Tag: chicken

creamy garlic parmesan chicken

Creamy garlic parmesan chicken


Time:30 minutes


6 chicken thighs
3 cloves garlic, crushed
An onion
200g bacon chopped, or bacon lardons
400g mushrooms
1 cup cream OR milk (or half and half)
½ cup (120ml) chicken stock
½ cup Parmesan, grated
Chopped parsley, to garnish
Fresh shaved or grated parmesan, to garnish

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More family dinners

It’s easy to get stuck in a rut making the same dinners again and again so I’ve been trying to mix things up a little bit lately. Anyone with young children will know that this is a risky business so I tend to stick to safe ingredients like chicken and pasta. I found this recipe for creamy garlic parmesan chicken from Cafe Delights on Pinterest (my go to place for inspiration) and it was truly delicious. It’s always a bonus when you find something as tasty as this that the kids will eat too!


Preheat your oven to 200C / 180F / 400F
Cook the chicken

This is a step to do without the help of your little ones: Heat a tbsp of oil in a large pan over a medium heat. Brown the chicken on both sides ( a few minutes on each side).

Transfer the chicken to an oven proof dish and pop into the oven to roast until completely cooked through, about 25-30 minutes (or while you make the sauce).

Prepare the ingredients for the sauce

Get your toddler to help you peel the garlic and onion. While they are busy doing that, dice the onion.


Give your child a blunt (butter/table) knife and get them to help you chop the mushrooms. Mushrooms are a really easy vegetable to do some cutting practice with. You can always finish off any unevenly sized pieces. It was the first time Lewis had done it and he really enjoyed himself!

Make the sauce

Fry the onion and garlic over a medium heat until they are soft and fragrant, stirring frequently. This should take a minute or so.
Add the bacon and fry until it is starting to go crisp.

Add the mushrooms and cook them until they begin to soften.
If your little one is old enough and you trust them they can help you stir everything as it goes in.

Measure or get your little one to help you measure out the cream/milk and chicken stock. As we were just using a stock cube, Lewis also help unpeel and crush it.


Pour in the cream (or milk – we used half a cup of each), the chicken stock, and parmesan. Simmer in the pan until the sauce thickens slightly.

Add the chicken

Remove the chicken from the oven and add it back into the sauce. Cook for a another few minutes. Garnish with parsley and or grated parmesan (optional).

creamy garlic parmesan chicken

Serve with rice or pasta or vegetables.

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Brazilian chicken

Brazilian chicken

Difficulty: Medium

Time: 15 minutes + 30 minutes cooking

Serves: 2 adults and 2 toddlersimg_2802-small






5 chicken thighs (skinless and boneless)
1 large onion (or 2 small)
2 cloves of garlic
A thumb size knob of ginger
Tin of tomatoes
150ml coconut cream
1 tsp chilli flakes* (*optional)
4 sprigs of fresh coriander (or a tbsp of dried)


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We only discovered this Brazilian chicken dish recently, but it has become a family favourite. I don’t know much about South American cuisine, so don’t know what makes this particularly Brazilian, but I do know that it tastes nice and that both the kids eat it! It doesn’t have too many ingredients, and doesn’t take too long to cook so makes a perfect midweek meal.


Make a puree with the onion, garlic and ginger
Get your toddler to help peel the onion and garlic, and then pop them into a small blender. (We have a small hand pulled chopper which Hannah likes to use so we used that).
Peel the garlic – using a teaspoon is the easiest way, and a way your child can safely help with. Add the piece of ginger to the blender.

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Blend together until you have a puree
*This recipe still works if you don’t have a blender. Just chop the onion finely, crush the garlic and grate the ginger.

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Brown the chicken
In a large pan add a drizzle of oil and cook the chicken until it is brown on both sides. Remove it from the pan, and set aside for now.


Make the sauce
Add the onion/garlic/ginger mixture to your pan and cook over a low heat for about 5 minutes until it’s softened.


Get your child to help you open the tin of tomatoes if they can and add it safely to the pan.

