cook for about 5 minutes.

Add apple cider to pan and simmer an additional 5 minutes, just until it starts to thicken.

Bring the chicken back to the party in the pan and cook over low heat for 10 minutes.  The chicken will be cooked through and the sauce will be thicker.

Remove the Bay Leaf before serving.

A note about chicken – you can use a whole package of chicken for this recipe you might just need to increase the apple cider a bit.  You can also you whole chicken breast if you prefer.  Just increase the cooking time to ensure the chicken is cooked through.

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11 comments


  1. Maggie

    How did she like the chicken???

  2. Jesse

    Claire loved this recipe. Seriously, this may be my favorite blog.

  3. Neha

    How old is your daughter?? My son is only 6 1/2 months old. Can you suggest some good recipes for him.

    • Neha, My daughter is 8 1/2 months. At 6 months we started with simple single fruit or veggie purees. Like steamed and pureed sweet potato, carrots, apple, pear, green beans, etc. If you don’t have time to stand over the stove to steam the fruit or veggies you can always roast them in the oven…..baked potatoes, baked apples, etc. Once we new her little system could handle these new foods we started to combine the flavors and we are now starting to add some spices. It is suggested to wait 2-4 days between introducing new foods. That way if your baby has a reaction it will be easy to determine which food is the culprit.

  4. Neha

    Thanks… I do give him pureed sweet potato, carrots, apple, pear, pumpkin. He enjoys viggie purees but i was thinking of introducing chicken. i like your apple chicken puree recipe. I first want to introduce chicken to him to see if it suits him or not. can you plz suggest some recipe just for chicken…. Thanks once again i will definitely try your recipes once he is able to eat everything :)

    • Neha, a great way to cook chicken or turkey (maybe for Thanksgiving!) is bake it in the oven. Bake at 350 degrees with a splash of water in the dish for at least 20 minutes – make sure the chicken is cooked through and no longer pink. This helps keep a lot of the nutrients. You can also steam cut up pieces of chicken or poach the chicken in a small saucepan with just enough water to cover it. I always go for chicken breasts. Once your baby is ready for finger foods you can simply cut the chicken into small pieces.

  5. Brinkley

    GREAT website! My son is 15 months, and I’m always looking for new recipe ideas. I just happened to try chicken with apples a few weeks ago, but to add some bulk and additional flavor (because he’s a bit older), I added sweet white onions, spinach and brown rice. This is one of his favorite combinations!

    This week, I’m going to try some of your cranberry puree to see how he does with tart flavors – fabulous idea!

  6. Sounds delish! My son has been eating meats for a little while, but while I made my own veggies and fruits, I’ve been hesitant to make my own meat meals. I think I need to start, and this will be my first recipe to try! Does this freeze well? It seems like it makes a lot, and my son is not a big eater.

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