Chicken Bread
Elevate your bread game with this irresistible Chicken Bread recipe, where soft, homemade dough is braided around a rich, creamy chicken filling to create a show-stopping dish. Perfectly seasoned with paprika, black pepper, and parsley, the filling combines tender shredded chicken, sautéed onions, and red bell peppers with melted cream cheese and cheddar, bringing a velvety richness to every bite. The golden-brown braided crust—glazed with a glossy egg wash—adds a bakery-quality finish that's as stunning as it is delicious. Whether served as a hearty appetizer, a dinner centerpiece, or a portable snack, this Chicken Bread is a guaranteed crowd-pleaser that’s as satisfying to make as it is to eat.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 1 cup Milk
- 3 tablespoons Butter
- 1 large Egg
- 1 tablespoon Olive oil
- 1 pound Chicken breast
- 1 medium Onion (chopped)
- 2 cloves Garlic (minced)
- 0.5 cup Red bell pepper (chopped)
- 0.5 teaspoon Salt (for filling)
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 4 ounces Cream cheese
- 1 cup Cheddar cheese (grated)
- 2 tablespoons Parsley (chopped)
- 1 large Egg (for egg wash)
- 1 tablespoon Water
Instructions
In a small saucepan, warm the milk until it is lukewarm. Remove from the heat and stir in the sugar and yeast. Let sit for 10 minutes until frothy.
In a large mixing bowl, combine the flour and salt.
Add in the melted butter, the frothy yeast mixture, and the egg. Mix until a dough forms.
Knead the dough on a lightly floured surface for about 8-10 minutes until it becomes smooth and elastic.
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
While the dough is rising, prepare the filling. Heat olive oil in a skillet over medium heat.
Add chopped onion and sauté until soft. Add minced garlic and cook for about a minute.
Add the chicken breast and cook until fully done. Remove and shred the chicken using two forks.
Return shredded chicken to the skillet along with red bell pepper, salt, black pepper, and paprika. Cook for another 2-3 minutes.
Stir in cream cheese and grated cheddar cheese until melted and combined. Add chopped parsley and mix well. Set the filling aside to cool.
Preheat your oven to 375°F (190°C).
Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 1/4 inch thick.
Place the cooled filling in the center of the dough.
Make slits on both sides of the rectangle and braid the dough over the filling ensuring it is enclosed.
Transfer the braided bread to a baking tray lined with parchment paper.
In a small bowl, whisk the egg with water and brush the egg wash over the bread.
Bake for 25-30 minutes or until the bread is golden brown.
Let it cool slightly before slicing and serving.
Nutrition Facts
Calories |
3688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.0 g | 208% | |
| Saturated Fat | 79.5 g | 398% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 1151 mg | 384% | |
| Sodium | 6536 mg | 284% | |
| Total Carbohydrate | 331.6 g | 121% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 38.6 g | ||
| Protein | 226.1 g | 452% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 1450 mg | 112% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 3060 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
