Chicken Braid: Delicious Recipe & Easy Instructions

Chicken braid: just the name conjures images of golden-brown, flaky pastry intertwined with succulent, savory chicken. And trust me, the reality is even better than the dream! Forget your weeknight dinner dilemmas because this recipe is about to become your new go-to. I’m going to show you how to create a stunning and delicious chicken braid that will impress your family and friends without requiring hours in the kitchen.

While the exact origins of braided pastries are debated, the concept of encasing savory fillings in dough has been around for centuries, appearing in various forms across different cultures. Think of the Cornish pasty or the Russian pirozhki – all delicious relatives of our star dish! But what makes this chicken braid so special?

It’s the perfect combination of textures and flavors. The flaky, buttery crust gives way to a tender, juicy chicken filling, often complemented by vegetables, cheese, and herbs. It’s a complete meal in one beautiful package! People love it because it’s visually appealing, incredibly satisfying, and surprisingly easy to customize. Plus, it’s a fantastic way to use up leftover cooked chicken or vegetables. So, are you ready to learn how to make this show-stopping dish? Let’s get started!

this Recipe

Ingredients:

• For the Dough:
• 3 ½ cups all-purpose flour, plus more for dusting
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 teaspoon granulated sugar
• 1 teaspoon salt
• 1 ¼ cups warm milk (about 110°F)
• ¼ cup unsalted butter, melted
• 1 large egg, lightly beaten
• For the Chicken Filling:
• 1 ½ pounds boneless, skinless chicken breasts, cooked and shredded
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, finely chopped
• 1 green bell pepper, finely chopped
• 1 (10-ounce) can diced tomatoes and green chilies (like Rotel), undrained
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper (optional, for heat)
• Salt and black pepper to taste
• 1 cup shredded cheddar cheese
• ½ cup shredded Monterey Jack cheese
• For the Egg Wash:
• 1 large egg
• 1 tablespoon milk
• For Garnish (optional):
• Sesame seeds
• Everything bagel seasoning

Preparing the Dough:

1. Activate the Yeast: In a large bowl, combine the warm milk, sugar, and yeast. Stir gently and let it sit for 5-10 minutes, or until the yeast is foamy. This step ensures that your yeast is alive and active, which is crucial for a good rise. If it doesn’t foam, your yeast might be old, and you’ll need to get a fresh packet.
2. Combine Wet and Dry Ingredients: Add the melted butter, beaten egg, and salt to the yeast mixture. Whisk well to combine. Gradually add the flour, one cup at a time, mixing with a wooden spoon or spatula until a shaggy dough forms.
3. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time. If it’s too dry, add a teaspoon of milk at a time. The dough should be slightly tacky but not stick to your hands.
4. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 1-1.5 hours, or until doubled in size. This is where the magic happens! The yeast is working hard to create those air pockets that will make our braid light and fluffy.

Preparing the Chicken Filling:

1. Sauté the Vegetables: While the dough is rising, prepare the chicken filling. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
2. Add the Bell Peppers: Add the chopped red and green bell peppers to the skillet and cook until slightly softened, about 5 minutes. Cooking the peppers until slightly softened will enhance their flavor and texture in the filling.
3. Incorporate the Tomatoes and Spices: Stir in the diced tomatoes and green chilies (Rotel), chili powder, cumin, smoked paprika, and cayenne pepper (if using). Season with salt and black pepper to taste. Bring the mixture to a simmer and cook for 5-7 minutes, allowing the flavors to meld together.
4. Combine Chicken and Cheese: Remove the skillet from the heat and stir in the shredded chicken, cheddar cheese, and Monterey Jack cheese. Mix well until the cheese is melted and everything is evenly combined. Taste and adjust seasonings as needed. You want the filling to be flavorful and slightly spicy!
5. Cool the Filling: Let the chicken filling cool slightly before assembling the braid. This will prevent the dough from becoming soggy.

