Baked Chicken Mini Loaves have become my go-to for a quick and satisfying weeknight dinner. I remember struggling to get my kids to eat anything but pasta, but these little loaves changed everything! The aroma of garlic and herbs baking fills my kitchen, making them such a comforting and easy chicken recipe. They’re so tender and flavorful, and honestly, they disappear in minutes. Let’s get cooking!
Why You’ll Love These Baked Chicken Mini Loaves
- Incredibly tender and bursting with savory flavor
- Super quick prep time means dinner is ready fast
- A healthier alternative to traditional meatloaf
- Budget-friendly ingredients make them cost-effective
- They’re a fantastic family friendly meal that even picky eaters enjoy
- The small size makes portion control easy
- Perfect for busy parents looking for an easy chicken recipe
- A truly versatile family friendly meal that pairs with many sides
Ingredients for Baked Chicken Mini Loaves
Gathering these simple ingredients is the first step to whipping up these delicious mini chicken loaves. I find that using good quality ground chicken makes a big difference in the final flavor and texture. Here’s what you’ll need:
- 1 pound ground chicken – a leaner protein choice
- 1/2 cup breadcrumbs – helps bind the mixture and adds texture
- 1/4 cup grated Parmesan cheese – for that savory, cheesy kick
- 1 egg, lightly beaten – acts as a binder to hold everything together
- 2 cloves garlic, minced – essential for that classic savory flavor
- 1 tablespoon chopped fresh parsley – adds a hint of freshness
- 1 teaspoon dried oregano – brings an aromatic, classic Italian herb note
- 1/2 teaspoon salt – enhances all the other flavors
- 1/4 teaspoon black pepper – for a touch of gentle spice
- 2 tablespoons milk – adds moisture for tender results
How to Make Baked Chicken Mini Loaves
- Step 1: Start by preheating your oven to 375°F (190°C). While the oven heats up, lightly grease a mini loaf pan or a standard muffin tin. This simple step ensures your baked chicken mini loaves won’t stick, making cleanup a breeze.
- Step 2: In a large mixing bowl, combine all your ingredients. This includes the ground chicken, breadcrumbs, grated Parmesan cheese, the lightly beaten egg, minced garlic, chopped fresh parsley, dried oregano, salt, pepper, and milk.
- Step 3: Now, it’s time to mix everything together. I find that using your hands is the best way to get a uniform mixture without overworking the chicken. Gently combine the ingredients until they are just incorporated. Overmixing can lead to tough mini chicken loaves, so be gentle! This is a key part of making this an easy chicken recipe.
- Step 4: Divide the chicken mixture evenly among your prepared mini loaf pan cups or muffin tin cups. Shape each portion into a mini loaf. This makes them perfectly portioned and so cute!
- Step 5: Place the pan in the preheated oven and bake for 20-25 minutes. You’re looking for the chicken to be cooked through. A good indicator is when the internal temperature reaches 165°F (74°C) on an instant-read thermometer, and the juices run clear. The aroma filling your kitchen will signal that this easy chicken recipe is nearly ready.
- Step 6: Once baked, let the baked chicken mini loaves cool in the pan for a few minutes. This allows them to firm up. Gently remove them from the pan and serve warm. Enjoy this simple yet delicious easy chicken recipe!
Pro Tips for the Best Baked Chicken Mini Loaves
I’ve made these baked chicken mini loaves so many times, and these little tricks really elevate them. They ensure tender, flavorful results every single time, making this an incredibly easy chicken recipe to master. Trust me, these tips are game-changers!
- Don’t overmix the chicken mixture; gently combine the ingredients to keep the loaves tender.
- Using fresh herbs like parsley and oregano really brightens the flavor profile.
- Letting the loaves rest for a few minutes after baking helps them hold their shape.
- For a crispier exterior, you can broil them for the last minute or two, watching carefully.
What’s the secret to perfect Baked Chicken Mini Loaves?
The secret is in the gentle mixing and using milk. The milk helps keep the chicken moist, and avoiding overmixing ensures a tender texture, making them superior to a dense chicken meatloaf.
Can I make Baked Chicken Mini Loaves ahead of time?
Absolutely! You can prepare the mixture and form the loaves up to 24 hours in advance. Store them covered in the refrigerator. Just add a few extra minutes to the baking time if they’re starting from cold.
How do I avoid common mistakes with Baked Chicken Mini Loaves?
The biggest mistake is overmixing, which makes them tough. Also, make sure your oven is properly preheated to ensure even cooking. Finally, don’t skip the resting time; it helps them firm up.
Best Ways to Serve Baked Chicken Mini Loaves
These delightful baked chicken mini loaves are incredibly versatile and make for a fantastic weeknight dinner. I love serving them with a simple side salad and some roasted vegetables like broccoli or sweet potatoes. For a heartier meal, mashed potatoes or a creamy polenta are perfect complements. They’re also wonderful alongside a light pasta dish or some garlic-infused green beans. The possibilities are endless, and they always hit the spot!
