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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
- 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!
- 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.
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