Poppy Seed Chicken

Add this easy Poppy Seed Chicken recipe to your list of weeknight dinner ideas! 🙂

I’ve been rather quiet on the blog this week, as there are other things that have held my attention.  A big part of it is that, *drumroll*, we are moving!  The next few weeks are going to involve a bit of packing (thankfully we don’t have very much stuff), so my posting frequency on this blog may slow down a little until after we’re settled into our temporary living situation before our new house is finished.  I’m excited though, partly because I’m going to have a dishwasher in the new house!  Woohoo!  (That may sound silly, but I am grateful for dishwashers and will never take them for granted again.)

Jump to Recipe!

Despite the fact that I may need to get started on packing, I did go ahead and decide to share a quick recipe today.  (Procrastinating?  I despise packing.)

Poppy Seed Chicken made a frequent appearance on the table when I was a kid, and it was my oldest brother’s favorite dish.  He frequently requested it for his birthday.  I hadn’t made Poppy Seed Chicken in years, but a couple of weeks ago I decided to take a trip down memory lane and see if Casey would like this dish as much as my family did/does.  Honestly, I think he thought it was a little weird, but he said it was good too.  Haha.  (Hey, everyone has a slightly different perspective when it comes to food.  That’s ok.)

I made a few changes to suit our personal preferences, but it definitely brought back some childhood memories and tasted delicious. 🙂  Enjoy the recipe!


Poppy Seed Chicken

  • Servings: about 5
  • Print


  • 4 boneless, skinless chicken breasts, roughly chopped
  • 1 cup Greek yogurt
  • 1 10.5 oz can cream of chicken soup, reduced sodium
  • 1 Tablespoon poppy seeds
  • 1 1/2 cups whole wheat bread crumbs
  • 3 Tablespoons butter, melted
  • 2 Tablespoons olive oil


Place chopped chicken breasts in large skillet and cook, stirring occasionally, over medium heat until chicken is cooked through, about 10 minutes.  Remove from heat.

Preheat oven to 350 degrees Fahrenheit.  Add Greek yogurt, cream of chicken soup, and poppy seeds to chicken and stir until well combined.  Pour into greased 9×9 inch baking dish.  Sprinkle bread crumbs evenly over chicken mixture.  Drizzle melted butter and olive oil over top.  Salt and pepper to taste if desired.  Bake for 30-35 minutes or until heated through.


~K in the Kitchen

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