Bring the pan back to the boil, and then add the chicken again.


Cover and simmer for 10-15 minutes until cooked through (add a splash of water or stock if it reduces too much).

Get your toddler to measure the coconut cream into a jug or bowl. Add it to your pan and give it all a stir.

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Add the coriander.

Serve with rice or pasta.

Brazilian chicken

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Chicken curry

Chicken tikka

Difficulty: Easy

Time: 20 minutes + 30 minutes cooking

Serves: 4img_2439-small





1 large onion
6 tbsp chicken tikka masala paste (shop bought or make your own – see below)
red pepper
2 chicken breasts
400g can chopped tomatoes
2 tbsp tomato purée
1-2 tbsp mango chutney
75ml double cream
75ml natural yogurt


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This chicken tikka is my favourite curry when we’re making one at home. We’d normally use a jar of curry paste but we had all the ingredients to make the paste from scratch so thought we’d try it. It also gave Hannah a chance to practice her measuring with spoons which she is always desperate to do.


Make the curry paste (or use a jar)

img_2428-smallGet your child measure the following into a small food processor:
5 garlic cloves
1 large knob of fresh root ginger (we used a tsp of dried ginger)
2 tsp ground cumin
2 tsp coriander
1 tsp turmeric
1tsp paprika
1 tsp garam masala
The seeds from 4 cardamom pods
1 red chilli (optional, we didn’t use any so the kids would eat it!)
Blitz it all together, add a little oil to bring it together.

You can store this in the fridge for up to a week or freeze it for up to a month.

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Prepare the vegetables
Get your toddler to help peel your onion then chop it into small pieces. Chop your pepper into chunks.


Cook the onions and pepper

Heat some oil and butter in a pan and cook the onions for 15 minutes or so until they are soft and golden.

Add the pepper and curry paste and cook for 5 minutes to cook the rawness out of the spices.

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Prepare and cook the chicken
Chop your chicken into 2cm pieces, then add to your pan. Coat in the paste and cook for a few minutes. At this point I let Hannah give things a little stir. Be sure to keep a close eye on what they’re doing so they don’t get too close to the heat.


Make the sauce

Pour the tin of tomatoes into the pan, add the tomato puree and 100ml of water. Cover with a lid and gently simmer for 15 minutes

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Finish the sauce
Add the mango chutney, cream and yoghurt, and gently warm through.

Serve with rice and and naan bread. (Get your child to help measure this out for you.)

img_2437-small chicken tikka

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Chicken, leek and mushroom tangle pie

Difficulty: Medium

Time: 30 minutes + 25 minutes baking

Serves: 4-6







1 or 2 chicken breasts, cut into pieces, or some left over roast chicken
A handful of mushrooms
1 onion
1 leek, washed and trimmed
2 cloves of garlic
1 tbsp flour
1 stock cube
250ml water
1 tbsp wholegrain or Dijon mustard
2 tsp thyme
4 rashers of bacon, cut into strips (or chopped up ham)
3 tbsp crème fraiche
3 or 4 sheets of filo pastry


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It’s British Pie Week! You don’t need to ask me twice to make a pie for dinner but as we had a tasty steak pie from the butcher’s recently I thought I’d try and do something different. I normally make pies at home with left over chicken, a few veg we have lying around and top it off with puff pastry. I’d seen a recipe the hairy bikers did with a filo pastry topping instead and thought it looked good so we tried that instead and made this chicken, leek and mushroom tangle pie.


Precook your meat
If you don’t have any leftover precooked chicken, quickly chop it up your chicken breast and cook it in a pan until it’s browned. Add the bacon and cook for 5 minutes or so then set the meat aside in a dish. I’d do this step quickly before you get started as there’s not so much your toddler can help with here.



Prepare the vegetables
Get your toddler to chop up the mushrooms. This is one of the few vegetables Hannah can cut for herself as you don’t need a sharp knife (as long as you don’t mind them all being slightly different sizes!)

