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Creamy Garlic Herb Chicken Crescent Rolls Recipe

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://www.cheftara.com/creamy-garlic-herb-chicken-crescent-rolls-recipe/