Chicken Empanadas Recipe

I absolutely love this Chicken Empanadas Recipe because it’s a perfect blend of tender, flavorful chicken wrapped in a golden, flaky crust that just makes your taste buds sing. Whenever I need a crowd-pleaser for game nights or family gatherings, these empanadas are my go-to—they’re easy to make ahead and even easier to devour!

What makes this Chicken Empanadas Recipe really special is the mix of spices and the freshness of the homemade filling that you get from simmering the chicken yourself instead of using canned or pre-cooked meat. You’ll find that the olives and paprika bring a little twist that takes these from ordinary to extraordinary. Give this recipe a try and you’ll see why it quickly became one of my favorite comfort foods.

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Ingredients You’ll Need

Each ingredient in this Chicken Empanadas Recipe plays a key role. From the juicy chicken thighs to the punchy paprika and olives, everything balances beautifully to create that crave-worthy filling. Plus, choosing the right empanada wrappers can make or break the texture!

• Boneless, skinless chicken thighs: These stay moist and tender during cooking, making the filling rich without drying out.
• Kosher salt: Essential for seasoning and bringing out all the flavors evenly.
• Freshly ground black pepper: Adds just the right bit of kick without overpowering.
• Bay leaves: Infuse subtle, herbaceous notes into the chicken broth as it cooks.
• Vegetable oil: Use a neutral oil for sautéing the veggies so nothing masks the fresh produce flavors.
• Onion: Adds sweetness and depth once it caramelizes lightly.
• Red and orange bell peppers: They bring vibrant color and a mild sweetness that I love in this filling.
• Garlic cloves: Minced fresh to give that warm, aromatic boost.
• Tomato paste: Provides a concentrated umami punch and helps bind the filling’s flavors.
• Sweet paprika: Gives the chicken a smoky, slightly sweet background that’s truly addictive.
• Cumin: Warms up the spice profile with a subtle earthiness.
• Castelvetrano or green olives: Their brininess cuts through the richness perfectly and adds a great texture contrast.
• Frozen and thawed empanada wrappers: Goya is my preferred brand—easy to work with and crisp up nicely in the oven.
• Egg (for egg wash): Brushed on for that beautiful golden finish and helps seal the edges tightly.

Variations

I love making this Chicken Empanadas Recipe my own by playing with the filling or trying alternative cooking methods. Don’t be shy to personalize it based on what you have on hand or your flavor preferences!

• Spicy Twist: Adding a diced jalapeño or a pinch of cayenne to the filling gives it a delicious kick that my family goes crazy for, especially during colder months.
• Cheesy Addition: Mixing in some shredded mozzarella or queso fresco before folding adds a melty, creamy surprise inside.
• Vegetarian Version: Swap the chicken for sautéed mushrooms and black beans with the same spice blend—you won’t miss the meat at all!
• Different Wrappers: If you can’t find empanada wrappers, using puff pastry works great too, though the texture will be a bit different but equally tasty.

How to Make Chicken Empanadas Recipe

Step 1: Cook the chicken to juicy perfection

Start by preheating your oven to 375ºF so it’s ready once the empanadas are assembled. I like to pat my chicken thighs dry thoroughly and season them generously with salt and pepper — don’t skimp here because this base layer seasoning makes a huge difference. Place the chicken in a pot and cover with water along with bay leaves and a tablespoon of salt. Bring it to a boil, then reduce to medium-low, cover, and cook until the chicken reaches an internal temp of 165ºF—this takes about 10 minutes. This poaching method keeps the chicken tender and juicy without drying it out like other cooking methods can.

Step 2: Sauté your veggies and spice it up

While the chicken cools, heat vegetable oil in a large skillet over medium-high heat until it shimmers. Toss in your chopped onions and bell peppers and cook until the onions turn golden and the peppers start to brown slightly (about 6-8 minutes). This slow caramelization adds so much real flavor—it’s one of those little things that take the filling from good to unforgettable. Stir in minced garlic for about a minute until fragrant, then reduce the heat to medium and add tomato paste, letting it cook until it darkens in color (about 2-3 minutes).

Step 3: Combine chicken and spices

Shred your cooled chicken finely—it helps the filling pack inside the small empanada wrappers without bursting. Add the shredded chicken to the skillet along with sweet paprika, oregano, and cumin. Stir well to evenly coat all the chicken. Cook everything together for about 4-5 minutes to let the spices toast lightly and develop their flavor. Then, toss in chopped olives and pour in 1 cup of the reserved chicken cooking liquid. Keep stirring gently until a glossy, flavorful sauce clings to the filling, which takes about 2-3 minutes. Let it cool slightly before assembling.

Step 4: Shape and bake your empanadas

Roll out each empanada wrapper so it’s about ¼” to ½” larger than before—this gives you enough dough to crimp the edges properly without spilling the filling. Spoon 2 to 3 tablespoons of filling onto the center, then brush the edge lightly with beaten egg to help seal. Fold the wrapper over into a half-moon and press the edges together before crimping with either your fingers or a fork (I personally love the pleated look but the fork press is easier for a quick batch!). Place the empanadas on a baking sheet lined with parchment paper, brush the tops generously with more egg wash, and bake for 20-25 minutes until beautifully golden and crisp. Let them rest for 5-10 minutes before serving so the filling sets nicely.

How to Serve Chicken Empanadas Recipe

Garnishes

I love to serve these chicken empanadas with a dollop of tangy sour cream or a drizzle of chimichurri sauce for a fresh herb kick. Sometimes, a little pickled red onion on the side adds a lovely pop of color and acidity that cuts through the richness perfectly.

Side Dishes

Pair these with a crisp green salad or some roasted sweet potatoes for a balanced meal, or keep things simple with a side of black beans and rice for a heartier, more traditional Latin-inspired dinner.

Creative Ways to Present

For parties, I’ve arranged these empanadas on a large board alongside small bowls of salsa, guacamole, and cheese dips so guests can pick and mix flavors. Another fun idea is to make mini empanadas using smaller wrappers as appetizers—they disappear fast every time!

Make Ahead and Storage

Storing Leftovers

I usually keep leftover empanadas in an airtight container in the fridge for up to 3 days. When it’s time for round two, they still taste fantastic reheated — just make sure to follow the reheating tips below.

Freezing

One of the best things about this Chicken Empanadas Recipe is that they freeze beautifully. I freeze the unbaked empanadas on a tray first, then transfer them to a freezer bag so I can bake fresh batches on demand. Just add 5-10 minutes to the baking time when cooking from frozen.

Reheating

I recommend reheating empanadas in a 350ºF oven for about 10 minutes or until heated through to keep the crust crispy. Avoid microwaving if you want to retain that perfect flaky texture, as it tends to make the pastry soggy.

FAQs

Final Thoughts

This Chicken Empanadas Recipe holds a special place in my kitchen because it combines comforting flavors with hands-on fun in the kitchen—perfect for sharing with friends and family. I hope you enjoy making and eating these as much as I do. Trust me, once you’ve nailed the balance of the filling and that crispy crust, you’ll be coming back to this recipe time and again!