Chicken Empanadas Recipe

I’m so excited to share this Chicken Empanadas Recipe with you—these little pockets of savory goodness have quickly become a favorite in my kitchen. There’s just something about tender, well-seasoned chicken wrapped in golden, flaky pastry that hits all the right comfort food notes. Whether you’re hosting a casual get-together or just craving a satisfying snack, these empanadas are easy to make and guaranteed to impress.

When I first tried making chicken empanadas myself, what blew me away was how the flavors melded together—the smoky paprika, the briny olives, and that tender shredded chicken all wrapped inside crispy dough. This Chicken Empanadas Recipe isn’t just tasty; it’s versatile enough to adapt and a fantastic way to elevate weeknight dinners or weekend appetites.

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Ingredients You’ll Need

I always say the best recipes start with fresh, quality ingredients, and this Chicken Empanadas Recipe is no exception. Each item plays a role in creating the savory filling and flaky crust you’ll love biting into.

• Boneless, skinless chicken thighs: They’re juicy and stay tender, much better than chicken breast for this recipe.
• Kosher salt: Essential for seasoning the chicken and balancing all the flavors.
• Freshly ground black pepper: Adds just the right hint of heat and complexity.
• Bay leaves: Infuse subtle aroma into the chicken while cooking.
• Vegetable oil: Use an oil with a neutral flavor for sautéing the veggies.
• Onion (large, chopped): Brings sweetness and body to the filling.
• Red and orange bell peppers (chopped): Add colorful sweetness and a little crunch.
• Garlic (minced): Because garlic just makes everything better.
• Tomato paste: Concentrated flavor and helps create a rich sauce in the filling.
• Sweet paprika: Gives a smoky, warm flavor that’s irresistible.
• Cumin: Adds earthy depth, a must-have for authentic taste.
• Castelvetrano or green olives (roughly chopped): A tangy surprise that balances the richness.
• Frozen empanada wrappers: I use Goya brand and find them save so much time without compromising texture.
• Egg (beaten): Perfect for brushing on the dough to get that golden brown crust.

Variations

I like to keep my Chicken Empanadas Recipe pretty classic, but don’t let that stop you from making it your own. I’ve experimented with a few twists that my friends and family loved—don’t be afraid to get creative!

• Add Heat: Sometimes I add a diced jalapeño or a pinch of cayenne for a spicy kick—it wakes the whole filling up beautifully.
• Vegetarian Version: Swap the chicken with sautéed mushrooms and black beans for a hearty, meat-free option my vegetarian guests enjoy.
• Cheesy Empanadas: Mixing in some crumbled queso fresco or shredded mozzarella adds a creamy, melty surprise inside.
• Different Proteins: Leftover shredded beef or pork works perfectly if you want to switch things up without changing the structure.

How to Make Chicken Empanadas Recipe

Step 1: Poach the Chicken for Tenderness

Start by preheating your oven to 375ºF. Pat the chicken thighs dry and season generously with salt and pepper—don’t be shy here, this is key for flavor. Place the chicken in a medium pot, cover with water, toss in the bay leaves and a tablespoon of salt, then bring to a boil. Once boiling, reduce the heat, cover, and let it simmer until the chicken hits 165ºF internally, usually about 10 minutes. I like to use a thermometer here to avoid overcooking and drying the meat.

Step 2: Make the Filling Flavorful and Rich

Transfer the cooked chicken out to cool, shred it finely with two forks, and save a cup of the cooking liquid for later. Heat vegetable oil in a skillet over medium-high heat, then add the onion and both bell peppers. Cook until the onion is golden and peppers start browning on the edges—this step adds sweetness and depth. Add minced garlic and cook just until fragrant. Then stir in tomato paste and let it cook a few minutes until it darkens slightly. Mix in shredded chicken, paprika, and cumin, and cook another 4-5 minutes. Finally, stir in the olives and pour in the reserved chicken water, cooking until the sauce thickens and becomes glossy.

Step 3: Shape the Empanadas Like a Pro

Roll out each empanada wrapper slightly bigger than it was out of the package—about ¼ to ½ inch larger—this helps make the dough more flexible and easier to seal. Spoon 2 to 3 tablespoons of filling into the center. Brush the edges with beaten egg wash before folding the dough over into a half-moon shape. Make sure to press firmly at the edges, then crimp them by folding or pressing with a fork to seal completely. Trust me, sealing well prevents the filling from escaping during baking.

Step 4: Bake to Golden Perfection

Place your empanadas on a baking sheet, brush the tops generously with more egg wash to encourage browning, and bake for about 20 to 25 minutes. You’ll know they’re done when they’ve turned a beautiful golden brown. Let them cool at least 5 to 10 minutes before serving—this helps the filling set so you don’t burn your mouth with hot sauce!

How to Serve Chicken Empanadas Recipe

Garnishes

I usually serve my chicken empanadas with a sprinkle of fresh chopped cilantro or parsley and a wedge of lime to brighten the flavors. Sometimes a side of tangy chimichurri or a dollop of sour cream makes an excellent cooling contrast to the spicy filling.

Side Dishes

This recipe pairs wonderfully with a crisp green salad, pickled vegetables, or even black beans and rice if you want a heartier meal. For casual meals, roasted sweet potato fries or a simple avocado salad complement the empanadas perfectly.

Creative Ways to Present

For parties, I like to arrange them on a wooden board with small bowls for different dipping sauces—like salsa verde, hot sauce, or a creamy garlic dip. You can also make mini empanadas as bite-sized appetizers that guests love picking up between conversations.

Make Ahead and Storage

Storing Leftovers

Leftover empanadas keep beautifully in an airtight container in the fridge for up to 3 days. I like to reheat them in the oven rather than the microwave to keep that crisp crust intact.

Freezing

I often freeze uncooked, assembled empanadas on a baking sheet, then transfer them to a freezer bag once solid. This way, you can bake fresh empanadas anytime—simply add a few extra minutes to the baking time when cooking from frozen.

Reheating

To reheat, pop the empanadas in a 350ºF oven for about 10-15 minutes or until warmed through and crispy again. Avoid the microwave unless you don’t mind losing the crunch.

FAQs

Final Thoughts

I absolutely love how this Chicken Empanadas Recipe brings everyone together—there’s something so joyful in sharing these warm, flavorful pockets at the table. If you’ve never made empanadas from scratch, I promise this recipe is straightforward and totally worth the effort. Next time you want a dish that’s both comforting and impressive, give these a try. I know you’ll find yourself reaching for them again and again!

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