Preheat your oven to 180°C (350°F) so it’s fully hot by the time your rollups are ready to go in. Lightly grease a baking dish with a little olive oil or butter, making sure to coat the base and sides to prevent sticking and help the chicken develop a light golden finish.

Place the chicken breasts on a cutting board and carefully butterfly them by slicing horizontally through the middle (without cutting all the way through), then open them like a book. Cover with plastic wrap or parchment paper and gently pound with a mallet or rolling pin until they are evenly flattened to about ½ inch thickness. This ensures even cooking and makes rolling much easier.

Finely chop the broccoli into small, bite-sized pieces so it blends well into the filling. Lightly steam it for 2–3 minutes until just tender but still slightly firm. After steaming, drain thoroughly and pat dry with a paper towel to remove excess moisture—this step is important to avoid a watery filling.

In a mixing bowl, combine the chopped broccoli, shredded cheddar cheese, softened cream cheese, garlic powder, onion powder, salt, and black pepper. Mix everything well until it forms a creamy, evenly combined filling. The cream cheese should fully coat the broccoli and bind the mixture together.

Lay each flattened chicken breast flat and spread the filling evenly over the surface, leaving a small border around the edges to prevent overflow while rolling. Try to distribute the mixture evenly so each rollup has a balanced amount of filling.

Starting from one end, carefully roll each chicken breast tightly into a log shape. Keep the roll firm but not overly tight to avoid squeezing out the filling. If needed, secure each roll with toothpicks to help maintain its shape during baking.

Place the rollups seam-side down in the prepared baking dish so they stay closed while cooking. Lightly brush or drizzle olive oil over the top of each rollup to help them brown nicely and stay juicy during baking.

Transfer the baking dish to the preheated oven and bake for 20–25 minutes, or until the chicken is fully cooked through (internal temperature should reach 75°C / 165°F) and the tops are lightly golden. If you want extra color, you can broil for the last 2–3 minutes.

Remove the rollups from the oven and let them rest in the dish for about 5 minutes before slicing. This allows the juices to redistribute and helps the filling set slightly. Carefully remove toothpicks, slice if desired, and serve warm while the cheese is still melted and creamy.