🍗 Chicken
Allergen note
Chicken allergy is uncommon, so well-cooked chicken is a good protein-rich first food from around 6 months that also provides some iron and zinc. Offer a small amount the first few times and watch for rare reactions such as hives or vomiting.
How to serve
At 6–8 months, offer finger-length strips of soft, moist chicken, finely shredded chicken stirred into a purée, or soft chicken meatballs; thigh meat stays juicier and has more iron than lean breast, which dries out fast. From 9 months, offer small shreds or pea-sized pieces; from 12 months, bite-sized pieces in soups, rice and pasta dishes.
Preparation
Poach, braise or slow-cook chicken in water or unsalted broth until it reaches 74°C165°F, no pink remains and the juices run clear. Skip salt, stock cubes and spicy rubs, keep raw chicken away from other foods, and wash your hands and cutting boards afterward.
Texture and choking risk
Dry, stringy chicken, large chunks, skin and small bones are the main hazards. Remove all bones, cartilage and skin, keep the meat moist with a little cooking liquid, and keep your baby seated and supervised while eating.
Sources: cdc.gov · cdc.gov · healthychildren.org · healthychildren.org · nhs.uk · nhs.uk
Starting ages are typical guidance for healthy, full-term babies who show signs of readiness. Your paediatrician may advise differently, especially where there is a family history of allergy.
Recipes with chicken
4-Ingredient Chicken & Zucchini Meatballs
Baked Oat-Crumbed Chicken Nuggets
Homemade Chicken & Apple Sausage Fingers
Slow-Braised Chicken & Butternut Strips
Shredded Chicken Thigh and Pumpkin Stew
Track first tastes and reactions
Log when your child first tries chicken, note any reaction and see it in the allergen tracker.
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