Savory Chicken Bread


  • 2 cups cooked chicken breast, shredded
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup unsalted butter, melted
  • 1/2 cup milk (any type)
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried oregano
  • 1/4 cup grated Parmesan cheese


  1. Preheat your oven to 375°F (190°C). Grease a loaf pan and set it aside.
  2. In a large mixing bowl, combine the whole wheat flour, all-purpose flour, baking powder, salt, and black pepper. Mix well.
  3. In a separate bowl, combine the melted butter, milk, Greek yogurt, parsley, chives, garlic powder, onion powder, dried thyme, dried rosemary, and dried oregano. Stir until well blended.
  4. Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
  5. Gently fold in the shredded chicken and grated Parmesan cheese into the batter.
  6. Pour the batter into the greased loaf pan, spreading it evenly.
  7. Bake in the preheated oven for about 45 minutes, or until a toothpick inserted into the center comes out clean.
  8. Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
  9. Once cooled, slice the chicken bread into thick slices and serve. It can be enjoyed warm or at room temperature.

Note: This savory chicken bread can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in a toaster or microwave before serving, if desired.

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