I chase easy wins. This empanadas recipe brings tender chicken, peppers, and a golden crust. We play with fills too, like empanadas recipe chicken for dinner, apple empanadas recipe for dessert, apple empanadas recipe easy when time runs short. I keep friends happy with vegetarian empanadas recipe, my uncle swears by pork empanadas recipe, and my aunt asks for an authentic empanadas recipe every time.

1) Key Takeaways
2) Easy Chicken Empanadas Recipe
3) Ingredients for Chicken Empanadas
4) How to Make Chicken Empanadas
5) Tips for Making Chicken Empanadas
6) Making Chicken Empanadas Ahead of Time
7) Storing Leftover Chicken Empanadas
8) Try these mains next
9) Chicken Empanadas
10) Nutrition

1) Key Takeaways

We chase flavor and ease. This empanadas recipe gives crisp pastry and juicy chicken with pantry spice and a quick bake. I lean on ready dough when life gets busy. You can still fold neat edges. You can still get that warm pocket joy.

We cook once and snack twice. The filling chills well and the shells reheat with snap. A small air fryer or a hot oven brings back the crunch. Think weeknights, game days, or a quiet kitchen where we nibble and nod.

We keep swaps simple. Corn for peppers. Cheese for heat. Rotisserie chicken when time runs short. The method stays steady and the mood stays light. That is the promise here. Fast hands. Big smiles. Plates that come back clean.

2) Easy Chicken Empanadas Recipe

I built this for busy cooks. The dough waits in the fridge. The chicken sits shredded and ready. A skillet warms the spices and the room smells friendly. The empanadas recipe makes sense on a Tuesday when everyone arrives hungry.

We talk speed and comfort. I start the oven and set a sheet. I stir onions and garlic until sweet. I fold in chicken and herbs and a small pop of spice. It feels like a hug you can hold with one hand.

This easy empanadas recipe behaves. The edges seal. The tops turn golden. The kitchen gets quiet for a minute while we wait. Then the first bite cracks and the steam brushes your face. You grin and forget the long day.

3) Ingredients for Chicken Empanadas

Shredded chicken Tender cooked chicken carries spice and stays juicy. I use leftover roast or a store bird. Small strands tuck into the corners so each bite lands balanced and kind of perfect. Dark meat brings rich flavor. White meat keeps things light.

Onion A small onion cooks down and turns sweet. It sets a mellow base that softens the heat and rounds the filling. Dice it fine so it melts into the mix. No big chunks here. We want harmony in a tiny pocket.

Garlic Two cloves wake the skillet. The smell pulls people into the kitchen. Press or mince so the bits cook fast and do not burn. Warm garlic plus chicken equals instant comfort. You know that cozy note that says dinner is soon.

Bell pepper Red pepper adds color and a soft crunch. It sweetens the filling and looks bright inside the pastry. Dice small for even bites. If kids side eye peppers, swap in corn. The goal is a friendly texture and gentle chew.

Olive oil A spoon of oil helps the veg soften and carries spice. It gives shine and keeps the filling from feeling dry. Use a neutral oil if that is what you have. The skillet will not mind. Neither will the pastry.

Cumin Ground cumin brings warm depth that plays well with chicken. It smells toasty and makes the kitchen feel like a street stand that knows your name. A small spoon does the job. More will push other notes aside.

Smoked paprika This spice adds color and a soft smoke. It kisses the chicken and wakes the sauce. The flavor stays calm yet present. If you love a louder note, add a pinch more and smile at that rosy glow.

Cayenne Just a pinch. Heat should nudge not shove. Kids at the table. Game on the screen. We want a gentle spark that keeps you reaching for another bite. If you crave bold heat, serve hot sauce on the side.

Cilantro Fresh cilantro lifts the filling. A handful chopped fine brings a green snap that cuts the richness. If you skip cilantro, try parsley. We want brightness in the mix so the pastry never feels heavy in the hand.

Salt and black pepper Season with care. A small pinch early and a small pinch late. Taste and trust your senses. Salt wakes the chicken. Pepper brings a soft bite. The balance makes each handheld feel tidy and complete.

Egg wash A beaten egg paints the tops and seals the seams. It bakes into a shiny lid that flakes when you bite. That crackle sets up a tender crumb inside. People hear it and look up like hey pass one here.

Ready dough Empanada rounds or pie crust save time. Roll to even thickness and cut rounds if needed. Cold dough keeps sharp edges. Warm dough stretches and tears. I learned that the messy way so you do not have to.

4) How to Make Chicken Empanadas

Step one Warm a skillet on medium heat. Add oil. Stir in onion and garlic. Cook until soft and fragrant. Toss in bell pepper. Stir until tender. The room smells cozy and people drift toward the stove with hopeful faces.

Step two Shake in cumin, smoked paprika, and a pinch of cayenne. Salt and pepper to taste. Stir for half a minute so the spices bloom. Fold in shredded chicken and chopped cilantro. Warm the mix then slide it to a bowl to cool.

Step three Set the oven to four hundred degrees Fahrenheit or two hundred Celsius. Line a sheet with parchment. Roll the dough if needed and cut five inch rounds. Spoon a small mound of filling in the center. Dip a finger in water and moisten the edges.

Step four Fold and press. Crimp with a fork for a snug seal. Brush the tops with egg wash. Chill the tray for a few minutes so the edges firm up. Bake until golden, about eighteen to twenty two minutes. Rest the empanadas five minutes.

Step five Serve hot with lime wedges or salsa. Hear that crisp shell. See the steam. Take a bite and try not to brag. The easy empanadas recipe did the work and you get the compliments. Fair trade if you ask me.

5) Tips for Making Chicken Empanadas

Cool the filling. Hot steam breaks seams and makes leaks. I spread the mix on a plate and give it a few minutes. The pastry thanks you with clean lines. Your sheet stays tidy. Your mood stays good. Small habits pay off.

Work with cold dough. Keep rounds in the fridge and pull a few at a time. Cold dough cuts neat and seals tight. A little flour on the board keeps things moving. This best empanadas recipe trick saves time and stops sticky moments.

Balance the salt. The filling needs enough to shine once wrapped. Taste before you fill. Add a small pinch if it feels shy. A tiny squeeze of lime wakes it too. Simple tweaks lift flavor without fuss or long prep.

6) Making Chicken Empanadas Ahead of Time

I prep parts on calm mornings. The filling goes into a container and chills. The rounds stack with paper so they do not cling. When dinner calls, we assemble and bake. The authentic empanadas recipe feel stays even with make ahead steps.

For the freezer, build the pockets and skip the egg wash. Freeze flat on a tray, then bag. Bake from frozen, brush with egg, and add two or three extra minutes. The shape holds and the crust stays crisp. No thaw needed.

Sauces wait in jars. Salsa, sour cream, or a quick lime yogurt. Set them out before the bake so the table feels ready. When the sheet lands, the room gets quiet. Then the rush starts and plates clear fast. It feels fun every time.

7) Storing Leftover Chicken Empanadas

Cool the pockets on a rack. Slip leftovers into an airtight box. They keep in the fridge for three days with no loss of charm. For longer, freeze and smile later when a snack need hits. Future you will send thanks.

To reheat, use a hot oven or an air fryer. The shell turns crisp and the inside warms through. Skip the microwave for best texture. If you must, pair it with a quick toast in a pan so the crust gets life back.

Pack for lunch and add a small napkin. These travel well and make you popular at work or school. A jar of salsa on the side keeps each bite bright. A squeeze of lime at your desk feels oddly fancy and fun.

8) Try these mains next

9) Chicken Empanadas