Easy Braided Chicken Bread Recipe
There’s something incredibly comforting about the Easy Braided Chicken Bread Recipe—it’s like a warm hug in bread form. What I love most is how this recipe combines fluffy, golden braided bread with a savory, well-spiced chicken filling. It’s perfect for those cozy weekends when you want to impress without spending all day in the kitchen, or even for casual gatherings where everyone can tear into it with their hands.
What makes this Easy Braided Chicken Bread Recipe really stand out is the balance of textures and flavors—the soft bread, the rich and creamy chicken filling, and that slight crunch from the sesame seeds on top. Every time I make it, I’m reminded how a few simple ingredients, handled with a bit of care, can create something so memorable and satisfying.
Ingredients You’ll Need
Each ingredient plays an important role to create the soft bread and flavorful chicken filling you’ll love. Having quality spices and fresh ingredients really makes this recipe shine, so here’s what I recommend keeping stocked.
- All-purpose flour: The foundation for your soft bread dough—look for a fresh batch for best rise and texture.
- Instant yeast: This helps your dough rise quickly and reliably, making the bread nice and fluffy.
- Milk: Adds moisture and tenderness, both in the dough and the filling creamy base.
- Salt: Enhances all flavors, don’t skip it or reduce it too much!
- Nut oil: I often use peanut or sunflower oil for a neutral taste and good dough elasticity.
- Eggs: Adds richness to the dough, contributing to that golden crust.
- Sugar: Just enough to feed the yeast and balance the savory notes.
- Baking powder: Helps with slight leavening and tenderness in the bread.
- Chicken: I like to use boneless chicken breast or thighs for tender, juicy filling.
- Onions: Adds sweet depth when sautéed with the chicken.
- Black pepper & Garam masala: Essential spices that bring warmth and complexity.
- Coriander & Chili peppers: The coriander gives freshness, while chili adds that kick—adjust heat to taste.
- All-purpose flour (for filling): Used to thicken the creamy chicken mixture so it doesn’t ooze out.
- Butter: Provides richness to the filling.
- Sesame seeds: Sprinkled on top for a nutty crunch and pretty finish.
Variations
I love how flexible this Easy Braided Chicken Bread Recipe can be—it’s a great base to customize based on what you’ve got or your taste preferences. Feel free to experiment and make it your own!
- Vegetarian Version: Swap out the chicken for sautéed mushrooms and spinach with the same spice blend—I tried this for a gathering and everyone loved the earthy twist.
- Cheesy Addition: Add some shredded mozzarella or cheddar inside the filling for a gooey surprise. It melts beautifully and adds a comforting richness.
- Mild Spice: If you’re not a fan of heat, reduce or omit the chili peppers, or substitute with paprika for a smoky flavor without the burn.
- Gluten-Free: I’ve tested this with a gluten-free flour mix for the dough; just be sure it’s mixable like all-purpose and check rising times closely.
How to Make Easy Braided Chicken Bread Recipe
Step 1: Prepare the Dough
Start by combining the all-purpose flour, instant yeast, sugar, salt, and baking powder in a large bowl. Add the milk, nut oil, and egg, then mix gently until a dough begins to form. Now comes my favorite part—kneading! Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until it’s smooth and elastic. It should spring back when you poke it, which means it’s ready to rest. Cover and let it rise in a warm spot until doubled in size, usually about 1 hour.
Step 2: Make the Chicken Filling
While your dough is rising, get started on the filling. Sauté the onions in butter until they’re soft and fragrant, then add chopped chicken and cook until no longer pink. Season with salt, black pepper, garam masala, coriander, and chopped chili peppers. Sprinkle in the flour and stir well to coat; next, gradually pour in the milk, stirring constantly until you get a creamy mixture that clings together without being runny. This prevents the filling from leaking when you braid the bread.
Step 3: Shape and Braid the Bread
Once your dough has risen, punch it down gently to release air. Divide it into three equal parts and roll each into a long strip. Lay the strips side by side, then carefully braid them together—a light pinch on the ends keeps everything intact. Gently press the filling along the center of the braid, then fold the dough strips over the filling to enclose it fully. Place your braided loaf on a lined baking tray, brush with milk or egg wash, and sprinkle sesame seeds on top for that beautiful golden finish.
Step 4: Bake to Golden Perfection
Preheat your oven to 375°F (190°C). Bake the bread for about 25 to 30 minutes, or until it’s golden brown and sounds hollow when tapped on the bottom. Keep an eye on it; ovens vary and you don’t want it to dry out. Once it’s out, let it cool slightly before slicing—that way, the filling sets perfectly and you avoid a messy filling escape.
How to Serve Easy Braided Chicken Bread Recipe
Garnishes
I like to sprinkle fresh chopped coriander or parsley on top after baking—it adds a fresh, crisp pop of color and flavor. A little drizzle of yogurt or a side of tangy chutney can complement the spices in the chicken wonderfully.
Side Dishes
This bread pairs beautifully with simple sides like a crisp green salad, roasted veggies, or even a bowl of warm soup on the side. When I serve it for lunch, I often go for a fresh cucumber and tomato salad tossed with lemon and olive oil to balance the richness.
