recipe chicken empanadas

The Best recipe chicken empanadas

Oh, these chicken empanadas are one of my all-time favorite things to make—simple enough to whip up on a busy weeknight but always a hit when we’re hosting a dinner party or just enjoying a cozy family meal. There’s something about the crispy, golden edges and the tender filling that makes them feel special, even when they’re made in bulk. My kids swear by them—they’ll eat them straight from the pan, and my husband always says they’re the perfect handheld snack for a game night or a picnic. I love how they’re versatile; you can serve them as a main dish with a side salad or serve them as an appetizer with a simple dipping sauce of yogurt and chili powder. Plus, they’re not too heavy, which makes them a great option for a lighter meal without sacrificing flavor.

I also really appreciate how balanced this recipe is for health-conscious eating. Chicken is lean protein, and the whole wheat tortillas add fiber, so it’s not just indulgent—it’s actually good for you in a way that feels satisfying. My kids have no problem eating them regularly because they taste so good, and I don’t feel guilty about them. Plus, making them ahead is a lifesaver—you can prep the filling and store it in the fridge, then assemble and bake just before serving, so there’s no last-minute stress. They’re perfect for meal prep too, especially if you’re looking to keep things simple and nutritious for the week. And honestly? They’re a crowd-pleaser at any occasion—whether you’re feeding a big family, a small gathering, or just treating yourself to a homemade treat. The combination of flavors—spicy, savory, and slightly sweet—always makes everyone feel good.

Recipe Chicken Empanadas

4.7 from 1523 votes

Delicious and easy-to-make chicken empanadas filled with savory chicken and vegetables, wrapped in a flaky pastry crust. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time40 mins

Resting Time0 mins

Total Time60 mins

Servings: 8Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Dough

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp sugar
• 1 packet (7g) active dry yeast
• 1 cup warm water
• 1 tbsp olive oil

For the Filling

• 1 lb (450g) boneless, skinless chicken breast, diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 cup cooked and cooled rice
• 1 cup shredded carrots
• 1 cup tomato sauce
• 1 tsp cumin
• 1 tsp paprika
• ½ tsp chili powder
• Salt and pepper to taste
• 1 tbsp olive oil

For the Egg Wash

• 1 egg
• 1 tbsp milk

👨‍🍳Directions

1. 1 In a large bowl, dissolve yeast in warm water with a pinch of sugar. Let it sit for 5 minutes until foamy.
2. 2 In another bowl, mix flour, salt, and olive oil. Gradually add the yeast mixture and water, kneading until a smooth dough forms. Cover and let rise for 1 hour or until doubled in size.
3. 3 Preheat oven to 375°F (190°C). In a large skillet, heat olive oil over medium heat. Sauté onion, garlic, and bell pepper until soft. Add diced chicken and cook until no longer pink. Stir in cooked rice, shredded carrots, tomato sauce, and spices. Cook for 5 minutes. Let the filling cool.
4. 4 Roll out the dough on a lightly floured surface to about ¼-inch thickness. Cut circles using a round cutter or glass.
5. 5 Place 2 tablespoons of filling in the center of each dough circle. Fold the dough over the filling, sealing the edges with a fork. Brush the tops lightly with egg wash.
6. 6 Place empanadas on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden brown.

🔧Equipment

• Mixing bowls
• Knife and cutting board
• Measuring cups and spoons
• Oven
• Pastry brush
• Rolling pin
• Baking sheet
• Parchment paper

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 3g❤️Cholesterol: 75mg🧂Sodium: 850mg🌾Total Carbs: 48g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 30g

📝Notes

For extra flavor, add a pinch of cayenne pepper or hot sauce to the filling.,Make sure to chill the filling before assembling to prevent soggy empanadas.,You can bake or fry empanadas; frying gives a crispier texture.

This chicken empanadas recipe is always a solid choice for any family gathering because it’s packed with flavor and easy to make ahead, so you won’t be stuck in the kitchen last-minute. They hold up well under reheating and serve as a crowd-pleaser that lets everyone enjoy a little something different without fussing over presentation. Plus, they’re perfect for potlucks or holiday feasts—just roll them out, stuff them, and let the kids help bake them, and you’ve got a dish that feels special without the stress.

❓ Frequently Asked Questions About Chicken Empanadas

1. What is the best way to prepare the chicken filling for empanadas, and how can I ensure it is flavorful and tender? To make a rich and flavorful chicken filling, start by marinating shredded chicken (preferably boneless, skinless chicken thighs or breasts) in a mixture of olive oil, minced garlic, onion, cumin, paprika, salt, and pepper for at least 30 minutes. Cook the chicken in batches until fully done, then mix it with finely chopped bell peppers, tomatoes (diced or blended), and a touch of Worcestershire sauce or soy sauce for depth. For extra tenderness, lightly sauté the chicken in a little butter or oil before mixing with other ingredients.

2. How do I handle the dough for empanadas so that it doesn’t crack when baking? For a smooth, crack-free dough, use a combination of all-purpose flour (1 cup) and lard or shortening (½ cup) for a classic texture, or vegetable oil (⅓ cup) for a lighter version. Mix the dry ingredients with cold water until the dough is firm but not sticky. Chill it for at least 30 minutes before rolling to prevent cracking. Use a bit of flour on your hands and rolling pin to avoid sticking, and trim excess dough from the edges to ensure they seal properly.

3. What are some great toppings or fillings to add to the empanadas after baking, and how do they enhance the flavor? After baking, you can add fresh toppings like sliced jalapeños, chopped cilantro, diced red onions, or a sprinkle of cotija cheese for a tangy kick. For extra richness, consider adding a dollop of sour cream or a drizzle of creamy salsa verde. Some traditional options include pickled red onions, avocado slices, or a light aioli for a creamy contrast. Garnishing with a pinch of chili powder or Tajín also adds a spicy, zesty finish.

4. Can I make empanadas ahead of time, and how should I store them for the best results? Yes, you can prepare the filling and dough in advance, but it’s best to assemble the empanadas just before baking to avoid sogginess. Store the dough separately in an airtight container in the fridge for up to 2 days, and keep the filling refrigerated until ready to use. Assemble the empanadas, place them on a parchment-lined tray, and refrigerate for up to 4 hours before baking. For freezer-friendly empanadas, wrap each one tightly in plastic wrap and freeze for up to 3 months. Bake from frozen by adding 5–10 extra minutes to the cooking time.

5. What are some variations of chicken empanadas that I can try, depending on the ingredients I have available? If you don’t have fresh cilantro, swap it for parsley or mint for a bright twist. For a smoky flavor, add a dash of smoked paprika or a sprinkle of chipotle powder to the filling. A Mediterranean twist can be achieved by mixing the chicken with olives, feta cheese, and a touch of lemon zest. For a spicier version, include diced serrano peppers or a blend of cayenne and adobo sauce. If you’re using a quick bread dough, try adding a bit of yogurt or sour cream to the batter for extra moisture.