I love this recipe because it delivers restaurant-quality flavor with minimal effort. The feta cheese adds a salty tang, the spinach brings freshness, and the sun-dried tomatoes give a slightly sweet, rich flavor that pairs perfectly with juicy chicken. The mozzarella melts beautifully, binding everything together for a creamy, irresistible bite. It’s a wholesome, hearty meal that always impresses.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Chicken Rolls: 4 boneless, skinless chicken breasts 1 cup fresh spinach, chopped ½ cup sun-dried tomatoes, chopped (packed in oil, drained) ½ cup crumbled feta cheese ¼ cup shredded mozzarella cheese (optional, for extra creaminess) 2 tablespoons olive oil (for searing) 1 teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon dried oregano Salt and pepper, to taste Toothpicks or kitchen twine (to secure the rolls) Fresh basil or parsley (optional, for garnish)
Directions
Prepare the Chicken I preheat the oven to 375°F (190°C) and lightly grease a baking dish or line it with parchment paper. Then I flatten the chicken breasts between sheets of parchment or plastic wrap using a meat mallet or rolling pin until they’re about ½ inch thick.
Make the Filling In a bowl, I mix chopped spinach, sun-dried tomatoes, crumbled feta, and mozzarella (if using). This mixture becomes the flavorful filling for the chicken.
Assemble the Rolls I season the flattened chicken on both sides with garlic powder, onion powder, oregano, salt, and pepper. Then I place a spoonful of the filling in the center of each breast, roll it up tightly, and secure it with toothpicks or kitchen twine.
Sear the Chicken I heat olive oil in a skillet over medium-high heat and sear the chicken rolls for 2–3 minutes per side until golden brown. This step helps seal in the juices and gives the rolls a beautiful color.
Bake the Chicken I transfer the seared rolls to the prepared baking dish and bake them for 20–25 minutes, or until the internal temperature reaches 165°F (74°C).
Rest and Serve I let the rolls rest for a few minutes before removing the toothpicks. I like slicing them into rounds to show off the colorful filling and garnishing with fresh basil or parsley before serving.
Servings and Timing
This recipe makes 4 servings. It takes 15 minutes to prepare, 30 minutes to cook, for a total time of 45 minutes.
Variations
Sometimes I replace the spinach with kale or arugula for a slightly different flavor. I’ve also added chopped artichokes or roasted red peppers to the filling for extra variety. For a lighter version, I skip the mozzarella, or for a creamier version, I mix a spoonful of cream cheese into the filling.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the chicken in the oven at 325°F (160°C) until heated through. These rolls can also be prepped ahead, refrigerated for up to 24 hours before baking, and cooked when needed.
FAQs
Can I use chicken thighs instead of breasts?
Yes, I can use boneless, skinless thighs—they’re juicier and still roll up beautifully.
Can I make this ahead of time?
Yes, I assemble the rolls, cover them, and refrigerate for up to a day before baking.
Can I grill instead of bake?
Yes, I grill the seared rolls over medium heat for about 15 minutes, turning occasionally until fully cooked.
What can I serve with this dish?
I love serving it with lemon rice, roasted vegetables, or a fresh Greek salad.
Can I freeze the uncooked rolls?
Yes, I wrap them tightly in plastic and freeze for up to 2 months. I thaw them overnight before cooking.
Can I make this recipe dairy-free?
Yes, I skip the cheese or use dairy-free feta alternatives for a similar texture and flavor.
Why do I need to flatten the chicken?
Flattening ensures even cooking and makes the chicken easier to roll tightly.
How can I keep the filling from leaking out?
I roll the chicken tightly and secure both ends well with toothpicks or twine.
Can I use fresh tomatoes instead of sun-dried?
Yes, but I prefer sun-dried for their intense flavor and lower moisture content.
How do I know the chicken is done?
I check with a meat thermometer—it should reach an internal temperature of 165°F (74°C).
Conclusion
Rolled-Up Chicken with Feta and Spinach is a dish I love making for both casual dinners and special occasions. The combination of juicy chicken, creamy cheese, and Mediterranean flavors creates a meal that’s comforting yet sophisticated. It’s simple, flavorful, and always a crowd-pleaser — a true must-try for anyone who enjoys fresh, vibrant cooking.
