Soft, fluffy homemade bread stuffed with creamy, spicy chicken filling and loaded with gooey mozzarella cheese. This Cheesy Chicken Stuffed Bread is perfect for parties, family dinners, or as a satisfying snack. It’s like a cross between stuffed naan and cheesy bread — absolutely irresistible!
Ingredients
For the Bread Dough:
- 3 cups all-purpose flour
- 2¼ tsp active dry yeast
- 2 tbsp granulated sugar
- 1¼ tsp salt
- 2 large eggs (room temperature)
- ¾ cup warm whole milk
- 3 tbsp unsalted butter, very soft
- 2 tbsp oil
- 1 tsp garlic powder
- 1 tbsp Greek yogurt or sour cream
For the Chicken Filling:
- 1 lb boneless chicken breast
- Salt to taste
- 1 tsp black pepper
- 1 tbsp smoked paprika
- ½ tsp red chili powder
- 1 tsp red chili flakes
- 1 tbsp garlic powder
- ½ cup cream cheese
- 1 tbsp sour cream (optional)
- 1 tbsp fresh coriander (cilantro), chopped
- 1 bell pepper, finely diced
- ½ yellow onion, diced
- ½ cup water
- 2 tbsp oil for cooking
To Assemble:
- 1½ cups shredded mozzarella cheese
For the Egg Wash:
- 1 egg
- 2 tbsp milk
For the Glaze:
- 2 tbsp butter, melted
Method
- Activate the Yeast In a large bowl, combine warm milk, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
- Make the Dough Add eggs, oil, Greek yogurt/sour cream, garlic powder, salt, and soft butter. Mix well. Gradually add the flour and mix until a dough forms. Knead for 8–10 minutes (by hand or stand mixer) until smooth and elastic. Add a little flour only if the dough is too sticky. Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
- Prepare the Chicken Filling Season the chicken with salt, black pepper, smoked paprika, red chili powder, chili flakes, and garlic powder. Heat 2 tbsp oil in a pan. Cook the chicken for about 10 minutes, flipping halfway. Add ½ cup water, cover, and cook until fully done. Shred the cooked chicken. Add diced bell pepper, onion, and chopped coriander. On low heat, stir in cream cheese and sour cream until the mixture becomes creamy. Let it cool slightly.
- Assemble the Stuffed Bread Punch down the risen dough and divide it into equal-sized balls. Roll each ball into a flat circle. Place a generous spoonful of chicken filling and mozzarella cheese in the center. Fold the edges over the filling and seal tightly. Place seam-side down on a lined baking tray. Cover and let them rise again for 30 minutes.
- Bake Preheat oven to 350°F (175°C). Mix egg and milk for the egg wash and brush generously over the bread. Bake for 25–30 minutes or until golden brown. Immediately brush with melted butter after removing from the oven.
Serve warm and enjoy while the cheese is still gooey!
Pro Tips
- Don’t overfill the bread — it makes sealing difficult and can cause leaks while baking.
- For extra flavor, add a pinch of oregano or Italian seasoning to the filling.
- You can make one large stuffed loaf instead of individual portions.
- Make sure the filling is completely cooled before stuffing to avoid killing the yeast or making the dough soggy.
- For a spicier version, increase chili flakes or add chopped green chilies.
Serving Suggestions: Serve with marinara sauce, garlic dip, or a simple salad. These are great for lunchboxes, potlucks, or game-day snacks.
Your Turn: Have you ever made stuffed bread before? Try this recipe and tell me how it turned out in the comments! Would you like a variation (spicier, milder, or vegetarian version)?
Let me know if you want a printable recipe card or step-by-step photos description!
