Cheesy Chicken Crescents

These melt-in-your-mouth, layered pastries hold a wonderfully seasoned chicken mixture that turns a simple dinner into an unforgettable treat. The way the tender, cheese-infused dough contrasts with the bold, flavorful chicken creates an irresistible combination you'll want again and again. What seems like a fancy bakery treat actually comes together quite easily in your kitchen at home.

I whipped these crescents up for a family party when I needed something filling but easy to eat. I couldn't help smiling at everyone's surprised faces when they bit through the flaky layers and found the spiced chicken tucked inside.

Base Dough Components

• Unbleached all-purpose flour: Gives the right structure while staying soft when handled correctly.
• Instant yeast: Makes rising quick and doesn't need to be activated first.
• Plain yogurt: Adds a nice zing and helps create that special croissant feel.
• Light honey: Evens out the taste while giving the yeast something to feed on.
• Sunflower oil: Spreads fat throughout the dough evenly.
• Filtered lukewarm water: Wakes up the yeast at just the right temperature.

Tasty Filling Elements

• Butter: Forms those perfect layers when folded in.
• Sharp cheddar cheese: Brings savory depth that works great with chicken.
• Eggs: Give a sunny color and help stick the edges together.
• Boneless chicken thighs: Juicier and tastier than breast meat.
• Spice blend: Adds richness without taking over the pastry taste.
• Sweet and tangy sauce: Ties all the flavors together nicely.

Dough Making Process

Mixing:

Put flour and salt in a big bowl. Make a hole in the middle for the yeast, yogurt, honey, oil, and water mix. Stir from center outward until you get a rough dough.

Kneading:

Move to a floured counter and work the dough for 10-12 minutes until it feels smooth, springy, and just a bit sticky.

First Rising Period:

Form into a ball, drop in an oiled bowl, and cover it up. Let it sit in a warm spot with no drafts until it's twice as big, around an hour.

Rolling and Layering:

Push the air out and split the dough in half. Roll each into a 32 cm circle. Cover one with butter and cheese, then put the second circle on top.

Shaping:

Push the edges together. Cut into 12 wedges and roll each from wide end to point to make the crescent look.

Baking Preparation:

Put them on baking sheets with parchment, brush with beaten egg, and bake until they turn golden.

Chicken Cooking Steps

Cooking the Chicken:

Warm oil in a pan. Brown chicken thighs for 3-4 minutes on each side until golden. Cook them fully to 165°F inside.

Resting and Chopping:

Let them cool a bit before cutting into small chunks.

Pin it

Putting It All Together

Slicing Crescents:

Cut the baked crescents sideways to make a pocket.

Filling:

Stir chopped chicken with sauce and stuff each crescent full.

Serving:

Eat right away while everything's still warm.

My mom always said nothing tastes better than bread you make yourself, and these crescents show she was right every single time. When they're baking, the smell takes me straight back to her kitchen.

Tasty Companions

Serve these chicken-stuffed crescents with a light green salad with lemony dressing for a nice contrast. They go great with roasted veggies like asparagus, or pair them with a basic tomato soup when you want something cozy.

Fun Twists

Switch up your fillings for something new. Try Greek-style with spiced beef and feta cheese. For an Italian take, mix shredded chicken with pesto, sun-dried tomatoes and mozzarella. If you don't want meat, try stuffing them with roasted veggies and goat cheese.

Keeping Them Fresh

You can keep unbaked crescents in the fridge for a day before baking. Once baked, they'll stay good at room temp for a day. Keep them in the fridge for up to three days and warm them up in a 300°F oven for about 5-7 minutes.

Pin it

What makes these chicken-filled crescents so special is how they turn basic ingredients into something amazing. With their perfect mix of flaky pastry and zesty chicken filling, they always get compliments from everyone who tries them.

Frequently Asked Questions

→ Can I prepare the dough early?

Sure! Make the dough the night before and chill it in the fridge. Let it warm up a bit before rolling it out.

→ What should I use instead of Algerienne sauce?

Can’t find Algerienne sauce? Mix mayo, harissa or sriracha, and a dash of lemon juice for a quick replacement.

→ Can I swap chicken breasts for thighs?

Definitely. Breasts are fine, but make sure not to overcook since they dry faster than thighs.

→ How do I keep crescents fresh?

Store leftovers cooled and in an airtight container. Pop them in the fridge and reheat in the oven for 10 minutes at 350°F.

→ Will these freeze well?

Yup! Freeze them baked or raw. Add 5-7 minutes to bake frozen unbaked ones, or thaw baked ones and reheat in the oven.