Creamy Broccoli Bacon Chicken Roulade Recipe is pure comfort wrapped up in a golden, tender package. Imagine juicy chicken breast rolled with savory bacon, steamed broccoli, and melty cheese—trust me, it's easier to nail than you think!
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Why You'll Love This Recipe
This chicken roulade quickly became one of my absolute favorites—not just because it tastes amazing, but because it feels so impressive without being finicky. Plus, the creamy broccoli and crisp bacon combo is irresistible every single time.
- Flavor Explosion: The blend of smoky bacon, sharp cheddar, and tender broccoli inside juicy chicken turns simple ingredients into something magical.
- Elegant Yet Easy: It looks like you spent hours in the kitchen, but it comes together with straightforward steps anyone can follow.
- Versatile Meal: Perfect for weeknights or special dinners, you can dress it up or keep it casual.
- Make-Ahead Friendly: Prep in advance, freeze or refrigerate, and have dinner ready when you need it—life saver alert!
Ingredients & Why They Work
Each ingredient here plays a part in creating that creamy, cheesy, smoky, and satisfying experience. Plus, they're easy to find and flexible enough for small tweaks based on what you have in your fridge.
- Bacon: Adds smoky richness and savory crunch; cooking it low and slow brings out the best flavor and grease for searing chicken.
- Chicken breast: Skinless and boneless works best for rolling; pounding them evenly thin keeps the roulade tender and cooking uniform.
- Broccoli: Steamed until just tender and finely diced, it gives a fresh pop and color contrast without getting mushy.
- Cheddar cheese: Sharpness melts beautifully inside and binds with broccoli and bacon to create that creamy filling.
- Parmesan cheese: Just a touch adds a nutty depth and helps enrich the filling’s flavor.
- Seasonings (Italian seasoning, garlic powder, paprika): Layer simple but effective flavors that highlight the savory components without overpowering.
- Flour (optional): Helps the chicken develop a nicely browned, slightly crispy crust when seared.
Make It Your Way
I've experimented with this recipe a lot, and I encourage you to tweak it to suit your tastes or what's in season. Sometimes I swap cheddar for mozzarella for a milder melt, or toss in a pinch of red pepper flakes for a kick.
- Variation: One time, I added sautéed mushrooms and caramelized onions right alongside the broccoli, and it turned into an incredible earthy treat that I couldn’t stop eating.
- Dietary Modifications: Use turkey bacon instead of regular bacon for a leaner version, or skip the flour to keep it gluten-free.
- Seasonal Twist: Swap broccoli with spinach or asparagus when those hit peak freshness for a springtime vibe.
Step-by-Step: How I Make Creamy Broccoli Bacon Chicken Roulade Recipe
Step 1: Get that bacon perfect
I start by cooking the bacon over low heat until it’s nice and crispy—this renders the fat slowly, which I save for searing the chicken later for extra flavor. Once cooled, chop the bacon roughly and set aside. Don’t rush this; well-rendered drippings make a big difference!
Step 2: Prepare your chicken
Butterfly your chicken breasts and pound them carefully to about ¼-inch thickness. I cover mine with saran wrap and use the flat side of a meat mallet—it keeps the chicken intact and makes rolling easier. Remember, the smoother side goes down so when you roll it, the seam isn’t bumpy. This part needs a bit of patience but trust me, it pays off.
Step 3: Steam and dice the broccoli
Steam the broccoli until tender but not mushy—about 5-7 minutes should do it—then dice finely. The small bits blend smoothly with cheese and bacon inside the roulade, making every bite balanced.
Step 4: Assemble and roll
Lay the chicken flat and sprinkle on the cheese, broccoli, then chopped bacon evenly over the center. With the narrow edge facing you, roll it up tight, tucking the filling as you go, and place seam-side down. Tie it up with kitchen twine to keep everything snug during cooking.
Step 5: Sear and bake to perfection
Heat a tablespoon of bacon drippings in a skillet over medium-high. Sear the roulades on all sides until golden—about 4-5 minutes total. The inside will still be raw, but don’t worry! Place roulades seam-side down in a greased baking dish, cover, and bake at 375°F for 15 minutes, uncover and bake another 15. Always check your thickest part reaches 165°F—it’s a must for juicy, safe chicken.
Step 6: Rest and serve
After baking, let the roulade rest for 5-8 minutes before slicing. This helps the juices redistribute so you get every bit of flavor and moisture in each bite.
Top Tip
When I first made my Creamy Broccoli Bacon Chicken Roulade Recipe, I learned some key tips that really elevated the dish and made the process smoother. These tricks saved me from rookie mistakes and helped the roulade look and taste amazing every time.
- Even Pounding: Take your time pounding the chicken thin but don’t tear it—use saran wrap and the smooth side of a meat mallet to protect the meat.
- Bacon Fat Magic: Reserve bacon drippings to sear the chicken instead of olive oil alone; it adds flavor layers you won't get otherwise.
- Watch Your Oven Time: Baking covered first then uncovered helps the chicken cook through without drying out, and gives a beautiful golden finish.
- Don’t Skip Resting: Rest the roulade before slicing; it’ll keep juices where you want them instead of running out on your plate.
How to Serve Creamy Broccoli Bacon Chicken Roulade Recipe
Garnishes
I like to sprinkle a little fresh parsley or chives over the roulade slices—it adds a fresh pop of color and a mild herbal brightness that cuts through the richness beautifully. A light drizzle of a creamy mustard sauce also pairs wonderfully if you’re feeling fancy.
