Crispy bacon, sharp cheddar, and a spicy kick all rolled into tender chicken – that’s exactly what makes this Spicy Cheddar Chicken Roulade with Bacon Recipe such a standout in my kitchen. If you love a cozy dinner with bold flavors that impress without a fuss, you’re going to want to try this one!
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Why You'll Love This Recipe
I still remember the first time I made this Spicy Cheddar Chicken Roulade with Bacon Recipe – it was one of those meals that felt fancy but came together with surprisingly little stress. It’s all the things you want in a weeknight dinner: impressive, delicious, and definitely satisfying. Plus, it’s so versatile you can make it your own.
- Flavor Explosion: The combo of spicy cheddar, crispy bacon, and seasoned chicken makes every bite full of bold, layered flavors.
- Impressive, Not Intimidating: Rolling and stuffing chicken might sound tricky, but I’ve picked up tips that make it totally doable, even if you’re new to roulades.
- Customizable: You can switch up the veggies, cheeses, or spices to suit your tastes or what’s in your fridge.
- Great for Leftovers: It reheats beautifully, so you can enjoy this deliciousness for lunch the next day or freeze it for later.
Ingredients & Why They Work
Each ingredient in this Spicy Cheddar Chicken Roulade with Bacon Recipe plays a crucial role. From the smoky bacon drippings to the sharp cheddar cheese melting into the tender chicken, here’s why I love each component — and some tips for picking the best ones.
- Bacon strips: Using the bacon drippings to sear the chicken adds a smoky depth – don’t toss those drippings!
- Chicken breasts: Opt for boneless, skinless and make sure to butterfly and pound them evenly to get a smooth roulade that's easy to roll.
- Italian seasoning: Adds that aromatic touch without overpowering the other spices.
- Garlic powder and paprika: They add subtle warmth and color, bringing the “spicy” element alive.
- Cheddar cheese: Sharp cheddar melts beautifully to create that gooey core everyone loves.
- Parmesan cheese: Just a touch for a nutty, savory contrast that amps up the cheese flavor.
- Broccoli: Steamed and finely diced, it adds texture and a fresh veggie balance.
- Flour (optional): Lightly dusting the roulade before searing helps to get a golden crust without sticking.
Make It Your Way
I love how forgiving the Spicy Cheddar Chicken Roulade with Bacon Recipe is when it comes to tweaks. Over time, I’ve swapped in spinach or kale for broccoli, added a little cayenne to up the heat, and even tried different cheeses like pepper jack or smoked gouda — all delicious in their own right!
- Vegetable Swaps: If you’re not a broccoli fan or just want to mix it up, diced roasted red peppers or spinach work beautifully.
- Heat Level: Add crushed red pepper flakes or a dash of hot sauce inside the roll for an extra kick that keeps your mouth buzzing.
- Cheese Variations: Pepper jack adds creaminess with a little spice, while smoked gouda brings a rich, smoky flavor that pairs perfectly with bacon.
- Gluten-Free Option: Skip the flour dusting or use a gluten-free alternative — and double check any seasoning blends you use.
Step-by-Step: How I Make Spicy Cheddar Chicken Roulade with Bacon Recipe
Step 1: Crisp the bacon and prep your fillings
Start by cooking the bacon slowly over low heat until it’s crispy and the drippings have rendered. I like to do this first because those drippings flavor the chicken later. Keep the drippings aside to use for searing. Once cooled, chop the bacon roughly. While that cooks, steam your broccoli just until tender and dice it finely — you want tiny bits so the filling wraps neatly inside.
Step 2: Butterfly and pound your chicken
Cut each chicken breast in half lengthwise to get thinner slices — this is key for rolling. Lay the chicken on a cutting board and cover with plastic wrap. Use a meat mallet or rolling pin to pound it evenly to about ¼-inch thick. If you’re nervous about tearing the chicken, patience is your friend here! The goal is thin enough to roll but not so thin it rips. Pro tip: smooth-side down ensures a sleek exterior once rolled.
