Name: Chicken Bread (Soft & Fluffy)
Prep time: 35 min
Cook time: 30 min
Total time: 2 h
Cuisine: Fusion
Ingredients: 3½ cups (440 g) all-purpose flour; 1 cup warm milk; 2 tbsp (28 g) butter; 2 tbsp (30 g) sugar; ½ tbsp instant yeast; 1 large egg; ½ tsp salt; 1–2 cups shredded cheese (mozzarella or cheddar); Egg wash: 1 egg yolk + 1 tsp water or milk; 1 onion, chopped; 2 garlic cloves, minced; 1 small carrot, diced; 1 bell pepper, diced; 2 spring onions, chopped; 2 cups shredded cooked chicken; ½ tsp paprika; ½ tsp chili pepper (optional); Salt and seasoning to taste; 1 tbsp butter (for cooking)

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Chicken bread is a warm, savory stuffed bread filled with seasoned chicken, veggies, and cheese—all wrapped in a soft, fluffy dough. I love making this as a snack, lunch, or appetizer. It’s the kind of bake that fills the kitchen with an irresistible aroma and always disappears fast from the table.

Chicken Bread (Soft & Fluffy)

Why You’ll Love This Recipe

I always go back to this chicken bread recipe because it’s both satisfying and versatile. The dough is incredibly soft and pillowy, while the chicken filling is flavorful and hearty. I can make it in a braided loaf, individual rolls, or even as mini pockets. Whether I’m serving it fresh out of the oven or packing it for later, it never fails to impress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Dough:

3½ cups (440 g) all-purpose flour
1 cup warm milk
2 tbsp (28 g) butter
2 tbsp (30 g) sugar
½ tbsp instant yeast
1 large egg
½ tsp salt
1–2 cups shredded cheese (for filling)
Egg wash: 1 egg yolk + 1 tsp water or milk

For the Chicken Filling:

Onion (chopped)
Garlic (minced)
Diced carrot
Bell peppers (diced)
Spring onion (chopped)
Shredded cooked chicken
Paprika and chili pepper (to taste)
Salt and seasoning (to taste)
Butter (for cooking)

Directions

I begin by making the dough: In a large bowl, I combine the warm milk, sugar, yeast, and let it sit for 5 minutes to activate.
I add the egg, melted butter, salt, and flour gradually until a soft dough forms.
I knead the dough for about 8–10 minutes until smooth and elastic, then cover and let it rise in a warm spot for 1 hour or until doubled in size.
While the dough rises, I prepare the chicken filling. In a pan, I melt butter and sauté onion and garlic until fragrant.
I add the diced carrots, bell peppers, and seasonings, cooking until slightly tender.
Then, I stir in the shredded chicken and chopped spring onions, cook for a few minutes, and let the mixture cool.
Once the dough is ready, I roll it out and fill it with the chicken mixture and shredded cheese. I braid or shape the bread as desired.
I brush the top with egg wash and let it rest for another 15–20 minutes.
I bake at 350°F (175°C) for 25–30 minutes or until golden brown and fully cooked.

Servings and timing

This recipe makes 1 large braided loaf or about 10–12 individual rolls. It takes around 20 minutes to prep the filling, 15 minutes to prepare the dough (plus 1 hour rise time), and 30 minutes to bake. Altogether, I spend about 2 hours from start to finish.

Variations

When I want to change things up, I like to:

Add cream cheese or garlic butter inside for extra richness.
Use ground beef or turkey instead of chicken.
Shape the dough into mini buns or braided rings for parties.
Mix herbs like oregano or thyme into the dough for extra flavor.

Storage/Reheating

I store leftovers in an airtight container at room temperature for up to 1 day, or in the fridge for up to 3 days. To reheat, I warm slices in the oven at 325°F (165°C) for 8–10 minutes or in the microwave for about 30 seconds. If freezing, I wrap the bread tightly and thaw it before reheating for best texture.

FAQs

Can I use store-bought dough?

Yes, I can! Store-bought dough works fine if I’m short on time, but I prefer homemade for the best softness and flavor.

Can I make this bread ahead of time?

Definitely. I sometimes prep the dough and filling the night before, keep them in the fridge separately, and assemble and bake the next day.

What cheese works best for the filling?

I usually use mozzarella for its melt, but cheddar or a mix of both gives a great flavor too.

Can I make it spicy?

Yes—I just add extra chili flakes or use hot paprika in the filling to turn up the heat.

How do I keep the bread soft after baking?

I brush it with melted butter right after baking and cover it with a clean towel while it cools to lock in moisture.

Conclusion

Chicken bread is one of my go-to recipes when I want to serve something comforting, flavorful, and satisfying. The combination of tender bread and cheesy chicken filling makes every bite irresistible. Once I started making this, it quickly became a staple in my kitchen—and I know it’ll become one in yours too.