Easy Baked Chicken Coxinha Recipe: Crispy, Cheesy, and Oven-Fresh

There's something about coxinhas that instantly brings back memories of birthday parties, lazy weekends, and that first glorious bite through a crispy golden crust into a warm, creamy chicken filling. I used to think they were strictly a deep-fryer affair — until I started baking them at home. Not only does the oven version save me from splattering oil and lingering kitchen smells, but it also lets me make a big batch without standing over a hot pan. These baked chicken coxinhas come out beautifully golden, with a tender dough and a rich, cheesy filling that keeps everyone coming back for more. Whether you're feeding a crowd or meal-prepping for the week, this is the recipe I keep coming back to.

Coxinha de Frango Ad'oro Assada no Forno

This is the version that made me fall in love with baking coxinhas at home. The dough is soft and easy to handle, the filling is creamy with just the right amount of shredded chicken, and a quick brush of egg wash gives them that glossy, bakery-style finish. Serve them warm with hot sauce or a simple salad, and watch them disappear.

• 2 cups all-purpose flour
• 2 cups chicken broth (plus extra if needed)
• 1 tablespoon butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 cups cooked shredded chicken
• 4 oz cream cheese, softened
• 1/2 cup shredded mozzarella
• 2 tablespoons chopped fresh parsley
• Salt and black pepper to taste
• 1 egg, beaten (for brushing)
• 1 cup breadcrumbs (for coating)

1. In a saucepan, melt the butter and sauté the onion and garlic until soft and fragrant.
2. Add the chicken broth and bring to a gentle simmer.
3. Stir in the flour gradually, mixing constantly until the dough pulls away from the sides of the pan and forms a smooth ball. Remove from heat and let it cool slightly.
4. In a bowl, combine the shredded chicken, cream cheese, mozzarella, parsley, salt, and pepper.
5. With lightly greased hands, take a portion of dough and flatten it in your palm. Add a spoonful of filling, then fold the dough around it and shape it into a teardrop or oval.
6. Dip each coxinha into the beaten egg, then roll in breadcrumbs until fully coated.
7. Place them on a greased or lined baking sheet, leaving a little space between each one.
8. Bake at 400°F (200°C) for 25–30 minutes, or until golden brown and crispy.
9. Let them rest for a few minutes before serving. Enjoy warm!

Coxa de Frango Assada no Forno com Maionese - RÁPIDA E GOSTOSA!

While the coxinhas bake, I love pairing them with something equally simple and comforting. These mayo-brushed chicken thighs are a staple in my kitchen — juicy on the inside, golden on the outside, and practically foolproof. The mayonnaise locks in moisture and helps the seasoning cling beautifully, making this a perfect side or standalone dinner alongside your baked coxinhas.

• 6 chicken thighs (bone-in or boneless)
• 3 tablespoons mayonnaise
• 2 garlic cloves, minced
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• Juice of 1/2 lemon
• Salt and black pepper to taste
• Fresh herbs for garnish (optional)

1. Preheat the oven to 400°F (200°C).
2. In a bowl, mix the mayonnaise, garlic, paprika, oregano, lemon juice, salt, and pepper.
3. Coat each chicken thigh generously with the mixture, making sure every piece is well covered.
4. Arrange the thighs in a baking dish in a single layer.
5. Bake for 35–40 minutes, until the chicken is cooked through and the skin is golden and crisp.
6. Garnish with fresh herbs and serve hot alongside your baked coxinhas.

There you have it — a cozy, oven-baked duo that's perfect for a relaxed family dinner or a weekend get-together. I hope these recipes bring as much warmth to your table as they do to mine. Bom apetite!

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