Name: Easy Braided Chicken Bread Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 2 h 30 min
Cuisine: Indian-inspired
Ingredients: 4 cups All-purpose flour; 1 tbsp Instant yeast; 2 tbsp Milk; 1 tsp Salt; 4 tbsp Nut oil; 1 Egg; 1 tsp Sugar; ¼ tsp Baking powder; 1 ½ – 2 cups Cooked chicken, shredded or chopped; 2 small Onions, finely chopped; 1 tsp Salt; 1 tsp Black pepper; 2 tbsp Coriander, chopped; 4 Chili peppers, finely chopped (adjust to taste); 1 tsp Garam masala; 2 tbsp All-purpose flour; 2 tbsp Butter; 1 cup Milk; Sesame seeds, for topping

Let me tell you about an absolute favorite in my kitchen—the Easy Braided Chicken Bread Recipe. It’s one of those dishes that looks fancy and impressive but is actually super approachable. When I first made it, I was surprised by how the soft, fluffy bread perfectly wrapped around a spicy, savory chicken filling, making every bite a delightful mix of textures and flavors. It’s such a crowd-pleaser for casual dinners or even a weekend treat to share with family and friends.

This recipe is great because it blends the comforting nature of homemade bread with the zest and warmth of spiced chicken. It works well when you want something filling but fun to eat, plus it stores beautifully if you want to make it ahead. Trust me, once you try this Easy Braided Chicken Bread Recipe, it will quickly become your go-to for an impressive yet simple homemade meal.

Ingredients You’ll Need

Before we get started, you’ll want to gather everything to make the dough and the filling. Each component has a role—like the nut oil in the dough that keeps it tender, and the combination of spices in the chicken filling that really elevates the flavor. I recommend fresh ingredients, especially the chicken and coriander, for the best taste.

All-purpose flour: The base for the dough, it gives the bread that soft texture you’ll love.
Instant yeast: This helps the dough rise quickly—no need for a long wait!
Milk: Adds richness and softness to the dough and creamy texture to the filling.
Salt: Essential to balance sweetness and bring out the flavors.
Nut oil: I use this for its light, nutty flavor that keeps the bread moist.
Eggs: For binding the dough and giving it a golden color when baked.
Sugar: Just a little to feed the yeast and add a slight sweetness.
Baking powder: Helps the dough rise a bit more and stay fluffy.
Chicken: Fresh, cooked, and shredded or finely chopped for the filling.
Onion: Adds sweetness and depth when sautéed with the chicken.
Black pepper: Adds a gentle heat that complements the chicken’s flavor.
Coriander: Gives the filling a fresh, slightly citrusy kick.
Chili pepper: Use your preferred heat level; it gives the filling that signature spicy punch.
Garam masala: A warm spice blend that makes the filling smell amazing.
All-purpose flour (for filling): Thickens the creamy sauce inside the bread.
Butter: Used to sauté the filling and add richness.
Sesame seeds: For sprinkling on top, giving the bread a beautiful, crunchy finish.

Variations

I love that this Easy Braided Chicken Bread Recipe is so easy to personalize. Sometimes I mix in some shredded cheese for extra indulgence or swap chicken for paneer to keep it vegetarian-friendly. Don’t hesitate to switch up the filling spices or add some veggies based on what you have handy—that’s the beauty of this recipe.

Cheese variation: Adding grated mozzarella or cheddar to the filling creates a melty, gooey surprise inside—I always find my kids ask for this version!
Vegetarian option: Try replacing chicken with sautéed mushrooms or crumbled tofu, seasoned just like the filling for a delicious twist.
Mild spice: If you prefer less heat, reduce the chili peppers and increase the coriander to keep it flavorful without the bite.
Whole wheat dough: Swap some/all the all-purpose flour for whole wheat for a nuttier flavor and more fiber—just add a bit more liquid as whole wheat flour absorbs more.

How to Make Easy Braided Chicken Bread Recipe

Step 1: Prepare the Dough

Start by mixing your dry ingredients: flour, instant yeast, salt, sugar, and baking powder. Then add in the wet ones—milk, nut oil, and eggs. Knead everything together until you get a smooth, elastic dough. I usually knead by hand for about 10 minutes—it’s the best way to feel when the dough is just right. Then cover it up and let it rise until doubled in size, usually about an hour. If you’re short on time, a warm spot like near a radiator speeds this up.

Step 2: Make the Spiced Chicken Filling

Sauté chopped onions in butter until soft and golden, then add your shredded chicken along with salt, black pepper, coriander, garam masala, and finely chopped chili peppers. Stir well to coat the chicken in those spices. Sprinkle in the flour and stir for a minute before slowly pouring the milk in to create a thick, creamy filling. Let it simmer until it thickens nicely, then remove from heat to cool. This filling is the heart of the bread, so don’t rush it.

