My cookbook is here! 
This savory chicken loaf is high in protein, low in carbs and perfectly delicious for meal prep! Its made with only 5 ingredients and so delicious!
We are always looking for fun and yummy ways to add more protein to our meals. This recipe is ideal for a savory breakfast or snack. You can pair it with some roasted veggies or salad for a complete meal. You can also cut these into cubes and add to a salad as ‘croutons’.
This recipe is perfect for a low carb diet too! Another gluten free bread recipe that is really popular on the site is our Almond Flour Bread. As well as our 5 Ingredient Flourless Cottage Cheese Bread. All of these recipes use multiple eggs and a high protein source to maximize protein servings.
For this recipe all you need to do is cook the chicken in a pan until no longer pink. Transfer the cooked ground meat to your food processor or blender. Then process with all of the other ingredients (except the shredded mozzarella) until mostly smooth.
You can bake this in the oven or air fry this loaf until golden and a toothpick comes out clean. I would do 25-30 minutes in an air fryer or 40-45 minutes in the oven. This bread needs to be stored in your refrigerator and is best served warmed.
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Chicken Loaf Bread
Ingredients
- 1 tsp olive oil
- 1 lb (0.45 kg) ground chicken
- salt and pepper, to taste
- 5 eggs
- 1/2 cup (50 g) parmesan cheese
- 2 tsp baking powder
- 1/2 tsp each salt, onion powder
- 1 cup (112 g) shredded mozzarella
Instructions
- Preheat your oven to 375℉. Line an 8×4" loaf pan with parchment paper. Or grease it.
- In a large skillet, heat the oil on medium high. Add in the ground chicken and using a wooden spoon, break up the meat until no longer pink – about 6 minutes. Season with salt and pepper to taste
- Transfer the cooked chicken to a food processor. Add in the eggs and pulse for 10 seconds. Next add in the parmesan, baking powder, seasonings and pulse until smooth. YOu will probably need to scrape down the sides and mix. Lastly fold in the shredded cheese. Transfer batter to your loaf pan and smooth out evenly. Bake for 40-45 minutes or until golden brown and toothpick comes out clean. Allow to set in your pan for 5 minutes then transfer to a wire rack to cool completely.
Notes
- Store leftovers in an airtight container in your fridge.
- Reheat in a skillet or pan or in a small counter top oven.
- You can use ground chicken or ground turkey in this recipe.
Have you tried a tuna loaf? I’m debating to try it with same ingredients.
HI Mags, I havent tried it.. but it could work
I make this every week now. I cube it up and take it to work. I like it best at room temperature. Everyone at work wants a bite! This week I am using smoked Gouda and Parmesan (2cups) finely diced green peppers, Badias everything mushroom for spice, dried garlic and onion. I generally use ground turkey but have used chicken too. This recipe is so customizable and so healthy. Using the parchment paper is so smart! Thank you
I have to admit that I was skeptical but this stuff is fantastic! I cube it up into 1″ pieces and take it to work. My co-workers have tried it and immediately ask for the recipe. I use a lot of garlic and have used Gouda, Guyere and other cheeses along with some extra spice.. each time I change it up a bit. Thank you for such a versatile recipe as well as being super healthy.
Hi Debbie, that’s awesome! Thank you for trying the recipe and coming back to share your feedback which is very helpful to others!
Always enjoy your receipe
Thank you Vinod!
I love this recipe so much, I make it every week! It’s really tasty and savoury and great with eggs or as a simple treat by itself with lashings of butter. Helps me reach my protein macro, too. Thanks for bringing this into my world!
HI Glyn, I’m so glad you love the recipe! Its a favorite in my kitchen too!
Stella, your recipes are always awesome! Thank you for all the hard work you do crafting your delicious recipes.
To be honest, I did find this the loaf too salty, but there is no way I am dropping your 5 star recipe rating for that. It is a nutritious, delicious recipe, that is easily adjustable to one’s palette and preferences. Thank you!
Hi Katherine – I definitely appreciate your feedback and message and I’m so glad you liked the loaf overall! Thank you!
I love this recipe! It’s so yummy and perfect for meal prep for me. And my dogs go crazy for just a taste of it.
This recipe is WONDERFUL! It was so easy to make and, even while warm, slices beautifully. I used old cheddar in place of the parm and mozzarella because I prefer it.
I will definitely make it again (and again, and
again……)
Hi Cindy, thats awesome! thank you for the kind rating!
Hi Stella
Would this chicken loaf be suitable to freeze after baking?
Thanks : )
Can I add veggies to this, how much do you recommend?
Hi Deb, i think it can be done. I havent tried it myself so I cannot give out measurements
I have frozen in slices and taken it out 30 minutes prior to use. Warm in toaster oven or oven.
I have also had with butter when st room temperature.
Hi, Ca I substitute the eggs to flax seed to make a chicken bread ?
Thanks!
Rossini
just made this with 2 pounds ground turkey and doubled up the ingredients . amazing! i cooked it for 50 minutes to get it a little more brown. cuts just like bread and very savory. reminiscent of thanksgiving dinner in a loaf.
How many servings per loaf?
Hi Katrine, serving sizes for each recipe are listed at the top of each recipe box. For this recipe, its 8 slices
Do you have any low-carb bread recipes that use less cheese? At this time I’m trying to be no dairy or limited dairy thank you.
I made this week first to go with a pinto bean soup. I wanted more protein and found this recipe. It was great with the soup and then I had a nice easy way to add protein to my lunches this week. I definitely will make this again.
Hi Cathy, I’m so glad you liked the recipe! Its perfect for boosting protein at any meal! Thank you for the kind feedback!
Very nice recipe chef 👍👌👏. I can wait to taste it, I was wondering if I can make muffins and what will be the cooking time and temperature. Thank you for your effort 🌹🌞😎.
Hi Jasson, that is a great idea! I would bake muffins for around 25 minutes!