Baked Chicken Empanadas are a golden, flavorful treat that brings together the comfort of tender chicken, the bright kick of peppers and spices, all tucked into a flaky crust. Each bite delivers a fiesta of savory Latin-inspired flavors, with just enough heat and freshness to make these hand pies irresistible. Whether you’re hosting a party, meal-prepping for busy weeknights, or just craving something warm and satisfying, it’s hard to top the joy of biting into a piping hot Baked Chicken Empanada.
Ingredients You’ll Need
The beauty of Baked Chicken Empanadas is that each ingredient plays a unique and important role, from the aromatic base to the customizable filling and buttery crust. Here’s what you’ll need to create empanadas that hit all the right notes for texture and taste—no ingredient is wasted here!
- Olive oil: The foundation for sautéing, it brings out the flavors and adds richness without heaviness.
- Onion (finely chopped): Adds natural sweetness and depth to the savory filling.
- Garlic cloves (minced): Lends a sharp punch and aromatic warmth that makes the filling irresistible.
- Red bell pepper (finely chopped): Brings color and just a hint of sweetness for perfect balance.
- Ground cumin: A must for earthy undertones that anchor the Latin flavors.
- Smoked paprika: Elevates the smokiness for that little pop of surprise with every bite.
- Chili powder: Adds a touch of gentle heat—use more or less to suit your daring!
- Cooked and shredded chicken breast: The star protein, perfect for soaking up all the savory flavors.
- Tomato sauce: Moistens the mix and brings mild acidity to balance the richness.
- Fresh cilantro (chopped): A final fresh flourish that brightens and enlivens the whole filling.
- Salt and pepper: Don’t forget to season! Essential for bringing all the flavors forward.
- Refrigerated pie crusts (or empanada dough rounds): Makes assembly a breeze, producing a consistently tender, flaky exterior.
- Egg (beaten, for egg wash): Brushing the tops ensures a glossy, golden finish every time.
How to Make Baked Chicken Empanadas
Step 1: Prep Your Oven and Pan
Begin by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This simple step guarantees perfect browning without sticking, and just makes cleanup easier later. Give yourself a pat on the back—your empanada adventure is off to a great start!
Step 2: Sauté the Aromatics
Heat the olive oil in a skillet over medium heat, and add the finely chopped onion, minced garlic, and red bell pepper. Sauté the trio for about 4 to 5 minutes. You’ll know you’re done when everything softens and your kitchen smells absolutely amazing!
Step 3: Spice and Chicken Time
Stir in your trio of spices—ground cumin, smoked paprika, and chili powder—along with a generous pinch of salt and pepper. Give them about 30 seconds to bloom before adding the cooked, shredded chicken and tomato sauce. Keep stirring for 2 to 3 minutes, letting those flavors meld and the chicken soak up every bit of goodness.
Step 4: Add Freshness with Cilantro
Take the skillet off the heat and stir in the chopped cilantro. This bright, herbal note is what will lift your Baked Chicken Empanadas from good to great. Let the filling cool slightly so it’s easier to handle during assembly.
Step 5: Roll and Fill the Empanadas
Roll out your refrigerated pie crusts and use a round cutter or the rim of a glass to make 4- to 5-inch circles. Place 1 to 2 tablespoons of the chicken filling in the center of each round—don’t overfill! Fold over to create a classic half-moon shape, then crimp the edges with a fork to seal in all that flavor.
Step 6: Assemble and Bake
Arrange your assembled empanadas on the prepared baking sheet, giving them a little space to breathe. Brush the tops with the beaten egg to lock in moisture and create a beautiful golden color as they bake. Pop the tray in the oven and bake for 18 to 22 minutes, or until the empanadas are gloriously golden and crisp. Let cool for a few minutes before serving—if you can resist!
How to Serve Baked Chicken Empanadas
Garnishes
A fresh sprinkle of chopped cilantro adds a vibrant touch, while a quick drizzle of crema or a dollop of tangy sour cream takes these Baked Chicken Empanadas to another level. For extra punch, offer lime wedges on the side—just a squeeze really brightens each bite.
Side Dishes
Baked Chicken Empanadas are the ultimate main attraction, but they play so well with sides. Consider serving them alongside a zesty avocado salad, black beans and rice, or crispy plantain chips. Even a simple tomato salsa or pico de gallo can make each meal feel like a party.
