Broccoli Cheddar Chicken Rollups bring restaurant-quality flavor to your weeknight table without the fuss. I still remember the first time Betty made these for her grandchildren on a busy Tuesday evening – the kitchen filled with the aroma of melted cheddar and golden-brown chicken, and those little ones couldn’t wait to dig in. What started as a creative way to use up leftover broccoli became one of the most-requested dinners in her recipe box.
There’s something magical about slicing into a perfectly golden rollup and watching that cheesy broccoli filling peek through. Betty always said the best weeknight recipes are the ones that make you feel like you’ve accomplished something special, even when you’re racing against the clock. These rollups deliver exactly that – tender chicken wrapped around a creamy broccoli cheddar center, with a crispy panko coating that adds just the right amount of crunch. Time to get our hands floury!
What Makes This Recipe So Special
I’ve been making these Broccoli Cheddar Chicken Rollups for years, and they’ve never failed to bring smiles around the dinner table. Betty discovered this combination during one of those “what’s in the fridge” moments, and it turned into pure comfort food gold.
- Uses simple pantry staples you likely have on hand – chicken breasts, broccoli, cheddar cheese, and panko breadcrumbs
- Comes together in about 40 minutes from start to finish, perfect for busy weeknight schedules
- Delivers consistent, crowd-pleasing results that work for picky eaters and food lovers alike
- Freezes beautifully so you can prep multiple batches for those extra-hectic evenings
- Packs serious protein with 35+ grams per serving while sneaking in vegetables
- Creates that perfect combination of creamy interior and crispy exterior everyone craves
Ingredient Spotlight
Boneless, skinless chicken breasts form the foundation of this dish, and I always choose breasts that are similar in size for even cooking. Betty preferred free-range chicken for its superior flavor and texture, especially when you’re butterflying and pounding them thin.
Fresh broccoli florets add nutrition and a pop of color that makes each bite more interesting. I’ve learned that microwaving them briefly before mixing into the filling ensures they’re tender without being mushy, and your family won’t even realize they’re eating their vegetables.
Cabot Vermont Sharp Cheddar Cheese brings that tangy, rich flavor that makes these Broccoli Cheddar Chicken Rollups truly memorable. Betty swore by Cabot because it’s aged naturally, melts beautifully, and being lactose-free and gluten-free makes it accessible to more family members.
Cream cheese creates the creamy binding that holds the filling together and adds luxurious richness. In my kitchen, I prefer using full-fat cream cheese because it provides better texture and doesn’t separate during baking.
Panko breadcrumbs deliver that restaurant-quality crispy coating that regular breadcrumbs just can’t match. The larger flakes create more surface area for browning, giving you that satisfying crunch in every bite.
Garlic powder and onion powder season the filling with savory depth without overpowering the delicate cheese and broccoli flavors. Betty always kept these pantry staples within arm’s reach because they’re workhorses in American home cooking.
How to Make Broccoli Cheddar Chicken Rollups
Step 1. I always start by preheating my oven to 425°F so it’s ready when the rollups are assembled – Betty taught me that proper preheating makes all the difference in achieving that golden-brown exterior.
Step 2. Butterfly your chicken breasts by cutting horizontally through the middle, stopping just before cutting all the way through, then opening them like a book for maximum surface area.
Step 3. After years of making this, I learned that placing the butterflied chicken between plastic wrap and gently pounding to 1/2-inch thickness creates perfectly even rollups that cook uniformly.
Step 4. Betty’s tip: Microwave 1.5 cups of fresh broccoli florets for about 1 minute until softened, then mix with 1 cup shredded cheddar, 4 ounces softened cream cheese, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and a pinch of salt until well combined.
Step 5. I’ve found that spreading about 1/4 cup of the broccoli cheddar filling onto each flattened chicken breast, leaving a small border around the edges, prevents the filling from squeezing out during rolling.
Step 6. Roll up each chicken breast tightly from the thin end, securing with 2-3 toothpicks to hold everything in place during the breading and baking process.
Step 7. Dip each rollup in beaten eggs, then coat thoroughly with panko breadcrumbs, pressing gently so the crumbs adhere – my family prefers when I brush the egg on and press the panko directly onto the chicken for extra-crispy results.
Step 8. Place the breaded rollups on a greased baking sheet with space between each one, lightly spray with cooking spray, and bake for 25 minutes until golden brown and the internal temperature reaches 165°F.