Step 3: Layer your tasty filling
On your flattened chicken, sprinkle the shredded cheddar cheese evenly down the center. Add the finely diced broccoli next, then top with that crispy chopped bacon. I like to distribute these pretty evenly so each bite has all the flavors popping.
Step 4: Roll, season, and secure
With the narrow edge facing you, gently roll the chicken upwards, tucking the filling inside as you go. Place the roulade seam-side-down so it holds its shape. Season all around with salt, pepper, Italian seasoning, garlic powder, and paprika. If you want a prettier sear, lightly dust it with flour. Finally, tie the roulade with kitchen twine to keep it tight while cooking.
Step 5: Sear and bake to perfection
Heat a tablespoon of bacon drippings (or a combo with olive oil) over medium-high in a skillet. Sear the roulade on all sides until golden — about 4-5 minutes total. The center will still be raw, so don’t worry. This step locks in flavor and gives you a beautiful crust. Remove or cut the twine now, then transfer to a lightly greased baking dish, seam-side down. Cover and bake at 375°F for 15 minutes, then uncover and bake 15 more until cooked through. Let it rest a bit before slicing.
Top Tip
From my experience with the Spicy Cheddar Chicken Roulade with Bacon Recipe, getting that chicken evenly thin and sealed tight is the secret to success. Here are a few of my go-to tricks:
- Protect While Pounding: Always use plastic wrap or a freezer bag over your chicken to keep it from sticking or tearing.
- Don't Rush the Rolling: Roll slowly and tuck the filling gently so nothing spills out or bunches up.
- Sear for Flavor, Not Full Cooking: The skillet is for crust — the oven finishes cooking through evenly.
- Check the Temp: Use a meat thermometer to make sure the thickest part hits 165°F — safety first and juicy chicken!
How to Serve Spicy Cheddar Chicken Roulade with Bacon Recipe
Garnishes
I love sprinkling a little fresh parsley or chives over the top for a pop of color and mild herbaceousness. Sometimes I drizzle a touch of spicy mayo or a squeeze of fresh lemon juice to brighten the richness, especially if you lean into the spicy cheddar.
Side Dishes
This roulade pairs perfectly with creamy mashed potatoes and steamed green beans, like I did the first time I made it. Roasted sweet potatoes or a simple arugula salad with lemon vinaigrette also complement the spiciness and richness beautifully.
Creative Ways to Present
For any special occasion, I slice the roulades into medallions and fan them on a platter, layering colors from the cheddar, bacon, and broccoli to wow guests. You can even make individual roulades using small chicken breasts — great for portion control and looking neat on a plate.
Make Ahead and Storage
Storing Leftovers
I store leftover roulade tightly wrapped in an airtight container in the fridge, and it keeps nicely for up to 3 days. Reheating gently in the oven or microwave keeps the cheese melty without drying out the chicken.
Freezing
One of my favorite things — you can prep and roll these ahead, wrap them well in plastic wrap, and freeze for up to 3 months. When ready, thaw fully in the fridge before searing and baking. It’s a real timesaver for busy nights!
Reheating
I gently reheat leftovers in a 350°F oven, loosely covered with foil, for about 15 minutes to warm through without drying out. If you’re short on time, a microwave works, but I recommend adding a small dab of butter or a splash of water to keep it moist.
Frequently Asked Questions:
Chicken breasts are best for this roulade because they can be butterflied and pounded thin to roll easily. Chicken thighs are thicker and have more connective tissue, making them harder to roll and less uniform, but you could try if you’re okay with a chunkier roulade.
Make sure to pound the chicken gently and evenly using a smooth meat mallet and cover it with plastic wrap or a freezer bag while pounding. Don’t rush; patience is key to keeping it intact and easy to roll.
Absolutely! Prepare and stuff the roulades, then tightly wrap them in plastic wrap and refrigerate for up to 2 days or freeze them for up to 3 months. Just thaw completely before searing and baking.
