Crispy Chicken Roulade with Broccoli and Cheese Recipe is one of those dishes that looks fancy but honestly isn’t hard at all. This beauty has a crispy exterior, gooey cheese inside, and just the right hint of broccoli — it’s a real crowd-pleaser that you’ll want to make again and again.
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 Cheese Recipe
- Top Tip
- How to Serve Crispy Chicken Roulade with Broccoli and Cheese Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Delicious Recipe
Why You'll Love This Recipe
If you love a dish that’s both comforting and polished, then this Crispy Chicken Roulade with Broccoli and Cheese Recipe is going to steal your heart. I get especially excited about how this recipe feels special enough for guests but comes together without stress.
- Perfect Balance: The chicken stays juicy inside while the outside crisps up beautifully — thanks to searing and baking.
- Hidden Veggie Boost: Those tiny broccoli bits sneak in nutrients without overwhelming the cheesy filling.
- Make-Ahead Friendly: You can prep and stuff these in advance, making busy weeknights a breeze.
- Versatile and Fun: Change up the cheese or herbs for a new twist each time you make it.
Ingredients & Why They Work
Each ingredient in this recipe plays a key role in flavor and texture. Choosing fresh chicken breasts and crisp broccoli ensures everything cooks evenly and tastes fresh, while the mix of cheddar and Parmesan brings that rich, melty cheese goodness you crave.
- Bacon: Adds smoky richness and a crisp texture that pairs wonderfully with the filling.
- Chicken Breasts: Use boneless, skinless for easy rolling and even cooking; thinner slices make the roulade easier to handle.
- Broccoli: Steamed and finely diced so it blends into the cheese, giving sneaky nutrition without overpowering.
- Cheddar Cheese: Melts beautifully and provides sharp flavor that cuts through the richness of the bacon.
- Parmesan Cheese: A little added for that nutty, salty punch.
- Italian Seasoning, Garlic Powder, Paprika: These spices elevate the chicken, giving it flavor depth without fuss.
- Flour (optional): Helps achieve a lovely brown crust when searing.
Make It Your Way
I love tweaking this Crispy Chicken Roulade with Broccoli and Cheese Recipe depending on what I have on hand or who I’m feeding. It’s a wonderful base that welcomes your own spin!
- Variation: One time, I swapped out broccoli for spinach and added sun-dried tomatoes—such a hit that my kids asked for seconds without knowing it was a “healthy twist.”
- Cheese Swap: Try mozzarella or gouda for a milder flavor, or crank up the sharp cheddar for a bolder bite.
- Spice Things Up: Add a pinch of cayenne pepper or smoked paprika for a little kick.
- Protein Options: If you’re not into chicken, thin pork cutlets work well too, just adjust cooking times.
Step-by-Step: How I Make Crispy Chicken Roulade with Broccoli and Cheese Recipe
Step 1: Prep the Bacon and Broccoli
Cook your bacon over low heat slowly to get it perfectly crispy—this also lets you save the drippings for later. While that’s happening, steam your broccoli until it’s just tender, then dice it finely. The key is getting those bites small so they blend seamlessly with the cheese.
Step 2: Pound and Prepare the Chicken
Slice your chicken breasts in half lengthwise if they're large, then cover with plastic wrap and gently pound them down to about ¼-inch thickness. I always use the smooth side of my meat mallet and go slow—rushing can tear the meat, and nobody wants that. Remember, chicken gets plump when cooked, so keep it nice and even.
Step 3: Layer and Roll
Place your chicken with the smoothest side down (this makes rolling easier!). Spread your cheeses in the middle, then sprinkle with broccoli and bacon bits. Starting on the narrow edge, roll the chicken carefully, tucking everything in as you go. Secure with kitchen twine so it holds shape during cooking.
Step 4: Season and Sear
Season with salt, pepper, Italian seasoning, garlic powder, and paprika. If you want that extra golden crust, dust the roulade lightly with flour. Heat some reserved bacon drippings (or a bit of olive oil) in a skillet over medium-high heat, then sear the roulade on all sides until crisp and golden—about 4-5 minutes total. This sets the crust and locks in juices.
Step 5: Bake to Finish
Place the roulade seam-side down in a lightly greased baking dish. Cover and bake at 375°F for 15 minutes, then uncover and bake for another 15 minutes until cooked through. Let it rest for 5-8 minutes before you slice — checking that thickest part reaches 165°F to be safe.
Top Tip
After making this recipe multiple times, I’ve learned that a few small details make all the difference in getting the perfect Crispy Chicken Roulade with Broccoli and Cheese Recipe every time.
- Gentle Pounding: Use plastic wrap during the pounding phase to keep the chicken intact and stop it from sticking to your mallet.
- Don’t Rush the Sear: Patience here means a gorgeous crust that locks in juices, so give it time to brown properly without flipping too often.
- Tie it Tight: The kitchen twine is your roulade’s best friend—it keeps everything snug and avoids spills during cooking.
- Rest Before Slicing: Letting it rest keeps the cheese melty and luscious inside rather than oozing out as soon as you cut into it.
How to Serve Crispy Chicken Roulade with Broccoli and Cheese Recipe
Garnishes
I usually finish with a sprinkle of fresh parsley for color and a light drizzle of olive oil to add some shine. A squeeze of fresh lemon juice brightens the whole dish, giving it that extra zing.
