I’m so excited to share my Baked Chicken Empanadas with you! These little pockets bake into a crispy, golden crust, and the filling is warm, seasoned, and full of tender chicken. They are fun to assemble, easy to eat without a fork, and perfect for serving as a snack or a light meal.
Level: Easy
Total Time: About 65 minutes
Prep Time: 45 minutes
Cook Time: 20 minutes
Yield: 16 empanadas
Course: Appetizer, Dinner, Lunch
Cuisine: Latin American
The first time I made Baked Chicken Empanadas, I learned how simple the process becomes once everything is prepped. The chicken cooks gently in broth and stays moist. The onion cooks down slowly with spices and broth, which makes the filling soft and flavorful. Then the dough wraps everything into neat circles that bake into light, crisp empanadas.
I enjoy how hands-on this recipe is. Rolling the dough, adding the filling, sealing the edges, and brushing the tops makes the whole process feel calm and enjoyable. These empanadas also work well for gatherings because each one is the perfect size for holding in your hand. Baking them keeps the crust light while still giving great texture.
How to Make Baked Chicken Empanadas
This recipe works because each step builds flavor and structure:
• The chicken cooks in broth so it stays tender and moist.
• Shredding the chicken helps it mix evenly with spices and onions.
• Cooking the onion with spices and broth softens it and blends the flavors.
• Whole wheat pizza dough rolls into circles that hold the filling inside.
• A single olive in each empanada adds a nutty, salty taste.
• Brushing the tops with egg gives them a light golden color in the oven.
These steps come together to create empanadas that are crisp on the outside and flavorful on the inside.
Ingredients
• 8 oz boneless, skinless chicken breasts
• 4 cups low sodium chicken broth
• 1 tablespoon vegetable oil
• 1 medium yellow onion, finely diced
• 1 tablespoon paprika
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Cooking spray
• 1 pound premade whole wheat pizza dough, thawed if frozen
• 16 green Spanish olives (Manzanilla), pitted
• 1 egg
• 1 tablespoon water
Directions
- Cook the Chicken
Place the chicken breasts and chicken broth in a large saucepan.
Bring the liquid to a boil over high heat, then lower the heat and let it simmer for 15 to 20 minutes, until the chicken is fully cooked.
Remove the pan from the heat and let the chicken cool in the broth for about 20 minutes. - Shred the Chicken
When the chicken is cool enough to touch, shred it into small pieces.
Mix in 2 tablespoons of the broth from the pan and set it aside. - Make the Filling Base
Heat the oil in a sauté pan over medium heat.
Add the diced onion, paprika, cumin, chili powder, and 1/2 cup of the chicken broth.
Reduce the heat to low and cook for 10 to 15 minutes, until the onions become soft and clear and the liquid evaporates.
Stir in the shredded chicken. You should have about 2 cups of filling. - Prepare the Oven and Baking Sheet
Preheat the oven to 400 degrees F.
Coat a large baking sheet with cooking spray. - Portion and Roll the Dough
Separate the pizza dough into 16 golf ball sized pieces.
Roll each piece into a smooth ball.
Using a rolling pin, flatten each ball into a 6 inch circle. - Fill the Empanadas
Add 2 tablespoons of filling to the center of each dough circle.
Press one olive into the middle of the filling.
Brush the bottom half edge of each circle lightly with water.
Fold the top half over the filling to make a semi-circle and press the edges together.
Crimp the edges with a fork to seal them. - Brush and Bake
Beat the egg with 1 tablespoon of water.
Brush a thin layer over the tops of the empanadas.
Place the empanadas on the baking sheet.
Bake for 20 minutes, until lightly browned.
Process Details
• Cooking in Broth: The chicken absorbs moisture while simmering, which helps it stay soft instead of drying out.
• Slow Onion Cooking: The broth and spices cook into the onions, which makes the filling smoother and more flavorful.
• Dough Circles: Rolling the dough evenly helps each empanada bake at the same speed.
• Sealing the Edges: Wetting the edge helps the dough stick together so the filling stays inside while baking.
• Egg Wash: The egg gives the empanadas a gentle shine and helps them brown slightly in the oven.
Tips for Success
• Let the chicken cool in the broth so it stays tender and easier to shred.
• Roll the dough circles evenly so they hold the filling without tearing.
• Press the edges firmly before crimping to prevent leaks during baking.
• Use only a thin layer of egg wash to avoid soggy spots.
• If the dough warms too much while rolling, let it rest in the refrigerator for a few minutes.
Serving Ideas
• Serve warm as an appetizer for gatherings.
• Pair with a simple salad for lunch or a lighter dinner.
• Add salsa or a mild dipping sauce on the side.
• Pack leftovers for school or work lunches.
Storage & Freezing
• Refrigerator: Store cooked empanadas in an airtight container for up to 3 days.
• Freezing: You can freeze the baked empanadas. Let them cool, then freeze and reheat in the oven until warm.
Nutrition Info (Approximate per Serving)
Based on the verified data from the source:
• Calories: 100
• Total Fat: 2.5 g
• Saturated Fat: 0 g
• Cholesterol: 20 mg
• Sodium: 300 mg
• Carbohydrates: 14 g
• Fiber: 0 g
• Total Sugars: 1 g
• Protein: 6 g
• Potassium: 123 mg
These Baked Chicken Empanadas are a simple and delicious way to enjoy a warm, handheld dish with tender chicken and soft seasoned onions wrapped in crisp dough. The baking process keeps the texture light while still creating a satisfying crust. They are fun to assemble, easy to serve, and great for gatherings or everyday meals. I hope you enjoy making them as much as I do.