Mashed potatoes and green beans are my go-to pairing, but you can also serve it with roasted vegetables, a fresh salad, or even rice pilaf for a hearty meal. The key is to keep sides simple so the roulade shines.
Final Thoughts
This Spicy Cheddar Chicken Roulade with Bacon Recipe feels like the kind of dinner you make when you want to treat yourself or impress company without spending all day in the kitchen. It’s rich, satisfying, and loaded with flavors that feel like a warm hug. Give it a shot – once you’ve mastered that rolling technique, it’ll quickly become a staple you reach for whenever you want a cozy, flavor-packed meal.
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Delicious Recipe
- Prep Time: 35 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Salt
Description
This Chicken Roulade recipe features tender boneless chicken breasts pounded thin, stuffed with crispy bacon, steamed broccoli, and a blend of cheddar and Parmesan cheeses. The roulades are seared to golden perfection in bacon drippings and then baked until juicy and flavorful, making a comforting and impressive main dish that pairs wonderfully with mashed potatoes and green beans.
Ingredients
Meat and Bacon
- 4 strips bacon, drippings reserved
- 2 large boneless skinless chicken breasts
Seasonings and Coatings
- Salt, to taste
- Pepper, to taste
- 1 teaspoon Italian seasoning
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ cup flour (optional)
Vegetables and Cheese
- 1 cup broccoli, steamed and finely diced
- 1 ¼ cups cheddar cheese, shredded
- 2 tablespoons Parmesan cheese, grated
Instructions
- Preheat oven: Preheat your oven to 375° F to prepare for baking the chicken roulades.
- Cook bacon and prepare broccoli: Cook the bacon slowly over low heat until crispy, reserving the bacon drippings for cooking. Once cooled, roughly chop the bacon. Steam or boil the broccoli for 7 minutes until tender, then finely dice it.
- Prepare chicken breasts: Cut each chicken breast in half lengthwise to create thinner slices. Cover with saran wrap and gently pound each piece to an even thickness of ¼ inch, being careful not to tear the meat. Ensure the smoothest side faces down for rolling.
- Stuff chicken: Evenly distribute the shredded cheddar and Parmesan cheeses in the center of each chicken piece, then top with diced broccoli and chopped bacon.
- Roll chicken: With the narrow side facing you, carefully roll the chicken upwards, tucking the filling inside as you go. Place the roll seam-side-down on a flat surface.
- Season and flour: Season the outside of the rolled chicken with salt, pepper, Italian seasoning, garlic powder, and paprika. Optionally sprinkle the chicken with flour to aid browning and prevent sticking during searing.
- Secure rolls: Tie each chicken roll with kitchen twine to keep the filling secure during cooking.
- Sear chicken rolls: Heat 1 tablespoon of the 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 the kitchen twine at this point.
- Bake the roulades: Transfer the seared chicken rolls seam-side-down to a lightly greased baking dish. Cover and bake in the preheated oven for 15 minutes, then remove the cover and bake uncovered for an additional 15 minutes until fully cooked.
- Rest and serve: Remove the chicken roulades from the oven and let them rest for 5-8 minutes. Confirm the internal temperature has reached 165° F. Serve warm with mashed potatoes and green beans for a complete meal.
Notes
- Use 4 smaller chicken breasts if preferred, butterflying each but keeping the seam intact, then pound and roll as directed.
- Pounding chicken to ¼ inch thickness is crucial for even cooking and to allow for a full roll without tearing.
- Protect the chicken while pounding by covering with saran wrap or placing it inside a freezer bag to prevent mess and tearing.
- If the tenderloin separates from the breast, cut it off and save it for use in soups or other meals.
- Different stuffing ingredients can be used for variety; refer to the original blog post for suggestions.
- Make ahead by preparing and rolling the chicken, then storing wrapped in the refrigerator for up to 2 days or frozen for up to 3 months; bake when ready to serve.
- Leftovers keep well refrigerated for up to 3 days and can also be frozen for up to 3 months.
Nutrition
- Serving Size: 1 roulade
- Calories: 370 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 115 mg
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