You can also get your toddler to peel the onion, they just might need a bit of help getting it started. Once they’ve done that, finely chop it.

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While they’re being kept busy doing all of this, chop up the leek into thin slices.

Peel the garlic, again your toddler might be able to help with this. And if you’ve got a crusher, get them to pop it inside and give it a squeeze. Hannah was fascinated by the little bits worming their way through!

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Cook the vegetables
Heat a little oil in a pan and add the onions and garlic. Fry it gently for 5 minutes until the onion is soft, but not coloured. Stir it occasionally.

Add the leek and mushrooms and cook for another minute, stirring constantly.

Make the sauce
If you trust your little one enough not to burn themselves, you could get them to do most of the following steps. Just keep a close eye on them and where they are putting their hands.

You don’t have to be too precise with your measurements here so it’s a good chance for them to get a bit of practice in.

Add the flour (1 tbsp) to your pan and cook it off for a minute.

Add the stock cube. Your little one can probably help unwrap it, and add it either into a measuring jug or straight into your vegetables. We put it into our jug and added the hot water (250ml) to it so we could watch it dissolve before pouring it in to the pan.

Add the mustard (1 tbsp) and thyme (2 tsp) and meat and give it all a stir. Once it has thickened and reduced in volume by about half remove the pan from the heat.

Add the crème fraiche (3 tbsp).

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Spoon your mixture into a pie dish.

Pre-heat your oven to 200C/180C Fan.

Make your topping
Put the filo sheets on the work surface, one on top of the other. Divide them into 9 by cutting through them with a knife (or like Hannah did, a pizza cutter).

Scrunch each piece of pastry up into a loose ball and place it on top of your pie until the whole thing is covered. Then lightly brush with a little oil.

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Cook your chicken, leek and mushroom tangle pie
Bake your pie in the oven for 20-25 minutes until the topping is brown and crispy and the filling bubbling.

chicken, leek and mushroom tangle pie

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Homemade chicken nuggets

Difficulty: Medium

Time: 40 minutes + 25 cooking

Serves: 4img_1559-small






1 or 2 chicken breasts *, cut into strips/pieces
2/3 slices of bread
2 eggs


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Chicken nuggets are a good midweek meal but I don’t really like the thought of what goes into shop bought ones so we make them from scratch. It’s much quicker and simpler than you might think and they go down well with all the family, especially James, (the biggest kid).

We used 1 large chicken breast and it was just about enough to feed all of us. Next time I’ll probably use 2 and put any left overs in the freezer – they’re easy to reheat in the oven.


Preheat the oven to 200C/180C Fan and prepare a baking tray.
Get your toddler to line a baking sheet with grease proof paper. You don’t have to do this, but I find it helps stop them sticking.

Prepare the coating
There are three parts to the crumb – flour, egg and breadcrumb.

First, make the breadcrumb. Hannah just tore up two slices of bread, and whizzed them up in our hand food processor. Slightly stale bread works a bit better, but I just normally use the heals from whatever bread we have open. You can add seasoning if you like at this point, or some parmesan or herbs. Put the breadcrumb in a dish ready for dipping.

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Next, crack the eggs into a dish and mix them with a fork.

Finally, spoon some flour into a dish.


Coat the chicken
To make it easier, line the three dishes up in the right order with the prepared baking sheet at the end.


Take each bit of chicken and dip them first in the flour, then coat them in egg before covering in breadcrumbs. I don’t normally let Hannah near raw chicken but I let her help me cover them in breadcrumbs, on the condition she didn’t touch anything else (especially herself) before we were able to wash her hands. I’m glad I trusted her as she did a really good job.

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Bake the chicken nuggets
Bake them in the oven for approx 25 minutes. They’re ready when they’ve crisped up and become a nice golden brown colour.

chicken nuggets

You can serve them with anything or try sweet potato wedges: cut a sweet potato into wedges, drizzle in oil, place them on a baking sheet and pop them in the oven with your chicken nuggets.


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