Chicken

Choking risk

Chunky or dry chicken is a moderate choking risk for babies.

Serve it shredded, finely ground, or in thin, moist strips, kept tender with a sauce, broth, or a little oil so it isn't dry. See how to serve for age-by-age prep.

Allergens

Chicken is not a common food allergen, so a true allergy to it is rare.

Poultry allergy can happen but is unusual, and it tends to show up later in childhood, not in infancy. ^[2]

Start with a small amount and watch for a reaction.

Dry chicken is the top reason babies turn it down, so keep it moist - poach, braise, or slow-cook it, or stir it into a sauce, soup, or pasta. Finely shredded chicken mixed into a favorite dish often wins them over.

Food safety

Cook chicken to 165°F at the thickest part to kill salmonella and campylobacter. ^[3]

Use a food thermometer, or check that it's steaming hot throughout with no pink, and the juices run clear. ^[4]

Don't rinse raw chicken - washing spreads bacteria around your sink and surfaces rather than removing it, and only cooking kills it. Wash hands, boards, and utensils after handling it, and keep it away from ready-to-eat food.

How to serve

6+ months old

Ground, or a drumstick to hold

Shredded into soft food, or a drumstick to gnaw (skin off)

Serve chicken soft and moist. Finely shred or grind it and stir it through a scoopable food like mashed vegetables, or loosen it with a sauce, broth, or a little oil. A skinless drumstick is also a good size for baby to grip and gnaw.

Skip plain bite-sized cubes of breast at this age - they're firm and easy to choke on.

How to cook

Poach, braise, steam, or slow-cook to keep the meat tender. Cook to 165°F - use a food thermometer, or check that it's steaming hot throughout, the meat isn't pink, and the juices run clear.

9+ months old

Finely shredded

As the pincer grasp develops, offer finely chopped or shredded chicken, or bite-sized pieces of soft chicken meatball, for picking-up practice. Keep everything moist with a sauce or a little oil.

A skinless drumstick is still great to hold. Keep avoiding plain firm cubes. Cooking ground chicken into a sauce or stew, or binding meatballs with breadcrumb and egg, keeps them soft.

How to cook

Poach, braise, steam, or slow-cook to keep the meat tender. Cook to 165°F - use a food thermometer, or check that it's steaming hot throughout, the meat isn't pink, and the juices run clear. ^[3]

12+ months old

Small soft pieces or thin strips

Bite-sized soft pieces, about 1/2 inch

Offer small, soft pieces or thin strips of chicken as finger food, or let your toddler practice with a fork. Keep it moist with a sauce or gravy, and still skip dry, firm cubes.

A boned, skinless drumstick is still a good food to hold for biting practice. Chicken now works well stirred into family dishes like stews, curries, pasta sauces, and traybakes.

How to cook

Roast, bake, braise, or pan-fry as part of a family meal, cooked to 165°F. Use a food thermometer, or check that it's steaming hot throughout, the meat isn't pink, and the juices run clear. ^[3]