Chicken Taco Pizza is such a yummy and simple weeknight dinner recipe that is sure to get you all thumbs ups from the family at dinner.
This easy and kid friendly dish combines two of my family’s favorites…crescent rolls and tacos!
How to make Chicken Taco Pizza
I have a baking sheet lined with parchment paper and two rolls of crescent rolls.
Getting creative with the cresent roll arrangement is key here.
I did have to break some apart as you can see here, but made it work perfectly 🙂
Pinch together the seems slightly and then poke a few times with a fork.
This will help keep the crescent roll crust nice and flat instead of puffing up.
Then bake just the crust in a 375 degree oven for 7 to 8 minutes.
Making the chicken taco meat is very similar to how I make regular taco meat.
I cut a pound of boneless, skinless chicken thighs into bite size pieces to begin.
You could easily use chicken breasts if you prefer.
Start them in a skillet over medium heat with a little olive oil and cook a few minutes, stirring occasionally.
Next add a packet of taco seasoning and 1/4 cup water.
Cook a few more minutes and you have a delicious skillet of taco meat that the husband and kids are sure to start picking at (I may or may not know this from experience 😉 ).
Once the crescent roll crust is prebaked, top with a jar of salsa and spread evenly.
Then top with the chicken taco meat…well. what’s left of it anyway 🙂
And pile on the cheese!
I used a Mexican cheese blend.
Back into the 375 degree oven for an additional 5 to 8 minutes.
The times really depend on if you like a softer or a crispier crust.
You can certainly serve Chicken Taco Pizza just like this…or add some taco-ish toppings such as shredded lettuce, sour cream, and jalapenos.
We very much enjoyed this at dinner, and we were lucky enough to have some leftover.
Good news is it was just as delicious the next day reheated.
More recipes you might enjoy just as yummy as Chicken Taco Pizza…
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Chicken Taco Pizza
Chicken Taco Pizza is a quick and easy meal made with crescent roll crust, chicken taco meat, and lots of yummy taco toppings!
- 1 pound boneless, skinless chicken thighs or breasts
- 1 Tbsp olive oil
- 1 packet taco seasoning
- 1/4 cup water
- 2 8 oz tubes crescent rolls
- 1 15 oz jar salsa
- 3 cups shredded cheese of choice (I used Mexican blend)
- Optional toppings: shredded lettuce, sour cream, jalapenos
Cut the chicken into bite size pieces.
Set a skillet over medium heat and add the olive oil then the chicken. Cook 5 to 6 minutes, stirring occasionally. Add the packet of taco seasoning and 1/4 cup water. Cook 3 to 4 more minutes, stirring until evenly mixed. Remove from heat and set aside.
Lay the crescent rolls flat on a lined baking sheet (either foil or parchment paper). Arrange them so they are in a single layer, pinch the seams together and poke the dough with a fork a few times (this will keep the dough flat as it bakes).
Note: Picture examples in post above
Bake the crescent roll crust for 7 to 8 minutes in a 375 degree oven. Remove from oven and spread the jar of salsa evenly over the crust.
Add the chicken taco meat evenly over the crust and salsa. Top with the shredded cheese. Put back into the 375 degree oven for 5 to 8 more minutes or until cheese is melted.
Top with additional toppings like shredded lettuce, sour cream, and jalapenos.