Side Dishes
This roulade pairs beautifully with creamy mashed potatoes and steamed green beans to keep things simple and comforting. Sometimes, I swap the potatoes for roasted sweet potatoes to add a little sweetness and color to the plate.
Creative Ways to Present
When serving guests, I love slicing the roulade into medallions and fanning them out on the plate, topped with a light drizzle of herb-infused olive oil or even a touch of balsamic glaze. It instantly makes it feel restaurant-worthy without extra fuss.
Make Ahead and Storage
Storing Leftovers
After cooling completely, I store leftovers in an airtight container in the fridge for up to 3 days. When stored properly, the roulade maintains its moisture and flavor really well.
Freezing
This recipe freezes wonderfully! I usually prepare the roulades fully, then wrap each tightly in plastic wrap and foil before freezing. When you’re ready, thaw completely in the fridge overnight before reheating.
Reheating
To keep the crispiness, I reheat leftovers in a preheated oven at 350°F for about 15 minutes, which refreshes the crust without drying out the chicken or cheese. Microwave reheating is quick but risks sogginess, so I save that for last resort!
Frequently Asked Questions:
Yes! If you’re using frozen broccoli, just thaw it and squeeze out excess moisture before finely dicing. This helps keep your filling from getting watery.
If you don’t have kitchen twine, you can try securing the roulade with toothpicks, but be sure to remove them before serving. Alternatively, wrap the roulade tightly in parchment paper during baking for support.
Absolutely! Just skip the optional flour coating or substitute it with a gluten-free flour blend or cornstarch to get the same browning effect.
Use a meat thermometer to check the thickest part of the roulade; it should read 165°F (74°C). The juices should run clear, and the chicken should be firm to the touch.
Final Thoughts
This Crispy Chicken Roulade with Broccoli and Cheese Recipe holds a special place on my dinner table because it feels like both comfort and celebration. It’s an approachable way to impress your loved ones without spending hours in the kitchen. Trust me, once you try this, it’ll be on repeat – just like it is in my house! So go ahead, roll up those sleeves and give it a try—you’re going to love every bite.
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Delicious 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
Chicken Roulade is a flavorful and elegant dish featuring thinly pounded chicken breasts rolled with crispy bacon, steamed broccoli, cheddar, and Parmesan cheeses, then seared and baked to perfection. This recipe is perfect for a comforting yet impressive main course served alongside classic sides like mashed potatoes and green beans.
Ingredients
Meat and Dairy
- 4 strips bacon, drippings reserved
- 2 large boneless/skinless chicken breasts
- 1 ¼ cups cheddar cheese, shredded
- 2 tablespoons Parmesan cheese, grated
Vegetables
- 1 cup broccoli, steamed and finely diced
Seasonings and Others
- Salt, to taste
- Pepper, to taste
- 1 teaspoon Italian seasoning
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ cup flour (optional)
Instructions
- Preheat the oven: Preheat your oven to 375° F to prepare for baking the chicken roulade later.
- Cook the bacon and prepare broccoli: Slowly cook the bacon strips 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 dice finely.
- Prepare the chicken breasts: Cut each chicken breast in half lengthwise to create thinner slices. Cover with saran wrap and gently pound each breast to an even thickness of ¼ inch to avoid tearing, ensuring smoothest side faces down for rolling.
- Assemble the roulade: Evenly spread shredded cheddar cheese over the center of the flattened chicken, then add diced broccoli and chopped bacon on top.
- Roll and secure: Starting from the narrow side, carefully roll the chicken up tightly, tucking the filling inside. Place roll seam-side-down and tie with kitchen twine to hold shape.
- Season and flour the chicken: Season the outside with salt, pepper, Italian seasoning, garlic powder, and paprika. Optionally dust lightly with flour to promote browning and prevent sticking during searing.
- Sear the roulade: Heat 1 tablespoon of reserved bacon drippings in a large skillet over medium-high heat. Sear the chicken rolls on all sides for about 4-5 minutes until golden brown crust forms. Remove kitchen twine at this point.
- Bake the roulade: Transfer the seared chicken rolls to a lightly greased baking dish, seam-side-down. Cover and bake for 15 minutes, then remove cover and bake for another 15 minutes until fully cooked.
- Rest and serve: Let the roulade rest for 5 to 8 minutes after baking. Check that the thickest part of the chicken has reached 165° F. Serve warm with mashed potatoes and green beans or preferred sides.
Notes
- If using smaller chicken breasts, use 4 breasts instead of 2 and butterfly each without cutting through the seam before pounding.
- Pound chicken to no thicker than ¼ inch to ensure it cooks evenly and rolls without tearing.
- Use the smooth side of a meat mallet and protect chicken with saran wrap to prevent damage while pounding.
- The tenderloin can separate from the breast during pounding; remove and save it for soups or other recipes.
- Stuffing combinations can be varied—refer to the original blog post for creative alternatives.
- For make-ahead convenience, prepare the roulade, wrap tightly, and refrigerate up to 2 days or freeze for 3 months. Thaw completely before cooking.
- Store leftovers in an airtight container refrigerated up to 3 days or frozen up to 3 months for later enjoyment.
Nutrition
- Serving Size: 1 roulade
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.2 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 120 mg
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