Baked Coxinha with Creamy Chicken Filling
Brazilian-inspired baked coxinha turnovers filled with shredded chicken and cream cheese, offering a lighter take on the traditional fried snack. This brazilian-inspired snacks ready in about 75 minutes pairs pound boneless skinless chicken breasts, water, chicken bouillon cube for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 1 pound boneless skinless chicken breasts
- 3 cups water
- 1 chicken bouillon cube
- 4 tablespoons unsalted butter
- 1 cup all-purpose flour
- 1 cup milk
- 4 ounces cream cheese
- 1/2 onion, finely chopped
- 1 garlic clove, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 egg, beaten (for egg wash)
- 1 cup panko breadcrumbs
Instructions
- Step 1: In a medium pot, combine 1 pound boneless skinless chicken breasts, 3 cups water, and 1 chicken bouillon cube. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 20 minutes until chicken is cooked through. Remove chicken, shred with two forks, and reserve 1 cup of the broth.
- Step 2: Heat 2 tablespoons olive oil in a skillet over medium heat. Add 1/2 finely chopped onion and 1 minced garlic clove, sauté for 3-4 minutes until soft and fragrant. Add shredded chicken, 1 teaspoon salt, and 1/2 teaspoon black pepper, stirring to combine. Remove from heat and stir in 4 ounces cream cheese until smooth.
- Step 3: In a separate saucepan, melt 4 tablespoons unsalted butter over medium heat. Add 1 cup all-purpose flour and stir constantly for 2 minutes to form a roux. Gradually whisk in 1 cup milk and 1 cup reserved chicken broth, cooking and stirring until thickened to a dough-like consistency, about 5 minutes. Remove from heat and let cool.
- Step 4: Once dough is cool enough to handle, divide into 12 equal pieces. Flatten each piece into a 3-inch circle, place 2 tablespoons chicken filling in the center, then shape dough around it into a teardrop, sealing edges.
- Step 5: Preheat oven to 375°F. Dip each coxinha into 1 beaten egg, then coat with 1 cup panko breadcrumbs. Place on a baking sheet lined with parchment paper and bake for 25 minutes until golden brown.
Frequently asked questions
How long does Baked Coxinha with Creamy Chicken Filling take to make?
Total time is about 75 minutes (45 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Coxinha with Creamy Chicken Filling?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep water from drying out.
Can I substitute ingredients in Baked Coxinha with Creamy Chicken Filling?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Coxinha with Creamy Chicken Filling for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Coxinha with Creamy Chicken Filling?
Brazilian snacks like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
