20-Min Crispy Chicken Empanada Skillet
Shredded rotisserie chicken mixed with olives and heart of palm, wrapped in crispy phyllo sheets and pan-fried until golden. A TikTok-easy take on empadão that skips the dough and delivers that iconic savory filling in under 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 380
- Protein
- 28g
Ingredients
- 2 cups rotisserie chicken, shredded
- 1 can (14 oz) heart of palm, drained and roughly chopped
- ½ cup green olives, pitted and chopped
- 8 sheets phyllo sheets
- 3 tbsp olive oil
- 2 tbsp lime juice
- 2 cloves garlic, minced
Instructions
- 1
Mix shredded chicken, heart of palm, olives, garlic, lime juice, 1 tbsp oil, salt, and pepper in a bowl until combined.
- 2
Lay one phyllo sheet on a clean surface. Brush lightly with olive oil, then add 2 tbsp filling near one short end.
- 3
Fold phyllo over the filling into a tight cylinder, tucking in the sides as you roll. Repeat with remaining sheets and filling.
- 4
Heat remaining 2 tbsp oil in a large skillet over medium-high until it shimmers, about 1 minute.
- 5
Pan-fry cylinders 2–3 minutes per side until golden and crispy. Work in batches if needed to avoid crowding.
- 6
Serve hot. Squeeze fresh lime over the top if desired.
Tools you’ll need
- large mixing bowl
- 12-inch skillet
- cutting board
- spatula
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