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Chicken Pillows With Creamy Parmesan Sauce

Flaky crescent roll pillows filled with creamy chicken, topped with a smooth Parmesan sauce, perfect for cozy dinners or family gatherings.
Calories:
Author: Sandra Myers

Ingredients

For the Chicken Pillows

  • 2 cups cooked and shredded chicken
  • 4 ounces cream cheese softened
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried parsley
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon melted butter
  • 1 tube 8-count crescent roll dough
  • ½ cup panko breadcrumbs optional for crunch
  • 1 egg beaten (for egg wash)

For the Creamy Parmesan Sauce

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • ½ cup heavy cream
  • ¾ cup grated Parmesan cheese
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  • Whisk together balsamic vinegar, olive oil, honey, minced garlic, oregano, and thyme in a medium bowl. Season with salt and pepper and make sure the honey dissolves completely.
  • Place chicken breasts in a resealable bag or shallow dish, pour the marinade over them, and coat evenly. Seal or cover and refrigerate for 30 minutes to 4 hours.
  • Preheat the oven to 400°F (200°C) and let the chicken sit at room temperature for 10–15 minutes.
  • Line a baking dish with foil or parchment and lightly grease with olive oil. Arrange chicken evenly and pour any remaining marinade on top.
  • Bake for 25–30 minutes until the internal temperature reaches 165°F (75°C), basting with pan juices halfway through if desired.
  • Let the chicken rest for 5–10 minutes, then slice into thick pieces.
  • Arrange on a platter, drizzle with pan juices, garnish with basil if desired, and serve with roasted vegetables, quinoa, or a light salad.