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Healthier Chicken Coxinhas with Cream Cheese Filling Recipe

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4.4 from 85 reviews

This healthier Coxinhas recipe offers a classic Brazilian snack reinvented with a lean chicken breast filling and baked instead of fried for a lighter yet equally delicious treat. The filling combines tender chicken, sautéed onions, garlic, and creamy Catupiry cheese, wrapped in a soft dough made from chicken broth and all-purpose flour. The coxinhas are coated in panko breadcrumbs and air-fried for a crispy, golden exterior without excess oil, delivering a perfect balance of flavor and health.

Ingredients

Scale

Filling

  • 1 medium chicken breast (200–250 g / 7–9 oz)
  • ½ small onion, finely chopped (40 g / 1.5 oz)
  • 1 garlic clove, minced
  • 1 tsp olive oil (5 ml)
  • 1 bay leaf (optional)
  • 1 tbsp tomato paste (15 g / 0.5 oz, optional)
  • 2 tbsp cream cheese (30 g / 1 oz, Catupiry or similar)
  • 1 tbsp parsley or green onion, chopped (5 g)
  • Salt and black pepper to taste

Dough

  • 1 ½ cups chicken broth (375 ml), reserved from cooking chicken
  • 1 ½ cups all-purpose flour (190 g / 6.7 oz)
  • 1 tbsp butter (14 g / 0.5 oz)
  • Pinch of salt

Coating

  • 1 egg, beaten
  • Cooking spray or a little oil for brushing
  • 1 ¼ cups breadcrumbs (125 g / 4.5 oz, panko preferred)

Instructions

  1. Cook the chicken: Place the chicken breast, bay leaf, and water in a pot. Boil until the chicken is fully cooked, around 15-20 minutes. Reserve 1 ½ cups of the broth for the dough and shred the cooked chicken finely.
  2. Prepare the filling: Heat olive oil in a pan over medium heat. Sauté the finely chopped onion and minced garlic until translucent and fragrant, about 3-4 minutes. Add the shredded chicken, tomato paste if using, and season with salt and pepper. Stir in cream cheese and chopped parsley or green onion, mixing well until creamy and combined. Remove from heat and set aside.
  3. Make the dough: In a saucepan, bring the reserved chicken broth, butter, and a pinch of salt to a boil. Reduce heat and add flour all at once, stirring vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan, about 2-3 minutes. Remove from heat and let cool slightly.
  4. Shape the coxinhas: Once the dough is cool enough to handle, knead briefly on a clean surface. Pinch off a golf-ball sized piece, flatten it into a disc, place a spoonful of filling in the center, and mold into a teardrop shape, sealing the edges tightly.
  5. Coat the coxinhas: Dip each shaped dough ball into the beaten egg, then roll thoroughly in the panko breadcrumbs to coat evenly. Spray or brush each with a little oil or cooking spray to aid browning.
  6. Air-fry the coxinhas: Preheat the air fryer to 375°F (190°C). Arrange the coated coxinhas in the basket in a single layer without overcrowding. Air fry for about 15-18 minutes, turning halfway through, until golden brown and crispy on all sides.
  7. Serve: Remove from the air fryer and let cool slightly before serving. Enjoy warm as a healthier snack or appetizer option.

Notes

  • Using chicken breast keeps the filling lean and healthy.
  • Reserving the broth from cooking the chicken for the dough adds flavor and reduces waste.
  • Panko breadcrumbs create a lighter, extra-crispy coating perfect for air frying.
  • The air fryer method significantly reduces oil usage compared to traditional frying.
  • The optional tomato paste and bay leaf add depth to the filling flavor but can be omitted based on preference.
  • Serve with a side of hot sauce or ketchup for added zest.

Find it online: https://amandafood.com/healthier-chicken-coxinhas-with-cream-cheese-filling-recipe/