Nutrition Facts for Baked Chicken Mini Loaves
When I’m looking for a lighter meal, these baked chicken mini loaves are my top choice. They offer great flavor without weighing you down. Here’s a breakdown of what you can expect per serving:
- Calories: 200
- Fat: 8g
- Saturated Fat: 3g
- Protein: 18g
- Carbohydrates: 15g
- Fiber: 1g
- Sugar: 2g
- Sodium: 450mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Baked Chicken Mini Loaves
One of the best things about this easy chicken recipe is how well these baked chicken mini loaves store and reheat. After baking, let them cool completely on a wire rack. Once cooled, you can store them in an airtight container in the refrigerator for up to 3-4 days. They’re perfect for grab-and-go lunches or quick dinners throughout the week. If you want to keep them for longer, freezing is a great option! Wrap each mini loaf tightly in plastic wrap, then in foil, and place them in a freezer-safe bag or container. They’ll stay delicious in the freezer for up to 3 months. To reheat, you can pop them in a 350°F (175°C) oven for about 10-15 minutes until warmed through. You can also reheat them gently in a microwave, though the oven tends to keep them more tender.
Frequently Asked Questions About Baked Chicken Mini Loaves
Can I substitute ground turkey for ground chicken in these mini loaves?
Absolutely! Ground turkey is a great substitute. You might notice a slightly different flavor and texture, but they will still be delicious. Just ensure you use a similar lean-to-fat ratio for the best results, making it another fantastic family friendly meal option. For more ground turkey ideas, check out this Ground Turkey and Peppers Stir Fry.
What are some good side dishes to serve with baked chicken mini loaves?
These baked chicken mini loaves are so versatile! I often serve them with roasted vegetables like asparagus or Brussels sprouts, a simple green salad, or even creamy mashed potatoes. They also pair wonderfully with rice or a light pasta salad, making them perfect for any family friendly meal setup. You might also enjoy these Chicken Meatballs with Lemon Orzo.
Can I add other vegetables to the baked chicken mini loaves mixture?
Yes, you can! Finely grated carrots, zucchini (squeeze out the excess moisture), or even some chopped bell peppers can be added. Just be mindful not to add too much moisture, as it can affect the texture. This is a great way to boost the nutrition and make them even more of a complete family friendly meal. For another way to incorporate zucchini, try this Zucchini Noodle Chicken Alfredo.
How do I make sure my baked chicken mini loaves are moist?
The milk and the egg in the recipe help a lot with moisture. Also, be careful not to overmix the chicken mixture, as this can make them tough and dry. Baking them until they reach an internal temperature of 165°F (74°C) and not overcooking them is key to keeping them perfectly tender.
Variations of Baked Chicken Mini Loaves You Can Try
Once you’ve mastered the basic recipe for these delicious baked chicken mini loaves, you might want to get a little creative! I love how versatile they are, and there are so many ways to switch things up. Here are a few ideas I’ve tried that add a fun twist to this easy chicken recipe:
- Spicy Kick: Add a pinch of cayenne pepper or some finely diced jalapeño to the mixture for a little heat. For a similar flavor profile, consider this Jalapeno Buffalo Chicken Casserole.
- Cheesy Delight: Mix in about 1/4 cup of shredded cheddar or mozzarella cheese along with the Parmesan for extra gooeyness.
- Veggie Boost: Finely grate a carrot or zucchini (squeeze out excess moisture) and mix it in for added nutrients and color in your mini chicken loaves.
- Glazed Goodness: Top the mini loaves with a simple glaze made from ketchup, brown sugar, and a touch of mustard during the last 10 minutes of baking.
Baked Chicken Mini Loaves: 1 Amazing Recipe
Enjoy these tender and flavorful baked chicken mini loaves, a lighter alternative to traditional meatloaf. Infused with Parmesan, garlic, and herbs, they are perfect for quick weeknight meals or comforting dinners. This recipe is family-friendly, freezer-compatible, and versatile.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 mini loaves 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg, lightly beaten
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons milk
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a mini loaf pan or a muffin tin.
- In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, beaten egg, minced garlic, parsley, oregano, salt, pepper, and milk.
- Mix the ingredients gently until just combined. Do not overmix, as this can make the loaves tough.
- Divide the mixture evenly among the mini loaf pan cups or muffin tin cups, shaping them into mini loaves.
- Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Let the baked chicken mini loaves cool slightly before removing them from the pan.
Notes
- For extra moisture, you can add a tablespoon of olive oil to the mixture.
- You can substitute dried parsley and oregano if fresh herbs are not available.
- These mini loaves can be made ahead of time and reheated.
- To freeze, cool completely and wrap individually in plastic wrap, then place in a freezer bag.
Nutrition
- Serving Size: 1 mini loaf
- Calories: 200
- Sugar: 2g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 80mg
