Easy Braided Chicken Bread Recipe

I’m so excited to share this Easy Braided Chicken Bread Recipe with you! It’s one of those comforting homemade treats that tastes way more impressive than it actually is to make. The combination of tender, spiced chicken filling wrapped in soft, golden braided bread creates a perfect balance of savory and fluffy that your family or guests will adore. I often whip this up for weekend brunch or casual dinner parties because it’s both hearty and elegant.

What makes this recipe stand out for me is how adaptable and forgiving it is. Whether you’re a seasoned baker or just testing the waters with bread making, you’ll find this braided chicken bread approachable and incredibly satisfying. Plus, having a fragrant, meaty filling tucked inside fresh bread just can’t be beat for deliciousness and convenience. Trust me—you’ll want to save this recipe in your favorites!

Ingredients You’ll Need

The ingredients for this Easy Braided Chicken Bread Recipe come together harmoniously, bringing fresh textures and rich flavors. Choosing quality basics really makes a difference, especially in the dough, so I recommend fresh yeast and unbleached all-purpose flour if you can find them.

• All-purpose flour: This is the backbone of your dough—make sure it’s fresh for a great rise and soft crumb.
• Instant yeast: Quick and reliable, it helps the dough rise beautifully without extra fuss.
• Milk: Adds softness and a subtle richness to the dough.
• Salt: Essential for balancing flavors in both dough and filling.
• Nut oil: I love using nut oil here for its mild flavor and silky texture, but you can substitute with any light oil.
• Eggs: They enrich the dough, making it tender and adding color to the crust.
• Sugar: Just a touch helps activate the yeast and rounds out the flavor.
• Baking powder: Helps with lightness in the bread’s texture.
• Chicken: Use tender, cooked chicken — shredded or chopped works best for even distribution.
• Onions: They melt into the filling, adding sweetness and depth.
• Black pepper: Freshly ground is ideal to spice up the filling gently.
• Coriander: Brings an earthy, citrus note that complements the chicken nicely.
• Chili pepper: Adds a mild kick—adjust depending on your heat tolerance.
• Garam masala: This warm spice blend gives the filling a lovely complexity.
• All-purpose flour (for filling): Helps thicken the chicken filling.
• Butter: For richness and a silky finish in the filling.
• Milk (for filling): Creates a creamy texture to bind the filling.
• Sesame seeds: Sprinkled on top before baking for extra flavor and beautiful crunch.

Variations

I love that you can make this Easy Braided Chicken Bread Recipe truly your own by tweaking the fillings or dough. I often switch up spices or add veggies depending on my mood or what’s in season. It’s all about making it work for your tastes and kitchen.

• Vegetarian variation: I’ve replaced the chicken with sautéed mushrooms and spinach—still packed with flavor and just as satisfying.
• Spicy kick: For when you want more heat, I add extra chili peppers or a pinch of cayenne—perfect for spice lovers in my family.
• Cheese addition: Sprinkling cheddar or mozzarella inside the filling before baking creates a melty surprise that’s irresistible.
• Gluten-free dough: If you’re into gluten-free baking, I’ve experimented with gluten-free flour blends and it works well, just watch the hydration carefully.

How to Make Easy Braided Chicken Bread Recipe

Step 1: Prepare the Dough

Start by mixing your all-purpose flour, instant yeast, salt, sugar, and baking powder in a large bowl. Warm the milk slightly—just warm to the touch, not hot—and whisk it together with the nut oil and egg. Pour this wet mixture into the dry ingredients and stir until it begins to form a dough. Then, knead on a floured surface for about 8-10 minutes until smooth and elastic. It’s a good feeling when the dough springs back to the touch—if it feels sticky, add a little flour gradually. Cover it with a damp cloth and let it rise for about 1 hour or until doubled in size.

Step 2: Make the Chicken Filling

While the dough is rising, sauté finely chopped onions in butter until translucent and fragrant. Add your shredded chicken along with salt, black pepper, coriander, chili peppers, and garam masala. Stir in the all-purpose flour to help thicken the filling, then gradually add milk, stirring until it forms a creamy mixture that holds together but isn’t runny. Let it cool completely before assembling, or you risk melting the dough later.

Step 3: Shape and Braid the Bread

Once your dough has doubled, punch it down gently and divide it into three equal pieces. Roll each piece into a long rectangular strip. Lay the chicken filling down the center of each strip and fold the sides over to enclose the filling, creating three filled strands. Arrange these strands side by side and braid them, pinching the ends to seal. Place the braid on a greased baking sheet, cover, and let it rest for 20–30 minutes to puff up a bit more.

Step 4: Bake to Golden Perfection

Brush the braid lightly with beaten egg for a glossy crust and sprinkle sesame seeds on top. Bake in a preheated oven at 180°C (350°F) for about 25–30 minutes or until golden brown and cooked through. Keep an eye on it during the last 10 minutes—oven temperatures vary, so you don’t want it drying out. Once out, let it cool slightly before slicing to keep those beautiful layers intact.

