Chicken
Usually introduced around 6 months
Choking notes
Ground or round chunks of chicken can choke. Shred, mince, or cut into thin strips rather than cubes.
How to serve by age
6-9 months
Cook to 74 °C / 165 °F internal. Moist cuts (thigh) are easier to chew.
Thick finger-length strips (pulled or shredded), or finely minced and mixed with a scoopable sauce.
9-12 months
Keep it tender and moist — dry chicken is hard to chew and swallow.
Small bite-sized pieces (~1 cm) or shredded.
12-18 months
Any cooking method; watch for dry pieces.
Bite-sized.
18-24 months
Cook to 74 °C / 165 °F internal. Moist cuts (thigh) are easier to chew.
Thick finger-length strips (pulled or shredded), or finely minced and mixed with a scoopable sauce.
2 years and up
Cook to 74 °C / 165 °F internal. Moist cuts (thigh) are easier to chew.
Thick finger-length strips (pulled or shredded), or finely minced and mixed with a scoopable sauce.
Key nutrients
General informational content, not medical advice. Always consult your pediatrician about introducing new foods, especially if your baby has any medical conditions or family history of allergies.
Track Chicken and every first food in nappi
Log solids, watch for reactions, and get reminders to reintroduce new foods. Free to try.