There’s something about chicken empanadas that just feels like home—handheld, crispy, and made for those moments when everybody’s hungry right now. These Chicken Parmesan Empanadas are a fun little mashup (Italian-American flavors inside a very Dominican-style “empanada situation”), and they’re perfect for busy afternoons, back-to-school season, or a quick weekend merienda.
In my house, empanadas don’t need a whole plate of sides—they need a napkin, a good dip, and something cold to drink. Pair these with a creamy Morir Soñando or a fruity Batido de Lechosa, and suddenly it feels like the best kind of after-school treat. And if empanadas are your love language, my Pepperoni Pizza Empanadas are another favorite to keep in rotation.
Step-by-Step Instructions
Set up your empanada station first: lay a few empanada dough discs on a flat surface lined with parchment paper so nothing sticks and everything stays easy to handle. Spoon about a teaspoon of tomato sauce into the center of each disc, then layer on shredded rotisserie chicken, mozzarella, and parmesan. The key is keeping the filling centered, leaving a clean border around the edge so the empanadas seal neatly.
Fold each disc over into a half-moon and press the edges firmly with a fork to seal. Heat the vegetable oil in a medium pot or large pan over medium heat. Once the oil is hot, fry the empanadas until golden brown on both sides—about 2–3 minutes per side—then transfer them to a paper towel-lined plate to drain. Serve warm while the cheese is still melty and the outside is perfectly crisp.
Serving Suggestions
- Keep it simple and classic: serve with Mayo-Ketchup Sauce for dipping (salsa rosada fans, this is your moment).
- For a true merienda combo, pair these chicken empanadas with Morir Soñando (Orange & Milk Drink)—cold, creamy, and nostalgic.
- On warm days, a Batido de Lechosa (Papaya Milkshake) is the perfect Dominican-style “something sweet on the side.”
- Making an empanada tray for kids (or grown-ups)? Add Pepperoni Pizza Empanadas so everyone gets their favorite.
Storage Tips
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat for crispiness: Pop them in the oven at 350°F (175°C) until warmed through and crisp again.
- Freeze (best before frying): Assemble and seal, freeze in a single layer, then transfer to a freezer bag for up to 2 months. Fry from frozen, adding a few extra minutes as needed.
Recipe Tips
- Don’t overfill: A little filling goes a long way—overstuffed empanadas are the ones that pop open in the oil.
- Sauce placement matters: Keep sauce away from the edges so the seal holds tight.
- Rotisserie chicken shortcut: This recipe is meant to be easy—pre-cooked chicken keeps it weeknight-friendly.
- Oil heat: Medium heat is the sweet spot for golden, crisp empanadas without over-browning too fast.
Easy Chicken Parmesan Empanadas
Author:Ingredients
- 1 pack 10 empanada dough discs
- ½ cup 120 ml Marinara Sauce
- 2 cups about 280 g rotisserie chicken, shredded
- 1 cup 113 g mozzarella cheese, shredded
- 1 cup 90 g Parmesan cheese, shredded
- 2 cups 480 ml vegetable oil, for frying
Instructions
- Lay the empanada discs, a few at a time, on a flat surface over parchment paper.
- Add about 1 teaspoon sauce to the center of each disc and layer with about 1 tablespoon chicken, mozzarella, and parmesan cheeses.
- Carefully fold the discs and, using a fork, press firmly around the edges to seal.
- In a medium pot or large pan, heat the oil over medium heat. Fry the empanadas on both sides until golden brown, about 2–3 minutes per side.
- Rest on a paper towel to drain excess oil.
- Serve warm.
Notes
- Leave a clean border around the dough so sealing is easy and secure.
- Reheat in the oven at 350°F (175°C) to bring back that crispy texture.
Nutrition
The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.
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