Creamy Chicken Pancakes with Cheese – Easy Homemade Recipe

If you're looking for a delicious way to prepare chicken breast for a family meal, these Creamy Chicken Stuffed Pancakes are a wonderful choice. Made with thin, homemade savory pancakes and a rich chicken filling, this comforting dish is finished with melted mozzarella cheese for an irresistible result.

The filling combines tender shredded chicken, cream cheese, tomato sauce, sweet corn, olives, garlic, and fresh chives. These ingredients come together to create a creamy, flavorful mixture that makes every bite delicious.

Unlike ordinary pancakes, these savory chicken pancakes are filled, rolled, arranged in a baking dish, and topped with mozzarella before baking. They are perfect for lunch, dinner, or a special weekend family meal.

The best part is that you can prepare the chicken filling ahead of time, making assembly much easier when you're ready to cook.

Recipe Information

• Prep Time: 40 minutes

• Cook Time: 50 minutes

• Total Time: 1 hour 30 minutes

• Servings: 3

• Course: Main Course

• Cuisine: Homemade

• Difficulty: Medium

Ingredients for Creamy Chicken Pancakes

For the Pancake Batter

• 1 large egg

• 1½ cups milk (360 ml)

• 1 tablespoon margarine

• ½ cup cornstarch

• 1 cup all-purpose flour (140 g)

• 1 teaspoon salt

• ½ tablespoon dry yeast

For the Creamy Chicken Filling

• 500 g chicken breast

• 100 ml reserved chicken cooking broth

• 4 tablespoons cream cheese

• 1 medium onion, finely chopped

• 2 garlic cloves, minced

• ½ sachet tomato sauce

• 5 tablespoons chopped olives

• 5 tablespoons drained sweet corn

• 5 tablespoons chopped fresh chives

• 1 tablespoon paprika

• ½ chicken stock cube

• 150 g grated mozzarella cheese

• Black pepper, to taste

• Salt, to taste

• Cooking oil, as needed

How to Make Creamy Chicken Stuffed Pancakes

Step 1: Season the Chicken

Start by preparing the chicken filling. Cut the chicken breast into manageable pieces and place them in a bowl. Season with paprika, black pepper, and minced garlic.

Mix everything well, making sure the chicken is evenly coated with the seasonings. This helps develop a delicious flavor before cooking.

Step 2: Brown the Chicken

Heat a little cooking oil in a pressure cooker over medium heat. Add the seasoned chicken pieces and cook until the outside becomes lightly golden.

The chicken does not need to cook completely at this stage because it will continue cooking under pressure.

Step 3: Cook the Chicken Under Pressure

Add half a chicken stock cube and enough water to almost cover the chicken.

Close the pressure cooker securely and cook for approximately 10 minutes after it reaches pressure. Follow your pressure cooker's safety instructions.

Once the cooking is complete, release the pressure safely before opening the cooker.

Step 4: Shred the Chicken

Remove the cooked chicken from the pressure cooker and allow it to cool slightly.

Using two forks, shred the chicken into small pieces. Reserve 100 ml of the cooking broth, as this will help make the filling moist and creamy.

Set the shredded chicken aside while preparing the remaining ingredients.

Step 5: Sauté the Onion

Heat a little cooking oil in a separate frying pan over medium heat.

Add the finely chopped onion and sauté until soft and lightly golden. Stir occasionally to prevent it from burning.

The softened onion provides a flavorful base for the creamy chicken filling.

Step 6: Prepare the Creamy Chicken Filling

Add the shredded chicken to the sautéed onion.

Next, add the tomato sauce, cream cheese, reserved chicken broth, chopped olives, sweet corn, and fresh chives.

Stir everything together over low heat until the cream cheese melts and the ingredients form a rich, creamy filling.

Taste and adjust the salt if necessary. Once the filling reaches a creamy consistency, turn off the heat and set it aside.

Tip: Avoid cooking the filling for too long after adding the cream cheese. Keeping it moist will make the finished pancakes more delicious.

Step 7: Prepare the Pancake Batter

Now it's time to make the savory pancake batter.

Add the egg, milk, margarine, cornstarch, all-purpose flour, and salt to a blender or mixing bowl.

Blend or whisk until the mixture becomes smooth and free of lumps.

Finally, add the dry yeast and mix gently until incorporated.

The batter should be relatively thin and pourable so that it spreads easily across the frying pan.

Tip: Avoid adding too much flour. A thick batter will produce heavy pancakes that are difficult to roll.

Step 8: Cook the Pancakes

Lightly grease a nonstick frying pan with margarine and place it over medium heat.

Once the pan is warm, pour approximately half a ladle of batter into the center.

Immediately tilt and rotate the pan in a circular motion to spread the batter into a thin, even layer.

