Name: Rolled Up Chicken with Feta, Spinach, and Sun-Dried Tomatoes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 4 boneless, skinless chicken breasts; 2 cups fresh spinach (or 1 cup frozen, thawed and drained); 1/2 cup feta cheese, crumbled; 1/4 cup sun-dried tomatoes (packed in oil), drained and chopped; 2 tablespoons olive oil (plus more for searing); 2 cloves garlic, minced; Salt and pepper, to taste; 1/2 teaspoon paprika (optional, for color); Toothpicks or kitchen twine (to secure rolls)

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This Rolled Up Chicken with Feta, Spinach, and Sun-Dried Tomatoes is a flavorful, elegant dish that’s surprisingly easy to make. I love how the juicy chicken breast becomes the perfect wrap for a savory filling of creamy feta, tender spinach, and tangy sun-dried tomatoes. It’s perfect for a weeknight dinner that feels special or a dinner party where I want to impress.

Why You’ll Love This Recipe

I love this recipe because it turns simple ingredients into a restaurant-quality meal. The feta adds a salty, creamy punch, the spinach gives freshness, and the sun-dried tomatoes bring a rich, tangy sweetness. The rolled presentation makes it look fancy, but it’s actually quick to prepare—and it bakes up beautifully every time.

Ingredients

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

Boneless, skinless chicken breasts
Fresh spinach (or frozen, thawed, and drained)
Feta cheese, crumbled
Sun-dried tomatoes (packed in oil, drained and chopped)
Olive oil
Garlic, minced
Salt and pepper
Paprika (optional, for color)
Toothpicks or kitchen twine (to secure rolls)

Directions

I preheat the oven to 375°F (190°C).
I butterfly the chicken breasts by slicing them horizontally, then gently pound them to an even thickness.
In a skillet, I heat olive oil and sauté the garlic and spinach until wilted. I season lightly with salt and pepper, then remove from heat.
I stir in the crumbled feta and chopped sun-dried tomatoes to create the filling.
I place a spoonful of the filling onto each chicken breast, then roll them up tightly and secure with toothpicks.
I season the outside with salt, pepper, and paprika if I want extra color.
I heat a little olive oil in an oven-safe skillet and sear the chicken rolls on all sides until golden.
I transfer the skillet to the oven and bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
I remove the toothpicks before serving and slice the rolls for a beautiful presentation.

Servings and timing

This recipe serves 4. Prep time takes about 20 minutes, searing and baking take around 25 minutes, so total time is roughly 45 minutes.

Variations

Sometimes I add fresh basil or parsley to the filling for extra flavor. For a creamier texture, I mix in a little cream cheese with the feta. I’ve also wrapped the chicken rolls in prosciutto before baking for a salty, crispy outer layer.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I cover them and warm in a 350°F (175°C) oven for about 15 minutes, or heat gently in the microwave to avoid drying out. These rolls also freeze well before baking—perfect for make-ahead meals.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless thighs work well, though they’re smaller so I use less filling and adjust the cooking time.

Do I have to sear the chicken before baking?

Searing adds color and flavor, but if I’m short on time, I skip it and bake the chicken directly. It will still cook through.

Can I make the filling ahead of time?

Absolutely. I often prepare the spinach, feta, and tomato mixture earlier in the day and store it in the fridge until I’m ready to assemble.

What’s the best way to keep the rolls from unrolling?

I secure them with toothpicks or kitchen twine, and I place them seam-side down in the skillet or baking dish.

Can I stuff the chicken with other ingredients?

Yes! I’ve tried roasted red peppers, sautéed mushrooms, or even olives for a Mediterranean twist.

Conclusion

This Rolled Up Chicken with Feta, Spinach, and Sun-Dried Tomatoes is one of my favorite ways to turn plain chicken into something extraordinary. It’s colorful, full of flavor, and easy enough for a weeknight while being impressive enough for guests. Every slice reveals a beautiful swirl of filling that tastes as good as it looks.