Cheesy Ranch Chicken Pocket Recipe

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

shredded cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor while being lower in fat.

bacon bits

🥗Healthier: turkey bacon bits

💰Cheaper: cooked bacon

Turkey bacon bits are lower in fat.

Slice the chicken breast in half and then dice into small bite-sized pieces.

Season the chicken lightly with salt, black pepper, and garlic powder.

Heat a skillet over medium heat and add 1 tablespoon of extra virgin olive oil.

Add the seasoned chicken and diced onion to the skillet and cook until the chicken is fully cooked and turns white, with no pink remaining.

Once cooked, transfer the chicken mixture to a bowl and let it cool for about 5 minutes.

Add 1/2 cup of whipped cream, 1 cup of cheddar cheese, and 2 tablespoons of ranch seasoning to the cooled chicken mixture and stir until well combined.

Open the crescent roll dough, separating it into squares.

Roll out the squares using a rolling pin.

Fill each square with the chicken mixture, fold the sides in first, then fold the ends over to create pockets, ensuring there are no openings.

Place the filled pockets on a non-greased baking sheet.

Cut a slit at the top of each pocket to allow steam to escape.

Brush each pocket with an egg wash made from a beaten egg.

Bake in the oven at 375°F for approximately 15 to 18 minutes, checking for a golden brown color.

Once baked, brush the pockets with a mixture of butter, garlic powder, and dried parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens