Introduction

This Creamy Garlic Herb Chicken Crescent Rolls recipe combines tender chicken, fresh herbs, and a luscious garlic cream sauce wrapped in flaky crescent dough. It’s a delicious and comforting meal perfect for weeknights or special occasions.

The image shows four golden-brown bread rolls cut in half and placed on a wooden board, each roll has three visible layers: the light, soft bread on the outside, a moist shredded chicken layer in the middle with an orange tint, and a creamy white cheese sauce mixed with green herbs inside that slightly melts and oozes out. The tops of the rolls are sprinkled with grated cheese and finely chopped green parsley, adding texture and color contrast. Small parsley bits are also scattered around the wooden board. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts (about 1.5 lbs)
1 (8‑ounce) package refrigerated crescent roll dough
2 cups fresh baby spinach
1 cup shredded mozzarella cheese
4 cloves garlic, minced
1 tablespoon fresh rosemary, minced
1 tablespoon fresh thyme leaves
½ cup heavy cream
4 ounces cream cheese, softened
2 tablespoons butter, plus extra for brushing
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon red pepper flakes (optional)
2 tablespoons fresh parsley, chopped

Instructions

Step 1: Pat the chicken breasts dry and season both sides with salt, pepper, and optional red pepper flakes. Heat 1 tablespoon butter in a large skillet over medium-high heat and sear the chicken for 3-4 minutes per side until golden. Remove from the pan, let rest for 5 minutes, then slice into thin strips.
Step 2: In the same skillet, add the remaining butter and sauté the minced garlic, rosemary, and thyme for about 30 seconds. Stir in the softened cream cheese until melted, then gradually whisk in the heavy cream. Cook, stirring constantly, until the sauce thickens and becomes glossy. Remove from heat.
Step 3: Unfold the crescent roll dough and separate it into individual triangles. Place each triangle on a parchment-lined baking sheet with the tip pointing upward. Spoon a small amount of the cream sauce onto the center of each triangle, add a handful of spinach, a few strips of chicken, and a sprinkle of mozzarella. Drizzle a little extra sauce on top.
Step 4: Starting at the wide end, gently roll each triangle toward the tip, tucking the tip underneath to seal. Melt 1 tablespoon butter and brush the tops of the rolls for a golden finish.
Step 5: Preheat the oven to 375°F (190°C) and bake the rolls for 15-18 minutes, or until puffed and golden brown.
Step 6: Remove the rolls from the oven and let them rest for 3 minutes. Sprinkle the chopped fresh parsley over each roll and serve immediately while the sauce is warm and the pastry is flaky.

Tips & Variations

For extra flavor, add sautéed mushrooms or caramelized onions along with the spinach inside the rolls.
Use fresh or dried herbs if fresh are not available, adjusting quantities accordingly.
Swap mozzarella for fontina or provolone for a different cheesy twist.
For a spicier version, increase the red pepper flakes or add a dash of hot sauce to the cream sauce.

Storage

Cool any leftover rolls to room temperature, then place them in an airtight container. Refrigerate for up to 3 days. To freeze, assemble the rolls on a parchment-lined sheet and freeze until solid, then transfer to a freezer bag for up to 2 months. Reheat refrigerated rolls at 350°F (175°C) covered with foil for 10-12 minutes; bake frozen rolls at 375°F (190°C) for 20-22 minutes until heated through.

How to Serve

Three golden brown puff pastry rolls are cut open at the front, showing inside layers filled with creamy white cheese mixed with herbs and shredded chicken. The top layer of the pastry is shiny and slightly crispy with small green herb sprinkles scattered over. The rolls rest on a wooden board with visible grain texture, and the background is softly blurred. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cooked chicken instead of raw chicken breasts?

Yes, you can use cooked chicken strips to save time. Just add them with the spinach and cheese before rolling the crescent dough.

Is it possible to make this recipe ahead of time?

Absolutely. You can assemble the rolls and refrigerate them for a few hours before baking or freeze them unbaked for longer storage. Bake just before serving for best results.

