Crispy Chicken Roulade with Broccoli & Cheddar

Crispy Chicken Roulade with Broccoli and Cheddar Recipe is one of those dishes that nails the perfect combo of crispy on the outside and creamy, cheesy filling on the inside. Whenever I make this for friends, they always ask for seconds — no surprise given its irresistible texture and flavor balance.

The image shows several round slices of a rolled dish arranged closely on a white marbled surface. Each slice has three visible layers: the outer layer is light beige with specks of black seasoning, the middle layer consists of orange melted cheese, and the inner layer contains a mix of green herbs and small red pieces that appear to be bacon or meat. The filling is swirled inside the roll, creating a spiral effect. The texture looks soft and moist, with a slight shine on the cheese. The slices are placed randomly but closely, filling much of the frame. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Chicken Roulade with Broccoli and Cheddar Recipe
Top Tip
How to Serve Crispy Chicken Roulade with Broccoli and Cheddar Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Chicken Roulade with Broccoli and Cheddar Recipe

Why You'll Love This Recipe

Honestly, this recipe feels fancy but hardly takes any extra effort beyond your usual chicken prep. It’s brilliant for weeknight dinners or when you want to impress without stress — and yes, that crispy exterior is a total showstopper.

Flavors that work: Broccoli and sharp cheddar add creaminess with a hint of earthiness that pairs perfectly with savory bacon.
Great texture contrast: The golden crust seals in juicy chicken, while the soft filling keeps every bite exciting.
Make-ahead friendly: You can roll these up in advance and refrigerate or freeze, which means dinner practically cooks itself later.
Family-friendly: My kids love picking apart the layers, and honestly, it’s a crowd-pleaser that gets everyone talking at the table.

Ingredients & Why They Work

This Crispy Chicken Roulade with Broccoli and Cheddar Recipe uses simple, accessible ingredients that combine for maximum flavor and texture. Keeping things balanced with protein, veggies, and cheese makes it satisfying without feeling heavy.

Flat lay of four strips of crispy bacon, two large raw boneless skinless chicken breasts, a small mound of golden shredded cheddar cheese, a small pile of grated Parmesan cheese, a small white bowl of finely diced steamed broccoli, a small white bowl of all-purpose flour, a small white bowl of mixed Italian seasoning, salt and pepper in small white bowls, and whole uncracked brown eggs placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bacon: Slowly cooked for crispiness and rich drippings that add flavor when searing the roulade.
Chicken breasts: Butterflied and pounded thin for even cooking and easy rolling.
Broccoli: Steamed and diced finely for a tender, veggie-packed filling that adds color and nutrients.
Cheddar cheese: Sharp and melty, giving the roulade that iconic gooey core.
Parmesan cheese: Adds a nutty finish and helps bind the filling.
Seasonings (Italian seasoning, garlic powder, paprika, salt, pepper): Layered flavors that enhance the chicken without overpowering the filling.
Flour (optional): Helps the roulade get that golden-brown crust when seared.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love to switch things up depending on what’s in season or what leftovers I have on hand. This Crispy Chicken Roulade with Broccoli and Cheddar Recipe is so versatile that you can customize the filling to suit your taste or dietary needs.

Variation: I once swapped broccoli for sautéed spinach and swapped cheddar for mozzarella — it added a fresh and gooey twist that everyone enjoyed.
Make it gluten-free: Skip the flour or use a gluten-free alternative to keep the crust crispy.
Add some heat: Stir in red pepper flakes or diced jalapeños in your filling for a spicy kick.

Step-by-Step: How I Make Crispy Chicken Roulade with Broccoli and Cheddar Recipe

On a white plate with a white marbled texture background, there is a serving of mashed potatoes forming the base layer, creamy white with a smooth texture. On top of the mashed potatoes are two slices of a rolled dish showing layers of light brown cooked meat, orange melted cheese, green herbs, and small bits of reddish meat in a spiral pattern. Next to the mashed potatoes and rolled slices are bright green green beans placed in a neat pile. The photo is taken with an iphone --ar 2:3 --v 7

Step 1: Prepare Your Bacon and Broccoli

Start by cooking the bacon low and slow—it should be crispy but not burnt. I pour off the drippings into a small bowl to use later for sautéing the chicken, which adds depth of flavor. Once the bacon cools, chop it into bite-size pieces. Meanwhile, steam the broccoli until just tender — about 5 to 7 minutes — then dice it finely so it blends smoothly into the filling.

Step 2: Pound and Prep the Chicken

Take your chicken breasts and slice them lengthwise to create thinner pieces — 2 strips per breast if they’re large, 4 if they're small. Cover with plastic wrap and gently pound them to an even ¼-inch thickness. This step takes patience! Too much force will tear the meat, and you want a nice smooth surface, especially facing down, to make rolling easy and neat.

Step 3: Layer and Roll

On the flat side of each piece, sprinkle the shredded cheddar and Parmesan first, then layer the broccoli and chopped bacon on top. Starting from the narrow end closest to you, carefully roll the chicken up like a jellyroll, tucking the filling in as you go. Place it seam-side down to keep everything snug.

