Chicken Empanada Recipe: Empanadas are the ultimate comfort food—crispy on the outside, warm and savory on the inside. These golden pastry pockets are filled with delicious ingredients ranging from meats and cheeses to vegetables and spices. Originating from Spain and spreading across Latin America, empanadas have evolved into countless regional varieties. Whether they’re baked or fried, savory or sweet, empanadas are the kind of dish that brings people together. But when it comes to the most universally loved version? Chicken empanadas win the crowd every single time.
The word “empanada” comes from the Spanish verb empanar, which means to wrap or coat in bread. And that’s exactly what you get: a flaky pastry shell hugging a hearty, flavor-packed filling. Think of them as Latin America’s version of a turnover, or a portable meat pie. Perfect for a snack, party appetizer, or a full-on meal—you really can’t go wrong with these hand-held delights.
Why Chicken Empanadas Are Popular
Chicken empanadas have found a special place in kitchens and lunchboxes worldwide, and it’s easy to see why. For starters, chicken is incredibly versatile. Whether you’re using shredded roast chicken, spiced ground chicken, or leftover rotisserie, the protein soaks up flavor like a dream. Not to mention—it’s affordable, easy to cook, and a lean source of protein.
What makes chicken empanadas stand out is the combination of textures and flavors. You get the crunch of the golden crust paired with the tender, juicy chicken filling that’s often seasoned with garlic, onions, paprika, and other spices. Some variations throw in cheese, olives, or boiled eggs, creating a rich, satisfying bite every time.
Beyond taste, there’s also the convenience factor. Chicken empanadas are freezer-friendly, lunchbox-approved, and travel well. You can make a big batch ahead of time, freeze them, and bake or fry when you’re ready. It’s meal prepping at its finest—with a delicious reward.
Ingredients Needed for Chicken Empanadas
Before diving into the cooking process, let’s talk ingredients. The beauty of chicken empanadas lies in their simplicity. You don’t need anything fancy, just a few pantry staples and a little love.
For the Dough
Here’s what you’ll need for the classic homemade empanada dough:
- 3 cups all-purpose flour
- 1/2 cup cold unsalted butter (cubed)
- 1 egg
- 1/2 cup cold water (add more if needed)
- 1/2 tsp salt
- 1 tsp vinegar (optional, for tenderness)
You can always take a shortcut and buy pre-made empanada discs, but trust us—making the dough from scratch gives you that rich, buttery flavor that can’t be beat.
For the Chicken Filling
The filling is where you can get creative, but a classic chicken empanada filling might include:
- 2 cups cooked, shredded chicken breast
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 small red bell pepper, diced
- 1/2 cup green peas (optional)
- 1/2 cup tomato sauce
- 1 tsp paprika
- 1/2 tsp cumin
- Salt and pepper to taste
- 2 tbsp olive oil or butter
- 1/4 cup chopped fresh cilantro or parsley
This mixture gives you a perfect balance of savory and aromatic flavors. Feel free to adjust the spices to match your preference.
Optional Add-ins and Variations
Want to elevate your chicken empanadas? Try mixing in:
- Chopped hard-boiled eggs
- Diced green olives
- Grated cheese (cheddar, mozzarella, or queso blanco)
- A touch of hot sauce or chili flakes for heat
These add-ins not only make your filling more exciting but also add depth to every bite. Empanadas are all about personalization—make them your own!
Step-by-Step Guide to Making Chicken Empanadas
Alright, let’s roll up our sleeves and get cooking. Making chicken empanadas is a rewarding process that’ll fill your kitchen with mouth-watering aromas. Here’s how to do it right, step by step.
Step 1 – Making the Dough
Start by combining the flour and salt in a large mixing bowl. Cut in the cold butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs. This is crucial for that flaky texture. Next, beat the egg and mix it with water and vinegar. Gradually add this to the flour mixture, stirring until a soft dough forms.
Knead the dough on a floured surface for about 5 minutes until smooth. Wrap it in plastic wrap and chill it in the fridge for at least 30 minutes. This rest time allows the gluten to relax and makes the dough easier to roll out.
Tip: If you’re in a rush, you can use a food processor to mix the dough in under 5 minutes.
Step 2 – Preparing the Chicken Filling
Heat olive oil in a skillet over medium heat. Add the chopped onions and cook until translucent, about 3-4 minutes. Toss in the garlic and bell pepper, cooking until softened. Add your shredded chicken, tomato sauce, and spices. Stir well to coat everything evenly. Let it simmer for 5-10 minutes so the flavors meld together.
If you’re using peas, olives, or any extras—now’s the time to mix them in. Once your filling is well-combined and flavorful, remove it from heat and let it cool slightly. A warm or cool filling is easier to work with when assembling the empanadas.
Step 3 – Assembling the Empanadas
Now comes the fun part—putting everything together. Once your dough is chilled and your filling has cooled, it’s time to roll, fill, and fold.
Start by dividing your dough into equal-sized portions (about the size of a golf ball). On a lightly floured surface, roll each piece into a 5 to 6-inch circle. You want them to be thin but not see-through—thick enough to hold the filling without tearing.
Place a generous spoonful of the chicken filling in the center of each dough circle. Be careful not to overfill, or the empanadas may burst open while baking or frying. Fold the dough over the filling to form a half-moon shape and press the edges to seal.
