Want a light chicken bread that is filled with juicy filling and can be the center of attention on the table? This is the best bread with chicken recipe that is soft and fluffy like bread should be and the filling is amazing.
Chicken bread is made of soft fluffy chicken and juicy chicken and cheese filling. The Bread with chicken filling is baked in an oven until it has a golden crust.
Jump to:
Why should you try it?
The idea of baking bread stuffed with chicken filling is tempting itself. The fact that the bread is braided and aesthetically appealing is another reason to bake it.
Unlike many chicken bread recipes that miss the main aspect of bread making which is letting the dough rise a second time before baking. This chicken bread bake lets the bread rise enough to be fluffy and soft. This requires extra resting time and you’ll thank me for that.
The filling has many variations. But as you'd look at the list of ingredients and you’d say this recipe is promising.
I also did a poll on my Instagram as I had so many chicken fillings ideas in mind. ( I’ve mentioned all in variations.) The poll was in favor of white sauce-based filling, I developed this version. I tested the chicken bread recipe a couple of times before it is published here and trust me! I’m so happy with the results.
Ingredients
As this is a multi-stepped recipe, I’ve divided the ingredients into three lists; one is for bread dough and another one is for marinating chicken and the third one is for assembling.
Ingredients for the dough of bread are flour, milk, butter, egg, yeast, sugar, and salt.
I used instant yeast that comes in a sachet and doesn't require proofing. If your yeast requires proofing then start by proofing yeast with sugar and little water. Let it rest for 10 minutes. If your yeast rises and gets frothy, it is good and can be used in the recipe. If not discard and use new yeast. Then make dough using this yeast and remainning dough ingredients.
Ingredients for marinating chicken breast cubes are chili, garlic, lemon juice, and seasoning. So marination is not really a necessary step but since the dough will take some time to rise so why the spices in the chicken and let it get juicy?
Ingredients for assembling chicken bread: The upper set of ingredients is to combine the filling which is veggies, oil, all-purpose flour, milk, cheddar cheese, cilantro & green onions. I used a mix of shredded carrots, cabbage, and capsicum for veggies.
The lower set of ingredients is for folding the bread into a braid. They are ketchup for base; egg wash and Nigella or sesame for lovely golden crust.
How to make it?
This chicken bread bake has few steps but we break it to make it easy. Below are 2 preliminary step that need to be done at least 2-3 hours ahead. (You can also do these step up to 6 hours ahead. )
- Make the dough by mixing all ingredients into the dough yeast, egg, butter, salt, and sugar in a large mixing bowl. Then gradually add milk to form a soft dough. (I used instant yeast that doesn't require proofing. Follow the instructions on the yeast packet and if proofing used the proofed yeast in the dough and continue kneading.)
- Mix all the ingredients of the chicken in the bowl and let it rest until needed. (Chicken doesn't really need marination but it is just easy to start the chicken process also simultaneously.)
- The dough is ready! Cover it, and let it rise for 2 hours in a warm place.
- Cook the marinated chicken in a pan until tender. Then remove from the pan and set aside.
- In the same pan heat oil and fry flour. Gradually add milk to make a roux. Now, add the chicken back to the roux.
- Also, add the veggies and give it a stir. Let the veggies soften a bit.
- Now add cheese, cilantro, and green onions. Mix well and let the cheese melt.
- Then remove the filling from the heat and let it cool enough to handle.
- The dough has doubled, punch the dough to remove air then knead dough until smooth and pliable. Add little flour if the dough is very soft.
- Divide it into two parts.
- Spread one part of the dough with a rolling pin into a rectangular shape. Line the baking tray with butter paper. Dust the baking paper with flour. Now, transfer the rolled dough to flour-dusted baking paper.
- Spread the ketchup on the rolled dough. Then place half of the filling on the center of the rolled dough. Make slits on the sides of the dough with the help of a sharp knife as shown in the image.
- Now fold the strips by overlapping to form a braid and secure the ends by pressing them together. Repeat the process and fold the remaining dough into a braided chicken bread.
