simple chicken empanada recipe

The Best simple chicken empanada recipe

Chicken empanadas are one of those simple, satisfying dishes that feel like a little heart in every bite. There’s something so comforting about wrapping tender chicken in a buttery, crispy pastry—it’s like a hug in food form. I first made them for my kids when they were young, and they’d always ask for seconds, even though I’d told them it was just chicken and flour. Now, they’re grown up and still love them, and honestly, I don’t know why I ever thought they’d outgrow it. They’re perfect for a casual weeknight dinner or a fun family meal, and they’re easy enough to make ahead if you’re hosting a little get-together.

What I love most about this recipe is how adaptable it is. You can make it with just the basics—chicken, spices, and store-bought dough—or go all out with fresh herbs, a touch of garlic, and even some cheese inside. It’s a great way to use up leftover chicken, and the kids always think it’s fun to roll their own. Plus, it’s a little healthier than you might think—lean protein, whole wheat flour if you use it, and no heavy sauces. I’ve served them at Sunday dinners, potlucks, and even just as a quick lunch when I’m tired of the same old things. They’re that kind of dish that feels special, but they’re also simple enough that you don’t have to stress over perfection. My husband always says they’re the only thing that makes him forget he’s eating “just chicken,” and I don’t blame him.

Simple Chicken Empanada Recipe

4.5 from 1794 votes

A delightful and easy homemade chicken empanada with a crispy pastry and savory filling. Perfect for a quick weeknight dinner or a fun family meal.

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Prep Time20 mins

Cook Time35 mins

Resting Time0 mins

Total Time55 mins

Servings: 6Cuisine: 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 boneless, skinless chicken breast, diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup mayonnaise
• 1/2 cup ketchup
• 1 tbsp Worcestershire sauce
• 1 tsp paprika
• Salt and pepper to taste

For Assembly

• Extra olive oil (for greasing)
• Optional toppings: shredded lettuce, diced tomatoes, or sour cream

👨‍🍳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 the yeast mixture and olive oil, then knead until smooth. Cover and let rise for 1 hour or until doubled in size.
3. 3 In a non-stick pan, sauté onion and garlic until soft. Add diced chicken and cook until no longer pink. Stir in mayonnaise, ketchup, Worcestershire sauce, and paprika. Season with salt and pepper.
4. 4 Preheat oven to 375°F (190°C). Roll out the dough on a lightly floured surface to about 1/4-inch thickness. Cut into circles using a round cutter or glass.
5. 5 Place a spoonful of filling in the center of each dough circle. Fold the dough over the filling, sealing edges with a little water or egg wash if needed. Cut a small slit on top for steam to escape.
6. 6 Place empanadas on a baking sheet, lightly brush with oil, and bake for 20-25 minutes until golden brown.

🔧Equipment

• Mixing bowls
• Kitchen shears
• Rolling pin
• Oven
• Baking sheet
• Non-stick pan

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18💛Saturated Fat: 3❤️Cholesterol: 65🧂Sodium: 750🌾Total Carbs: 40🥦Dietary Fiber: 2🍬Sugars: 8🥩Protein: 30

📝Notes

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This simple chicken empanada recipe is always a crowd-pleaser because it’s quick to make yet feels special enough for any occasion—whether you’re feeding a small family dinner or hosting a busy holiday gathering. The tender chicken and crispy edges make it satisfying without requiring fancy skills, and the filling is so flavorful, it doesn’t need extra garnish to shine. Plus, it’s easy to double or prep ahead, so you can focus on the fun part—spending time with loved ones instead of stressing over last-minute cooking.

❓ Frequently Asked Questions About Chicken Empanada

To make a simple chicken empanada, you’ll need: – 1 lb (450g) boneless, skinless chicken thighs or breasts, diced into small pieces – 1 small onion, finely chopped – 2 cloves garlic, minced – 1 bell pepper (any color), diced – 1 cup cooked rice (or ½ cup uncooked rice, cooked) – ½ cup mayonnaise (or Greek yogurt for a lighter option) – 1 tbsp Dijon mustard – 1 tsp smoked paprika – ½ tsp dried oregano – ½ tsp garlic powder – Salt and black pepper, to taste – Flour or cornmeal (for dusting dough) – Store-bought or homemade empanada dough (or puff pastry for a quicker version) – Olive oil (for frying or brushing on baked empanadas)

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Yes! Store-bought empanada dough (like from Buitoni, Pillsbury, or local bakeries) works perfectly—just follow the package instructions for shaping and frying/baking. For a quicker version, you can also use puff pastry (thawed if frozen) and roll it out before filling. Just ensure it’s sturdy enough to hold the filling.

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To keep the chicken filling moist: – Cook the chicken first in a little oil until no longer pink, then remove and set aside. – Sauté the onion and bell pepper in the same pan until soft (about 5 mins), then add the garlic. – Mix in the cooked rice (if using) and let it absorb the juices. – Combine the chicken, rice, and filling ingredients (mayo, mustard, spices) and lightly coat the pieces with oil before mixing to prevent drying. – For extra moisture, add 1 tbsp chicken broth or a splash of water while mixing.

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– Frying gives the best crispiness but requires more oil and attention. Heat oil to 350°F (175°C) and fry in batches for 3–4 minutes per side until golden. – Baking is healthier and equally delicious—brush with oil, bake at 375°F (190°C) for 20–25 minutes, flipping halfway. – Air-frying works too (375°F for 12–15 mins, flipping halfway) but may not be as crispy as frying. Pro tip: For extra crispiness, dust the dough with cornmeal or flour before frying/baking.

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Yes! You can: – Prep the filling (store in the fridge for up to 3 days or freeze for 3 months). – Assemble empanadas (wrap but don’t fry/bake yet) and refrigerate for up to 24 hours or freeze for 1 month. – Reheat by frying from scratch (best for crispiness) or bake at 350°F (175°C) for 10–15 mins (cover with foil if too dry). – Freezing tip: Freeze baked empanadas on a tray first, then transfer to a bag. Reheat from frozen by frying or baking until heated through.