Introduction

Chicken Pillows with Creamy Parmesan Sauce are a delightful and comforting appetizer or main dish. Soft, cheesy chicken-filled crescents are coated in buttery breadcrumbs and baked to golden perfection, then topped with a rich, velvety Parmesan sauce. This recipe is sure to impress your family and guests with its flavorful and satisfying combination.

A white plate holds a golden-brown, crispy round fried item as the main focus, covered with thick, creamy white sauce that partially drapes over the top and sides, garnished with small green herb pieces. Behind it, slightly blurred, is a fresh salad with bright green leafy lettuce, a few red tomato slices, and golden-brown croutons. The dish sits on a surface with a white marbled texture, adding brightness to the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked, shredded chicken breast
4 ounces cream cheese, softened
1/2 tablespoon dried chives
1/2 tablespoon dried minced onion
Salt and pepper to taste
2 cans (8 ounces each) Pillsbury Crescent Roll dough
1/4 cup salted butter, melted
1 cup Panko breadcrumbs
3 tablespoons salted butter (for sauce)
3 tablespoons all-purpose flour
1 chicken bouillon cube or 1 teaspoon chicken bouillon granules
1/4 teaspoon salt
1/4 teaspoon black pepper
1 ½ cups milk
3/4 cup freshly grated Parmesan cheese

Instructions

Step 1: Preheat the oven to 350 degrees F. Lightly grease a baking sheet or line it with parchment paper and set aside.
Step 2: In a large bowl, mix together the shredded chicken, softened cream cheese, dried chives, dried minced onion, salt, and pepper until well combined.
Step 3: Unroll the crescent roll dough from the cans. Press two triangles together along the perforations to form one rectangle, ensuring the seams are sealed well. You should have 8 rectangles total.
Step 4: Spoon about 3 tablespoons of the chicken mixture into the center of each rectangle. Fold all four corners over the filling and pinch them together to enclose the filling completely. Shape each into a ball. Repeat for all rectangles.
Step 5: Dip each chicken pillow into the melted butter, then coat thoroughly with Panko breadcrumbs. Shake off any excess. Arrange them on the prepared baking sheet.
Step 6: Bake the chicken pillows for 20 to 25 minutes or until they turn golden brown and crispy.
Step 7: While the pillows bake, prepare the creamy Parmesan sauce. In a medium saucepan, melt 3 tablespoons of butter over medium heat.
Step 8: Whisk in the flour and cook for 1 to 2 minutes, stirring constantly until the mixture turns golden and bubbly.
Step 9: Gradually whisk in the milk. Stir in the chicken bouillon, salt, and pepper once all the milk is added. Continue to stir frequently over medium heat until the sauce thickens and bubbles, about 5 to 10 minutes.
Step 10: Stir in the grated Parmesan cheese and keep stirring until the cheese melts completely. Remove from heat and thin with a little milk if the sauce is too thick.
Step 11: Serve the chicken pillows warm, drizzled generously with the creamy Parmesan sauce.

Tips & Variations

For extra flavor, add a pinch of garlic powder or smoked paprika to the chicken filling.
Try using fresh herbs like parsley or basil instead of dried chives for a brighter taste.
Swap the Panko breadcrumbs for crushed cornflakes for a different crispy coating.
If you prefer a spicier sauce, add a dash of cayenne pepper or red pepper flakes.

Storage

Store leftover chicken pillows in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees F for 10 minutes to maintain crispiness. The creamy Parmesan sauce can be stored separately in the refrigerator for up to 2 days and gently reheated on the stove, adding a splash of milk if it thickens too much.

How to Serve

A round fried breaded pastry sits at the center of a white plate, with a golden-brown crunchy crust made of coarse breadcrumbs. A thick, creamy beige sauce is being poured over the top, slowly pooling in the middle of the pastry. On the side of the plate, a fresh salad with bright green lettuce leaves and red tomato slices adds a splash of color. A fork rests on the plate near the salad. The plate is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the chicken pillows ahead of time?

Yes, you can assemble the chicken pillows and refrigerate them for up to 24 hours before baking. Just bake them fresh right before serving to keep them crispy.

Can I use homemade dough instead of crescent roll dough?

Absolutely. A homemade puff pastry or biscuit dough can work well for this recipe. Just be sure to seal the edges tightly to prevent the filling from leaking during baking.