Creative Ways to Present
Take these handheld delights to your next gathering by arranging them on a big platter, maybe with dipping bowls of homemade chimichurri or salsa verde in the center. For family meals, stack them in a basket lined with a colorful napkin to keep them warm and inviting on the table.
Make Ahead and Storage
Storing Leftovers
Leftover empanadas keep brilliantly! Store them in an airtight container in the fridge for up to 4 days. Just be sure they’re fully cooled before you pack them up, so they don’t get soggy. A quick trip to the oven or air fryer will perk them right back up.
Freezing
To have Baked Chicken Empanadas ready whenever hunger calls, freeze them unbaked on a baking sheet until solid. Transfer to a freezer bag and stash away for up to three months. Go straight from freezer to oven—no thawing required—just add a few extra minutes to baking time until they’re golden and bubbling inside.
Reheating
The oven is your best friend for reviving that just-baked crunch: 10 minutes at 350°F usually does the trick. The air fryer is fantastic for quick, crispy results, too. If you’re really in a rush, you can use the microwave, but the crust might lose its crisp bite.
FAQs
Can I use store-bought rotisserie chicken for Baked Chicken Empanadas?
Absolutely! Rotisserie chicken is a fantastic shortcut for busy days. Just shred or chop it up and use it in place of the cooked chicken breast in the recipe—the flavors work beautifully and prep is a breeze.
What can I substitute for pie crust if I want a more traditional dough?
You can use empanada discs or even homemade dough for a more traditional texture and flavor. Many Latin markets carry ready-to-use empanada dough in the freezer section, which is especially flaky and authentic.
Can I add cheese to the filling?
Yes, and it’s delicious! A sprinkle of shredded Monterey Jack or mozzarella mixed in with the chicken filling creates a meltier, richer empanada. Don’t overdo it, though, or you risk making your empanadas hard to seal.
What dipping sauces pair well with Baked Chicken Empanadas?
Classic choices include chimichurri, salsa verde, or even a creamy chipotle mayo. For a milder option, try cooling Greek yogurt mixed with a squeeze of lime and chopped herbs.
Can I make Baked Chicken Empanadas gluten-free?
Definitely! Substitute a gluten-free pie crust or look for gluten-free empanada discs. Make sure all other ingredients are gluten-free as well, and you’ll have a tasty, allergy-friendly treat.
Final Thoughts
If you’re looking for a recipe that’s easy to make, endlessly versatile, and guaranteed to put smiles on faces, Baked Chicken Empanadas are the answer. There’s something so special about sharing warm, flaky hand pies with friends and family—so don’t wait for a special occasion to whip up a batch. Give them a try and let their vibrant flavors brighten your table tonight!
Print
Baked Chicken Empanadas Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 empanadas
- Category: Main Course
- Method: Baking
- Cuisine: Latin American
- Diet: Non-Vegetarian
Description
These delicious Baked Chicken Empanadas are a flavorful Latin American dish that is perfect for a weeknight dinner. The crispy, golden crust is filled with a savory mixture of shredded chicken, aromatic spices, and fresh herbs, making it a crowd-pleaser for all ages.
Ingredients
Filling:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/2 red bell pepper, finely chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 2 cups cooked and shredded chicken breast
- 1/4 cup tomato sauce
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Assembly:
- 1 package refrigerated pie crusts or empanada dough rounds
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Sauté vegetables: In a skillet over medium heat, sauté the onion, garlic, and red bell pepper in olive oil until softened.
- Add spices and chicken: Stir in cumin, smoked paprika, chili powder, salt, and pepper. Add shredded chicken and tomato sauce; cook until heated through.
- Prepare filling: Remove from heat and mix in chopped cilantro.
- Assemble empanadas: Roll out pie crusts, cut into circles, place filling in center, fold over, and seal edges.
- Bake: Brush empanadas with beaten egg, bake for 18–22 minutes until golden brown.
- Serve: Let cool slightly before serving.
Notes
- You can substitute rotisserie chicken for quicker prep.
- Add shredded cheese to the filling for a richer flavor.
- Freeze unbaked empanadas for later—bake from frozen, adding extra minutes.
Nutrition
- Serving Size: 1 empanada
- Calories: 185
- Sugar: 1 g
- Sodium: 240 mg
- Fat: 9 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 35 mg
