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Chicken Khachapuri, golden brown cheese boat filled with chicken
Georgian cheese boat with chicken filling

Chicken Stuffed Khachapuri (Georgian Cheese Boat)

Author: Flavelo
Recipes Main Courses Quick Meals
Khachapuri is Georgia's national dish, named from 'khacho' (curds) and 'puri' (bread). While the traditional Adjaruli version uses only cheese and egg, this hearty chicken variation stands as a complete meal. The boat shape isn't just for looks; the thick crust is designed to be torn off and dipped into the molten cheese-meat lava center.
🕒 Prep Time 1 hr 20 mins
🍳 Cook Time 20 mins
⌛ Total Time 1 hr 40 mins
🍽️ Servings 4 servings
🔥 Calories 850 kcal
🌍 Cuisine Georgian

Ingredients

Equipment Needed

  • Large mixing bowl
  • Baking sheet with parchment
  • Kitchen towel

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Sift flour into a bowl, mix in salt and yeast. Add warm water and oil, knead for 8-10 minutes until smooth and elastic.

Tip: Kneading develops the gluten network, creating the balloon structure needed to hold gas.
2 ✓

Place in an oiled bowl, cover, and let rise in a warm spot for 60 minutes (until doubled).

Tip: Draft-free warmth is key for yeast activity.
3 ✓

Mix shredded chicken with cottage cheese and mozzarella.

Tip: Drain cottage cheese if wet, or the bottom will get soggy.
4 ✓

Divide dough into 4. Roll into ovals, place filling in center. Roll long edges inward and pinch ends to form a boat shape.

Tip: Pinch ends tightly and twist, or the boat will open during baking.
5 ✓

Brush edges with beaten egg. Bake at 430°F (220°C) for 15-20 mins until golden.

Tip: High heat gives oven spring and caramelization.
6 ✓

Serve hot. For authentic flair, crack a raw egg into the hot cheese 1 minute before serving (stir it in to cook).

Tip: Stir the egg into the hot filling to cook it to a creamy consistency.

Recipe FAQ

Why didn't the dough rise?
Water was likely too hot (killed the yeast) or the room was too cold. Yeast loves 75-85°F.
What cheese gives the authentic taste?
Traditionally Sulguni is used. A mix of Mozzarella and Feta (or dry cottage cheese) mimics that salty, stretchy goodness best.

Ingredients

  • 3.3 cups All-Purpose Flour
  • 1.25 cups Warm Water
  • 2.25 tsp Active Dry Yeast (1 packet)
  • 1 tsp Salt
  • 2 tbsp Vegetable Oil
  • 1 large Egg (for egg wash)
  • 1 cup Dry Cottage Cheese or Ricotta
  • 1.5 cups Shredded Mozzarella
  • 1.5 cups Cooked Chicken (shredded)