Step 4: Season and Secure

Season your roulade generously with salt, pepper, Italian seasoning, garlic powder, and paprika. I like to lightly dust mine with flour here—it creates a beautiful golden crust when seared and prevents sticking. Tie the rolls securely with kitchen twine so they hold their shape while cooking.

Step 5: Sear and Bake

Heat a tablespoon of your reserved bacon drippings in a skillet over medium-high heat—olive oil works fine too. Sear the chicken roulades on all sides until golden, about 4 to 5 minutes total. Don’t worry if the inside is still raw; it will finish cooking in the oven. After searing, transfer to a baking dish seam-side down, cover, and bake at 375°F for 15 minutes, then uncover and bake for another 15 minutes to crisp things up.

Step 6: Rest and Serve

Allow your roulades to rest for 5 to 8 minutes — this helps keep the juices locked inside. Always check the thickest part with a meat thermometer; it should reach 165°F for safe eating. Then get ready to slice, serve, and enjoy!

Top Tip

From my kitchen experiments, here are some golden nuggets that really help nail this Crispy Chicken Roulade with Broccoli and Cheddar Recipe every time.

Pound Carefully: Using gentle, even taps with a meat mallet covered in plastic ensures your chicken stays intact and cooks evenly.
Don’t Skip the Sear: That initial skillet sear locks in juices and helps develop a beautiful crust that baking alone can’t achieve.
Tie It Tight: Kitchen twine keeps your roulades from unraveling in the oven, so don’t skimp on this step.
Rest Before Slicing: Letting the roulades rest prevents your cheesy filling from spilling out the moment you cut.

How to Serve Crispy Chicken Roulade with Broccoli and Cheddar Recipe

Two pieces of raw, thin, light pink meat fillets lie flat on a round white plate on a white marbled surface. Each fillet is topped with a central line of colorful layers, including bright green chopped broccoli, small uneven pieces of cooked brown bacon, and shredded orange cheese scattered evenly. The fillings create a rough texture with a mix of colors in the middle of each meat piece, leaving wide bare edges of meat on every side. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually finish off the roulades with a sprinkle of fresh chopped parsley or chives—it adds brightness and a pop of color that makes the dish feel more vibrant. Sometimes, a little drizzle of lemon butter sauce or a light aioli brings another layer of flavor that complements the cheesy filling beautifully.

Side Dishes

My go-to sides here are creamy mashed potatoes and steamed green beans. The softness of the potatoes pairs wonderfully with the crispy roulade, and the green beans add that fresh, crunchy counterpoint. Sometimes, a simple mixed green salad with a tangy vinaigrette rounds out the meal perfectly.

Creative Ways to Present

For special occasions, I slice the roulade into thick medallions and fan them out on a platter, drizzling with pan jus or extra cheese sauce. Adding edible flowers or microgreens on top can make it look restaurant-worthy, especially if you’re hosting friends who appreciate a bit of culinary flair.

Make Ahead and Storage

Storing Leftovers

I store leftover roulades in an airtight container in the refrigerator and they stay great for up to 3 days. I love that the cheesy center holds up well, so reheated slices are still moist and flavorful.

Freezing

This Crispy Chicken Roulade with Broccoli and Cheddar Recipe freezes beautifully. Roll and wrap each portion tightly in plastic wrap and pop into a freezer-safe bag. They keep well for up to 3 months. When you’re ready to eat, thaw fully in the fridge overnight before searing and baking as usual.

Reheating

To reheat leftovers, I prefer oven warming at 350°F for about 15-20 minutes, which preserves the crispy exterior without drying the chicken. A quick zap in the microwave works in a pinch, but you’ll lose some crispness.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Yes! Chicken thighs can be used if you prefer dark meat; however, the technique varies slightly—thighs are thicker and more irregular, so pounding them evenly can be trickier. Also, they might release more juices, so be sure to pat them dry before stuffing and rolling.

How do I prevent the chicken from unrolling while cooking?

Tying the roulades with kitchen twine is the best way to keep them intact during searing and baking. Make sure the twine is snug but not cutting into the chicken. Also, placing the roulade seam-side down in the pan helps maintain its shape.

Can I prepare this recipe ahead of time?

Absolutely! You can assemble and roll the chicken roulades up to 2 days ahead of time and keep them refrigerated, or freeze them for up to 3 months. Just make sure you thaw frozen roulades in the fridge overnight before cooking to ensure even cooking.

What are some good substitutions for broccoli in the filling?

If you’re not a fan of broccoli, you can substitute with other finely chopped or steamed vegetables like spinach, asparagus tips, or even roasted red peppers. Just make sure whatever you choose is chopped finely so the roulade holds together nicely.

Final Thoughts

This Crispy Chicken Roulade with Broccoli and Cheddar Recipe holds a special spot in my rotation. It’s a dish that feels classic and comforting but also gets those “wow” comments at the table every time. Whether it’s a casual family night or a weekend gathering, I know you’ll enjoy rolling up this recipe in your kitchen as much as I do. Give it a try and have fun with it—once you master the technique, the variations are endless!

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way