chicken empanadas recipe

The Best chicken empanadas recipe

Chicken empanadas have been a staple in our house for years—not just because they’re delicious, but because they’re the kind of dish that feels like a little comfort in every bite. There’s something about the crispy, golden edges of the pastry wrapping around tender chicken and a hint of spice that makes them feel special, even on a weeknight. My kids will eat them straight from the oven, their fingers covered in flour, and I know they’re getting something real and satisfying, not some processed snack. For us, they’re a go-to for game days, potlucks, or just when we want something hearty but still light enough to enjoy without feeling too heavy. And honestly? They’re not just a treat—they’re a balanced meal. The protein from the chicken keeps you full, the fiber from the vegetables adds nutrition, and the whole grain or all-purpose flour in the dough means you’re getting carbs that won’t spike your blood sugar.

What really makes these empanadas special is how adaptable they are. You can tweak the seasoning to match what you’re in the mood for—maybe a little more garlic for extra flavor, or a dash of cumin if you’re feeling adventurous. My family loves them plain with a side of fresh salsa or a simple yogurt dip, but I’ve also made them with spinach and feta for a lighter twist. They’re perfect for meal prep too—wrap them fresh and reheat them in the oven or air fryer, and they stay just as good as the day you made them. Plus, they’re a great way to sneak in some veggies if you’re watching what you eat, especially if you use finely chopped peppers or mushrooms in the filling. And let’s be honest, there’s nothing like the smell of fresh empanadas baking in the oven to make everyone in the house feel cozy and happy. It’s that kind of dish that feels like a little celebration, whether you’re serving it to guests or just treating yourself.

Classic Chicken Empanadas

4.5 from 1840 votes

Flaky, savory empanadas filled with tender chicken and aromatic spices, perfect for a quick and satisfying meal. 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: 400 kcal

🥘Ingredients

For the Dough

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp sugar
• 1 packet (7g) active dry yeast
• 3 large eggs
• 1 cup warm water

For the Filling

• 1.5 lbs boneless, skinless chicken breast or thigh, diced
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 cup cooked rice (optional)
• 1 cup chicken broth
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp lemon juice

For the Sauce

• 1 cup tomato sauce
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp sugar
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup chicken broth

👨‍🍳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 and salt. Gradually add eggs and the yeast mixture, kneading until smooth. Cover and let rise for 1 hour or until doubled in size.
3. 3 Preheat oven to 375°F (190°C). Heat olive oil in a pan, sauté onion, garlic, and bell pepper until soft. Add diced chicken, cumin, paprika, oregano, salt, and pepper. Cook until chicken is fully cooked. Stir in cooked rice and lemon juice. Cool before filling.
4. 4 In a separate pan, heat olive oil, sauté onion and garlic until fragrant. Add tomato sauce, sugar, salt, and pepper. Simmer for 5 minutes. Cool.
5. 5 Roll out dough to about ¼-inch thickness. Cut into circles using a cookie cutter or glass.
6. 6 Place 1 tbsp filling in each circle, fold, and seal edges with a fork. Brush with egg wash (1 egg + 1 tbsp water). Place on a parchment-lined baking sheet.
7. 7 Bake for 20-25 minutes until golden brown. Serve warm with sauce on top.

🔧Equipment

• Mixing bowls
• Rolling pin
• Cutting board
• Baking sheet
• Oven
• Knife
• Measuring cups/spoons
• Parchment paper

📊Nutrition Facts (per serving)

🔥Calories: 400 kcal🧈Total Fat: 18g💛Saturated Fat: 3g❤️Cholesterol: 75mg🧂Sodium: 750mg🌾Total Carbs: 40g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 30g

📝Notes

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This chicken empanada recipe is always a crowd-pleaser because it’s simple to make ahead and tastes even better the next day—perfect for busy weeknights or when you want something hearty for a family dinner. It’s also great for gatherings because it’s versatile, filling, and easy to share, whether you’re serving them at a potluck or keeping them warm for a big meal. Plus, the crispy filling inside makes them feel special without needing fancy ingredients.

❓ Frequently Asked Questions About Chicken Empanadas

What is the best way to prepare the filling for chicken empanadas?

The best way to prepare the filling is to mix cooked chicken breast or thigh, finely diced onions, garlic, bell peppers, and spices like cumin, paprika, and a pinch of salt and pepper. For extra flavor, you can add a splash of chicken broth or a small amount of olive oil. Make sure the chicken is shredded or finely chopped for a smooth texture. You can also add some cooked rice or quinoa for a heartier filling.

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How do I ensure the empanadas stay crispy on the outside while keeping them soft inside?

To achieve a crispy exterior with a soft interior, you should: 1. Use a thin layer of flour on the bottom of the empanada shells before filling. 2. Fold the edges tightly and press them down firmly to seal the filling. 3. Fry the empanadas in hot oil (around 350°F/175°C) for 3-4 minutes on each side until golden. 4. Avoid overfilling—leave some space so the dough puffs up slightly during frying. 5. Use a mix of whole wheat and all-purpose flour for the dough to add slight crispiness without making it too dense.

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Can I make chicken empanadas ahead of time and freeze them?

Yes, you can prepare and freeze chicken empanadas for later use. After assembling but before frying, place them on a tray lined with parchment paper to freeze solid. Once frozen, transfer them to a freezer bag or container. When ready to cook, thaw in the fridge overnight and fry or bake as directed. For best results, freeze the empanadas in a single layer to avoid sogginess.

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What are some great toppings or sauces to serve with chicken empanadas?

Chicken empanadas pair well with a variety of toppings and sauces: – Classic salsa verde or roja (tomatillo or red pepper salsa) – Greek yogurt or sour cream mixed with minced cilantro and lime juice – Avocado slices or guacamole for a creamy contrast – Pickled red onions or jalapeños for a tangy kick – Tzatziki sauce (Greek yogurt, cucumber, garlic, and dill) – A squeeze of lime and fresh cilantro on top for brightness

You can also serve them with a side of cooked rice, beans, or a simple salad to balance the richness.

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Why do my empanadas turn out soggy instead of crispy?

Soggy empanadas usually happen due to one of these common mistakes: 1. Overfilling – Too much filling causes the dough to expand unevenly, leading to a weak crust. 2. Not sealing tightly – If the edges aren’t pressed down firmly, the filling leaks during frying. 3. Using too much moisture – If the filling has excess liquid (like from raw chicken or sauces), the empanadas absorb it instead of frying crispy. 4. Frying at the wrong temperature – If the oil isn’t hot enough, the outside cooks slowly while the inside stays wet. 5. Steaming from toppings – If you add wet toppings (like salsa) before frying, they can make the empanadas soggy.

Fixes: – Trim excess fat from raw chicken before cooking. – Pat filling dry before assembling. – Fry in very hot oil (350–375°F/175–190°C) and keep the heat consistent. – Brush the outside with a little oil before frying for extra crispiness.