🧀🍗 Chicken & Cheese Stuffed Buns
Soft, fluffy homemade buns stuffed with juicy seasoned chicken and gooey melted cheese, then baked until beautifully golden. These Chicken & Cheese Stuffed Buns are perfect for lunchboxes, family dinners, parties, picnics, or a satisfying savory snack.
The dough is enriched with milk, egg, and butter for a soft, tender crumb, while the savory chicken filling adds plenty of garlic, herbs, and cheesy goodness.
⏱️ Recipe Information
Prep Time: 30 minutes
Rising Time: 1 hour 15 minutes
Cook Time: 20–25 minutes
Total Time: About 2 hours 10 minutes
Yield: 10–12 stuffed buns
Difficulty: Intermediate
Method: Oven-Baked
🛒 Ingredients
For the Dough
- 500 g all-purpose flour — about 4 cups
- 10 g dry yeast — about 1 tablespoon
- 1 tablespoon granulated sugar
- 250 ml warm milk — 1 cup
- 1 large egg
- 50 g butter, softened
- 1 teaspoon salt
For the Chicken Filling
- 500 g boneless, skinless chicken breast or thighs, finely diced
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2–3 garlic cloves, minced
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt, or to taste
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 2 tablespoons cream cheese
- 150 g shredded mozzarella — about 1½ cups
- 50 g grated Parmesan — about ½ cup
- 2 tablespoons chopped fresh parsley
For the Egg Wash
- 1 egg
- 1 tablespoon milk
Optional Topping
- Sesame seeds
- Black sesame seeds
- Dried oregano
- Grated Parmesan
👩🍳 Instructions
Make the Dough
1. Activate the Yeast
Pour the warm milk into a large mixing bowl.
Add the sugar and dry yeast and stir gently.
Let stand for 5–10 minutes, until the mixture becomes slightly foamy.
The milk should be warm, not hot. Very hot milk can kill the yeast.
2. Add the Wet Ingredients
Add the egg and softened butter to the yeast mixture.
Whisk until mostly combined.
3. Add the Flour and Salt
Add the flour gradually, followed by the salt.
Mix with a wooden spoon or your hands until a shaggy dough forms.
4. Knead the Dough
Transfer the dough to a lightly floured work surface.
Knead for 8–10 minutes, until the dough becomes smooth, soft, and elastic.
The dough should feel slightly tacky but should not be excessively sticky.
If necessary, add flour one tablespoon at a time rather than adding a large amount at once.
5. First Rise
Place the dough in a lightly greased bowl.
Cover with plastic wrap or a clean kitchen towel.
Leave in a warm, draft-free place for approximately 1 hour, or until doubled in size.
🍗 Prepare the Chicken Filling
6. Cook the Chicken
While the dough rises, heat the olive oil in a large skillet over medium-high heat.
Add the chopped chicken.
Season with salt, black pepper, paprika, oregano, and thyme.
Cook for approximately 5–7 minutes, stirring occasionally, until the chicken is cooked through and lightly golden.
7. Add the Onion and Garlic
Add the chopped onion and cook for 2–3 minutes, until softened.
Add the minced garlic and cook for another 30–60 seconds, until fragrant.
Remove from the heat.
8. Make the Filling Creamy
Transfer the cooked chicken mixture to a bowl.
While still warm, stir in the cream cheese, mozzarella, Parmesan, and parsley.
Mix until everything is evenly combined and the cheese begins to melt into the chicken.
Allow the filling to cool until it is easy to handle.
Cooling the filling before stuffing the dough makes shaping the buns much easier.
🥯 Assemble the Stuffed Buns
9. Divide the Dough
Once the dough has doubled in size, gently punch it down to release excess air.
Transfer it to a lightly floured surface.
Divide into 10–12 equal pieces.
Roll each piece into a smooth ball.
10. Fill Each Bun
Take one dough ball and flatten it into a circle about 4–5 inches wide.
Place approximately 2 tablespoons of chicken filling in the center.
Bring the edges of the dough up and around the filling.