Creamy Garlic Herb Chicken Crescent Rolls Recipe

Print Recipe

★★★★★

4.9 from 103 reviews

This Creamy Garlic Herb Chicken Crescent Rolls recipe combines tender seared chicken breasts with a rich garlic-herb cream sauce, fresh spinach, and mozzarella cheese, all wrapped in flaky refrigerated crescent roll dough. Baked to a golden perfection, these savory rolls are perfect for a comforting dinner or a delicious appetizer.

Author: Tara
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 8 rolls 1x
Category: Dinner
Method: Baking
Cuisine: American

Ingredients

Scale

Chicken

4 boneless, skinless chicken breasts (about 1.5 lbs)
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon red pepper flakes (optional)
2 tablespoons butter

Garlic Herb Cream Sauce

4 cloves garlic, minced
1 tablespoon fresh rosemary, minced
1 tablespoon fresh thyme leaves
4 ounces cream cheese, softened
½ cup heavy cream
2 tablespoons butter (used for sautéing)

Assembling the Rolls

1 (8‑ounce) package refrigerated crescent roll dough
2 cups fresh baby spinach
1 cup shredded mozzarella cheese
2 tablespoons fresh parsley, chopped (for garnish)
1 tablespoon butter (for brushing)

Instructions

Season and sear the chicken: Pat the chicken breasts dry and season both sides with salt, pepper, and optional red pepper flakes. Heat 1 tablespoon of butter in a large skillet over medium-high heat. Sear the chicken for 3-4 minutes on each side until golden brown. Remove from the pan and let rest for 5 minutes, then slice into thin strips.
Prepare the garlic-herb cream sauce: In the same skillet, add the remaining butter and sauté the minced garlic, rosemary, and thyme for about 30 seconds until fragrant. Stir in the softened cream cheese until melted, then gradually whisk in the heavy cream. Cook while stirring constantly until the sauce thickens and becomes glossy. Remove from heat.
Assemble the crescent rolls: Unfold the crescent roll dough and separate it into individual triangles. Place each triangle on a parchment-lined baking sheet with the tip pointing upward. Spoon a small amount of the cream sauce onto the center of each triangle, then add a handful of spinach, several strips of chicken, and a sprinkle of mozzarella cheese. Drizzle a little extra sauce on top.
Roll, brush, and bake: Starting at the wide end, gently roll each triangle toward the tip, tucking the tip underneath to seal the roll. Melt 1 tablespoon butter and brush it over the tops of the crescent rolls to ensure a golden finish. Preheat your oven to 375°F (190°C) and bake the rolls for 15-18 minutes, or until they are puffed and golden brown.
Garnish and serve: Remove the rolls from the oven and let them rest for 3 minutes. Sprinkle freshly chopped parsley over each roll and serve immediately while the sauce is warm and the pastry is flaky.
Store leftovers: Allow any leftover rolls to cool to room temperature, then store them in an airtight container. Refrigerate for up to 3 days, or freeze unbaked assembled rolls on a parchment sheet before transferring them to a freezer bag for up to 2 months. Reheat refrigerated rolls covered with foil at 350°F (175°C) for 10-12 minutes, or bake frozen rolls at 375°F for 20-22 minutes.

Notes

Make sure to slice the chicken thinly for easier rolling and better distribution inside the crescent rolls.
The cream sauce can be adjusted for thickness by adding a little more or less cream to your preference.
If you prefer spicy, don’t skip the red pepper flakes in the seasoning.
For extra flavor, you can sprinkle some Parmesan cheese inside the rolls before baking.
Use fresh herbs for the best flavor, but dried herbs can be substituted if needed (use about one-third of the fresh herb quantity).
To make ahead, assemble the rolls but do not bake. Freeze and bake directly from frozen when ready to serve.

Keywords: garlic herb chicken, crescent rolls, creamy garlic chicken, spinach chicken rolls, savory rolls, easy dinner recipe, baked chicken crescent rolls