If you’ve never tried Easy Chicken Cupcakes, let me just say—you’re in for an absolute treat! Imagine golden, fluffy biscuit cups filled with the dreamiest, creamiest chicken mixture you can imagine, all bubbling and melty as they come out of the oven. These delightful chicken cupcakes are the definition of comfort food with a playful twist, perfect for busy weeknights, game day gatherings, or anytime you want a bite-sized meal that still packs in all the flavor. They’re a total crowd-pleaser, and once you bite into one, you’ll see why they always disappear first at parties!
Ingredients You’ll Need
One of the beauties of Easy Chicken Cupcakes is how simple the ingredient list is—just a handful of everyday staples come together for big, comforting flavors. Each ingredient plays a key role, creating cheesy, savory pockets that are impossible to resist.
- Cooked shredded chicken: Rotisserie chicken makes this super easy and juicy, but any leftover chicken will work perfectly!
- Cream cheese (softened): This melts into the filling for a rich, creamy bite.
- Shredded cheddar cheese: Adds classic gooey cheesiness and a sharp flavor kick.
- Sour cream or Greek yogurt: Gives tang and keeps the filling moist and luscious.
- Finely chopped green onions: A pop of freshness and color in every bite.
- Garlic powder: Subtle savory background flavor that pulls everything together.
- Salt: Just enough to enhance every other flavor in these chicken cupcakes.
- Black pepper: Gives a gentle kick and aromatic warmth.
- Refrigerated biscuit dough (8-count): The secret shortcut for that golden, buttery “cupcake” shell!
- Olive oil spray or melted butter (optional): For brushing the tops and extra golden crunch.
- Extra cheese or herbs for topping: Not required, but the perfect way to finish your Easy Chicken Cupcakes in style.
How to Make Easy Chicken Cupcakes
Step 1: Prep the Muffin Tin and Dough
Start by preheating your oven to 375°F, and lightly grease an 8-cup muffin tin with a touch of cooking spray or a bit of butter. Take each biscuit from the can and gently flatten it out into a round shape—don’t worry about being too perfect! Carefully press the flattened biscuits into each muffin cup, making sure they cover the bottom and come up the sides to create that adorable shell. These biscuit cups are about to become the foundation of your Easy Chicken Cupcakes, so give them a little TLC.
Step 2: Mix Up the Filling
Now for the heart and soul of these cupcakes! In a medium mixing bowl, combine your cooked shredded chicken, softened cream cheese, shredded cheddar, sour cream or Greek yogurt, green onions, garlic powder, salt, and pepper. Stir everything together until you have a decadent, creamy, and well-blended filling. This mixture is what transforms simple biscuit dough into something truly memorable.
Step 3: Fill the Biscuit Cups
Using a spoon, divide the chicken filling evenly among your biscuit-lined muffin cups. Don’t be shy about heaping it up—a generous portion means gooey, satisfying bites all around. If you’re feeling extra fancy, sprinkle the tops with a smidge more cheese or fresh herbs for a little pizzazz just before baking. That’s the magic touch that will make your Easy Chicken Cupcakes totally irresistible!
Step 4: Bake to Golden Perfection
Pop the muffin tin in your preheated oven and bake for 15 to 18 minutes, or until the biscuit edges are a gorgeous golden brown and the filling is hot and bubbly. The kitchen will smell absolutely amazing (prepare for some hungry onlookers!). Once they’re done, let the cupcakes cool for a few minutes in the pan—this helps the crust firm up, so they’re easier to remove without breaking.
Step 5: Serve and Enjoy
Carefully lift the finished Easy Chicken Cupcakes out of the tin and onto your serving platter. Admire your handiwork—you’ve got creamy, savory goodness wrapped inside golden biscuit shells! These are perfect for sharing, serving as a meal with sides, or even packing up for a fun lunch.
How to Serve Easy Chicken Cupcakes
Garnishes
Garnishing your Easy Chicken Cupcakes is the quickest way to add both flavor and style. Try a sprinkle of extra cheddar cheese right as they come out of the oven, a shower of freshly chopped chives or green onions, or even a little parsley for fresh color. For a zesty finish, a tiny dollop of sour cream or a dash of hot sauce goes a long way, making every bite even more special.
Side Dishes
Pair these savory cupcakes with a simple garden salad tossed in a bright vinaigrette, a bowl of soup for extra coziness, or some roasted veggies on the side. Potato wedges or sweet potato fries are always a hit, especially when you’re serving them picnic-style or at parties. The beauty of Easy Chicken Cupcakes is that they play nicely with just about any side—so mix and match to suit the occasion!
