This chicken calzone recipe brings together seasoned chicken, fresh spinach, and melty cheese in a rich garlic cream sauce, all wrapped in a warm pizza crust. It’s a handheld meal that feels special but is simple enough for any night of the week.
Using store-bought pizza dough makes this dish come together quickly. From start to finish, you can have these savory pockets on the table in about 45 minutes, making them a great option for a satisfying family dinner.
Why You’ll Love Chicken Calzone
- The homemade garlic cream sauce keeps the filling moist and flavorful, a welcome change from drier fillings.
- Using refrigerated pizza dough is a convenient shortcut that saves time and effort without sacrificing taste.
- This recipe is easily adaptable. You can swap the spinach for another vegetable or use a different type of cheese.
Chicken Calzone Ingredients
- Pizza Dough: A tube of classic or thin crust refrigerated dough works well. You can also use a fresh pizza dough ball from the grocery store’s deli or refrigerated section.
- Chicken: To save time, use about 2 cups of shredded rotisserie chicken instead of cooking chicken breasts from scratch.
- Monterey Jack Cheese: Mozzarella, provolone, or a mild cheddar blend are all great substitutes if you don’t have Monterey Jack.
- Creole Seasoning: If you don’t have Creole seasoning, you can use any all-purpose poultry seasoning. A mix of paprika, garlic powder, onion powder, and a pinch of cayenne also works.
- Spinach: Use fresh baby spinach. Frozen spinach contains too much water and can make the filling soggy.
Exact quantities are in the recipe card below.
How to Make Chicken Calzone
Step 1: Cook the Chicken and Make the Sauce
First, season and cook the chicken breasts in a skillet until they are fully cooked. Let them rest on a cutting board. In the same skillet, prepare the simple garlic cream sauce by sautéing garlic, whisking in flour, and then adding broth and milk until it thickens.
Step 2: Prepare Dough and Filling
While the chicken rests, unroll your pizza dough and divide it into four equal pieces, shaping them into circles. Chop the rested chicken into bite-sized pieces. You now have all the components ready for assembly.
Step 3: Assemble and Seal the Calzones
Spread the cream sauce over one half of each dough circle. Layer on the chopped chicken, fresh spinach, and shredded cheese. Fold the dough over to enclose the filling and crimp the edges tightly with a fork to seal everything inside.
Step 4: Bake Until Golden
Place the assembled calzones on a baking sheet. For a shiny, golden-brown crust, brush them with a simple egg wash. Cut a couple of small slits in the top for steam to escape, then bake until the crust is golden and firm.
Storage Tips for Chicken Calzone
Store leftover calzones in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat them in an oven or air fryer at 350°F (175°C) for 5-10 minutes, or until warmed through and crisp.
Expert Tips for Chicken Calzone
- Food Safety: Ensure chicken is cooked to a safe internal temperature of 165°F (74°C). Use a meat thermometer for accuracy.
- Seal the calzones well by crimping the edges to prevent the filling from leaking out during baking.
- Avoid overfilling the calzones, as this can also cause them to burst open in the oven.
- For dipping, serve the calzones with a side of warm marinara sauce.
What to Serve with Chicken Calzone?
These calzones are a complete meal on their own. For a classic pairing, serve them with a side of warm marinara sauce for dipping.
Chicken Calzone Recipe FAQs
Can I use leftover cooked chicken for this recipe?
Yes, absolutely. Using leftover cooked chicken or rotisserie chicken is a great shortcut. You will need about 2 cups of chopped or shredded chicken.
My calzone leaked while baking. What went wrong?
Leaking usually happens for two reasons: overfilling or not sealing the edges properly. Be sure to leave a border around the edge of the dough and crimp it firmly with a fork to create a strong seal.
Can I add other vegetables?
Yes, this recipe is very flexible. Sautéed mushrooms, onions, or bell peppers would be nice additions. Just be sure to cook them before adding to the filling to reduce their moisture content.
Chicken Calzone
Ingredients
- 1 lb boneless skinless chicken breasts, about 2 medium, 450 g
- 1 tbsp olive oil 15 ml
- 1 tsp Creole or Cajun seasoning 5 g
- 2 tbsp unsalted butter 28 g
- 3-4 cloves garlic minced
- 2 tbsp all-purpose flour 16 g
- 1/4 cup chicken broth 60 ml
- 3/4 cup whole milk 180 ml
- 1/2 tsp dried basil
- Salt and black pepper to taste
- 1 tube refrigerated pizza dough 13.8 oz / 391 g
- 1 cup fresh baby spinach lightly packed, 30 g
- 1 1/2 cups shredded Monterey Jack cheese 170 g
- 1 large egg beaten with 1 tbsp water, for egg wash
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Pat the chicken breasts dry and season all over with the Creole seasoning.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C) on an instant-read thermometer. Transfer the chicken to a cutting board to rest for 5 minutes, then chop into small, bite-sized pieces.
- Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and cook for about 1 minute until fragrant. Whisk in the flour and cook for another minute, stirring constantly.
- Slowly pour in the chicken broth while whisking to avoid lumps. Then, gradually whisk in the milk until the sauce is smooth. Add the dried basil, and season with salt and pepper. Let the sauce simmer for 2-3 minutes, stirring occasionally, until it has thickened enough to coat the back of a spoon. Remove from heat.
- Unroll the pizza dough onto a lightly floured surface. Cut the dough into 4 equal rectangles. Gently stretch each piece into a rough 7-inch circle.
- To assemble, spread a quarter of the cream sauce onto one half of each dough circle, leaving a 1/2-inch border around the edge. Top the sauce with a quarter of the chopped chicken, spinach, and shredded cheese.
- Fold the empty half of the dough over the filling to create a half-moon shape. Press the edges together firmly and crimp with a fork to seal. Brush the top of each calzone with the egg wash and cut two small slits in the top to allow steam to escape.
- Transfer the calzones to the prepared baking sheet. Bake for 12-15 minutes, or until the crust is deep golden brown and the filling is bubbly.
- Let the calzones rest on the baking sheet for 5 minutes before serving. This helps the filling set and prevents burns.
