RESET360 with Camille McLaughlin
Lunch

Baked Chicken Muffins

Savory muffins of shredded chicken, spinach, sun-dried tomato, and cheddar held together with eggs and baked until golden, made for packing.

Why you'll love Baked Chicken Muffins

These are lunch you can hold in one hand. Shredded chicken thighs, wilted spinach, sun-dried tomatoes, and sharp cheddar go into a muffin tin with just enough beaten egg to bind them, and they bake into tender, golden cups that are mostly chicken. Three of them make a real meal, and a batch covers most of the week.

The ratio is what makes them filling rather than eggy. There is more chicken than egg by weight, so each muffin eats like a little chicken bake with the egg as the glue. Squeezing the wilted spinach dry keeps the centers from turning wet, and chopping the chicken small means every bite holds together when you lift it out of the tin.

Pack them cold with a handful of cherry tomatoes and some cucumber, or warm two or three for a fast lunch at home. They are the answer to the midday stretch when there is nothing ready and the drive-through looks easy.

Quick overview: This Baked Chicken Muffins takes 25 min of hands-on time and about 50 min in all and makes 4 servings, each 3 muffins. You'll need a saucepan, a skillet, and a muffin tin.

Jump to recipe

Savory chicken, spinach and cheddar muffins on a plate
Prep 25 minCook 25 minTotal 50 minServes 4Serving 3 muffinsYou'll need Saucepan, Skillet, Muffin tin

Ingredients

  • 1 1/2 lb boneless skinless chicken thighs (about 3 cups shredded once cooked)
  • 6 large eggs
  • 5 oz baby spinach
  • 1/3 cup sun-dried tomatoes, chopped Label: tomatoes, olive oil, and salt, or tomatoes alone
  • 3/4 cup shredded sharp cheddar
  • 2 scallions, thinly sliced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil, plus more for the tin
  • 1 tsp dried oregano
  • 3/4 tsp fine sea salt, divided
  • 1/4 tsp black pepper

Instructions

  1. Poach the chicken: Put the thighs in a saucepan with 1/4 teaspoon of the salt, cover with cold water by an inch, and bring to a gentle simmer. Simmer for 12 to 15 minutes, until the thickest piece reaches 175°F (80°C). Let them cool for 10 minutes, then shred them and chop the shreds small so the muffins hold together.
  2. Wilt the spinach: Heat the olive oil in a skillet over medium heat, add the garlic for 30 seconds, then add the spinach and toss for 2 minutes, until wilted. Move it to a colander, press out as much liquid as you can, and chop it.
  3. Heat the oven: Heat the oven to 375°F (190°C). Brush a 12-cup muffin tin generously with olive oil, reaching up the sides, or use silicone liners.
  4. Mix: Beat the eggs with the oregano, pepper, and the remaining 1/2 teaspoon of salt in a large bowl until no streaks of white remain. Stir in the chicken, spinach, sun-dried tomatoes, scallions, and most of the cheddar until everything is coated.
  5. Fill and bake: Divide the mixture among the cups, pressing it in lightly, and top each with a pinch of the remaining cheddar. Bake for 20 to 25 minutes, until the centers are set and spring back when pressed and the tops are golden.
  6. Cool and release: Let them rest in the tin for 5 minutes so the egg finishes setting, then run a thin knife around each one and lift it out.

Storage and leftovers

Cool completely, then refrigerate in a sealed container for up to 4 days. They are good cold, which makes them easy to pack.

To reheat, warm them in a 350°F (175°C) oven for 8 to 10 minutes, or microwave for 30 to 45 seconds. They freeze well for up to 2 months; thaw overnight in the refrigerator.

Variations

  • Broccoli and cheddar: Use 1 cup of finely chopped steamed broccoli in place of the spinach.
  • Greek: Swap the cheddar for crumbled feta and add chopped Kalamata olives and a little dill.
  • Southwest: Use pepper jack style cheese, a diced roasted poblano, and 1/2 teaspoon each of cumin and chili powder.
  • Turkey: Use shredded roast turkey in place of the chicken.

Notes and tips

  • Squeeze the spinach well: Water left in the spinach makes the centers soggy.
  • Chop the chicken small: Small pieces bind with the egg so the muffins stay in one piece.
  • Check the sun-dried tomato label: Look for tomatoes and olive oil, or tomatoes alone, with no sugar or sulfites.
  • Use leftover chicken: Any cooked chicken without a sweet glaze works, which turns this into a 10-minute mix.

Nutrition and mindful eating

  • Chicken and eggs make these mostly protein, which is what lets a few small muffins carry you through the afternoon.
  • Chicken thighs bring more flavor and more fat than breast, and that fat keeps them moist through a bake and a reheat.
  • Spinach adds folate, vitamin K, and fiber, and sun-dried tomatoes bring concentrated tomato flavor and color.
  • Sharp cheddar adds calcium and a savory bite, so the muffins need very little salt.
  • As you eat, notice how long three of these hold you, and whether you reach the next meal hungry but steady, which is what a real lunch should do.

Frequently asked questions

Have a question about this Baked Chicken Muffins? Start here, with the questions people ask most.

Can I use chicken breast?

Yes. Breast works but comes out a little drier, so poach it just until it reaches 165°F (74°C) and chop it small.

Why did my muffins stick?

Egg sticks to metal. Grease the cups well all the way up the sides, or use silicone liners.

Can I make them without cheese?

Yes. Leave it out, add a pinch more salt, and they are dairy-free.

How many should I eat?

Three make a filling lunch for most people. Eat enough that you are comfortable for at least 3 hours.

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Tags: Lunch, American