Crispy golden skin and a tender, cheesy center make this Crispy Chicken Roulade with Bacon and Broccoli Recipe an absolute showstopper. Trust me, once you try it, you’ll want to add it to your weeknight rotation immediately!
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 Bacon and Broccoli Recipe
- Top Tip
- How to Serve Crispy Chicken Roulade with Bacon and Broccoli Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Delicious Recipe
Why You'll Love This Recipe
I absolutely adore this Crispy Chicken Roulade with Bacon and Broccoli Recipe because it blends comfort food flavors with a gourmet twist — all doable in your own kitchen. The crispy bacon, creamy cheese, and tender chicken make every bite a delight.
- Elegant yet approachable: It looks fancy but is surprisingly straightforward to make at home.
- Balanced flavors and textures: The crispy exterior contrasts perfectly with the gooey cheese and tender broccoli inside.
- Great make-ahead option: Prep it earlier and bake when you’re ready, perfect for busy evenings or entertaining.
- Impresses every time: Whether it’s family dinner or guests, this dish consistently earns rave reviews.
Ingredients & Why They Work
The beauty of this Crispy Chicken Roulade with Bacon and Broccoli Recipe lies in its harmonious ingredients — smoky bacon, fresh broccoli, sharp cheddar, and tender chicken all come together to create layered flavors you’ll crave over and over. Here’s why each one plays such an important role:
- Bacon: Cooking it slowly renders flavorful drippings and crisps it perfectly, adding both moisture and crunch to the roulade.
- Chicken breasts: Butterflied and pounded thin, they provide a tender yet sturdy canvas for the stuffing without tearing.
- Broccoli: Lightly steamed and finely diced, it adds freshness, color, and a nutritional boost that pairs beautifully with the cheese.
- Cheddar cheese: Melts wonderfully to create that irresistible creamy center everyone loves.
- Parmesan cheese: Adds a subtle nutty flavor and helps with browning on the outside.
- Italian seasoning and spices: Garlic powder and paprika bring warmth and depth without overwhelming the other flavors.
- Flour (optional): Helps develop a beautifully crisp and golden crust when searing the roulade.
Make It Your Way
One of the best things about this Crispy Chicken Roulade with Bacon and Broccoli Recipe is how easily you can customize it to fit your tastes or whatever’s in your fridge. I love experimenting with different fillings or herbs, making the dish feel fresh and exciting every time I prepare it.
- Variation: Once, I swapped broccoli for sautéed spinach and sun-dried tomatoes for a Mediterranean vibe — delicious and colorful!
- For a lighter option: Use turkey bacon or omit the cheese and swap for a vegetable puree inside instead.
- Different cheeses: Try Gruyère, mozzarella, or a bit of blue cheese crumbled in to change the flavor profile.
- Spice it up: Add a pinch of red pepper flakes or smoked paprika to the seasoning mix to give it a subtle kick.
Step-by-Step: How I Make Crispy Chicken Roulade with Bacon and Broccoli Recipe
Step 1: Cook bacon slowly and prep your fillings
I always start by cooking the bacon over low heat to slowly render the fat and get that perfect crispiness without burning. Don’t rush this part — the drippings are gold for searing the roulade later! Once cool, chop the bacon roughly. Meanwhile, steam the broccoli just until tender — overcooking makes it mushy and dulls the flavor— then dice it finely. Having these ready upfront makes assembling the roulades a breeze.
Step 2: Butterfly and pound the chicken breasts thin
This is the trickiest part but so important! Cut the chicken breasts in half lengthwise to create thinner slices. Cover them with saran wrap or a freezer bag, and gently pound with a meat mallet to about ¼ inch thickness. I learned that pounding too hard tears the chicken, so go easy and take your time. This thinness is key because the chicken will puff up as it cooks, and you want the roulade to hold its shape.
Step 3: Layer your fillings and roll
Place the chicken with the smoothest side down — it helps the roll form nicely. Scatter the shredded cheddar cheese evenly along the center, followed by your diced broccoli and chopped bacon. Carefully roll from the narrow side, tucking the fillings in as you go to keep everything snug. I like to place the roulade seam-side-down on my cutting board — it helps keep them tidy before cooking.
Step 4: Season, tie, sear, and bake
Season the roulade with salt, pepper, Italian seasoning, garlic powder, and paprika. For a crisper crust, I lightly dust the outside with flour before tying with kitchen twine to secure the roll. Heat a tablespoon of bacon drippings in a skillet over medium-high heat and sear all sides until golden brown — about 4-5 minutes. The inside will still be raw, so don’t worry! Then, into a greased baking dish, seam-side-down, covered for 15 minutes, then uncovered for another 15 to finish cooking and brown beautifully.
Step 5: Rest before slicing and serving
Once out of the oven, let the roulade rest for 5-8 minutes — this helps the juices redistribute so every bite is juicy and tender. Make sure the thickest part reached 165° F for safety. Slice carefully and serve warm!
Top Tip
Over the years of making this Crispy Chicken Roulade with Bacon and Broccoli Recipe, I’ve learned that patience and prep really pay off. The most common mishap is tearing the chicken while pounding, so here’s how I avoid it:
- Use plastic wrap or a freezer bag: It protects the chicken while pounding and keeps your mallet clean.
- Gentle, even pounding: Tap evenly across the surface instead of pounding hard in one spot to avoid tears.
- Right side down: Always roll with the smooth side of chicken down for a better seal and smoother exterior.
- Tie it tight: Use kitchen twine to keep your roulades snug during cooking, stopping fillings from sneaking out.
