Cheddar Bacon Chicken Roulade Recipe

Crispy bacon, gooey cheddar, and tender chicken all wrapped up in one elegant roll—this Cheddar Bacon Chicken Roulade Recipe is a definite crowd-pleaser and easier than it looks. I’m excited to walk you through every step to nail it perfectly at home.

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 Cheddar Bacon Chicken Roulade Recipe
Top Tip
How to Serve Cheddar Bacon Chicken Roulade Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Delicious Recipe

Why You'll Love This Recipe

I’ve made this dish more times than I can count because it’s the perfect mix of savory flavors and impressive presentation. Whether it’s a weeknight dinner or a special occasion, this roulade never fails to earn compliments.

Flavor Explosion: Cheddar, bacon, and broccoli inside juicy chicken deliver deep, satisfying layers of taste.
Simple Technique: Rolling up the chicken sounds fancy, but I’ll share my tips to help you master it without stress.
Versatile Meal: Serve it with mashed potatoes, veggies, or a fresh salad to suit any season or palate.
Make-Ahead Friendly: Prep the roulade in advance to streamline your cooking on busy days or dinner parties.

Ingredients & Why They Work

Each ingredient in this Cheddar Bacon Chicken Roulade Recipe pairs perfectly to balance texture and flavor. Here’s what makes the magic:

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: Cooking it slowly renders out drippings you’ll use, plus it adds crunch and smoky richness inside the roulade.
Boneless/skinless chicken breasts: Pounding them thin is key to rolling smoothly and ensuring even cooking without drying out.
Cheddar cheese: Shredded sharp cheddar melts beautifully to create gooey pockets of yum inside.
Broccoli: Steamed and finely diced, it adds freshness and a pop of color that brightens the dish.
Parmesan cheese: Added to the blend for an extra nutty depth that complements the cheddar.
Seasonings (Italian seasoning, garlic powder, paprika): These sprinkle on the outside for a savory crust and subtle spice kick.
Flour (optional): Helps the roulade brown beautifully when seared, plus prevents sticking in the pan.

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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

Once you get comfortable with the basic Cheddar Bacon Chicken Roulade Recipe, feel free to twist it around to suit your tastes or dietary needs—I love making it my own based on what’s in my fridge. You can add herbs, swap veggies, or vary the cheese.

Vegetable Variations: I’ve tried swapping broccoli for sautéed spinach or roasted red peppers. Both add a vibrant twist without overpowering the flavor.
Cheese Substitutions: Sharp cheddar is my go-to, but mozzarella or pepper jack work beautifully if you want milder or spicier notes.
Diet-Friendly Adjustments: For gluten-free, just skip the flour dusting on the outside—or use a gluten-free flour alternative.
Extra Crunch: Sometimes I wrap the entire roulade with a thin layer of bacon before searing for an extra crisp, smoky finish.

Step-by-Step: How I Make Cheddar Bacon 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: Cook the Bacon Slowly and Prep Broccoli

Start by frying your bacon strips gently over low heat. This slow cook lets the fat render out, giving you flavorful drippings for searing later. Once crispy, drain on paper towels, then chop roughly. Meanwhile, steam or boil your broccoli just until tender but still vibrant—about 5 to 7 minutes—and dice it finely to spread easily inside the chicken.

Step 2: Butterfly and Pound the Chicken Thin

Cut your chicken breasts lengthwise to create thin slices—about ¼ inch thick after pounding. It might take patience to avoid tearing, so work gently. I usually put the chicken between two pieces of plastic wrap or inside a freezer bag before pounding with a meat mallet’s smooth side. The trick: keep the smooth side of the chicken facing down on your work surface—that way, after rolling, the outside is nice and smooth.

Step 3: Layer the Filling and Roll Tightly

In the center of your flattened chicken, spread shredded cheddar cheese first, then sprinkle the finely chopped broccoli and crispy bacon pieces. Keeping the narrow end closest to you, carefully roll it up, tucking in the filling as you go. Place the roulade seam-side down to keep it from unrolling, and secure it snugly with kitchen twine. This hold makes sure your filling stays put throughout cooking.

