Chicken bread combines the goodness of tender chicken with the comfort of freshly baked bread. Learn how to create this stuffed and braided deliciousness that will wow your tastebuds and leave you satiated. A must-try recipe for all chicken enthusiasts!
If you love chicken snacks, do try chicken puff pastries.
WOULD YOU LIKE TO SAVE THIS POST?
Enter your email to get this post directly in your inbox. Plus, get subscribed to the Indian Ambrosia newsletter!
Some chicken snacks/appetizers on the blog right now are made for parties, like chicken 65, chicken pakoras, and chicken malai tikka, all hot favourites when it comes to entertaining. This recipe for chicken bread is also something you can totally serve while entertaining... but there's more to it. It's not just party fare. It also does double duty as a homely evening snack that you can enjoy any time when you're hungry.
There's something so comforting about a golden-brown loaf of bread fresh out of the oven... and if it is stuffed with a moist chicken filling and delicately braided, doesn't it become the perfect little number for a tasty evening snack to devour all by yourself?
I'm willing to bet that if you are a lover of all things snacky, you won't be able to pass this savoury chicken bread bake. And, if you're worried about the skill level of this recipe, don't be! It's so easy, literally anyone can make it.
Another interesting stuffed bread recipe is this keema naan or naan bread stuffed with ground meat. Check it out:)
🥘Ingredients
Note: exact amounts are mentioned in the recipe card further down.
A note on the yeast used
- Use instant dry yeast (affiliate link) as opposed to active dry yeast if you don't want to go through the extra step of activating the yeast. Instant dry yeast can be directly added to the dry ingredients and does not have to be bloomed or activated. If you want to know more about the types of yeast out there, read this quick article by Serious Eats.
🔪How to make chicken bread at home
Making chicken bread at home involves rolling out bread dough, preparing a chicken filling, placing the filling inside the dough, and braiding the dough. Bake until golden brown and enjoy! Here are the detailed steps:
Step 1: Make the bread dough
- Take all-purpose flour in a medium-sized bowl and add the dry ingredients like yeast (affiliate link), salt, and sugar.
- Then, mix in some cooking oil, an egg and milk, and knead until a soft ball of dough forms.
- Use a few tablespoons of warm water to bring it all together.
- Let the dough rest, covered, for up to an hour in a dark place like your pantry or oven.
Step 2: Make the chicken filling
- While the dough is resting, heat some butter in a pan and add chopped onions. Sauté for 2 minutes or until the onions soften but still remain pink.
- Add the all-purpose flour.
- Sauté for about two minutes, then add the milk, salt, and freshly ground black pepper.
- When the mixture thickens a bit, add cooked and shredded chicken.
- Stir for about 2-3 minutes or until most of the moisture has evaporated. Keep it aside.
What kind of chicken can I use in this recipe?
You can use pre-cooked and shredded chicken, but if you don't have any in your fridge, put a small thawed chicken breast in a cup of water on the stovetop, and cook it until tender. Shred it with a fork, and it is now ready to be used in this recipe.
Step 3: Braiding the dough with the chicken filling
- Punch the dough and knead it lightly once again to smoothen it. Divide the ball of dough into two to make two medium-sized loaves instead of one giant one.
- To create and attractive braided pattern, take one ball of dough and roll it out into a rectangular shape. Transfer it to a baking tray.
- Place half of the chicken filling in the center.
- Make straight cuts on both sides of the dough.
- Finally, fold the strips alternately over the filling to create the braid.
- Brush the top with an egg and milk mixture. This is to get the beautiful shiny golden-brown colour on the bread. Sprinkle some nigella seeds (affiliate link) on top.
- Repeat the same steps with the second ball of dough. Now you have two loaves on the same baking tray to go into the oven.
Step 4: Bake the bread
- Preheat the oven to 356 Fahrenheit (180 Celsius).
- Stick the baking tray into the middle rack of the oven and bake the bread for 25 minutes.
- Once the tops are golden-brown, take out the tray and serve while the bread is still warm.
💭Top tip
Make sure the chicken filling is relatively dry. If it still has some liquid, it will not spread well on the dough and will make a sticky mess. To avoid this, cook until all the liquid has evaporated, and the mixture clumps together.
Frequently asked questions
Yes, as mentioned before, it is perfectly fine to use pre-cooked chicken. In fact, if you have some at hand, it saves you the time to cook and shred it!
Of course! You can get creative with the fillings by adding finely chopped olives, green pepper, cheese, or even different types of meats to suit your taste preferences.
Yes, you can freeze baked chicken bread for later consumption. Wrap it tightly in plastic wrap or aluminum foil before placing it in the freezer. Reheat in the oven to enjoy the flavors again.