Side Dishes
Mashed potatoes and green beans are my go-to sides—they complement the roulade’s creamy, smoky flavors perfectly. Sometimes, I try roasted garlic cauliflower or a simple garden salad if I want to lighten things up.
Creative Ways to Present
For a dinner party, I slice the roulade into medallions and fan them out on a large serving plate, garnished with a sprinkle of Parmesan and microgreens. It always impresses guests and turns a homely dish into something elegant.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to three days. The roulade holds together well, and the flavors deepen the next day. Just slice and reheat gently.
Freezing
Freezing works great! I like to prep and roll the chicken, then wrap it tightly in saran wrap and place it in freezer bags. It keeps up to three months. Just thaw overnight before cooking exactly as described.
Reheating
Reheat leftovers gently in a 350°F oven wrapped in foil to preserve moisture, or microwave on medium power with a damp paper towel over the slices. This keeps the chicken juicy, avoiding dry, rubbery bites.
Frequently Asked Questions:
Yes, boneless skinless chicken thighs can be used but because they’re thicker and more irregular, you’ll need to carefully butterfly and pound them to an even thickness to ensure even cooking. Expect a slightly different texture and flavor, more rich and juicy.
Tying the roulade helps keep the filling tucked inside and the roll intact during searing and baking, so it’s highly recommended. If you don’t have twine, you can use toothpicks to secure, but be sure to remove them before serving.
The safest method is to use a meat thermometer and check that the thickest part has reached 165°F. The roulade might look golden outside but still needs that internal temperature for safe eating and juicy results.
Absolutely! You can assemble the roulades, wrap them tightly in saran wrap or plastic, and refrigerate up to two days or freeze for up to three months. Just thaw completely before searing and baking. This makes it perfect for meal prepping or entertaining.
Final Thoughts
Making this Creamy Broccoli Bacon Chicken Roulade Recipe has always been a joyful adventure for me in the kitchen. It’s the kind of recipe you can be proud to serve, and it’s perfect for family dinners or impressing guests. I hope you’ll give it a try, and then tweak it to make it your own—I promise, it’s worth every delicious bite.
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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
Delicious Chicken Roulade stuffed with crispy bacon, steamed broccoli, and a blend of cheddar and Parmesan cheeses. This elegant main course features tender, pounded chicken breasts rolled with savory filling, seared to a golden crust, and finished in the oven for perfect tenderness. Ideal for a comforting dinner served with 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
Spices and Seasonings
- Salt, to taste
- Pepper, to taste
- 1 teaspoon Italian seasoning
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
Other
- ¼ cup flour, optional
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the chicken roulade.
- Cook Bacon and Prepare Broccoli: Slowly cook the bacon strips over low heat until crispy, reserving the drippings for later use. Once cooled, roughly chop the bacon. Steam or boil the broccoli for 7 minutes until tender, then finely dice it.
- Pound Chicken Thin: Cut the chicken breasts in half lengthwise to create thinner slices. Place them between sheets of saran wrap and gently pound until they reach an even thickness of ¼ inch, taking care not to tear the meat.
- Arrange Filling: Lay the chicken smooth side down. Evenly spread the shredded cheddar and Parmesan cheeses over the center, top with the diced broccoli, and sprinkle the chopped bacon on top.
- Roll and Secure: Starting at the narrow edge facing you, slowly roll the chicken upward, tucking the filling inside. Place the roll seam-side down and secure it tightly with kitchen twine to hold its shape.
- Season and Optional Flour Dusting: Sprinkle salt, pepper, Italian seasoning, garlic powder, and paprika evenly over the chicken roll. Optionally, dust the chicken lightly with flour to enhance browning during searing.
- Sear the Chicken: Heat 1 tablespoon of reserved bacon drippings in a large skillet over medium-high heat. Add the chicken roulade and sear on all sides until golden brown, about 4-5 minutes total. The chicken will still be uncooked inside. Remove the twine at this stage.
- Bake: Transfer the seared roulade to a lightly greased baking dish, placing it seam-side down. Cover and bake in the preheated oven for 15 minutes. Remove the cover and bake for an additional 15 minutes to finish cooking and develop a crust.
- Rest and Serve: Remove the roulade from the oven and let it rest for 5-8 minutes before slicing. Ensure the thickest part has reached an internal temperature of 165 degrees Fahrenheit. Serve warm with mashed potatoes and green beans.
Notes
- If using smaller chicken breasts, increase quantity to 4 and butterfly them without cutting the seam for easier rolling.
- Pound chicken thinly to ¼ inch to ensure gentle cooking without tearing; use a smooth-sided mallet and protect the meat with plastic wrap or a freezer bag.
- The tenderloin may separate; cut it off if necessary and save it for other recipes like soups.
- For make-ahead, prepare roulades, roll tightly in saran wrap, and refrigerate up to 2 days or freeze for 3 months. Thaw fully before cooking.
- Store leftovers in airtight containers for up to 3 days refrigerated or 3 months frozen; they reheat well.
- Optionally add other stuffing ingredients as desired for variety.
Nutrition
- Serving Size: 1 roulade (about 200 g)
- Calories: 410 kcal
- Sugar: 1 g
- Sodium: 620 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 115 mg
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