Step 9. The key I discovered is sprinkling the remaining cup of shredded cheddar on top during the last 5 minutes of baking for that irresistible cheesy finish that photographs beautifully.
Step 10. Let the Broccoli Cheddar Chicken Rollups rest for 5 minutes before removing toothpicks and serving – this allows the juices to redistribute and the filling to set perfectly.
Keeping This Recipe Fresh
I typically store leftover Broccoli Cheddar Chicken Rollups in an airtight container in the refrigerator for up to 3-4 days. Betty always let them cool completely before sealing to prevent condensation that could make the crispy coating soggy. The rollups maintain their flavor beautifully, though the panko coating will soften slightly in storage.
These rollups freeze exceptionally well, which is why I often make a double batch. Betty’s freezing method works well because you can freeze them either before or after baking – assemble the rollups through the breading stage, place them on a parchment-lined baking sheet to freeze individually, then transfer to freezer bags for up to 3 months. When you’re ready to cook, bake from frozen at 400°F for about 35-40 minutes.
For the best texture, I reheat by placing the rollups in a 350°F oven for 15-20 minutes until warmed through. The oven method preserves that crispy exterior much better than the microwave, which tends to make the coating rubbery. Through trial and error, I learned that covering them loosely with foil for the first 10 minutes, then uncovering to crisp up, gives you results that taste almost freshly made.
Perfect Partners for Broccoli Cheddar Chicken Rollups
- Fluffy white rice or garlic mashed potatoes soak up any cheesy goodness that escapes from the rollups, creating a comforting base that balances the protein-rich main dish.
- Simple garden salad with vinaigrette adds freshness and acidity that cuts through the richness of the cheddar and cream cheese filling – Betty always used a lemon vinaigrette at her Sunday gatherings.
- Roasted asparagus or green beans bring a slight char and vegetable variety to the plate, and their natural sweetness complements the savory chicken beautifully.
- Honey-glazed carrots offer a touch of sweetness that plays nicely against the sharp cheddar, plus they add gorgeous color to your dinner presentation.
- Buttermilk biscuits turn this into a truly comforting American meal – my grandchildren love using them to mop up every last bit of melted cheese.
- Creamy mashed potatoes provide the ultimate comfort food pairing that the whole family will love.
FAQs
I recommend using turkey breast cutlets as they work beautifully with this preparation method and provide similar texture. Through trial and error, I learned that pork tenderloin sliced thin also makes an excellent variation, though it requires a slightly shorter cooking time.
Many home cooks find success with regular dried breadcrumbs, though the coating won’t be quite as crispy. Betty’s solution is to pulse day-old bread in a food processor for homemade breadcrumbs that work in a pinch.
To prevent this issue, make sure you’re not overfilling the chicken breasts and roll them tightly, securing with enough toothpicks. I’ve found that leaving a 1/2-inch border around the edges of the chicken before adding filling helps tremendously.
Broccoli Cheddar Chicken Rollups
Ingredients
Equipment
Method
- Preheat oven to 425°F (220°C). Grease a baking sheet with cooking spray or line with parchment paper.
- Butterfly each chicken breast by cutting horizontally through the middle, stopping just before cutting all the way through. Open like a book.
- Place butterflied chicken between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound to about 1/2 inch even thickness.
- Microwave broccoli florets for about 1 minute until soft. In a bowl, mix softened broccoli with 1 cup shredded cheddar cheese, cream cheese, garlic powder, onion powder, and pinch of salt until well combined.
- Season chicken breasts with salt, pepper, and Italian seasoning. Place a generous scoop of broccoli-cheddar filling on each flattened breast, leaving about 1/2 inch border around edges.
- Roll up chicken tightly from the thin end toward the thick end. Secure with toothpicks inserted at a slight angle.
- Set up breading station with three shallow dishes: flour in first, beaten eggs in second, and panko breadcrumbs in third. Dip each rollup in flour, then egg, then press firmly into panko to coat completely.
- Arrange breaded rollups on prepared baking sheet with space between them. Lightly spray tops with cooking spray.
- Bake for 25 minutes until chicken reaches internal temperature of 165°F (74°C) and coating is golden brown.
- Sprinkle remaining 1 cup cheddar cheese over rollups during last 5 minutes of baking for melted cheese topping.
- Let rollups rest for 5 minutes before serving. Carefully remove toothpicks and serve hot.