Creative Ways to Present
For a party, slice the bread into individual servings and arrange them on a wooden board surrounded by colorful dips, olives, and cheese. I’ve found that the braided look itself is so charming that it becomes a conversation starter—plus, it’s easy to grab and go!
Make Ahead and Storage
Storing Leftovers
I usually wrap leftover braids tightly in plastic wrap and store them in the fridge. They keep well for 2-3 days—just make sure to reheat properly to enjoy that fresh-baked softness again.
Freezing
Freezing leftover Easy Braided Chicken Bread Recipe works great! I slice before freezing so I can easily thaw individual pieces. Wrap in foil or place in a zip-top bag to avoid freezer burn. When I pull it out, I let it defrost overnight in the fridge.
Reheating
To reheat, I pop the slices in a preheated oven at 350°F (175°C) for 10 minutes or until warmed through. This helps restore that lovely crust and keeps the chicken filling creamy, much better than microwaving in my experience.
FAQs
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Can I use pre-cooked chicken for the filling?
Absolutely! Using pre-cooked chicken can save time; just shred or chop it finely and cook with the spices and sauce to meld flavors. You might want to slightly reduce the cooking time when making the filling since the chicken is already cooked.
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How do I prevent the filling from leaking out during baking?
The key is thickening the filling well with flour and cooking it to a creamy but not runny consistency. Also, make sure to seal the dough edges firmly when braiding and tucking the filling inside to avoid any gaps.
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Can I make the dough in a bread machine?
Yes! Just use the dough setting on your bread machine and add ingredients in the order your machine recommends. Once the dough cycle finishes, proceed with the filling and shaping as usual.
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What if I don’t have garam masala?
You can substitute with a mix of ground cumin, cinnamon, cardamom, and cloves for a similar flavor profile. Or if you prefer, just use your favorite spice blend to keep the filling flavorful!
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Is this recipe suitable for beginners?
Definitely! The steps are straightforward, and the braiding doesn’t need to be perfect to taste amazing. It’s a great way to practice bread-making skills without stress.
Final Thoughts
This Easy Braided Chicken Bread Recipe has become one of my top go-to dishes whenever I want something that’s both comforting and impressive without a ton of fuss. I love sharing this with friends and family because it feels special but is honestly quite simple once you get the hang of it. I hope you enjoy making and eating this as much as I do—it’s one of those recipes that brings people together over good food and conversation.
Print
Easy Braided Chicken Bread Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 55 minutes
- Yield: 8 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: Fusion (Indian-influenced savory bread)
Description
This Easy Braided Chicken Bread combines a soft, flavorful homemade dough with a savory, spiced chicken filling. The bread is braided for an attractive presentation and topped with sesame seeds for a slight crunch. Perfect as a hearty snack or a unique main dish, this recipe balances the richness of buttery chicken filling with a tender, aromatic bread crust.
Ingredients
Dough Ingredients
- 4 cups All-purpose flour
- 1 tbsp Instant yeast
- 2 tbsp Milk
- 1 tsp Salt
- 4 tbsp Nut oil
- 1 Egg
- 1 tsp Sugar
- ¼ tsp Baking powder
Chicken Filling Ingredients
- 1 ½ – 2 cups Chicken, cooked and shredded
- 2 small Onions, finely chopped
- 1 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Coriander, chopped
- 4 Chili peppers, finely chopped
- 1 tsp Garam masala
- 2 tbsp All-purpose flour
- 2 tbsp Butter
- 1 cup Milk
- Sesame seeds, for topping
Instructions
- Prepare the dough: In a large bowl, combine the all-purpose flour, instant yeast, salt, sugar, and baking powder. Mix well. Add the milk, nut oil, and egg, then knead into a soft, elastic dough. Cover the dough and let it rest for 1 hour until it doubles in size.
- Make the chicken filling: In a pan, melt butter over medium heat. Add finely chopped onions and sauté until translucent. Stir in the chili peppers, garam masala, salt, and black pepper. Add the shredded chicken and chopped coriander, stirring to combine. Sprinkle in the all-purpose flour and cook for a minute to remove the raw flavor. Gradually add the milk and cook the mixture, stirring constantly until it thickens and becomes a creamy filling. Remove from heat and cool slightly.
- Shape the bread: Preheat the oven to 350°F (175°C). Punch down the risen dough and roll it out into a rectangular shape on a floured surface. Spread the chicken filling evenly down the center of the dough rectangle.
- Braid the bread: Cut strips along both sides of the filling. Fold the strips alternately over the filling to create a braided pattern, ensuring the filling is enclosed.
- Final touches and baking: Place the braided bread on a baking sheet lined with parchment paper. Brush the surface with milk or a beaten egg to glaze and sprinkle sesame seeds on top. Bake in the preheated oven for 30-35 minutes or until the bread is golden brown and cooked through.
- Serve: Remove from the oven and let cool slightly before slicing. Serve warm or at room temperature as a satisfying snack or meal.
Notes
- You can substitute nut oil with olive oil or any neutral vegetable oil.
- Adjust the chili peppers according to your spice tolerance.
- Make sure the chicken filling is not too wet to avoid soggy bread.
- Letting the bread cool a little before slicing helps maintain the shape and texture.
- This bread can be refrigerated and reheated the next day.
Keywords: braided bread, chicken bread, homemade bread, savory bread, spiced chicken filling