Absolutely! Chicken bread's unique presentation and delicious flavors make it a great addition to special occasions like parties, holidays, and celebrations.
Serve chicken bread as a main dish alongside a fresh salad, or slice it into smaller portions for appetizers or a snack. It's perfect for picnics, potlucks, and family gatherings.
More bread recipes
📖 Recipe
Chicken Bread
Equipment
- 1 medium bowl for kneading dough
- 1 Frypan for cooking the filling
- 1 Baking Tray for baking the bread
Ingredients
For the dough
- 2 cups all-purpose flour maida
- 1 ½ teaspoon instant dry yeast See 'Notes' below for more info on instant dry yeast
- 1 tsp salt
- 1 ½ tsp white sugar
- 1 egg whisked
- 1 tablespoon cooking oil
- plain water as required (3-4 tbsp)
For the filling
- 2 tbsp butter unsalted
- 2 tbsp red onions chopped finely
- 1 tbsp all-purpose flour maida
- 1 cup milk
- ½ tsp salt
- ¼ teaspoon black pepper freshly ground
- 1 ½ cups chicken cooked and shredded
- 2 tbsp cilantro optional
- 1 teaspoon green chilli chopped finely (optional)
For the topping
- ¼ tsp nigella seeds kalonji
- 1 tbsp egg wash egg whisked with a little milk
Instructions
Making the dough
- Take the all-purpose flour in a medium-sized bowl and add the dry ingredients like the yeast, salt, and sugar.
- Mix in the cooking oil, egg and milk, and knead until a soft ball of dough forms. Use a few tablespoons of lukewarm water to bring it all together.
- Let the dough rest, covered with a moist kitchen towel, for up to an hour or two, in a dark place like your pantry or oven.
Making the chicken filling
- While the dough is resting, heat the butter in a pan and add chopped onions. Sauté for 2 minutes or until the onions soften but still remain pink.
- Add the all-purpose flour and cook it for about 2 minutes again.
- Add the milk, salt, and black pepper. Stir well, bringing the flour together.
- Add the cooked and shredded chicken as well as the chopped cilantro and green chilli if using. (See 'Notes' below if you want to know how to prep the chicken)
- Stir for about 2-3 minutes or until most of the moisture has evaporated. Keep it aside.
Braiding the dough with the chicken filling
- Punch the dough and knead it lightly once again to smoothen it. Divide it into two halves if you want 2 medium sized loaves instead of a giant one.
- Take one ball of dough and roll it out into a rectangular shape. Transfer it to a baking tray.
- Place half of the chicken filling lengthwise in the center of the elongated dough.
- Make straight cuts on both sides of the dough.
- Fold the strips alternately over the filling to create the braid.
- Brush the top with the egg and milk mixture and sprinkle some nigella seeds on top.
- Repeat the same steps as above with the second ball of dough. Now you have two loaves on the same baking tray.
Baking the chicken bread
- Preheat the oven to 356 Fahrenheit (180 Celsius).
- Place the baking tray in the middle rack of the oven and bake the bread for 25 minutes.
- Once the tops are golden-brown, remove the tray from the oven and and serve while the bread is still warm.
Notes
- For prepping the chicken, take one small chicken breast, slice it horizontally, and put it in a saucepan with 1 cup water. Bring it to a boil and lower the heat. Allow the chicken to cook until it is tender and all the water has evaporated. Once it has cooled down, take a fork and shred it.
- Instant dry yeast is extremely convenient to use as it can be added as a dry powder in the dry ingredients. You don't have to activate it unlike active dry yeast. Look for yeast that says 'instant dry yeast.'
- Nigella seeds, also known as kalonji, is commonly used in Indian and Pakistani cooking and can be found easily in supermarkets these days. They add a lovely flavor to baked goods. Substitute with sesame seeds if you don't have nigella.
BettySLP says
I was perusing recipes I could make ahead to prepare for my niece and her family (2 adults and 3 children) that I could make ahead and bring to her once a week. This recipe seems lovely and I wanted to try it, but I questions whether or not one chicken breast would be sufficient given the propensity of Americans to like lots of meat. (My husband and I are vegans so not a question for us.) Could more meat be added without ruining the looks, taste of the recipe? Thanks. I am looking forward to trying this because I think they would love it although with a bit more meat.
Saima says
Hi Betty, one chicken breast is usually enough for making 2 small loaves because the roux that you make (milk and flour) adds to the volume. You don't want to overstuff the bread either or the filling will start coming out. Of course, the size of the chicken breast makes a difference, so if you feel one small breast is not enough, you can absolutely shred more chicken! Just a suggestion, but if all of it doesn't get used up immediately, make some chicken sandwiches out of it!