Step 3: Assemble and Braid

Once your dough has risen, punch it down and divide it into three equal strips on a floured surface. Flatten each strip slightly, then spread the cooled chicken filling down the center of each strip. Carefully braid the strips together, trying to keep the filling sealed inside. This step always feels rewarding because you can already tell how delicious it’s going to be. Place your braid on a baking sheet and brush it lightly with a beaten egg for that gorgeous golden finish. Sprinkle sesame seeds over the top for texture and flavor.

Step 4: Bake to Perfection

Pop your braid into a preheated oven at 375°F (190°C) for about 25-30 minutes or until golden brown and cooked through. You’ll know it’s done when the bread has a rich color and smells incredible. Let it cool for a bit before slicing to keep the filling from spilling out. If you’re anything like me, you’ll be tempted to sneak a piece before it cools completely!

How to Serve Easy Braided Chicken Bread Recipe

The image shows many small white bowls and containers arranged neatly on a white marbled surface. There is a large bowl filled with white flour in the top center, next to a bowl with small pieces of light pink cooked meat. Around these are small bowls with white chopped onions, bright red chopped peppers, two whole white eggs in a white dish, two small wooden spoons with white salt and another type of salt, two metal spoons with brown and yellow powder spices, a small glass jar with black seeds, a small bowl with light yellow butter slices, a small bowl with a pale powder, a small bowl with white salt, a small bowl with light brown seeds, a bunch of fresh green parsley, a small glass of white liquid, and a bottle of light yellow oil. The arrangement is clean and clear. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep it simple with garnishes—sesame seeds on top add a lovely crunch, and a sprinkle of fresh chopped coriander right before serving adds a burst of color and freshness. Sometimes I serve it alongside a dollop of yogurt or raita which perfectly cools down the spices inside.

Side Dishes

This bread makes a great main dish paired with some crisp green salad or roasted vegetables. For a heartier meal, a bowl of simple tomato soup or a spiced lentil dal complements the flavors beautifully. Personally, I love serving it with a fresh cucumber salad in warmer months.

Creative Ways to Present

For special occasions, I’ve braided smaller loaves and arranged them on a big platter surrounded by colorful dips and salads. Cutting the bread into thick slices and serving it as a centerpiece always garners compliments. You can even create mini braided buns for individual servings—perfect for parties or picnic baskets!

Make Ahead and Storage

Storing Leftovers

After enjoying your freshly baked braided chicken bread, wrap leftovers tightly in plastic wrap or store them in an airtight container. I keep mine in the fridge for up to 3 days, and it still tastes great! Just be sure to bring it back to room temperature before reheating.

Freezing

If you want to make this ahead for busy days, freeze the braided bread before baking. Wrap it well and freeze for up to a month. When you’re ready to bake, thaw it overnight in the fridge and then bake as usual. I’ve found that the quality stays surprisingly good with this method.

Reheating

I reheat leftover slices in a toaster oven or regular oven at low heat (around 300°F) to keep the bread crusty and the filling warm without drying it out. Microwaving works in a pinch, but the texture isn’t quite as good. A quick sprinkle of water on the bread before reheating helps retain moisture.

FAQs

Can I use leftover cooked chicken for the filling?

Absolutely! Leftover cooked chicken works perfectly in this Easy Braided Chicken Bread Recipe. Just shred or chop it finely and use it in the filling as instructed. It’s a great way to reduce food waste and add flavor.
How do I make sure the bread stays soft?

Using nut oil in the dough helps keep it soft and tender. Also, don’t overbake—take it out as soon as it’s golden and baked through. Wrapping leftover bread in airtight containers helps maintain softness too.
Can I prepare this recipe ahead of time?

Yes! You can make the dough and filling in advance, assemble the braid, then refrigerate or freeze it until you’re ready to bake. This makes truly “easy” braided chicken bread even easier on busy days.
Is this recipe suitable for beginners?

Definitely. The steps are straightforward, and the braiding only takes a little practice. If you’ve worked with bread dough before, you’ll find this recipe very manageable. Plus, the filling is simple yet delicious.

Final Thoughts

This Easy Braided Chicken Bread Recipe holds a special place in my heart because it transforms simple ingredients into something truly comforting and special. Whether you’re making it for a cozy family dinner or showing off your baking skills at a gathering, it’s a delightful way to enjoy homemade bread with a flavorful twist. I hope you’ll try it out soon—it’s the kind of recipe you’ll keep coming back to, just like I do!