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Tender seasoned chicken is enveloped in pastry and smothered with rich and creamy sun-dried tomato sauce. This Chicken Wrapped in Crescent Rolls is easy, delicious, and feels fancy!
Ingredients for Chicken Wrapped in Crescent Rolls
- chicken breast
- paprika
- Italian seasoning
- salt and pepper
- can crescent dough sheet
- heavy cream
- sun-dried tomatoes
How to Make Chicken Wrapped in Crescent Rolls
Step 1: Preheat the oven to 375℉, then get to work on the chicken. Season the chicken on both sides with the paprika, 1 teaspoon of the Italian seasoning and 1/4 teaspoon of salt and pepper.
Step 2: Unroll the crescent dough into a flat sheet, then cut the dough into thin strips. Wrap each piece of chicken in a strip of dough.
Step 3: Place the wrapped chicken in a greased 9×13 baking dish and bake for 30 minutes, or until the chicken is cooked through.
Step 4: While the chicken is in the oven, make the sauce. Bring the heavy cream, sun-dried tomatoes, parmesan, and seasonings to a simmer in a heavy-bottom pot. Whisk often and cook for about 4 minutes, or until the sauce has thickened a bit and the cheese is melted.
Step 5: Serve the chicken drizzled with some of the yummy sauce. Enjoy!
Recipe Notes
- This recipe calls for crescent roll dough sheets, but if you can’t find that, you can use a normal can of crescent rolls. When you unroll them, just pinch the seams together to make a sheet.
- You could also use puff pastry instead of crescent roll dough.
- It might be hard to tell if the chicken is done. Use a meat thermometer and take the internal temperature. When it reaches at least 165, it’s done.
- If you have leftovers, heat the chicken back up in the oven or air fryer.
More Chicken Recipes
Tomato Honey Pasta with Chicken
Slow Cooker Pineapple BBQ Chicken
Sheet Pan Balsamic Chicken with Potatoes, Brussels Sprouts, and Bacon
Chicken Wrapped in Crescent Rolls with Sun-Dried Tomato Cream Sauce
Ingredients
- 1 lb chicken breast, cut into 1-inch thick strips
- 1 tsp paprika
- 2 tsp Italian seasoning, divided
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 8 oz can crescent dough sheet
- 1 ½ cup heavy cream
- ¼ cup sun-dried tomatoes
- ½ cup parmesan cheese
Instructions
- Preheat oven to 375℉.
- Season the chicken on both sides with the paprika, 1 teaspoon of the Italian seasoning and a 1/4 teaspoon of salt and pepper. Unroll the crescent dough into a flat sheet. Cut the dough into thin strips. Wrap each piece of chicken in a strip of dough.
- Grease a 9×13 baking dish with nonstick spray. Place the wrapped chicken in the baking dish and bake for 30 minutes, or until the chicken is cooked through.
- While baking, make the sauce. To a large saucepan add the heavy cream, sun-dried tomatoes, parmesan cheese, 1 teaspoon of Italian seasoning, and 1/4 teaspoon of salt and pepper. Bring the sauce to a simmer, whisking often, and cook for about 3 to 4 minutes, or until the sauce has thickened and warmed through.
- Once chicken is out of the oven, place it on plates and drizzle the sauce over the top. Serve and enjoy!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
