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

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

I still remember the first time I made this Rolled Up Chicken with Feta, Spinach, and Sun-Dried Tomatoes Recipe—it felt like I had turned a simple dinner into something restaurant-worthy. The aroma of garlic, spinach, and sun-dried tomatoes filled my kitchen, and I couldn’t wait to slice into those beautiful rolls.
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Total Time 50 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts – choose medium-sized pieces for even cooking and easy rolling
  • 1 cup feta cheese crumbled – use block feta and crumble it yourself for better flavor and texture
  • 2 cups fresh spinach chopped – avoid frozen spinach as it releases too much moisture
  • ½ cup sun-dried tomatoes chopped – oil-packed tomatoes work best for richness
  • 2 cloves garlic minced – fresh garlic adds a bold and aromatic taste
  • 2 tablespoons olive oil – helps keep the chicken juicy and adds a smooth finish
  • 1 teaspoon salt – adjust according to your taste
  • ½ teaspoon black pepper – freshly ground enhances flavor
  • 1 teaspoon dried oregano or Italian seasoning – adds a Mediterranean touch
  • ½ teaspoon paprika – gives mild warmth and color
  • ¼ teaspoon red pepper flakes optional – for a subtle spicy kick
  • Toothpicks or kitchen twine – used to secure the rolls during cooking

Method
 

  1. Start by butterflying each chicken breast carefully so it opens like a book. Then, gently pound it to an even thickness, around half an inch. This ensures the chicken cooks evenly and rolls easily without tearing.
  2. In a mixing bowl, combine feta cheese, chopped spinach, sun-dried tomatoes, and minced garlic. Mix everything well until evenly combined. The filling should look colorful and slightly creamy with a rich aroma.
  3. Lay each chicken breast flat and season both sides with salt, pepper, oregano, and paprika. This step builds flavor right into the chicken, not just the filling. Don’t skip this—it makes a big difference.
  4. Spoon the filling onto one side of each chicken breast, spreading it evenly. Roll the chicken tightly from one end to the other. Secure each roll with toothpicks or kitchen twine.
  5. Heat olive oil in a skillet over medium heat. Place the chicken rolls seam-side down and cook until golden brown on all sides. This step locks in juices and adds a delicious crust.Transfer the skillet to a preheated oven at 375°F (190°C). Bake for about 20–25 minutes until the chicken is fully cooked. The inside should be tender, juicy, and perfectly done.
  6. Remove the chicken from the oven and let it rest for a few minutes. This helps retain the juices inside. Slice into rounds to reveal the beautiful spiral filling before serving.

Notes

  • I always use fresh spinach instead of frozen—it keeps the filling from becoming watery
  • I like to sear the chicken properly before baking for extra flavor and color
  • Don’t overfill the chicken, or it will be hard to roll neatly
  • I sometimes add a little lemon juice to brighten up the flavors
  • Letting the chicken rest before slicing keeps it juicy and tender