Broccoli Cheese Chicken Roulade – Delicious & Creamy Dinner

This might be the most comforting dinner you’ll want on repeat—rich, satisfying, and packed with veggies. The Creamy Broccoli Cheese Chicken Roulade Recipe is a perfect blend of tender chicken wrapped around a luscious, cheesy filling with just the right amount of savory bacon. Trust me, once you try this, it’ll become one of your go-to weeknight classics.

The image shows several small rolls of white meat, each cut to reveal three colorful layers inside. The outer layer is light beige with a speckled texture from seasoning. Inside, there is a bright orange layer of melted cheese, a green layer of herbs or leafy vegetables, and bits of red from diced pieces that look like bacon or ham, all rolled tightly together. The rolls are placed closely on a white marbled surface. The 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 Creamy Broccoli Cheese Chicken Roulade Recipe
Top Tip
How to Serve Creamy Broccoli Cheese Chicken Roulade Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Delicious Recipe

Why You'll Love This Recipe

When I first made this creamy broccoli cheese chicken roulade recipe, I was blown away by how simple it was to create something that looks and tastes gourmet. It’s perfect for impressing guests or just treating yourself after a busy day.

Balanced flavors: The smoky bacon pairs beautifully with the mild broccoli and sharp cheddar for a wonderfully creamy center.
Easy to customize: You can swap cheeses, add herbs, or change up the veggies without losing any of the deliciousness.
Feed a crowd: It’s elegant enough for a dinner party but straightforward enough to make any night feel special.
Hands-on but not complicated: The rolling technique takes a little practice but is very rewarding once you get the hang of it.

Ingredients & Why They Work

This creamy broccoli cheese chicken roulade recipe shines because of the way these ingredients come together—each ingredient adding texture, moisture, or flavor depth. Here’s why each one makes a difference and what to look for when shopping.

Flat lay of four strips of raw bacon, two large boneless skinless chicken breasts with smooth surfaces, a small pile of golden shredded cheddar cheese, a small mound of finely grated Parmesan cheese, a small white ceramic bowl with finely diced steamed broccoli, a small white ceramic bowl filled with all-purpose flour, a small white ceramic bowl containing a mix of Italian seasoning, garlic powder, paprika, and a whole white ceramic bowl holding two whole uncracked brown eggs, arranged in perfect symmetry 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: Provides smoky, crispy bites that contrast the tender chicken and melty cheese; reserve the drippings for extra flavor in cooking.
Chicken breasts: Opt for skinless, boneless, and ideally large breasts you can butterfly and pound thin for rolling ease.
Broccoli: Steamed and finely diced, it adds freshness and a pop of green without overwhelming the creaminess.
Cheddar cheese: Sharp and melty, cheddar is the star for cheesy comfort inside the roulade.
Parmesan cheese: A little parmesan adds a nutty, savory kick to keep things interesting.
Seasonings: Italian seasoning, garlic powder, paprika, salt, and pepper bring warmth and a subtle earthiness to the chicken exterior.
Flour (optional): Helps the chicken get a beautiful golden crust when seared but can be skipped if you prefer a lighter roll.

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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 experimenting with this creamy broccoli cheese chicken roulade recipe. It’s flexible! Sometimes I swap the broccoli for spinach or kale, or swap cheddar for mozzarella for a milder taste. You can easily add chopped sun-dried tomatoes or fresh herbs to make it your own.

Variation: One time I added sautéed mushrooms to the filling, and it was a hit. The earthiness complemented the bacon wonderfully and added a new layer of flavor.
Dairy-free option: Try using dairy-free cheese and omit parmesan for a lactose-free version that still feels indulgent.
Make it spicy: Add a pinch of cayenne or red pepper flakes to the seasoning for a gentle heat kick.

Step-by-Step: How I Make Creamy Broccoli Cheese Chicken Roulade Recipe

The image shows a white plate on a white marbled surface, with a serving of creamy mashed potatoes forming the base layer. On top of the mashed potatoes, there are two slices of rolled chicken stuffed with layers of orange cheese, green herbs, and bits of reddish-brown bacon, showing a speckled seasoning on the outside. To the side of the mashed potatoes and chicken, there is a neat pile of bright green cooked green beans arranged in a row. The colors are warm and inviting, with the white plate and background making the food stand out clearly. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare Your Filling with Love

Start by cooking the bacon slowly over low heat until it’s nice and crispy. Don’t throw away those drippings—they add incredible flavor. Once cooled, chop the bacon roughly. Meanwhile, steam the broccoli until just tender (about 5-7 minutes) and dice it finely so it blends well into the roll without overwhelming each bite.

Step 2: Flatten and Season the Chicken

Cut the chicken breasts in half lengthwise to make thin, even slices, then cover with plastic wrap and gently pound each to about ¼-inch thickness. This part takes patience—go slow and use the smooth side of a meat mallet or rolling pin to avoid tearing the delicate meat. Remember, the chicken will plump up as it cooks, so thin is key!

