Introduction

Creamy Garlic Herb Chicken Crescent Rolls are a delicious, comforting meal wrapped in flaky pastry. Filled with tender chicken, fresh spinach, and a rich garlic herb cream sauce, they make a perfect dinner or impressive appetizer for any occasion.

Four bread rolls sit on a wooden serving board, each with a golden brown crust topped with melted cheese and green parsley bits. The rolls are sliced open to show two main filling layers: a shredded, orange-colored chicken layer beneath and a thick, creamy white cheese layer with green herbs inside. The bread looks soft and slightly airy with a light crust. Some parsley leaves are scattered around the board for decoration. 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. Gradually whisk in the heavy cream, cooking and stirring constantly until the sauce thickens and becomes glossy. Remove from heat.
Step 3: Unfold the crescent roll dough and separate 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 cheese. Drizzle a bit more sauce on top.
Step 4: Starting at the wide end, 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). Bake the rolls for 15-18 minutes, or until puffed and golden brown.
Step 6: Remove the rolls from the oven and let rest for 3 minutes. Sprinkle with chopped fresh parsley and serve immediately while the sauce is warm and the pastry is flaky.

Tips & Variations

Use fresh herbs for the best flavor, but dried rosemary and thyme can be substituted in smaller amounts if needed.
Add sautéed mushrooms or sun-dried tomatoes for extra depth and texture.
For a lighter option, substitute half-and-half for heavy cream, though the sauce will be less rich.
Brush the rolls with an egg wash instead of butter for a shinier, more golden crust.
If you like spice, increase the red pepper flakes or add a pinch of cayenne to the sauce.

Storage

Cool any leftover rolls to room temperature, then place in an airtight container. Refrigerate for up to 3 days. To reheat refrigerated rolls, cover with foil and bake at 350°F (175°C) for 10-12 minutes. For longer storage, freeze unbaked assembled rolls on a parchment sheet, then transfer to a freezer bag and store for up to 2 months. Bake frozen rolls at 375°F (190°C) for 20-22 minutes, removing foil for the last 5 minutes to crisp the tops.

How to Serve

Three golden brown, shiny pastry rolls are lined up closely on a wooden board. Each roll is cut open near the front, showing three layers inside: a soft, flaky outer pastry shell with a slightly crisp texture and glossy finish, a middle layer filled with white creamy cheese mixed with green herbs, and a top filling of shredded cooked chicken with a light browned color. The tops of the rolls are sprinkled with finely chopped green herbs. The background is softly blurred with a white marbled texture surface in front. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cooked leftover chicken for this recipe?

Yes, cooked chicken can be used to save time. Simply shred or slice the cooked chicken and add it to the rolls with the sauce and spinach.

Can I prepare these crescent rolls ahead of time?

Absolutely. You can assemble the rolls and refrigerate them for a few hours before baking. Just cover them lightly with plastic wrap and bake as directed when ready.

Creamy Garlic Herb Chicken Crescent Rolls Recipe

Print Recipe

★★★★★

4.5 from 121 reviews

Delight in this comforting Creamy Garlic Herb Chicken Crescent Rolls recipe, featuring tender seared chicken breasts wrapped in flaky crescent roll dough, filled with a luscious garlic-cream cheese sauce, fresh spinach, and melted mozzarella. Perfect for a flavorful and satisfying meal, these baked crescent rolls are garnished with fresh parsley for an inviting finish.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 8 crescent rolls 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

Chicken and Seasoning

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, plus extra for brushing

Garlic Herb Cream Sauce

4 cloves garlic, minced
1 tablespoon fresh rosemary, minced
1 tablespoon fresh thyme leaves
½ cup heavy cream
4 ounces cream cheese, softened

Assembly

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

Instructions

Season and sear the chicken: Pat the chicken breasts dry with paper towels. Season both sides evenly with salt, black pepper, and optional red pepper flakes. Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken breasts and sear for 3-4 minutes per side until they develop a beautiful golden crust. Remove chicken from the skillet, let rest for 5 minutes to retain juices, then slice into thin strips.
Prepare the garlic-herb cream sauce: In the same skillet, add the remaining 1 tablespoon butter. Sauté the minced garlic, rosemary, and thyme for about 30 seconds until fragrant. Add the softened cream cheese, stirring until it melts and combines. Gradually whisk in the heavy cream, cooking the mixture while stirring constantly until the sauce thickens to a glossy, creamy consistency. Remove from heat.
Assemble the crescent rolls: Unfold the refrigerated 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 prepared garlic herb cream sauce into the center of each triangle. Layer fresh baby spinach leaves, a few sliced chicken strips, and a sprinkle of shredded mozzarella cheese on top. Drizzle a little extra cream sauce over the filling for added richness.
Roll, brush, and bake: Starting from the wide end of each triangle, gently roll toward the tip, tucking the tip underneath to secure the filling. Melt 1 tablespoon of butter and brush the tops of all crescent rolls to create a golden finish when baked. Preheat your oven to 375°F (190°C). Bake the crescent rolls for 15-18 minutes or until they are puffed up and golden brown.
Garnish and serve: Remove the baked rolls from the oven and allow them to rest for 3 minutes. Sprinkle freshly chopped parsley over the top for a fresh, aromatic touch. Serve immediately while the sauce is warm and the crescent rolls are flaky and tender.
Store leftovers: Let any leftover rolls cool to room temperature before transferring them to an airtight container. Refrigerate for up to 3 days. For longer storage, freeze unbaked assembled rolls by placing them on a parchment-lined sheet, then transferring to a freezer bag for up to 2 months. To reheat, bake 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, removing foil during the last 5 minutes of baking.

Notes

For a spicier kick, increase the red pepper flakes to taste or add a pinch of cayenne pepper.
Fresh herbs can be substituted with 1 teaspoon each of dried rosemary and thyme if needed.
Ensure the chicken is fully cooked through before slicing to ensure food safety.
Do not overfill the crescent rolls to prevent leaking during baking.
These rolls can be baked from frozen, but allow a few extra minutes of cooking time to ensure thorough warming.

Keywords: creamy garlic herb chicken, crescent rolls, baked chicken crescent rolls, garlic cream sauce, baked crescent appetizers