This homemade Chicken Bread is super easy to make featuring a delectable creamy chicken filling. The bread itself is airy and light, while the chicken filling is smooth, creamy, and delicious. Perfect as a snack or paired with a cup of tea, this Pakistani-style Chicken Bread will impress everyone around you!
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I cherish recipes that reconnect me with my roots in Pakistan - Cake Rusk, Nan Khatai and Masala Fries recipes to name a few.
This recipe is a staple from Pakistan, where it is served in brunches or tea times. The chicken filling enhances the bread’s taste, making it a favorite. In the United States, variations like Chicken Parmesan Stuffed Garlic Bread have emerged.
Though braided bread may appear complex, it is surprisingly easy to make. No special culinary skills are required—anyone with basic baking experience can successfully prepare it.
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Why You'll Love This Recipe
- This bread is super easy to bake using a few simple pantry ingredients.
- The texture of this bread is light and airy, and it is filled with a delicious chicken filling.
- If you are a bread lover you'll love this recipe just like my Roghni Naan, Pita Bread or Turkish Bread recipes.
- This bread will quickly become your new favorite for brunches, tea parties and picnics during summers.
- Enjoy this bread with Peri Peri Mayonnaise to elevate its flavor even further.
Ingredients
Ingredients for Bread Dough
Ingredients for Chicken Filling
- All-purpose flour provides structure to this bread.
- Olive oil adds softness to the dough. Use vegetable oil as a substitute.
- Shredded chicken is used for the chicken filling.
- Mushrooms are used in the filling. Cut them in one inch pieces.
See the recipe card below for a full list of ingredients and quantities.
Substitutions & Variations
- Substitute vegetable oil instead for olive oil in this bread recipe. While vegetable oil will provide a neutral flavor, it will still yield a tender and moist texture.
- You can use either brown or white mushrooms in this recipe, depending on your preference. Brown mushrooms, also known as cremini or baby bella, have a deeper, earthier flavor and a slightly firmer texture. White mushrooms, on the other hand, are milder and more delicate in taste. Both options will work well, so choose based on the flavor profile you prefer or what you have available.
- Chicken tikka is popular not only in Pakistan but also in Europe and the United States. For the filling, you can use shredded chicken tikka instead of regular shredded chicken. Simply replace the shredded chicken with chicken tikka and follow the same method to prepare the filling.
- Minced beef is another delicious variation for this bread. Simply substitute the shredded chicken with an equal amount of minced beef in the filling recipe.
Baking Pro Tips
1. Unless a recipe says otherwise, always use room-temperature ingredients. This helps them mix together smoothly and evenly, for perfect results every time.
2. Ditch the measuring cups and grab your digital scale. Weighing dry ingredients in grams ensures perfect accuracy and consistent results.
How to Make Chicken Bread
Detailed Instructions Below! See the key steps here, then head to the recipe card below for full instructions.
Prepare the Dough:
Step 1: Proof the yeast by mixing it with sugar and then adding ¼ cup of warm milk.
Step 2: In a large bowl, whisk together all-purpose flour, salt, milk powder, yeast, oil, and egg. Then, incorporate the wet ingredients.
Step 3: Knead the dough with warm milk until it reaches a medium-soft consistency.
Step 4: Coat the dough with one tablespoon of olive oil, ensuring it is covered on all sides. Cover the bowl with cling wrap and let it rest for one hour, or until the dough has doubled in size.
Prepare Chicken Filling:
Step 5: In a frying pan, heat butter and add carom and nigella seeds. Sauté for a few seconds, then add onions and cook for 3-4 minutes until light golden. Stir in all-purpose flour and cook for an additional minute.
Step 6: Add heavy whipping cream and milk, continuing to stir until well combined.
Step 7: Add the spices—salt, red chili powder, and coriander leaves—and stir for a minute.
Step 8: Add the shredded chicken, black olives, and capsicum. Stir for 2-3 minutes until everything is well combined. Set aside.
Assemble the Bread:
Step 9: Once the dough has risen, punch it down and divide it into two equal parts (about 440 grams each). Dust the kitchen counter with flour and roll out each piece into a 13” x 9” rectangle.
Step 10: Make diagonal slits on each side of the bread about 1 inch apart.
Step 11: Place the cold chicken filling in the center of the bread. Starting from the top, fold the diagonal slits over each other in a crisscross pattern. Press the tip of each slit onto the corresponding slit on the opposite side.
Step 12: Transfer the bread to a silicone mat on a baking tray. Brush with egg wash, then sprinkle with nigella and sesame seeds. Bake in a preheated 375°F oven for 15-20 minutes, or until golden brown.