- Let the dough of chicken bread rise for 30 minutes until it is visibly fluffy. Beat an egg and brush over the bread. Now sprinkle sesame and nigella seeds on the bread. Preheat oven for 15 minutes at 350 F.
- Bake for 30 minutes until fully cooked. Then broil ( using a top heating grill) for 1 minute to get a gold top. Stay alert! And remove as soon as the required color has reached.
- Remove from oven and let it cool for 15 minutes before cutting into slices.
Expert Tips
Storing
The bread stays good in the fridge for 2 days. Re-heat in an oven or air-fryer for the best taste. It tastes amazing the next day as the filling gets absorbed in the bread. So leftovers are welcomed.
Dough
- Use lukewarm milk for kneading the dough. Hot milk will kill the yeast.
- You can make the dough with your hands or in a food processor, whatever is convenient.
- Keep the dough in a warm dark place, that helps the dough rise quickly.
- Make sure the bread has risen a second time visibly before baking, wait a bit longer if needed.
- You can also add milk powder to the dough to make it rich.
Filling
- Remember, the filling needs to have stronger flavors as a lot of it is undermined when it goes in the bread.
- You can make filling a day ahead.
Variation
Dough variation
- You can try this recipe with puff pastry dough as well and make a braid. That will be a quick recipe as you skip dough making and rising.
- Remember chicken stuffed puff pastry braids are very yummy but very heavy too.
Filling variations
- You can do so much with filling. If you wish to skip cooking the filling, mix ketchup and mayonnaise in a bowl, add cooked chicken and your favorite seasonings like tikka boti, fajita, or barbecue and you are ready to stuff the bread.
- You can also use this egg roll filling in this recipe.
- Or chicken samosa filling from this recipe.
- However, I’d also like it as a main dish with soup for dinner.
- For an additional flavor boost, you can add chicken bullion or cube.
- The bread is mild on spice, you can add extra chilies for heat.
Baking Variation
Air fry in the preheated air fryer at 180C for 15 minutes.
FAQ
This chicken bread freezes pretty well. Roll completely in a cling wrap and seal it. Then freeze for up to 1 month. Let it thaw completely. Then reheat in an oven or air fryer until thoroughly warm.
The egg wash gives a nice glazy look to bread. You can skip it and rub little butter on the bread for a bright look.
If your yeast wasn't active or dead, your dough will not rise. Always use fresh yeast or proof it if unsure.
This could happen sometimes, add extra flour until the dough is pliable and easy to work with.
Hungry for chicken main dishes?
If you try this Chicken Bread recipe, I'd LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.
📖 Recipe
Chicken Bread Recipe
Ingredients
Prepare Bread Dough:
- 3½ cups flour, more for dusting
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup milk, warm
- 1 egg
- 3 tablespoon butter or oil, more to grease
- 1 tablespoon instant yeast
Chicken Filling:
Marinate
- 450 g boneless chicken breast, cut in small cubes
- ½ teaspoon cumin powder
- 1 teaspoon paprika, optional
- ½ tablespoon minced garlic
- 1 teaspoon black pepper
- 2 tablespoons lemon juice
- ½-1 tablespoon diced green chilies, skip for non-spicy
- ½ teaspoon salt
To cook chicken
- 1 tablespoon oil
- 1 cup mixed chopped veggies, like shredded carrot, shredded cabbage, capsicum
- 3 tablespoons flour
- ½ cup milk
- ½ cup shredded cheddar cheese
- ½ cup chopped green onions
To assemble
- ¼ cup chili garlic sauce or ketchup or pizza sauce
- 1 egg beaten for egg wash
- Sesame seeds
- Black seeds
Instructions
Make Dough
- Make the dough by mixing all ingredients into the flour that is yeast, egg, butter, salt, and sugar. Then gradually add luke warm milk to form a soft dough. (I used instant yeast that doesn't require proofing.) Cover it, and let it rise for 2 hours in a warm place.
Cook chicken filling
- Mix all the ingredients of the chicken in the bowl and let it rest until needed.
- Cook the marinated chicken in a pan until tender. Then remove from the pan and set aside.
- In the same pan heat oil and fry flour. Gradually add milk to make a roux. Now, add the chicken back to the roux. Also, add the veggies and give it a stir. Let the veggies soften a bit.
- Now add cheese, cilantro, and green onions. Mix well and let the cheese melt. Then remove the filling from the heat and let it cool enough to handle.
Assemble
- When the dough has doubled, punch the dough to remove air then knead the dough until smooth and pliable. Add little flour if the dough is very soft. Divide it into two parts.
- Spread one part of the dough with a rolling pin into a rectangular shape. Line baking sheet with butter paper. Dust the baking paper with flour. Now, transfer the rolled dough to flour-dusted baking paper.
- Spread the ketchup on the rolled dough. Then place half of the filling on the center of the rolled dough. Make cuts on the sides of the dough as shown in the video.
- Now fold the strips by overlapping to form a braid and secure the ends by pressing them together. Repeat the process and fold the remaining dough into a second chicken bread.
Bake
- Let the dough of two chicken bread rise a second time for 30 minutes until it is visibly fluffy. Beat an egg and brush it over the bread. Preheat oven for 15 minutes at 350 F.
- Bake for 30 minutes until fully cooked. Then broil ( using a top heating grill) for 1 minute to get a gold top. Stay alert! And remove as soon as the required color has reached.
- Air fry in preheated air fryer at 180C for 15 minutes.
Notes
- To Store: The bread stays good in the fridge for 2 days. Re-heat in an oven or air-fryer for the best taste.
- I used instant yeast that comes in a sachet and doesn't require proofing. If your yeast requires proofing then start by proofing yeast with sugar and little water. Let it rest for 10 minutes. If your yeast rises and gets frothy, it is good and can be used in the recipe. If not discard and use new yeast. Then make dough using this yeast and the remaining dough ingredients.
- Chicken: You can also use shredded chicken in the recipe, just reduce salt and cooking time of chicken.
- Use lukewarm milk for kneading the dough. Hot milk will kill the yeast.
- The bread is mild on spice, you can add extra chilies for heat.
- Air fry in the preheated air fryer at 180C for 15 minutes.
Adz says
10/10 recipe!! I made it 3 times and will continue to use everytime I want to make this. It came out so delicious and fluffy. It tastes better than the chicken bread I’ve gotten from Pakistani bakeries. Big hit every-time I’ve made it.
Mariam Sodawater says
Thank you so much for lovely comment. We also love this bread.
Leticia says
Great recipe! I made up a different filling with curry and turmeric! It was amazing. Great dough
Mariam Sodawater says
Thanks a lot for appreciating!
Tammy McMurray says
This was amazing. The bread dough came out perfect, & the filling amazing!
This will be my go to stuffed bread recipe!
Mariam Sodawater says
Thank you so much Tammy, this recipe required quite much of testing and research, I'm so glad to know that you tried this recipe and shared a lovely review.
Meru says
Yum
Mariam Sodawater says
Thanks a lot. We love it!
Ruqaiya says
Hi maryam can i use the same dough for pizzas?
This chicken bread is a hit..
Mariam Sodawater says
Hi Ruqaiya, thanks a lot for the feedback. Consider giving star rating if possible, as it helps. You can use my pita bread recipe for pizza dough which is slightly different. This dough has more yeast and pizza will rise too much. Check this recipe for pizza, use just 3 cups of all purpose flour and skip the whole wheat flour. https://recipe52.com/pita-bread-recipe/
Ruqaiya says
Ok thanks for helping but can u tell me shall i cook pita bread completely nd then do the topping? Or i do the topping on raw rolled roti nd then cook it?
One thing more plz check there is somethng going wrong with the name section in comments... I can hardly enter the box nd type my name... Though the email section gets entered easily but the name one doesnt.
Mariam Sodawater says
Dear you will use this dough recipe but bake it like pizza, not pita bread. That is roll it like a flat bread with thickness of about three roti. Then do your topping as you like and then bake. If you like thin crust then bake immediately. If you like thick crust then rest for a little while about 10 minute before baking. This will allow the dough to rise a bit before baking. Good Luck.