Chicken Roll-Ups

Quick weeknight dinner made with shredded chicken and cream cheese then rolled into a flaky croissant and baked to golden perfection.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 8 rolls
Chicken Roll-Ups
4 from 2 votes


  • 1 boneless, skinless chicken breast
  • 6 oz cream cheese room temperature
  • 1/3 cup grated Parmesan cheese
  • 2 Tbsp fresh chives
  • 1 tsp garlic powder
  • 1/2 cup Italian seasoned breadcrumbs

Cheese Sauce:

  • 1 Tbsp unsalted butter
  • 1 Tbsp all-purpose flour
  • 1/2 cup milk
  • 1/2 cup shredded cheddar cheese


  • Preheat oven to 375° F. Prepare baking sheet by spraying with non-stick spray or lining with parchment paper. Set aside.
  • Heat skillet over medium-high heat and spray with non-stick cooking spray or olive oil. Season chicken breasts with salt and pepper and add to skillet to cook, flipping once, about 3-4 minutes per side.
  • Let chicken cool and then shred using either electric mixer (best method) or two forks.
  • In large bowl, combine chicken, cream cheese, Parmesan, chives, garlic powder, and salt and pepper. Mix until fully incorporated.
  • Remove rolls from can and separate into 8 triangles. Top each triangle with heaping Tablespoonful of chicken mixture. Roll up each triangle, starting with wide end, and then tucking other ends underneath.
  • Dredge chicken roll-ups in bread crumbs and place seam-side down on prepared baking sheet. Continue with rest of rolls.
  • Bake at 375° F for 10-12 minutes or until golden brown. Let cool on baking sheet for 3-4 minutes before serving.

Optional Cheese Sauce:

  • Melt butter in small pan over medium-high heat. Whisk in flour until lightly browned. Gradually whisk in milk until slightly thickened. Whisk in cheese, small handfuls at a time, letting cheese melt in between batches. Keep stirring until smooth and thickened, about 2-3 minutes.
  • Drizzle cheese sauce over rolls before serving.
Recipe by Jennifer Meyering

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