If you’re searching for the ultimate fusion of flaky pastry and Mediterranean-inspired flavors, this is your dish. These savory chicken croissants are the perfect blend of juicy chicken, tangy feta, rich sun-dried tomatoes, and a fresh, homemade basil pesto. Wrapped in golden crescent dough and finished with a sprinkle of Parmesan, these bites strike the perfect balance between rustic and refined.
Whether served as a showstopping appetizer or the main course of a casual gathering, these croissants are quick to make, impressively delicious, and endlessly adaptable. And once you’ve tried the filling, you’ll likely be tempted to experiment with your own tasty variations.
Ingredients for Savory Chicken Croissants with Feta and Pesto
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2 medium chicken breasts
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1 cup (160 g) sun-dried tomatoes, finely chopped
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1 cup (150 g) crumbled feta cheese
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3 packages crescent roll dough
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1/4 cup + 2 tablespoons (90 ml) olive oil, divided
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1 cup (25 g) fresh basil leaves
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2 garlic cloves
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1 tablespoon (15 ml) lemon juice
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1/4 cup (60 ml) heavy cream
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1/4 cup (25 g) grated Parmesan cheese, plus extra for topping
How to Make Chicken, Feta, Pesto & Sun-Dried Tomato Croissants
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Preheat your oven to 350°F (175°C). Cut the chicken into small cubes for easier stuffing and quicker cooking.
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In a medium skillet, heat 2 tablespoons (30 ml) of olive oil over medium heat. Add the diced chicken and cook until fully cooked through and lightly browned. Transfer to a medium-sized mixing bowl.
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In a blender or food processor, combine fresh basil, garlic cloves, lemon juice, heavy cream, Parmesan cheese, and 1/4 cup (60 ml) of olive oil. Blend until smooth and creamy to create your homemade pesto.
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Pour the pesto mixture over the cooked chicken in the bowl. Stir well to ensure the chicken is coated evenly.
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Add the chopped sun-dried tomatoes and crumbled feta to the bowl. Toss everything together until fully combined.
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Open the crescent roll packages and separate the dough triangles. Spoon a generous amount of the chicken mixture into the center of each triangle. Roll the dough around the filling, pinching any open ends to seal.
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Arrange the stuffed croissants on a lightly greased cookie sheet, leaving space between each for expansion.
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Bake in the preheated oven for about 15 minutes, or until the croissants are golden brown and cooked through.
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Once baked, remove from the oven and sprinkle with additional Parmesan cheese before serving for an extra boost of flavor.
These Chicken, Feta, Pesto, and Sun-Dried Tomato Croissants are everything you want in a savory bake—flaky, cheesy, herby, and completely irresistible. They’re fantastic as an appetizer for parties, a potluck contribution, or even as a standout lunch or dinner.
Their versatility means you can switch out ingredients to suit your own preferences—think goat cheese instead of feta, or a roasted red pepper pesto instead of basil. But one thing’s for sure: once you make them, you’ll keep coming back for more.
