Rolled-Up Chicken with Feta, Spinach, and Sun-Dried Tomatoes

I savor these tender chicken rolls stuffed with creamy feta, earthy spinach, and tangy sun-dried tomatoes—a polished yet simple dinner that never fails to impress.

Why You’ll Love This Recipe

I love how Mediterranean flavors come together in a neat, elegant roll. It’s lean yet indulgent, easy to prep, and naturally gluten-free. Plus, the filling keeps the chicken moist and flavorful, whether I make it for a casual meal or a special night.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 boneless, skinless chicken breasts

• 1 cup fresh spinach, chopped

• ½ cup crumbled feta cheese

• ¼–½ cup sun-dried tomatoes, chopped

• Olive oil

• Garlic (fresh or powder)

• Dried oregano

• Salt and pepper

• Optional: red pepper flakes, smoked paprika, mozzarella

Directions

1. Preheat & prep chicken: I heat the oven to 375°F (190°C). I butterfly the chicken breasts and pound them evenly (~½-inch thick).

2. Make filling: I mix chopped spinach, feta, sun-dried tomatoes, garlic (fresh or powder), oregano, salt, and pepper in a bowl.

3. Stuff & roll: I spread filling along each chicken breast, roll tightly, and secure with toothpicks or twine.

4. Sear rolls: I heat olive oil in an oven-safe skillet, then sear each roll seam-side down, turning until lightly golden.

5. Bake: I transfer the rolls to the oven and bake 20–25 minutes, until internal temp hits 165°F. I sometimes broil for a minute to crisp the top.

6. Rest & serve: I let the rolls rest briefly, remove toothpicks, then slice into pinwheels and drizzle any pan juices over the top.

Servings and timing

• Prep time: ~15 minutes

• Cook time: 25–30 minutes

• Total time: About 45 minutes

• Servings: 4 rolls (1 per person)

Variations

• Cheese swap: I use goat cheese, cream cheese, or mozzarella in place of feta.

• Veggie mix: I toss in sautéed mushrooms, bell peppers, or onions for added texture.

• Spicy twist: I’ll stir in red pepper flakes or smoked paprika for heat.

• Alternate protein: Boneless chicken thighs work just as well—juicier, but I adjust bake time slightly.

• Herb boost: A sprinkle of fresh basil, parsley, or thyme before serving brightens flavors.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them in the oven at 350°F (175°C) for about 10–15 minutes, or pop slices into the microwave for a quicker option—adding a splash of olive oil helps keep them moist. For make‑ahead prep, I assemble the rolls and refrigerate up to 24 hours before baking.

FAQs

Can I use frozen spinach instead of fresh?

Yes, I use thawed and well‑drained frozen spinach. It reduces prep time and still works beautifully.

Is this recipe gluten-free?

Absolutely—it’s naturally gluten-free as long as the ingredients like feta and sun‑dried tomatoes don’t contain hidden gluten.

Can I prep this ahead of time?

Definitely—I often stuff and roll the chicken a day ahead, refrigerating until I’m ready to cook. It saves time and flavors meld nicely.

What’s a good side dish?

I like pairing these rolls with roasted vegetables, mashed potatoes, quinoa, rice, or a crisp salad for balance.

Can I substitute chicken thighs for breasts?

Yes! I’ll use boneless, skinless thighs—just make sure to flatten them evenly and adjust baking time until fully cooked.

Conclusion

These Rolled-Up Chicken with Feta, Spinach, and Sun-Dried Tomatoes are one of my favorite easy yet elegant meals. They’re perfect for family dinners, entertaining, or prepping ahead. I hope they bring warmth and flavor to your table—let me know how yours turn out!

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