Assembling and Baking the Chicken Braid:

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper. This will prevent the braid from sticking and make cleanup a breeze.
2. Divide the Dough: Once the dough has doubled in size, punch it down gently to release the air. Turn the dough out onto a lightly floured surface. Divide the dough into three equal portions.
3. Roll Out the Dough: Roll each portion of dough into a long rope, about 14-16 inches long. Try to keep the ropes relatively even in thickness.
4. Braid the Dough: Place the three ropes of dough side by side on the prepared baking sheet. Pinch the ends of the ropes together at one end to secure them. Braid the ropes together, just like you would braid hair. Pinch the ends of the braid together to seal.
5. Add the Filling: Gently flatten the braid slightly with your hands. Make a shallow indentation down the center of the braid, leaving about an inch of dough on each side. Spoon the cooled chicken filling evenly down the center of the braid.
6. Seal the Braid: Carefully fold one side of the dough over the filling, then fold the other side over, overlapping slightly. Pinch the edges together to seal the filling inside the braid. You can also make diagonal cuts along the sides of the dough and then fold them over the filling in an alternating pattern for a more decorative look.
7. Egg Wash: In a small bowl, whisk together the egg and milk to make the egg wash. Brush the entire surface of the braid with the egg wash. This will give the braid a beautiful golden-brown color.
8. Garnish (Optional): Sprinkle the braid with sesame seeds or everything bagel seasoning, if desired. This adds a nice touch of flavor and visual appeal.
9. Bake: Bake in the preheated oven for 25-30 minutes, or until the braid is golden brown and the filling is heated through. The internal temperature of the chicken filling should reach 165°F (74°C).
10. Cool and Serve: Let the chicken braid cool on the baking sheet for a few minutes before slicing and serving. Serve warm and enjoy! This is delicious on its own or with a side salad.

Tips and Variations:

• Make it Vegetarian: Substitute the chicken with cooked and crumbled vegetarian ground meat or a mixture of sautéed vegetables like mushrooms, zucchini, and spinach.
• Spice it Up: Add a pinch of red pepper flakes to the dough for a subtle kick.
• Cheese Variations: Experiment with different types of cheese in the filling, such as pepper jack, mozzarella, or provolone.
• Add Some Veggies: Incorporate other vegetables into the filling, such as corn, black beans, or diced jalapeños.
• Make it Ahead: You can prepare the dough and filling ahead of time. Store the dough in the refrigerator overnight and the filling in a separate container. Let the dough come to room temperature before rolling it out and assembling the braid.
• Freezing Instructions: Baked chicken braid can be frozen for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator overnight before reheating in the oven at 350°F (175°C) until warmed through.

Conclusion:

This Chicken Braid recipe isn’t just another weeknight dinner; it’s a flavor explosion wrapped in flaky, golden-brown pastry that’s guaranteed to impress! From the savory, perfectly seasoned chicken filling to the satisfying crunch of the crust, every bite is a testament to how simple ingredients can come together to create something truly special. I know, I know, there are a million chicken recipes out there, but trust me on this one – this is a must-try for anyone looking to elevate their chicken game.

Why is it a must-try? Because it’s incredibly versatile! You can easily adapt the filling to suit your family’s preferences. Not a fan of mushrooms? Leave them out! Want to add a little kick? A pinch of red pepper flakes will do the trick. The possibilities are endless, making this recipe a blank canvas for your culinary creativity. Plus, it’s a fantastic way to use up leftover cooked chicken or vegetables, minimizing food waste and maximizing deliciousness.

Beyond its adaptability, the Chicken Braid is also surprisingly easy to make. Don’t let the braided crust intimidate you; it’s much simpler than it looks, and even if it’s not perfect, it will still taste amazing. The visual appeal of the braid adds a touch of elegance to your meal, making it perfect for both casual weeknight dinners and more formal gatherings. Imagine presenting this beautiful braid at your next potluck – you’ll be the star of the show!

Speaking of serving suggestions, this Chicken Braid pairs perfectly with a variety of sides. A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the filling. Roasted vegetables, such as broccoli, carrots, or Brussels sprouts, are another excellent choice. For a heartier meal, consider serving it with mashed potatoes or a creamy polenta. And don’t forget the dipping sauce! A Dijon mustard sauce, a creamy ranch dressing, or even a simple honey mustard will complement the flavors of the chicken and pastry beautifully.

Looking for variations? Consider adding different cheeses to the filling, such as Gruyere, Swiss, or even a sharp cheddar. You could also experiment with different herbs and spices, such as thyme, rosemary, or smoked paprika. For a vegetarian option, replace the chicken with sautéed vegetables like zucchini, bell peppers, and onions, and add some crumbled feta cheese for extra flavor. You could even try a sweet version with apples and cinnamon!

I truly believe that this Chicken Braid recipe will become a staple in your kitchen. It’s a crowd-pleaser, it’s easy to make, and it’s incredibly delicious. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create a culinary masterpiece.

I’m so excited for you to try this recipe! Once you do, please come back and share your experience in the comments below. I’d love to hear about your variations, your serving suggestions, and any tips or tricks you discovered along the way. Let’s build a community of Chicken Braid enthusiasts and inspire each other to create even more delicious variations! Happy baking!