How to Serve Easy Braided Chicken Bread Recipe

Garnishes

I love sprinkling fresh chopped coriander or parsley over each slice right before serving—it brightens the dish and adds color. Sometimes a dollop of yogurt or a drizzle of garlic sauce on the side adds a cooling contrast that pairs so well with the warm, spiced filling.

Side Dishes

Serve this bread alongside a simple cucumber and tomato salad or a fresh green salad with lemon vinaigrette. It’s also fantastic with a bowl of warming soup like tomato or carrot ginger—it turns a slice into a whole meal without much fuss.

Creative Ways to Present

For a special occasion, I’ve arranged the braided bread on a wooden board surrounded by fresh herbs and colorful roasted vegetables. Sometimes I cut the bread into individual rolls right after baking, which makes it perfect for sharing and lunchboxes. You could also turn this recipe into mini-braided pockets for individual servings—cute and convenient!

Make Ahead and Storage

Storing Leftovers

I usually wrap leftover braided bread tightly in plastic wrap and store it in the fridge for up to 3 days. The bread stays soft and the filling remains flavorful. If you want to keep it fresh longer, make sure to seal it well to prevent drying out.

Freezing

This bread freezes wonderfully! I slice it first for convenience, then layer the slices between parchment paper in an airtight container or freezer bag. It keeps well for up to 2 months. When you’re ready, just thaw in the fridge overnight or at room temperature for a few hours.

Reheating

To reheat, I like popping slices into a toaster oven or regular oven at 160°C (320°F) for 8–10 minutes until warmed through. This method keeps the crust crisp without drying out the filling, much better than microwaving. If using a microwave, cover with a damp paper towel to retain moisture.

FAQs

Final Thoughts

This Easy Braided Chicken Bread Recipe holds a special place in my kitchen and heart—it’s the kind of recipe that’s both a treat and a crowd-pleaser. I love sharing this braided bread at gatherings or cozy family meals because it feels like you’re giving a little homemade love with every slice. I hope you’ll give it a try soon—it’s easier than you think, and the results are so rewarding. Happy baking, and don’t forget to share how it turns out!

Easy Braided Chicken Bread Recipe

★★★★★ 4.8 from 259 reviews

• Author: Touba
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 2 hours 30 minutes
• Yield: 1 large braided chicken bread loaf, serves 6-8 1x
• Category: Bread
• Method: Baking
• Cuisine: Fusion

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Description

This Easy Braided Chicken Bread is a delightful savory treat combining a soft, flavorful yeast dough braided around a spiced chicken filling. The chicken is cooked with aromatic spices and herbs, then encased in a tender, slightly sweet bread dough, topped with sesame seeds for a lovely crunch. Perfect for a hearty snack, lunch, or a party appetizer.

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Ingredients

Scale 1x2x3x

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 leaves, 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

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Instructions

1. Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, salt, and baking powder. In a separate bowl, whisk together the milk, nut oil, and egg. Gradually add the wet ingredients into the dry ingredients, mixing until a soft, pliable dough forms. Knead the dough for about 8-10 minutes until smooth and elastic. Cover and let it rest in a warm place for about 1 to 1.5 hours, until it doubles in size.
2. Make the Chicken Filling: In a skillet over medium heat, melt the butter and sauté the chopped onions until translucent. Add the cooked shredded chicken, chopped chili peppers, salt, black pepper, coriander leaves, and garam masala. Stir well to combine the spices with the chicken. Sprinkle the all-purpose flour over the mixture and stir continuously. Gradually pour in the milk, stirring constantly to create a thickened creamy chicken filling. Cook for 3-4 minutes until the mixture thickens. Remove from heat and let it cool completely.
3. Shape the Bread: Once the dough has risen, punch it down and roll it out on a floured surface into a rectangular shape about 12 by 16 inches. Spread the cooled chicken filling evenly down the center of the dough rectangle. Using a sharp knife, cut slits on both sides of the filling about 1.5 inches wide, making sure the strips are evenly spaced.
4. Braid the Bread: Fold the strips alternately over the chicken filling to create a braided look. Pinch the dough ends together to seal the braid. Place the braided bread seam-side down on a baking sheet lined with parchment paper.
5. Proof and Bake: Cover the braided loaf lightly with a clean kitchen towel and let it rest for 20-30 minutes to proof. Preheat the oven to 350°F (175°C). Brush the top of the loaf with milk or beaten egg for a golden crust, then sprinkle sesame seeds generously over the top. Bake for 30-35 minutes or until the bread is golden brown and cooked through.
6. Cool and Serve: Remove the bread from the oven and allow it to cool slightly on a wire rack before slicing. Serve warm or at room temperature as a meal or snack.

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Notes

• Ensure the chicken filling is completely cooled before spreading on the dough to prevent dough becoming soggy.
• You can substitute nut oil with vegetable or olive oil if preferred.
• The bread can be reheated gently in the oven or microwave before serving.
• Adjust chili peppers for your desired heat level or omit if you prefer a milder taste.
• For a dairy-free alternative, use plant-based milk and butter substitutes.

Keywords: braided bread, chicken bread, savory bread, homemade bread, yeast bread, chicken filling, snack, appetizer