My husband whipped this up for a quick weekend lunch and I immediately asked him to make it again. It uses just 4 ingredients and is completely foolproof.

Preheat your oven to 375°F (190°C). Line 2 baking sheets with parchment paper or lightly grease them so the crescents don’t stick.

Pat the chicken breast dry with paper towels and cut into 8 equal strips, about finger-width. This helps them cook quickly and stay juicy.

Open the tube of crescent roll dough and separate it into 8 triangles. Lay the triangles out on the prepared baking sheets, spacing them a few inches apart so they have room to puff up.

Spoon about 1 tablespoon of marinara sauce onto the wide end of each crescent triangle, staying about 1/4 inch away from the edges so it doesn’t all leak out while baking.

Place one chicken strip on top of the marinara at the wide end of each triangle. If a piece is much thicker than the others, you can gently pound it or slice it thinner so everything cooks evenly.

Sprinkle about 2 tablespoons of shredded mozzarella over each piece of chicken. It’s okay if some cheese spills onto the dough around it—that will just get golden and yummy.

Starting at the wide end, gently roll each crescent up and over the chicken, tucking the sides in as best you can to keep most of the sauce and cheese inside. Place each bundle seam-side down on the baking sheet. If any cheese or sauce peeks out, that’s fine; it will bubble and brown as it bakes.

Bake the bundles in the preheated oven for 18–22 minutes, rotating the baking sheets halfway through if they’re on different racks. They’re done when the crescent dough is deep golden brown and the chicken reaches 165°F (74°C) in the center.

Remove the baking sheets from the oven and let the bundles rest for 3–5 minutes. This helps the cheese set up a bit so it doesn’t all ooze out when you cut or bite into them.

Serve the chicken parmesan crescent bundles warm, straight from the baking sheets, with a little extra warmed marinara on the side for dipping if you like.

For younger or pickier eaters, you can use a very mild marinara or even a plain tomato sauce so the flavors stay simple. If your kids prefer things less saucy, just use a smaller spoonful of marinara inside and offer more on the side for dipping. To make them extra cheesy without adding more ingredients, simply pack the mozzarella a bit more tightly on top of the chicken so it doesn’t fall out as you roll. If you’re worried about undercooked chicken, cut the strips a bit thinner and check one bundle with a thermometer at the 18-minute mark. For a slightly crisper bottom, preheat the baking sheets in the oven while it warms, then carefully place the prepared bundles on the hot pans. These reheat nicely in the oven or air fryer at 350°F for a few minutes until warmed through, making them great for next-day lunches. You can also slice leftover bundles into bite-size pieces and serve them as kid-friendly party snacks with toothpicks and extra marinara on the side.