Imagine biting into a crispy, golden pocket of pure deliciousness that combines the classic flavors of chicken parmesan with the handheld convenience of an empanada. These Easy Chicken Parmesan Empanadas are about to become your new favorite crowd-pleasing recipe that's so simple to make, you'll want to whip them up for every occasion. Whether you're looking for a quick weeknight dinner, a party appetizer, or a meal that'll make everyone think you're a culinary genius, these empanadas are your secret weapon in the kitchen!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 12 empanadas
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1 tsp Italian seasoning
- 1 package empanada dough
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking.
- In a medium mixing bowl, combine shredded chicken, marinara sauce, shredded mozzarella cheese, and Italian seasoning. Mix thoroughly until all ingredients are well incorporated.
- Carefully unroll the empanada dough and cut into circular shapes if not already pre-cut. If using pre-made dough, ensure it's at room temperature for easier handling.
- Place approximately 2 tablespoons of the chicken mixture in the center of each empanada dough circle, leaving a small border around the edges.
- Fold the dough over to create a half-moon shape, and use a fork to crimp and seal the edges completely, preventing filling from leaking during baking.
- Brush the top of each empanada with beaten egg wash to create a golden, glossy finish when baked.
- Arrange the empanadas on the prepared baking sheet, leaving space between each to ensure even cooking.
- Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and crispy.
- Remove from oven and let cool for 5 minutes before serving to allow filling to set.
- Optionally, serve with additional marinara sauce on the side for dipping.
Tips
- Make sure your chicken is thoroughly shredded and not too chunky to ensure even filling distribution.
- Keep the empanada dough at room temperature to prevent cracking when folding.
- Don't overfill the empanadas – this can cause them to burst during baking.
- Use a fork to crimp the edges firmly, creating a tight seal to prevent filling leakage.
- For extra crispiness, you can brush the empanadas with egg wash twice – once before sealing and once before baking.
- Let the empanadas rest for a few minutes after baking to allow the filling to set and prevent burning your mouth.
- If you want to make these ahead of time, you can prepare and freeze the unbaked empanadas for up to a month – just add a few extra minutes to the baking time when cooking from frozen.
Nutrition Facts
Calories: 161kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
