If you love bite-sized snacks that are both delicious and fun to eat, these Easy Chicken Cupcakes are about to become your new favorite! Juicy, flavorful chicken wrapped in a crispy, golden crust—what’s not to love? Perfect for parties, quick dinners, or even meal prep, these savory cupcakes are packed with cheesy, herby goodness and baked to perfection. Trust me, once you try them, you’ll be making them on repeat!
Why You’ll Love Easy Chicken Cupcakes
Versatile Whether it’s a snack, appetizer, or light meal, these chicken cupcakes fit any occasion.
Budget-Friendly Made with simple, affordable ingredients, they’re easy on the wallet but big on flavor.
Quick and Easy Ready in under 30 minutes with minimal prep—perfect for busy days!
Customizable Add your favorite seasonings, cheeses, or veggies to make them your own.
Crowd-Pleasing A hit with both kids and adults, these chicken cupcakes disappear fast!
Ingredients
Ingredients in Easy Chicken Cupcakes
These simple yet flavorful ingredients come together to create crispy, cheesy chicken goodness!
Shredded Cooked Chicken: The heart of this recipe! Rotisserie chicken or leftover chicken works great.
Cream Cheese: Adds a creamy, rich texture to the filling.
Shredded Cheese: Melty, gooey goodness! Cheddar, mozzarella, or a blend works best.
Garlic Powder: A must-have for extra flavor.
Onion Powder: Brings depth and a mild sweetness.
Salt & Pepper: Enhances all the flavors.
Paprika (Optional): Adds a subtle smokiness.
Chopped Green Onions: Fresh, mild onion flavor that brightens up the filling.
Puff Pastry or Crescent Roll Dough: The crispy, golden shell that holds everything together.
Egg Wash (Beaten Egg & Water): Gives the pastry a beautiful golden finish.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Oven: Set your oven to 375°F (190°C). This ensures even baking and a perfectly crispy crust.
Prepare the Filling: In a large bowl, mix shredded chicken, cream cheese, shredded cheese, garlic powder, onion powder, salt, pepper, and green onions until well combined.
Prepare Your Muffin Tin: Lightly grease a muffin tin or line it with parchment paper to prevent sticking.
Assemble the Cupcakes: Roll out the puff pastry or crescent roll dough and cut into squares large enough to fit into the muffin tin cups. Gently press the dough into each cup.
Fill the Cups: Spoon the chicken mixture into each dough-lined cup, filling them generously.
Seal & Brush with Egg Wash: Fold the edges of the dough slightly over the filling and brush with egg wash for a golden finish.
Bake to Perfection: Bake for 15-20 minutes or until the tops are golden brown and crispy.
Cool & Serve: Let them cool for a few minutes before removing from the tin. Serve warm and enjoy!
Nutrition Facts
Servings: 6
Calories per serving: Approx. 250 kcal (depending on ingredients used)
Preparation Time
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Total Time: 25-30 minutes
How to Serve Easy Chicken Cupcakes
These little bites of deliciousness are perfect on their own, but here are some great ways to serve them:
- Dipping Sauces: Serve with ranch, honey mustard, BBQ sauce, or buffalo sauce for extra flavor.
- Side Salad: A light green salad balances out the richness.
- Soup Pairing: Enjoy them with a bowl of tomato or chicken soup.
- Brunch Spread: Add them to a brunch platter with eggs, fruit, and toast.
Additional Tips
- Make Ahead: Prep and refrigerate the filling a day ahead for even faster assembly.
- Spice It Up: Add a pinch of cayenne pepper or diced jalapeños for a kick.
- Change the Dough: Swap puff pastry for biscuit dough or phyllo for a different texture.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
FAQ’s
1. Can I use canned chicken instead of fresh chicken?
Yes! Just drain it well and shred it finely before mixing with the other ingredients.
2. Can I freeze these chicken cupcakes?
Absolutely! Freeze them after baking, then reheat in the oven at 350°F (175°C) until warmed through.
