Creamy Chicken Stuffed Bread Rolls – Soft & Fluffy Homemade Recipe
If you’re looking for a comforting, bakery-style recipe you can easily make at home, these creamy chicken stuffed bread rolls are the perfect choice. Soft, fluffy dough filled with a rich, flavorful chicken and vegetable mixture, then baked until golden brown — simply irresistible!
Let’s get started
Why You’ll Love This Recipe
- ✅ Soft and fluffy homemade dough
- ✅ Creamy, flavorful chicken filling
- ✅ Perfect for dinner, gatherings, or lunchboxes
- ✅ Easy step-by-step process
- ✅ Customizable with your favorite vegetables or cheese
This recipe combines a light, airy bread texture with a creamy, savory filling that tastes amazing even on its own!
Tools
To make this recipe successfully, you’ll need:
- Large mixing bowl
- Measuring cups and spoons
- Kitchen scale (recommended for accuracy)
- Frying pan or skillet
- Baking tray
- Parchment paper (optional)
- Pastry brush (for egg wash)
- Oven (preheated to 200°C / 392°F)
Ingredients & Prep
For the Dough
- 300 g flour (about 2½ cups)
- 200 ml warm water (about 1 cup)
- 30 ml vegetable oil (3 tablespoons)
- 10 g granulated sugar (1 teaspoon)
- 6 g salt (½ teaspoon)
- 5 g dry yeast (1 teaspoon)
✅ Important: Make sure the water is warm (not hot) to activate the yeast properly.
For the Filling
- 500 g chicken breast
- 1 medium onion
- 3 green bell peppers
- 1 red bell pepper
- 200 ml heavy cream (vegetarian cream works too)
- 1 tsp curry powder
- ½ tsp turmeric
- ½ tsp black pepper
- Red pepper flakes (to taste)
- Salt (to taste)
- Olive oil (for cooking)
- Grated cheese (for topping)
- 1 egg yolk (for brushing)
How to Make
Step 1: Prepare the Dough
- In a bowl, mix warm water, sugar, and yeast.
- Let it sit for about 5 minutes until slightly foamy.
- Add flour, salt, and vegetable oil.
- Knead until you get a soft, medium-consistency dough.
💡 If the dough is too soft, add a little more flour gradually.
- Cover and let it rise in a warm place until doubled in size.
Step 2: Prepare the Filling
- Cut the chicken and vegetables into large pieces.
- Heat a pan with a little olive oil over high heat.
- Add the chicken first (make sure the pan is hot so it doesn’t release too much juice).
- Add the vegetables and sauté together.
- Reduce heat, add cream and spices.
- Simmer briefly until slightly thickened.
✨ Tip: The filling tastes delicious on its own — feel free to taste and adjust seasoning.
Step 3: Shape & Bake
- Preheat the oven to 200°C (392°F).
- Press the risen dough gently to release air.
- Divide into 8 equal pieces.
- Shape each piece into small rounds (or desired shape).
- Place on a baking tray lined with parchment paper.
- Add the chicken filling on top.
- Sprinkle grated cheese.
- Shape gently again if needed.
- Brush with egg yolk.
Bake until golden brown (about 18–25 minutes depending on your oven).
Let cool slightly before serving.
Storage
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze baked rolls for up to 2 months.
- Reheating: Warm in oven at 160°C for 8–10 minutes or microwave briefly.
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Frequently Asked Questions
Can I make the dough ahead of time?
Yes. You can refrigerate the dough after the first rise for up to 24 hours.
Can I use chicken thighs instead of breast?
Absolutely. Chicken thighs will make the filling even juicier.
Can I make this recipe vegetarian?
Yes! Replace chicken with mushrooms or mixed vegetables and use vegetarian cream.
What cheese works best?
Mozzarella, cheddar, or a pizza blend works perfectly.
Why didn’t my dough rise?
Make sure:
- The yeast is fresh
- The water is warm (not hot)
- The dough rests in a warm environment
Recipe
Creamy Chicken Stuffed Bread Rolls
Equipment
- Mixing Bowl
- Skillet
- Baking tray
- Pastry brush
- Oven
Ingredients
For the Dough
- 300 g all-purpose flour (2½ cups)
- 200 ml warm water (1 cup)
- 30 ml vegetable oil (3 tablespoons)
- 10 g sugar (1 teaspoon)
- 6 g salt (½ teaspoon)
- 5 g dry yeast (1 teaspoon)
For the Filling
- 500 g chicken breast, diced
- 1 medium onion, chopped
- 3 green bell peppers, chopped
- 1 red bell pepper, chopped
- 200 ml heavy cream (or vegetarian cream)
- 1 teaspoon curry powder
- ½ teaspoon turmeric
- ½ teaspoon black pepper
- Red pepper flakes (to taste)
- Salt (to taste) (to taste)
- 1–2 tablespoons olive oil
For Topping
- Grated cheese (mozzarella or cheddar)
- 1 egg yolk (for brushing)
Instructions
Prepare the Dough
- In a bowl, mix warm water, sugar, and dry yeast. Let sit for 5 minutes until foamy.
- Add flour, salt, and vegetable oil.
- Knead until a soft, medium-consistency dough forms.
- Cover and let rise in a warm place until doubled in size (about 1 hour).
Prepare the Filling
- Heat olive oil in a pan over high heat.
- Add diced chicken and cook until lightly golden.
- Add chopped onion and bell peppers. Sauté briefly.
- Reduce heat and add cream and spices.
- Simmer for a few minutes until slightly thickened. Adjust salt to taste.
Shape & Bake
- Preheat oven to 200°C (392°F).
- Punch down the dough and divide into 8 equal pieces.
- Shape into rounds and place on a lined baking tray.
- Add chicken filling on top.
- Sprinkle grated cheese.
- Brush edges with egg yolk.
- Bake for 18–25 minutes or until golden brown.
Notes
- If the dough feels too soft, add flour gradually.
- Make sure the water is warm, not hot, to properly activate yeast.
- You can substitute chicken with mushrooms for a vegetarian version.
- Store leftovers in an airtight container for up to 3 days.
If you enjoyed this recipe, don’t forget to share it with friends and family. Homemade bread with creamy chicken filling is always a winning idea!