Chicken Filo Parcels – Cream Cheese & Caramelised Onion
Chicken Filo Parcels – Golden, crispy filo wrapped around spiced chicken, sweet caramelised red onion and a soft centre of cream cheese. Baked until flaky, then served with a warm apricot sauce that’s sweet, a little smoky and just slightly spicy.
It’s the kind of recipe that looks impressive but is actually very doable. The flavours do the heavy lifting you’re just putting them together.
Why You’ll Love These Chicken Filo Parcels Recipe
- The flavour balance is spot on… savoury & sweet!
- The cream cheese gives a soft, rich, creamy, centre
- Filo pastry keeps it light and crisp
- Great for entertaining or serving as a plated starter
It’s the kind of recipe that feels thought-out without being complicated.
Substitutions & Variations
Use Rotisserie or Leftover Chicken
Short on time? Shredded rotisserie or leftover roast chicken works perfectly. Toss it lightly with the smoked paprika, turmeric and seasoning before assembling so you still get the same flavour through the filling.
Swap the Cream Cheese
If you don’t have cream cheese, you can use:
- Ricotta (for a lighter centre)
- Brie (remove the rind and cut into strips)
- Camembert
Different Onion Options
Red onion gives a slightly sweeter result, but brown or white onion will work just as well. Cook low and slow for best flavour.
Make these Filo Parcels Vegetarian
Swap the chicken for
- Roasted pumpkin strips
- Sautéed mushrooms
- Spinach and ricotta
Storage
Store cooked filo parcels in an airtight container in the fridge for up to 3 days.
Reheating
Reheat in the oven at 180°C for 8–10 minutes until warmed through and crisp again.
Avoid microwaving if possible, as the pastry will end up soggy.
Freezing – Unbaked
Assemble the parcels and freeze on a tray until firm. Transfer to an airtight container and freeze for up to 2 months.
Bake from frozen just add 3–5 extra minutes to the cooking time.
Freezing – Baked
Cooked parcels can also be frozen, but the pastry may not be quite as crisp once reheated.
Watch me Make Chicken Filo Parcels!
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Chicken Filo Parcels – Cream Cheese & Caramelised Onion
Ingredients
- 2 medium chicken breasts approx. 400g (can use left over chicken to substitute)
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp turmeric
- ½ tsp salt
- ¼ tsp pepper
- 1 tbsp olive oil
- 2 onions (red or white)
- 2 tsp brown sugar
- 200 grams cream cheese
- 8 sheets filo pastry
- 60 grams butter melted
Instructions
- Heat a little oil in a pan over low–medium heat.Add the sliced red onion and cook for 8–10 minutes until soft. Add the brown sugar and cook for a further 2–3 minutes until glossy and lightly caramelised.Set aside.
- Toss chicken strips with olive oil, smoked paprika, turmeric, garlic powder, salt and pepper. Pan-fry over medium heat until just cooked through and lightly golden. Remove from heat.
- Preheat oven to 190°C and line a tray. Lay out two sheets of filo, brushing melted butter between the layers.
- Place a strip of chicken lengthways, add a baton of cream cheese alongside, then spoon over caramelised onion. Fold the short ends in and roll tightly into a long parcel. Seal with butter. Repeat with remaining filling.
- Brush tops with butter. Bake for 15–18 minutes until golden and crisp.
- Serve parcels warm with apricot sauce for dipping or drizzled lightly over the top.
Notes
- Chicken strips: Cut evenly sized strips so they cook at the same rate and fit neatly into the parcels. Avoid overcooking because the chicken will finish cooking slightly in the oven.
- Working with filo – Keep unused filo sheets covered with a slightly damp tea towel to prevent drying and cracking.
- Sealing parcels – Brush the edges generously with butter to help seal and ensure crisp layers.
- Make ahead – Parcels can be assembled and refrigerated for several hours before baking them.
- Freezing – Freeze unbaked parcels. Bake from frozen, adding around 3–5 extra minutes to the cooking time.
These filo parcels are crisp, creamy and layered with flavour. Perfect for entertaining, easy enough for a weeknight, and flexible enough to adapt with what you have on hand.
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