Crispy Panko-Crusted Chicken Rolls with Broccoli and Cheese
Tender chicken breasts stuffed with creamy mashed potatoes, steamed broccoli, and sharp cheddar cheese, then rolled up and coated in a crispy panko-ranch crust. This hearty dinner combines comfort food favorites into an impressive main dish that's perfect for family dinners or entertaining guests. The golden exterior gives way to a rich, savory filling while a warm cream of chicken sauce ties everything together. What makes this version special is the clever use of chilled mashed potatoes as both filling and binding agent, creating a restaurant-quality presentation that's surprisingly achievable at home.
Ingredients
- 4 large boneless skinless chicken breasts, pounded to an even thinness
- 1 ½ cups prepared mashed potatoes, on the thick side, chilledcream cheese1:1ketolow-carbadds dairy
creates tangier flavor
- 2 cups steamed broccoli, chopped into very small pieces, almost minced
- ½ cup shredded cheddar cheese
- ½ cup all purpose flour
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 egg, beaten
- 1 ½ cups panko bread crumbs
- 1 ½ tablespoons ranch dressing seasoning mix
- 10 ounces cream of chicken soup
- 1 cup milk
- 1 cup steamed broccoli, finely chopped
Instructions
- 1
Preheat oven to 350 degrees F
- 2
Place pounded chicken breasts onto large baking sheet
- 3
Spread thin layer of mashed potatoes over each chicken breast
- 4
Layer with broccoli and cheddar cheese
- 5
Carefully roll each chicken breast up securing ends with toothpick
- 6
Place flour, salt and pepper into shallow bowl
- 7
Place beaten egg in second bowl and panko and ranch mix into third shallow bowl
- 8
Dip rolled chicken carefully into flour then egg, then panko mix
- 9
Place chicken rolls back onto baking sheet that has been sprayed with cooking spray or lined with silpat
- 10
Bake for 30-35 minutes or until chicken is cooked through with clear juices
- 11
Let rest for 10 minutes
- 12
Heat cream of chicken soup, milk and chopped broccoli in small saucepan until warmed
- 13
Pour spoonfuls of sauce over each chicken roll and serve
Tips
Chill the mashed potatoes beforehand to make them easier to spread and prevent them from oozing out during rolling.
Use toothpicks to secure the rolls tightly, but remember to remove them before serving to avoid any accidents.
Let the chicken rest for 10 minutes after baking to allow juices to redistribute and make slicing cleaner.
Good to Know
Refrigerate assembled uncooked rolls up to 24 hours covered, or cooked rolls up to 3 days.
Assemble rolls completely through breading step, cover and refrigerate up to 24 hours before baking.
Slice with sharp knife, removing toothpicks first. Serve immediately with warm sauce.
Common Mistakes
Pound chicken to even thickness to avoid uneven cooking.
Secure rolls tightly with toothpicks to prevent filling from leaking out.
Don't skip the resting period or juices will run when sliced.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make these ahead of time?
Yes, you can assemble the rolls completely through the breading step and refrigerate covered for up to 24 hours before baking. This actually helps the coating adhere better.
What if my mashed potatoes are too thin?
Chill them for at least an hour or add a small amount of instant potato flakes to thicken. The filling needs to hold its shape when spread.
How long will leftovers keep?
Cooked chicken rolls will keep in the refrigerator for up to 3 days. Reheat gently in a 325°F oven to maintain the crispy coating.