Creative Ways to Present
Easy Chicken Cupcakes truly shine when presented on a big wooden board, nestled among colorful sides, or stacked like party pastries for a playful effect. For entertaining, use parchment cupcake liners for a bistro-chic look, or serve each cupcake on a lettuce leaf for an extra pop of color and crunch. You can even make mini versions by using a mini muffin tin—perfect for appetizers or finger foods!
Make Ahead and Storage
Storing Leftovers
If you have leftover Easy Chicken Cupcakes (which is rare in my house!), simply let them cool completely, then store them in an airtight container in the refrigerator. They’ll stay fresh and tasty for up to 3 days, ready to reheat for a quick lunch or snack.
Freezing
These cupcakes are freezer-friendly, making them a true lifesaver for meal prep. Once cooled, wrap each cupcake tightly in plastic wrap or foil, then pack them into a freezer bag or container. They’ll keep beautifully for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
To bring your Easy Chicken Cupcakes back to their fresh-from-the-oven glory, microwave them in 30-second bursts until heated through, or pop them in a 350°F oven for about 10 minutes. Add a pinch of cheese on top before reheating if you want them extra gooey.
FAQs
Can I use leftover turkey instead of chicken?
Absolutely! Leftover turkey works just as well in Easy Chicken Cupcakes. Simply shred or chop your cooked turkey and use it in place of the chicken—the results will be just as creamy, savory, and satisfying.
What’s the best way to shred the chicken?
A quick kitchen hack: use two forks to pull apart the cooked chicken, or pop it in a stand mixer with the paddle attachment for effortless shredding in seconds. Both methods give you perfect texture every time.
How do I prevent the biscuits from sticking to the pan?
A generous mist of nonstick spray or a light brushing with melted butter ensures the biscuit cups come out like a dream. Letting the cupcakes cool for a couple minutes after baking also helps them release easily.
Can I make these Easy Chicken Cupcakes ahead of time for parties?
Definitely! You can fully assemble the cupcakes, cover, and refrigerate them for up to a day before baking. Or, bake them ahead and reheat just before serving so they’re hot, bubbly, and ready for your guests.
Are there other flavor variations I can try?
There are so many ways to play with this recipe! Swap cheddar for pepper jack or mozzarella, add a spoonful of buffalo sauce for a spicy kick, or mix in diced bell pepper or corn for texture and sweetness. Easy Chicken Cupcakes are endlessly customizable.
Final Thoughts
If you’re searching for a no-fuss, absolutely delicious dish that everyone will rave about, give these Easy Chicken Cupcakes a try. They’re such a comforting, playful, and downright fun way to serve chicken—and I just know your kitchen will be filled with smiles! Enjoy every flavorful, cheesy bite.
Print
Easy Chicken Cupcakes Recipe
- Total Time: 28 minutes
- Yield: 8 chicken cupcakes 1x
- Diet: Non-Vegetarian
Description
These Easy Chicken Cupcakes are a savory twist on a classic dessert favorite. Perfect for parties or as a fun family meal, these individual savory treats are sure to be a hit!
Ingredients
For the Chicken Filling:
- 2 cups cooked shredded chicken
- 1/2 cup cream cheese (softened)
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream or Greek yogurt
- 1/4 cup finely chopped green onions
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Cups:
- 1 can refrigerated biscuit dough (8-count)
- olive oil spray or melted butter (optional)
- extra cheese or herbs for topping
Instructions
- Preheat the oven: Preheat the oven to 375°F and lightly grease a muffin tin.
- Prepare the cups: Flatten each biscuit and press it into the bottom and up the sides of each muffin cup to form a shell.
- Make the filling: In a mixing bowl, combine shredded chicken, cream cheese, cheddar cheese, sour cream, green onions, garlic powder, salt, and pepper. Stir until fully mixed.
- Fill the cups: Spoon the filling evenly into each biscuit cup and top with extra cheese if desired.
- Bake: Bake for 15 to 18 minutes until the biscuit edges are golden brown and the filling is hot and bubbly.
- Serve: Let cool slightly before removing from the pan and serving.
Notes
- Use rotisserie chicken for a quick shortcut.
- These freeze well and can be reheated for quick snacks or lunches.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 230
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 45 mg
