Baked Coxinhas with Cream Cheese and Shredded Chicken Filling

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Golden baked Brazilian coxinhas filled with tender shredded chicken and cream cheese, shaped into teardrops for a perfect handheld snack. This brazilian-inspired snacks ready in about 70 minutes turns water, cube chicken bouillon cube, unsalted butter into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 260 calories and feeds 8, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 (about 1 lb) chicken breasts, boneless and skinless
• 4 cups water
• 1 cube chicken bouillon cube
• 3 tbsp unsalted butter
• 1 1/2 cups all-purpose flour
• 1 cup whole milk
• 4 oz cream cheese
• 1 small onion, finely chopped
• 2 cloves garlic cloves, minced
• 2 tbsp olive oil
• 2 tbsp fresh parsley, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup all-purpose flour, for dusting
• 1 egg, beaten
• 1 cup bread crumbs

Instructions

1. Step 1: In a large pot, bring 4 cups water and 1 chicken bouillon cube to a boil. Add 2 chicken breasts and simmer for 20 minutes until cooked through. Remove chicken and reserve broth.
2. Step 2: Shred the cooked chicken finely using two forks.
3. Step 3: In a skillet, heat 2 tbsp olive oil over medium heat. Add 1 small finely chopped onion and 2 minced garlic cloves, sauté for 3-4 minutes until translucent.
4. Step 4: Add shredded chicken, 2 tbsp chopped parsley, 1 tsp salt, and 1/2 tsp black pepper to the skillet. Stir to combine and cook for 2 more minutes, then remove from heat and stir in 4 oz cream cheese until creamy.
5. Step 5: In a separate saucepan, heat 3 tbsp unsalted butter with 1 cup whole milk and 1 1/2 cups all-purpose flour mixed slowly into reserved chicken broth (about 2 cups) until a thick dough forms and pulls away from the pan, stirring constantly.
6. Step 6: Let dough cool slightly, then dust a clean surface with 1/4 cup flour and knead dough until smooth.
7. Step 7: Pinch off a golf-ball-sized piece of dough, flatten in your palm, place 1-2 tbsp chicken filling in the center, and shape dough around filling into a teardrop shape.
8. Step 8: Dip each coxinha in 1 beaten egg, then roll in 1 cup bread crumbs to coat evenly.
9. Step 9: Place coxinhas on a baking sheet lined with parchment paper and bake in a preheated oven at 375°F for 25-30 minutes until golden brown.
10. Step 10: Serve warm as a snack or appetizer.