Pinch the seams firmly together to completely seal the bun.
Turn the bun seam-side down and gently shape it into a smooth round.
Repeat with the remaining dough and filling.
11. Second Rise
Arrange the stuffed buns seam-side down on a parchment-lined baking tray, leaving space between them.
Cover loosely with a clean kitchen towel.
Let them rise for 20–30 minutes, until noticeably puffy.
🔥 Bake the Buns
12. Prepare the Egg Wash
Preheat your oven to 375°F (190°C).
Whisk together the egg and milk.
Brush the tops of the risen buns generously with the egg wash.
Sprinkle with sesame seeds, black sesame seeds, oregano, or Parmesan if desired.
13. Bake
Bake for 20–25 minutes, or until the buns are beautifully golden brown and the dough is completely cooked.
If the tops begin browning too quickly, loosely cover them with foil for the final few minutes.
14. Finish and Serve
Remove the buns from the oven and immediately brush the tops with a little melted butter if desired.
Allow them to cool for 5–10 minutes before serving.
The cheese inside will be extremely hot immediately after baking.
Serve warm.
⭐ Chef’s Tips
Don’t overfill the buns: Too much filling can make the seams difficult to seal and may cause the cheese to leak during baking.
Cool the chicken mixture: Warm filling is easier to work with than piping-hot filling and won’t soften the dough excessively.
Seal the dough well: Pinch the edges firmly and place the seam underneath before baking.
Don’t add too much flour: A slightly soft dough produces much fluffier buns.
Check the yeast: If your yeast mixture doesn’t become foamy after about 10 minutes, the yeast may be inactive.
Let the buns rise properly: The second rise is important for creating a light, fluffy texture.
Brush with butter: A light coating of melted butter immediately after baking keeps the crust soft and adds extra flavor.
🧀 Easy Variations
Spicy Chicken & Cheese Buns
Add ½ teaspoon chili flakes or finely chopped jalapeño to the filling.
BBQ Chicken Stuffed Buns
Replace the cream cheese with 2–3 tablespoons barbecue sauce and add extra mozzarella.
Buffalo Chicken Buns
Toss the cooked chicken with ¼ cup buffalo sauce, then combine with cream cheese and mozzarella.
Chicken & Cheddar Buns
Replace some or all of the mozzarella with shredded cheddar cheese.
Creamy Garlic Chicken Buns
Add an extra minced garlic clove and 1 tablespoon chopped parsley to the filling.
Chicken Pizza Buns
Add diced bell pepper, chopped olives, mozzarella, and a few tablespoons of pizza sauce.
🥣 Serving Suggestions
Serve these stuffed buns with:
- Garlic mayonnaise
- Ranch dressing
- Spicy mayo
- Sweet chili sauce
- Marinara sauce
- Garlic butter
- Tomato soup
- Fresh green salad
- Coleslaw
They also make an excellent lunchbox snack because they are easy to transport and eat without utensils.
🧊 Storage
Allow the buns to cool completely before storing.
Keep in an airtight container in the refrigerator for up to 3 days.
Because the filling contains cooked chicken and cheese, refrigerate leftovers promptly.
🔥 Reheating
For the best texture, reheat refrigerated buns in:
Oven: 350°F (175°C) for 8–12 minutes
Air fryer: 350°F (175°C) for 4–6 minutes
You can also microwave them for about 30–60 seconds, although the bread will be softer rather than crisp.
❄️ Freezing
These buns freeze very well.
Allow them to cool completely, then wrap individually in plastic wrap and place them in a freezer-safe bag or container.
Freeze for up to 2 months.
Thaw overnight in the refrigerator and reheat in a 350°F (175°C) oven until hot throughout.
🧀🍗 Final Result
These Chicken & Cheese Stuffed Buns are wonderfully soft and fluffy on the outside, with a savory, creamy chicken filling and plenty of melted cheese hidden inside.
Golden, buttery, cheesy, and packed with flavor — they’re the kind of homemade buns that disappear almost immediately! 🥯✨