3. What cheese works best for this recipe?
Cheddar, mozzarella, or Monterey Jack work great, but feel free to mix and match!
4. Can I make these without cream cheese?
Yes! You can substitute Greek yogurt or sour cream for a lighter option.
5. Can I use store-bought dough?
Definitely! Crescent roll dough, biscuit dough, or puff pastry all work well.
6. How do I prevent the dough from getting soggy?
Make sure the filling isn’t too wet, and avoid overfilling the cups.
7. What can I add for extra flavor?
Try adding cooked bacon bits, sun-dried tomatoes, or fresh herbs like parsley or basil.
8. Can I make a vegetarian version?
Yes! Replace chicken with sautéed mushrooms, spinach, or a mix of roasted veggies.
9. How do I make mini versions for a party?
Use a mini muffin tin and reduce the baking time by about 5 minutes.
10. What’s the best way to reheat leftovers?
Pop them in the oven at 350°F (175°C) for 5-7 minutes to restore crispiness.
Conclusion
These Easy Chicken Cupcakes are the perfect mix of crispy, creamy, and oh-so-satisfying! Whether you’re serving them for a quick snack, a party appetizer, or a fun dinner option, they’re guaranteed to impress. Try them today and get ready for a new go-to recipe in your kitchen!
Print
Easy Chicken Cupcakes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Category: Appetizer / Light Meal
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Easy Chicken Cupcakes are a creative, savory twist on a classic favorite. Perfect as a hearty appetizer or a light meal, they combine tender shredded chicken with a flavorful blend of herbs and cheese, all baked to perfection in a muffin tin. Ideal for using up leftover chicken, these cupcakes are both fun to make and delicious to eat!
Ingredients
For the Cupcake Base:
- 2 cups shredded cooked chicken (rotisserie chicken works great)
- 1 cup breadcrumbs (use gluten-free if desired)
- 2 large eggs, lightly beaten
- 1/2 cup grated Parmesan cheese
- 1/4 cup finely chopped onion
- 1/4 cup chopped fresh parsley
- Salt and pepper, to taste
For the Topping:
- 1/2 cup shredded mozzarella cheese
- 2 tbsp melted butter
- Optional: A pinch of garlic powder and dried oregano for extra flavor
Instructions
- Preheat & Prepare: Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
- Mix Base Ingredients: In a large bowl, combine the shredded chicken, breadcrumbs, eggs, Parmesan, onion, parsley, salt, and pepper. Mix until all ingredients are well incorporated.
- Fill the Muffin Tin: Spoon the chicken mixture evenly into each muffin cup, pressing lightly to form a compact “cupcake” shape.
- Bake: Place the tin in the oven and bake for 20–25 minutes, or until the mixture is set and the tops are slightly golden.
- Add Topping: Remove the tin from the oven, sprinkle shredded mozzarella evenly over each cupcake, and drizzle with melted butter. Add a pinch of garlic powder and dried oregano if desired.
- Finish Baking: Return the tin to the oven for an additional 5 minutes, just until the cheese is melted and bubbly.
- Serve: Allow the chicken cupcakes to cool for a few minutes before removing them from the tin. Serve warm as a savory snack or appetizer.
Notes
Leftovers: These cupcakes are a fantastic way to repurpose leftover rotisserie chicken.
Moisture Tip: For extra moisture and richness, you can stir in ¼ cup sour cream or Greek yogurt into the chicken mixture before baking.
Customization: Experiment with different herbs and spices to tailor the flavor to your taste.
Nutrition
- Serving Size: 1 cupcake
- Calories: ~120 kcal
- Sugar: ~1g
- Sodium: ~250mg
- Fat: ~6g
- Saturated Fat: ~3g
- Unsaturated Fat: ~3g
- Trans Fat: 0g
- Carbohydrates: ~8g
- Fiber: ~1g
- Protein: ~10g
- Cholesterol: ~55mg