Pan-Fried Chicken Empanadas with Cilantro-Lime Dipping Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

Golden pan-fried empanadas filled with seasoned chicken and vegetables, served with a refreshing cilantro-lime sauce. This latin american-inspired snacks ready in about 60 minutes blends all-purpose flour, salt, cold and cubed unsalted butter into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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 cups all-purpose flour
• 1/2 tsp salt
• 6 tbsp, cold and cubed unsalted butter
• 1/3 cup ice water
• 1 lb, finely diced boneless skinless chicken thighs
• 2 tbsp olive oil
• 1 medium, finely chopped yellow onion
• 3, minced garlic cloves
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/4 cup, chopped fresh cilantro
• to taste salt
• to taste black pepper
• 1/4 cup for frying vegetable oil
• 2 tbsp lime juice
• 1/2 cup plain Greek yogurt

Instructions

1. Step 1: To make the dough, combine 2 cups all-purpose flour and 1/2 tsp salt in a bowl. Add 6 tbsp cold unsalted butter cubes and cut in with your fingers or a pastry cutter until mixture resembles coarse crumbs. Gradually add 1/3 cup ice water, mixing with a fork until dough just comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
2. Step 2: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 medium finely chopped yellow onion and sauté for 3 minutes until translucent. Add 3 minced garlic cloves, 1 tsp smoked paprika, and 1 tsp ground cumin, cooking for 1 minute until fragrant.
3. Step 3: Add 1 lb finely diced boneless skinless chicken thighs to the skillet, season with salt and black pepper to taste, and cook for 6-8 minutes until chicken is cooked through and slightly browned. Remove from heat and stir in 1/4 cup chopped fresh cilantro. Let cool.
4. Step 4: On a floured surface, roll out dough to 1/8-inch thickness. Cut 4-inch circles with a cutter. Place 2 tbsp filling in the center of each circle. Fold dough over and crimp edges with a fork to seal.
5. Step 5: Heat 1/4 cup vegetable oil in a frying pan over medium heat. Fry empanadas in batches for 3-4 minutes per side until golden brown and crispy. Drain on paper towels.
6. Step 6: For the dipping sauce, mix 1/2 cup plain Greek yogurt with 2 tbsp lime juice and a pinch of salt. Serve empanadas warm with the cilantro-lime sauce on the side.