This Chicken, Sweet Potato and Thyme Puree is a yummy homemade chicken puree for when baby starts solids. With nothing but the goodness of chicken as a source of iron [1], vegetables and thyme, it’s full of flavour and without any additives or preservatives. This is an easy puree recipe to make, and your baby’s little taste buds will love it!
➡️ JUST BEGINNING SOLID FOODS? See my guide to baby purees for when to start solids, what foods to begin with and how to make and store baby food, as well as other tips.
➡️ LOOKING FOR BABY FOOD RECIPES WITH IRON? Try this Beef Puree as baby’s first beef meal. Or for plant-based option, try this Lentil Puree.
The only chicken puree recipe you’ll need!
Babies generally don’t stay on purees for an extended period of time after starting solids – it’s recommended that the texture of their food move from puree to mashed/lumpy to normal texture by 12 months of age [2].
And so this was the only homemade chicken puree I served to Baby LJ before moving on to chunkier baby food and finger foods. I’d make a batch, serve as a meal and then freeze the rest in baby food/ice cube trays for short-term future meals. One great chicken recipe is all you need, when adding in other meals for variety!
Ingredients in Chicken, Sweet Potato and Thyme Puree
This homemade chicken puree has just a few wholefood ingredients:
Chicken thighs – Use thigh meat rather than breast if you can, for it’s flavour and nutritional profile. Chicken thigh is considered dark meat, which has more iron than white meat [3].
Sweet potato – A yummy root vegetable to pair with chicken.
Onion – I use brown/yellow onion, but you could also use the same amount of white onion, shallot or leek.
Thyme – A great flavour to introduce to baby early into starting solids. Use fresh herbs if you can, or 1/4 tsp dried thyme.
Water – For cooking.
How to make Chicken and Sweet Potato Puree
Like all homemade purees should be, this chicken and sweet potato baby food an easy one to make!
Scroll down to the recipe card below, to find exact ingredient amounts and full detailed steps for both regular and thermo cooker methods.
Step 1: First, in a saucepan over medium-high heat on the stovetop, sauté the onion and thyme with olive oil.
Step 2: Add the chicken, sweet potato and water. Bring to the boil, reduce the heat and let simmer until the sweet potato is cooked through.
Step 3: Remove from the heat, and allow the mixture to cool slightly for safe handling. Transfer the mixture to a blender or food processor to puree.
THERMOMIX CHICKEN PUREE:
Thermomixer? Chop the onion and thyme in your machine, and then sauté. Add the remaining ingredients, cook and then blend to your preferred consistency.
Serving
You can serve this chicken puree:
- As a smooth puree early into starting solids
- As a more textured puree for older babies
- Chunkier with rice for spoon or self-feeding
- As a pasta sauce for Baby Led Weaning (BLW)
Like with other puree recipes, you can adjust the texture to suit your baby. Thin it out with small amounts of cooled boiled water, breastmilk or formula, or leave it more textured by blending it less.
Storing
This Chicken Puree can be stored in an airtight container in the fridge for up to 2 days. It can also be frozen for up to 1 month. I used baby food freezer trays/ice cube trays for freezing individual portions, so that I had them available at the ready. Once the cubes are frozen, transfer them a labelled airtight container or bag.
LOOKING FOR MORE BABY PUREE RECIPES?
This Sweet Potato Puree is a great one to have stored safely in the freezer, to mix and match with other vegetables, meat and poultry. Or, for something sweet, try Apple and Kiwi Puree for baby’s dessert!
If you try this Chicken Puree, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Don’t forget to follow me on Facebook, Instagram and Pinterest too for more baby food recipes.
Hope your baby enjoys this recipe as much as mine did ❤️.
Chloe x
Chicken, Sweet Potato and Thyme Puree
Category: PuréeIngredients
- 1 tbs olive oil
- 1/4 brown/yellow onion roughly chopped
- 1 tsp fresh thyme
- 225 g chicken thigh cut into 3cm/1in cubes (approx. 2 thigh)
- 300 g sweet potato peeled and roughly chopped into 3cm/1in pieces
- 150 ml water
Instructions
- Heat 1 tbs olive oil in a saucepan over medium-high heat on the stovetop. Add 1/4 brown/yellow onion and 1 tsp fresh thyme and sauté for 5 minutes or until onion is translucent.
- Add 225 g chicken thigh, 300 g sweet potato and 150 ml water. Bring to the boil, reduce heat and then let simmer for 15 minutes until sweet potato is cooked through. Remove from the heat and allow to cool for safe handling/blending.
- Using a blender or food processor, carefully blend until you are happy with the consistency (see Note 1).
Thermomix Instructions
- Put 1/4 brown/yellow onion and 1 tsp fresh thyme into the mixing bowl. Chop for 3 seconds, speed 5, MC on. Scrape down the mixing bowl.
- Add 1 tbs olive oil. Cook for 3 minutes, 100°C, speed 1, MC off.
- Add 225 g chicken thigh, 300 g sweet potato and 150 ml water. Cook for 15 minutes, 100°C, Speed 1, MC off. Put the simmering basket on the lid to avoid splatter.
- To puree, chop for 15 seconds, speed 5, MC on. Scrape down the mixing bowl and lid, and repeat until you are happy with the consistency (Note 1).
Recipe Notes
Nutrition Information
References
[1] Healthdirect Australia Limited. (2025). Foods high in iron. Retrieved 23 March 2026.
[2] National Health and Medical Research Council (NHMRC). (2012, updated 2015). Infant Feeding Guidelines: Information for health workers. Retrieved 23 March 2026.
[3] National Chicken Council. (2023). Nutrition and health. Retrieved 23 March 2026.
One Response
This is such a yummy flavoured chicken puree! Easy to make, and to adjust the texture to suit baby’s growth.