Expert Tips
- Cool the Chicken Filling: Allow the chicken filling to cool completely before using it in the chicken bread. Adding hot or warm filling can affect the dough’s ability to rise properly, so ensuring the filling is fully cooled will help achieve the best texture and rise in your bread.
Recipe FAQs
This issue can occur if the yeast is old or deactivated. Always ensure your active dry yeast is fresh before adding it to the dough. An easy way to check its effectiveness is by proofing the yeast separately to confirm it is active.
Absolutely! You can prepare the filling in advance and store it in the refrigerator for up to 3 days. Alternatively, you can freeze the filling in an airtight container for up to a month.
How to Store
Room Temperature
This bread will stay fresh for up to a day when stored on the counter. To maintain its quality, place it in an airtight container to prevent it from drying out or becoming stale.
Refrigerator
Place the Chicken Bread in an airtight container and store it in the refrigerator for up to 4 days. This will help keep the bread fresh and prevent it from drying out. For best results, let the bread come to room temperature or gently reheat before serving.
Freezing Instructions
Wrap the Chicken Bread slices tightly in plastic wrap, then add an additional layer of foil for extra protection. Place the wrapped slices in a plastic bag or airtight container. Freeze for up to 2 months to preserve freshness and prevent freezer burn. When ready to use, thaw in the refrigerator and reheat as desired.
Did you make this recipe? Give it a 🌟 rating with a comment.
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Related Bread Recipes
Recipe
Chicken Bread
Equipment
- Measuring Cups and Spoons
- Digital Scale
- Mixing bowls
- Rubber Spatula
- Baking Trays
- Silicone Mats
Ingredients
Dough:
- 4 cups all-purpose flour (480 g)
- 1 tablespoon instant yeast (9.3 g)
- 2 tablespoon powdered milk (16 g)
- 1 teaspoon salt
- 4 tablespoon olive oil (57 g)
- 2 eggs (large)
- 1 teaspoon castor sugar (4 g)
- 1 cup lukewarm water (237 ml) 110 - 115 F
Chicken Filling:
- 2 cups boiled shredded chicken (280 g)
- 2 small onions (250 g) omelette cut
- ¼ teaspoon carom seeds
- ¼ teaspoon nigella seeds
- 1 teaspoon salt
- 1 teaspoon crushed black pepper (2.3 g)
- 4 tablespoon fresh coriander leaves chopped
- 2 tablespoon all-purpose flour (28 g)
- 2 tablespoon butter (30 g)
- ½ cup mushrooms (45 g)
- ½ cup red capsicum (75 g)
- ½ cup heavy whipping cream (115 g)
- ½ cup milk (100 g)
Instructions
Dough:
- Take a bowl and mix together flour, salt, castor sugar, milk powder, yeast, oil and egg.
- Knead to a medium soft dough with slightly warm water.
- Drizzle the bowl with 1 tablespoon olive oil and coat the dough in the oil from all sides. Cover it with a fresh cloth or plastic wrap.
- Keep the bread in a warm place and let it rise until it becomes double in size.
Chicken Filling:
- Heat butter in a large frying pan. Add the carom and nigella seeds and sauté for a few seconds. Add the chopped omelet cut onion and sauté for 3 -4 minutes until it is slightly golden.
- Add the flour and stir for a minute. Add the heavy whipping cream and milk while stirring continuously.
- Add salt, red chilli powder and coriander leaves to the pan and stir for a minute.
- Add the shredded chicken, mushroom and capsicum and stir continuously until the milk evaporates and the consistency becomes thicker.
Putting the Bread Together:
- Pre heat the oven at 375 F.
- Divide the dough in three equal parts. Each bread will be about 450 grams.
- Roll out each dough into rectangular shape. Using a knife cut the sides of the rectangle diagonally about one-inch apart from top to bottom.
- Leaving the sides with diagonal cuts, fill the middle portion with chicken filling in about 1 inch of thickness.
- Fold the diagonal slits one-by-one from each side in a crisscross manner, putting one slit on the other slit and completing the bread till end.
- Press the ends of the bread together in the end. The bread will look like a fish in shape.
- Apply egg wash one the bread and sprinkle sesame seeds and nigella seeds on the top.
- Place the chicken bread on the silicone mat in the baking tray.
- Bake the breads for 15 – 20 minutes until light brown in color.
Notes
- Cool the Chicken Filling: Allow the chicken filling to cool completely before using it in the chicken bread. Adding hot or warm filling can affect the dough’s ability to rise properly, so ensuring the filling is fully cooled will help achieve the best texture and rise in your bread.
Jugni A
Its time taking but woth it. The texture of this dough is so professional!! Its my kids go to lunch for school now!
Madeeha Anwar
Aww, so good to know that your kids loved it 🙂