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.
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.
- 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.
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
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
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:
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.
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.
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.
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!
Print
Crispy Chicken Roulade with Broccoli and Cheddar Recipe
- Prep Time: 35 minutes
- Rest Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Description
This Chicken Roulade recipe features tender chicken breasts pounded thin, filled with a savory mixture of crispy bacon, steamed broccoli, cheddar, and Parmesan cheeses, then rolled, seared, and baked to golden perfection. Serve it with mashed potatoes and green beans for a delicious and elegant meal that's sure to impress.
Ingredients
Chicken and Seasonings
- 4 strips bacon, drippings reserved
- 2 large boneless skinless chicken breasts
- Salt, to taste
- Pepper, to taste
- 1 teaspoon Italian seasoning
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ cup flour (optional)
Filling
- 1 cup broccoli, steamed and finely diced
- 1 ¼ cups cheddar cheese, shredded
- 2 tablespoons Parmesan cheese, grated
Instructions
- Preheat oven: Preheat your oven to 375° F.
- Cook bacon and prepare filling: Cook the bacon slowly over low heat until crispy, reserving the drippings. Once cooled, roughly chop the bacon. Steam or boil the broccoli for 7 minutes until tender, then finely dice it.
- Prepare chicken: Cut each chicken breast in half lengthwise to create thinner slices. Cover with saran wrap and gently pound to an even thickness of ¼ inch, being careful not to tear the meat. Position the smooth side down for rolling.
- Assemble roulade: Evenly spread the cheddar and Parmesan cheese over the center of the chicken slices, then scatter the broccoli and bacon on top.
- Roll chicken: Starting from the narrow side closest to you, slowly roll the chicken slices upward, tucking the filling inside. Place the rolled chicken seam-side down.
- Season and tie: Season the roulades with salt, pepper, Italian seasoning, garlic powder, and paprika. Optionally, sprinkle with flour to aid browning and prevent sticking. Tie each roulade with kitchen twine to secure.
- Sear roulades: Heat 1 tablespoon bacon drippings in a large skillet over medium-high heat. Sear the chicken rolls on all sides until golden brown, about 4 to 5 minutes total. The centers will remain uncooked. Remove kitchen twine now if preferred.
- Bake: Transfer the seared roulades to a lightly greased baking dish, seam-side down. Cover and bake for 15 minutes, then remove the cover and bake for an additional 15 minutes.
- Rest and serve: Remove the roulades from the oven and allow to rest for 5 to 8 minutes. Ensure the thickest part reaches an internal temperature of 165° F before serving. Serve alongside mashed potatoes and green beans.
Notes
- If using smaller chicken breasts, increase to 4 breasts and butterfly each without cutting the seam, then pound and roll.
- Pound the chicken to no more than ¼ inch thickness to allow for even cooking and prevent tearing.
- Use the smooth side of a meat mallet and protect the chicken with saran wrap or a freezer bag during pounding.
- The tenderloin may detach; you can remove and save it for other uses like soup or freezing.
- Many stuffing variations are possible; see the cookbook or recipe blog for inspiration.
- Make-ahead tip: Assemble roulades, wrap tightly in saran wrap, and refrigerate up to 2 days or freeze up to 3 months. Sear and bake only when ready to serve.
- Store leftovers in an airtight container for up to 3 days refrigerated or freeze up to 3 months. Reheat well.
Nutrition
- Serving Size: 1 roulade
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
Leave a Reply