To get that signature look, crimp the edges using a fork or your fingers. If you’re going for a traditional twist design, start at one corner and fold the edge over itself in small sections all the way around. This not only looks great but also helps keep the filling inside.
Tip: To help the empanadas seal better, you can brush the edges with a bit of water or a beaten egg before folding them.
Step 4 – Baking or Frying Your Empanadas
Here’s where you decide your empanada’s destiny—crispy and golden from the oven or delightfully crunchy from a hot oil bath.
To Bake:
- Preheat your oven to 375°F (190°C).
- Place the assembled empanadas on a parchment-lined baking sheet.
- Brush the tops with a beaten egg for a glossy, golden finish.
- Bake for 20-25 minutes, or until the crust is golden and firm.
To Fry:
- Heat about 2 inches of oil in a deep skillet to 350°F (175°C).
- Carefully lower a few empanadas at a time into the hot oil.
- Fry for 3-5 minutes on each side until golden brown.
- Remove with a slotted spoon and drain on paper towels.
Baked empanadas are lighter and slightly healthier, while fried ones offer that indulgent crunch that’s hard to beat. Either way, your kitchen will smell amazing, and your taste buds will thank you.
Tips for the Best Chicken Empanadas
Making the Dough Flaky and Golden
For truly standout empanadas, dough quality is everything. Use cold butter or shortening when making your dough to create those irresistible flaky layers. Don’t overwork the dough; the more you knead, the tougher it gets. Keep it cool and handle it gently.
For an extra golden finish, always brush your empanadas with an egg wash before baking. Want to level up the flavor? Mix a pinch of paprika or turmeric into your egg wash for a subtle boost of color and taste.
You can also experiment with whole wheat flour or a mix of flours for a different texture and nutty flavor. Just be sure to balance the ingredients so the dough still holds together well.
Enhancing the Flavor of the Filling
While the dough gets all the glory, the filling is where your empanadas truly shine. Here are a few tricks to take your chicken mixture from good to great:
- Sauté your aromatics: Cooking the onions, garlic, and spices before adding the chicken helps build layers of flavor.
- Use chicken broth: Instead of water or tomato sauce, try simmering your filling in a bit of chicken broth for extra richness.
- Balance the texture: Add-ins like peas, diced potatoes, or chopped olives can break up the meatiness and add little bursts of surprise.
And remember—taste your filling before assembling! This is your chance to adjust the seasoning to perfection.
Storage and Reheating Tips
Empanadas are perfect make-ahead meals. Once assembled, they can be stored in the fridge for 2-3 days or frozen for up to 3 months.
To freeze: Place unbaked empanadas on a baking sheet lined with parchment and freeze until solid. Then transfer to a zip-top bag or container. You can bake them straight from frozen—just add a few extra minutes to the cooking time.
To reheat: Pop baked empanadas into a 350°F (175°C) oven for 10-15 minutes until warmed through. Microwaving works in a pinch but may soften the crust, so the oven is your best bet for crispy results.
Serving Ideas
Perfect Pairings and Dips
Chicken empanadas are undeniably delicious on their own, but pairing them with the right dips and sides can take your meal to the next level. Here are a few crowd-favorite combos:
- Chimichurri Sauce: This vibrant, herby sauce adds a zesty kick that pairs perfectly with the richness of the chicken.
- Salsa Roja or Salsa Verde: Traditional red or green salsas add depth and a touch of heat to every bite.
- Spicy Mayo or Garlic Aioli: Creamy sauces balance out the savory filling with a smooth texture and bold flavor.
- Avocado or Guacamole: Creamy, cool, and refreshing—guacamole makes a fantastic contrast to the warm, spicy empanadas.
- Rice and Beans: Turn your empanadas into a full meal by serving them with seasoned rice and black or pinto beans.
Feeling fancy? Add a side salad with citrus vinaigrette for a light and refreshing balance, or pair them with a glass of chilled white wine or a tangy lemonade to complement the flavors.
FAQs about Chicken Empanada Recipe
1. Can I use store-bought dough for empanadas?
Yes, absolutely! Many grocery stores carry frozen empanada discs or pastry dough that works well in a pinch. While homemade dough offers a richer flavor and texture, store-bought is a great time-saving alternative.
2. How long do chicken empanadas last in the fridge?
Cooked empanadas can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to keep them crispy.
3. Can empanadas be frozen before baking?
Yes! You can freeze them before baking by placing them on a tray until solid, then storing them in freezer bags. When ready to eat, bake directly from frozen—just add 5-10 extra minutes to the cook time.
4. What dipping sauces go well with chicken empanadas?
Try chimichurri, spicy mayo, garlic aioli, or guacamole. Even a simple salsa or sour cream works wonders.
5. Can I make empanadas ahead of time?
Definitely. You can prepare the filling and dough up to 2 days in advance. Assemble and bake them fresh, or freeze them for a quick meal later.
Final Thoughts
Whether you’re cooking for a family dinner, meal prepping for the week, or throwing a party, chicken empanadas are your golden ticket to rave reviews. With their crispy exterior and flavorful filling, they’re the kind of dish that makes people smile with every bite.
The best part? They’re totally customizable. Change up the filling with seasonal vegetables, switch to turkey or beef, or play with different cheeses and spices to suit your taste. Once you’ve mastered the basic technique, the possibilities are endless.
So next time you’re craving comfort food that’s easy to make, satisfying to eat, and guaranteed to impress—reach for this chicken empanada recipe. It’s a timeless classic for a reason.