Cook until the edges begin to lift and the underside is lightly golden. Carefully flip the pancake using a spatula and cook the other side briefly.

Repeat with the remaining batter, stacking the cooked pancakes on a plate.

Step 9: Fill and Roll the Pancakes

Place one cooked pancake on a clean work surface.

Add approximately two tablespoons of the creamy chicken filling near one edge.

Fold the sides slightly inward if needed, then gently roll the pancake into a neat cylinder.

Repeat until all the pancakes are filled.

Avoid adding too much filling, as this can make the pancakes difficult to roll.

Step 10: Add Mozzarella and Bake

Preheat the oven to 180°C (350°F).

Arrange the filled pancakes side by side in a lightly greased ovenproof baking dish.

Spread a little of the remaining chicken filling over the top and sprinkle generously with grated mozzarella cheese.

Place the dish in the preheated oven and bake for approximately 10 minutes, or until the mozzarella has melted.

For a lightly golden cheese topping, briefly use the oven grill while watching carefully.

Step 11: Serve and Enjoy!

Remove the baking dish from the oven and allow the pancakes to rest for a few minutes before serving.

Your creamy chicken stuffed pancakes are ready!

The soft homemade pancakes, flavorful chicken filling, and melted mozzarella create a comforting combination that is perfect for sharing with family.

Serve warm with a fresh green salad, steamed vegetables, or your favorite side dish.

Tips for Making the Best Creamy Chicken Pancakes

• Keep the batter thin: A pourable batter makes flexible pancakes that are easier to roll.

• Don't overfill: Approximately two tablespoons of filling per pancake should be enough.

• Keep the filling creamy: Use the reserved chicken broth to prevent the shredded chicken from becoming dry.

• Use softened cream cheese: It blends more easily into the warm chicken mixture.

• Don't overcook the pancakes: Cook them until just set and lightly golden.

• Choose good melting cheese: Mozzarella gives the pancakes a soft, stretchy topping.

• Prepare ahead: The chicken filling can be prepared in advance and refrigerated until you're ready to assemble the dish.

What to Serve with Chicken Stuffed Pancakes

These savory pancakes are filling enough to serve as a main course, but a few simple sides can make the meal even better.

Here are some delicious serving ideas:

• Fresh green salad with cucumber and tomatoes.

• Steamed vegetables such as carrots and broccoli.

• Garlic bread or homemade dinner rolls.

• A light vegetable soup.

• Roasted potatoes.

A fresh salad is especially nice because its crisp texture balances the creamy chicken filling.

Storage and Reheating

Refrigeration: Allow leftover pancakes to cool, then transfer them to an airtight container. Refrigerate promptly and consume within 3–4 days.

Reheating: Place the pancakes in an oven-safe dish, cover loosely with foil, and reheat at 170°C (340°F) until heated throughout. Individual portions can also be reheated in the microwave.

Freezing: For best results, freeze the filled and assembled pancakes before baking. Store them in a freezer-safe container for up to 2 months for best quality. Thaw overnight in the refrigerator before baking. Ensure the center reaches a safe temperature.

Frequently Asked Questions

1. Can I prepare chicken stuffed pancakes ahead of time?

Yes! You can prepare the chicken filling and pancake batter separately in advance. You can also cook the pancakes and refrigerate them. Assemble the dish with the filling and mozzarella when you're ready to bake.

2. Can I use leftover cooked chicken?

Absolutely! Shredded leftover cooked chicken is a convenient alternative to raw chicken breast. Skip the pressure-cooking steps and add the chicken directly to the sautéed onion and other filling ingredients.

3. Can I replace cream cheese with another ingredient?

Yes. You can use a thick, mild cream cheese alternative or a suitable soft cooking cheese. The flavor and texture may vary slightly.

4. Why are my pancakes breaking when I roll them?

Pancakes may break if they are too thick, overcooked, or too dry. Keep the batter thin and avoid cooking the pancakes for too long. Let them cool slightly before filling and rolling.

5. Can I make these chicken pancakes without an oven?

Yes! Arrange the filled pancakes in a covered frying pan, add a little sauce and mozzarella, and heat over low heat until the cheese melts. Make sure the filling and pancakes are heated throughout.

6. How do I know when the chicken filling is ready?

The filling should be moist, creamy, and evenly mixed. The chicken must be fully cooked before shredding and combining it with the other ingredients. If the filling looks dry, add a little reserved chicken broth.

Final Thoughts

These creamy chicken stuffed pancakes are a delicious way to turn simple ingredients into a comforting homemade meal. With tender pancakes, a flavorful chicken and cream cheese filling, and a melted mozzarella topping, every bite is satisfying.

Whether you're preparing a family dinner or looking for a new way to use chicken breast, this recipe is worth adding to your weekly menu. Give it a try and enjoy a delicious homemade meal!