Step 3: Layer and Roll

Place the smooth side of the chicken down on your work surface. Spread a generous layer of shredded cheddar followed by diced broccoli and the chopped bacon, aiming to keep the filling toward the center. Roll the chicken slowly from the narrow end, tucking the filling as you go. Place seam-side down to keep everything snug inside.

Step 4: Season, Tie, and Sear

Sprinkle the roulade with salt, pepper, Italian seasoning, garlic powder, and paprika. If you want a golden crust, lightly dust with flour. Use kitchen twine to tie the rolls tight so they don’t unravel while cooking. Melt a tablespoon of bacon drippings in a skillet over medium-high heat and sear the roulades on all sides for 4-5 minutes until golden brown.

Step 5: Bake and Rest

Transfer the seared roulades to a greased baking dish seam-side down. Cover with foil and bake at 375°F for 15 minutes, then uncover and bake 15 more minutes to brown and fully cook through. The internal temperature should hit 165°F. Let rest 5-8 minutes before slicing so juices settle.

Top Tip

I’ve made this creamy broccoli cheese chicken roulade recipe more times than I can count, and these little tips saved me each time—especially if you’re new to rolling chicken!

Patience with pounding: Take your time pounding the chicken thin. It’s better to go slow than risk tearing, which can cause filling loss.
Use kitchen twine: Some people skip this step, but tying ensures the roulade stays tight and looks neat when plated.
Reserve bacon drippings: Don’t throw away the bacon fat—using it to sear adds a smoky, savory punch that olive oil alone just can’t match.
Check internal temperature: Always use a meat thermometer to be sure the chicken is cooked perfectly without drying it out.

How to Serve Creamy Broccoli Cheese Chicken Roulade Recipe

Two raw chicken fillets lay flat on a round white plate, each topped with a colorful mix of ingredients. In the center of each fillet is a layer of orange cheddar cheese pieces, scattered evenly. On top of the cheese are small chopped green broccoli florets and crispy brown bacon bits, spread neatly along the middle length of the fillets. There is also a light sprinkling of finely grated white cheese over the toppings. The plate sits on a white marbled textured surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually sprinkle freshly chopped parsley or chives on top for a fresh, vibrant touch. A light drizzle of a garlic butter sauce or a squeeze of lemon brightens the richness wonderfully, too.

Side Dishes

This chicken roulade pairs beautifully with creamy mashed potatoes and lightly steamed green beans. You could also try a crisp arugula salad or roasted root vegetables for something a bit heartier. I find the simplicity of classic sides lets the roulade shine.

Creative Ways to Present

For special occasions, slice the roulade crosswise into thick medallions and serve plated with colorful veggie ribbons or a drizzle of herbed cream sauce. It looks stunning when plated family-style on a wooden board too—guests love tearing into it!

Make Ahead and Storage

Storing Leftovers

I wrap leftovers tightly in foil or place in airtight containers and keep them refrigerated for up to 3 days. The roulade holds moisture well, so it reheats beautifully without drying out.

Freezing

One of my favorite shortcuts: prep and roll the chicken roulades ahead, then wrap each tightly in plastic wrap and freeze for up to 3 months. When ready to enjoy, thaw in the fridge overnight, then sear and bake as usual. It’s like fresh, no extra effort.

Reheating

I reheat leftovers slowly in the oven at 300°F, covered with foil to keep moisture in. It just takes about 15-20 minutes, and the chicken stays tender and juicy with the melty filling perfectly intact.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Chicken thighs are more moist and flavorful, but they’re harder to pound thin evenly because of the shape and texture. If you want to use thighs, debone and try to flatten similarly, but breasts generally yield better rolling results for this recipe.

What’s the best way to avoid the filling leaking out?

Tying the roulades securely with kitchen twine is key—it keeps the roll tight so the cheese and broccoli stay inside while cooking. Also, pounding the chicken evenly and not overfilling helps prevent leaks.

Can I prepare this dish ahead of time?

Absolutely! You can prepare, stuff, and roll the chicken ahead, then tightly wrap in plastic wrap and refrigerate up to 2 days or freeze for several months. Just thaw fully before cooking for best results.

What sides pair well with this chicken roulade?

Classic mashed potatoes and steamed green beans are my favorite, but roasted vegetables, fresh salads, or even a light pasta toss work nicely too. Pick sides that balance the richness of the roulade.

Final Thoughts

I always come back to this Creamy Broccoli Cheese Chicken Roulade Recipe when I want a meal that feels both comforting and a little fancy. It’s a dish that rewards your patience with delicious, show-stopping results every time. If you want to impress yourself or your loved ones, give this a try—you’ll be amazed at how simple chicken can become pure magic.

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way