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Chicken Cupcakes

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Chicken Cupcakes are a clever and possibly the tastiest way to make use of that muffin tin sitting around. Chicken, bacon, cheese and mashed potatoes means good ol’ fashioned comfort food. This recipe is a go to for any dinner night. Serve with a side of veggies and dinner is poppin’.

Prep Time 45 mins
Cook Time 30 mins
Rest Time 10 mins
Total Time 1 hr 25 mins
Courses:
Difficulty: Intermediate
Servings: 4
Best Season: Suitable throughout the year
Description

Chicken Cupcakes are a clever and possibly the tastiest way to make use of that muffin tin sitting around. Chicken, bacon, cheese and mashed potatoes means good ol’ fashioned comfort food. This recipe is a go to for any dinner night. Serve with a side of veggies and dinner is poppin’.

Grocery List
  • 4 medium potatoes (peeled and cute into 1.5 inch cubes)
  • 2 chicken breast (butterflied)
  • 3 tbsp butter (or margarine)
  • 1 1/2 cup panko breadcrumbs (italian or plain)
  • 4 oz cheddar cheese (half in cubes)
  • 4 tbsp bacon bits
    • Dry Ingredients
  • 2 tsp parsley (fresh or dry)
  • 1 tsp Morton’s Nature’s Seasoning
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp ground black pepper
In the Kitchen
  1. 1
    1. Take your rinsed, peeled and cubed potatoes and drop into at least a 3 quart pot and fill with enough water to cover potatoes. 
  2. 2

    Place on high heat and bring water to a rapid boil.

    Add a pinch of salt to boiling water and bring water to a rapid boil.
  3. 3

    Reduce heat to medium-high.

  4. 4

    Boil for 20 minutes or until potatoes are tender.

    Ready when they cant be picked up by a fork.
  5. 5

    Turn off the stove burner and drain water from the potatoes.

  6. 6

    Return to the pot and place on the same burner.

  7. 7

    Add butter and dry ingredients to potatoes.

  8. 8

    Mash with fork or potato masher.

    Set aside and let cool while working on the chicken.
  9. 9

    Use a meat tenderizer to thin out the chicken breasts. (Cover with plastic wrap to reduce mess)

  10. 10

    Coat chicken evenly with panko breadcrumbs and place into muffin tins in a bowl shape.

    Leave center empty for stuffing
  11. 11

    Place ½ tablespoon bacon pieces into each chicken bowl.

  12. 12

    Place 1 ounce of cheese into each chicken bowl on top of bacon.

  13. 13

    Place another ½ tablespoon of bacon on top of the cheese in each chicken bowl.

  14. 14

    Spoon potatoes set aside from earlier onto each chicken bowl evenly.

    Use your hands or a spoon to shape potatoes into a muffin top. Sprinkle it with paprika to give it a nice color and flavor.
  15. 15

    Place into a preheated oven at 425F for 30 minutes.

  16. 16

    Remove from the oven with caution. 

    Muffin tin and cupcakes will be very hot.
  17. 17

    Let sit and cool at room temperature for 10 minutes.

  18. 18

    Remove from the muffin tin and put onto a plate using a large serving spoon.

  19. 19

    Refrigerate leftovers immediately in an airtight container for up to 5 days.

Note
  • Serve with a side of your favorite veggie or a salad.
  • Great to make and wrap in aluminum foil in advance for a quick dinner.

Tools:
3 Quart pot
Muffin Tin
Measuring Cups
Measuring Spoons
Serving spoon
Fork or potato masher

Keywords: potato, chicken, loaded, bacon, cheddar, cheese
Read it online: https://eatmoreworkless.com/recipe/chicken-cupcakes/