How to Serve Crispy Chicken Roulade with Bacon and Broccoli Recipe
Garnishes
I usually sprinkle a bit of freshly grated Parmesan and some chopped fresh parsley on top before serving—it adds a pop of color and brightness that balances the richness perfectly. A light drizzle of good-quality olive oil or a squeeze of lemon juice brightens things up too.
Side Dishes
Mashed potatoes and green beans are my go-to side dishes because they complement the roulade’s flavors without overpowering. But feel free to try roasted root veggies or even a crisp Caesar salad for some freshness and crunch.
Creative Ways to Present
For special occasions, I like to slice the roulade crosswise into medallions and arrange them standing upright on a platter, drizzled lightly with pan sauce or gravy. It looks fancy and makes it easier for guests to serve themselves. Plus, those cross-sections show off the pretty layers inside!
Make Ahead and Storage
Storing Leftovers
I keep leftovers in an airtight container in the fridge for up to 3 days. When I reheat, I do it gently in the oven at 350°F wrapped in foil to keep it moist without losing that crispiness.
Freezing
This recipe freezes surprisingly well. I prep and roll the roulades, then wrap each tightly in saran wrap before placing them in a freezer bag for up to 3 months. When it’s time, thaw completely overnight before searing and baking fresh.
Reheating
To keep that fantastic crispy skin, I always reheat leftovers in a hot oven or skillet instead of the microwave. Microwave tends to make the crust soggy, which is a shame after all that work!
Frequently Asked Questions:
Yes, chicken thighs can work, but I recommend boneless and skinless thighs pounded to an even thickness like with breasts. The flavor is richer, and you may need to adjust cooking time since thighs can be thicker and moister.
Aim for about ¼-inch thickness. This ensures the chicken cooks evenly without drying out and helps it roll nicely without tearing. Using a meat mallet and covering the chicken with plastic wrap really helps with this.
Absolutely! You can prep and roll the chicken roulades up to two days ahead, refrigerating them wrapped tightly. You can also freeze them for up to 3 months. Just make sure to thaw fully before cooking.
Classic sides like mashed potatoes and steamed green beans are a perfect pairing. You can also serve it with a fresh salad or roasted vegetables to keep the meal balanced and flavorful.
Final Thoughts
This Crispy Chicken Roulade with Bacon and Broccoli Recipe is truly one of my favorite dishes to prepare when I want something comforting yet elegant. The layers of flavor and texture make it feel special, but the straightforward technique means you can make it any night of the week. I can’t recommend it enough — give it a try and impress yourself (and anyone lucky enough to share it with you)!
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Delicious Recipe
- Prep Time: 35 minutes
- Rest Time: 5-8 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 stuffed with a flavorful mixture of cheddar cheese, Parmesan, steamed broccoli, and crispy bacon, rolled tightly and baked to perfection. The dish delivers a beautiful golden crust with a cheesy, veggie-filled center, perfect for a comforting dinner served alongside mashed potatoes and green beans.
Ingredients
Meat and Dairy
- 4 strips bacon, drippings reserved
- 2 large boneless skinless chicken breasts
- 1 ¼ cups shredded cheddar cheese
- 2 tablespoons grated Parmesan cheese
Vegetables
- 1 cup steamed and finely diced broccoli
Dry Ingredients & Seasonings
- Salt, to taste
- Pepper, to taste
- 1 teaspoon Italian seasoning
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ cup flour (optional)
Instructions
- Preheat oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the roulades later.
- Cook 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 broccoli for 7 minutes until tender, then dice it finely.
- Prepare chicken: Cut each chicken breast in half lengthwise to form two thinner slices. Cover with saran wrap and gently pound to an even thickness of ¼-inch to avoid tearing.
- Assemble roulade: Place chicken with the smooth side down. Evenly spread cheddar and Parmesan cheese over the center, add the diced broccoli, and sprinkle chopped bacon on top.
- Roll chicken: Starting with the narrow end facing you, slowly roll the chicken up tightly, tucking the filling inside. Place the roulades seam-side down on a clean surface.
- Season and tie: Season the outside with salt, pepper, Italian seasoning, garlic powder, and paprika. If desired, lightly dust the surface with flour to promote browning and reduce sticking. Use kitchen twine to tie the rolls securely.
- Sear roulades: Heat 1 tablespoon of reserved bacon drippings in a large skillet over medium-high heat. Add the chicken rolls and sear on all sides until golden brown, about 4-5 minutes total. The inside will still be raw. Remove twine now.
- Bake roulades: Transfer the seared roulades seam-side down to a lightly greased baking dish. Cover and bake for 15 minutes, then remove the cover and bake for an additional 15 minutes until cooked through and browned.
- Rest and serve: Let the roulades rest for 5-8 minutes before slicing. Ensure the internal temperature reaches 165 degrees Fahrenheit. Serve with mashed potatoes and green beans for a complete meal.
Notes
- Use 4 smaller chicken breasts instead of 2 large ones if preferred; butterfly but do not cut through the entire breast before pounding.
- Thinly pounding the chicken to ¼-inch is key to ensure it rolls well and cooks evenly without tearing.
- Use saran wrap or a freezer bag to cover the chicken when pounding to protect the meat and your mallet.
- If the tenderloin separates, it can be removed and saved for another dish or frozen for soup.
- Make-ahead option: Assemble roulades, wrap tightly in saran wrap, and refrigerate up to 2 days or freeze up to 3 months before searing and baking.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months; reheat gently to preserve texture.
- Optional flour dusting helps create a browner crust when searing but can be omitted for gluten-free needs.
Nutrition
- Serving Size: 1 roulade (approximately 200 g)
- Calories: 410 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 130 mg
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