Step 4: Season, Coat, and Sear

Season the entire roulade with salt, pepper, Italian seasoning, garlic powder, and paprika for a flavorful crust. If you want that golden sear, dust it lightly with flour—this step’s optional but a game-changer. Heat a tablespoon of your reserved bacon drippings (or olive oil) in a skillet, then brown the roulade on all sides—this takes about 4-5 minutes total. The inside stays raw at this point, so don’t worry. I usually cut off the kitchen twine once the sear is done.

Step 5: Bake to Perfection

Transfer your seared roulade to a lightly greased baking dish, seam down. Cover with foil and bake at 375°F for 15 minutes, then remove the foil and bake uncovered for another 15 minutes. This final step finishes cooking the chicken and melts all the cheese inside. Let the roulade rest for 5 to 8 minutes before slicing to lock in all those juices and flavors. Always check that the thickest part hits 165°F to be safe.

Top Tip

I’ve learned that the most daunting part of the Cheddar Bacon Chicken Roulade Recipe is pounding the chicken thin without tearing. Here are my best tips to make it easy for you:

Use Plastic Wrap: Shielding the chicken with saran wrap or a freezer bag before pounding keeps everything neat and helps avoid tears.
Go Slow and Gently: Don’t rush! Gradual firm taps with the mallet’s smooth side do the trick better than heavy hits.
Keep It Cool: Slightly chilled chicken is easier to handle and less prone to sticking or tearing during pounding.
Separate Tenderloins if Needed: If your tenderloin wants to pull away, remove it and save it for another use—like soups or stir-fries—then pound the breast thin.

How to Serve Cheddar Bacon 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 top the sliced roulade with a sprinkle of fresh parsley or chives. This adds a fresh green pop and a little herbal brightness that cuts through the richness perfectly. If you like a bit of tang, a squeeze of lemon over the top just before serving is delightful too!

Side Dishes

I love pairing this roulade with creamy mashed potatoes and steamed green beans or roasted carrots. The softness and mildness of those sides let the roulade shine. On warmer days, a crisp green salad with vinaigrette is a fresh contrast that balances the meal beautifully.

Creative Ways to Present

For special occasions, I slice the roulade into medallions and fan them out on a platter with scattered fresh herbs and wedges of lemon. Another fun trick is to serve individual roulades wrapped tightly in bacon for a wow factor. It makes the plate look fancy without extra fuss!

Make Ahead and Storage

Storing Leftovers

Once cooled, I wrap leftover roulade tightly in foil or store in an airtight container in the fridge. It keeps beautifully for up to three days. Reheating gently preserves the moistness—I'll share my method below.

Freezing

I often prepare the roulade fully assembled but unseared, then wrap it tightly in plastic wrap and freeze. When I’m ready to cook, I thaw it overnight in the fridge, then proceed with searing and baking. This method works wonders when planning meals ahead!

Reheating

To reheat, I place slices in a preheated oven at 300°F wrapped loosely in foil—this heats through gently without drying. A quick pan sear on each side afterward gives it fresh crust and warmth. Microwave reheating is better avoided as it can dry out the chicken and cheese.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts for this Cheddar Bacon Chicken Roulade Recipe?

Chicken thighs have more fat and a different texture, which can make rolling a bit trickier, but you can absolutely use them. Just be sure to pound them evenly thin to prevent tearing and adjust cooking time since thighs may cook faster than breasts.

What’s the best way to prevent the chicken from tearing while pounding?

Using plastic wrap or a freezer bag to cover the chicken while pounding is the best way to protect it. Also, use the flat, smooth side of your meat mallet and apply gentle, even pressure. Taking your time helps avoid tears and keeps the chicken intact for rolling.

Can I prepare this Cheddar Bacon Chicken Roulade Recipe in advance for a party?

Absolutely! You can prepare and roll the chicken, then wrap it tightly in plastic wrap and refrigerate for up to two days or freeze it for longer. Just thaw fully before searing and baking on the day you’re serving.

What sides go best with Cheddar Bacon Chicken Roulade?

Creamy mashed potatoes, steamed green beans, roasted veggies, or a fresh green salad all pair beautifully. The key is choosing sides with gentle flavors that complement the richness of the roulade without overpowering it.

Final Thoughts

I genuinely love recommending this Cheddar Bacon Chicken Roulade Recipe because it’s an easy way to make dinner feel extra special without hours in the kitchen. Rolling all those savory ingredients into one gorgeous package impresses every time. Give it a try—you’ll be glad you did, and it might just become your new favorite comfort meal!