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Once baked, they deliver the perfect crunch followed by their rich, flavorful filling, making them a satisfying treat for nearly any occasion. Whether you’re new to making empanadas or a seasoned chef, this recipe is approachable and rewarding.
Table of Contents
Why This Chicken Empanadas Works
- Perfect for busy weeknights — these empanadas use premade dough discs to save you time. The quick filling preparation ensures minimal effort while maximizing flavor.
- A great way to use leftover chicken — shredding cooked chicken and pairing it with flavorful spices creates a delicious filling. It prevents waste and transforms leftovers into something exciting.
- Portable and versatile — chicken empanadas are easy to pack for lunches or serve at parties. Their handheld size makes them convenient to enjoy anywhere.
- Balanced flavors for all palates — the savory chicken, smoky paprika, and mild chili powder blend beautifully. It’s a crowd-friendly recipe that appeals to most taste preferences.
Everything You Need for Chicken Empanadas
- 2 cups cooked chicken, shredded
- 1 small onion, finely diced
- 1 clove garlic, minced
- 1/2 cup bell pepper, finely diced
- 1/2 cup tomato sauce
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 package premade empanada dough discs (or homemade dough)
- 1 egg, beaten (for egg wash)
The smoked paprika adds a subtle depth of flavor and complements the tomato sauce, creating a rich and balanced filling. Premade dough discs speed up preparation while maintaining the perfect flaky texture.
Looking for something similar? Try our easy 30-minute chicken chimichanga.
For more ideas, check out our vegan empanadas dough.
You might also enjoy our chicken empanada.
How To Make Chicken Empanadas Step by Step
- Heat olive oil in a skillet over medium heat. Add diced onion, minced garlic, and bell pepper, and sauté for 3-4 minutes until softened.
- Add shredded chicken to the skillet and stir until well coated with the vegetables.
- Pour in the tomato sauce and season with ground cumin, smoked paprika, chili powder, salt, and pepper. Stir to combine and cook for 5-6 minutes until heated through. Remove from heat and let the filling cool slightly.
Makes mixing homemade empanada dough effortless — a versatile appliance for all baking tasks
Essential for baking empanadas evenly — durable and reliable for all your baking needs
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking.
- Place a spoonful of the chicken filling onto the center of each empanada dough disc.
- Fold the dough over the filling to create a half-moon shape. Press the edges together and use a fork to crimp and seal the edges securely.
- Brush the top of each empanada with the beaten egg to achieve a golden, glossy finish when baked.
- Bake the empanadas on the prepared baking sheet for 20-25 minutes, or until golden brown. Let them cool slightly before serving.
Expert Tips for Better Empanadas
- Cool the filling before assembling — warm fillings can make the dough tear, so allow it to cool slightly for easier handling.
- Crimp edges well — press firmly with a fork to seal the empanadas and avoid leaking during baking.
- Egg wash is key — brushing the tops with beaten egg ensures a beautiful golden crust and adds a bit of shine.
- Don’t overcrowd the baking sheet — space the empanadas apart to allow even baking and ensure their crispy texture.
Common Questions About Chicken Empanadas
- Can I freeze these empanadas? Yes, assemble and freeze them uncooked. Bake directly from frozen, adding a few extra minutes to the baking time.
- Can I use rotisserie chicken? Absolutely! Rotisserie chicken adds extra flavor to the filling and saves time.
- Can I make the dough from scratch? Yes, but premade dough discs save time and work perfectly for this recipe.
Serving Ideas for Chicken Empanadas
- Pair with sour cream or salsa — these dips complement the smoky and savory flavors of the filling.
- Serve with a side salad — a fresh green salad balances the richness of the empanadas.
- Enjoy with guacamole — the creamy texture and tangy avocado flavor make a perfect pairing.
- Offer with a warm black bean soup — the hearty soup enhances the dish’s comforting nature.
Easy Ingredient Swaps
- Swap chicken for turkey — shredded turkey works just as well and offers a slightly milder taste.
- Use roasted red peppers instead of bell peppers — this adds a sweeter flavor and a smoky undertone.
- Replace smoked paprika with regular paprika — while the flavor won’t be as deep, it’ll still provide subtle sweetness.
Chicken Empanadas
Ingredients
Method
- Heat olive oil in a skillet over medium heat. Add diced onion, minced garlic, and bell pepper. Sauté for 3-4 minutes until softened.
- Add shredded chicken to the skillet and stir to combine.
- Pour in the tomato sauce and season with ground cumin, smoked paprika, chili powder, salt, and pepper. Stir well and cook for an additional 5-6 minutes until the filling is heated through and well-seasoned. Remove from heat and allow the filling to cool slightly.
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Place a spoonful of the chicken filling onto the center of each empanada dough disc.
- Fold the dough over the filling to create a half-moon shape. Press the edges together and use a fork to crimp and seal the edges.
- Brush the top of each empanada with the beaten egg to create a golden finish.
- Place the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
- Remove from the oven and let cool slightly before serving.
Notes
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Hi there, I’m chef living in New York City. Every morning, I wake up to the sounds of my little one’s laughter and the comforting routine of preparing breakfast for my family my husband, our child, and my beloved mother, who’s become both my rock and my inspiration since my father passed away. As the only daughter left in our family, I feel a deep responsibility to carry on his memory whenever I step into the kitchen.
- Dominique
- Dominique
- Dominique
- Dominique
