Last Saturday, after tidying up my little garden and enjoying the fresh spring air, I felt inspired to try something different for dinner. My husband had gone fishing in the morning, and the kids were helping me set up a small picnic in our backyard.
I wanted something that felt special but was still practical for a family meal. As I pulled out chicken breasts from the fridge, the idea struck me—why not roll them up with some of our favorite Mediterranean flavors? The feta was leftover from a salad earlier in the week, and the sun-dried tomatoes had been sitting on the pantry shelf, just waiting for a starring role. I sautéed some fresh spinach quickly, just until it wilted, letting the aroma fill the kitchen.
There’s something about garlic sizzling in olive oil that makes even a simple weekday afternoon feel festive. By the time the kids came running in, the chicken was already sizzling in the pan, and I could hear the golden sear forming on the edges. The whole process felt like a small adventure in our backyard, turning ordinary chicken into something fun and flavorful.
Dinner that night turned into a little celebration, and the kids couldn’t stop raving about the cheesy, tangy filling that peeked out of every roll. I realized then how small tweaks in the kitchen can turn an everyday meal into a family favorite.
Short Description
These rolled up chicken breasts are stuffed with a flavorful blend of feta, fresh spinach, sun-dried tomatoes, and garlic, then seared and baked to golden perfection. A family-friendly, Mediterranean-inspired dish that’s elegant yet easy to prepare.
Key Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
For the Filling:
- 1 cup crumbled feta cheese
- 1 cup fresh spinach, chopped
- ½ cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- ½ teaspoon red pepper flakes (optional)
- 1 tablespoon olive oil
Tools Needed
- Cutting board and sharp knife
- Meat mallet or rolling pin
- Large oven-safe skillet
- Toothpicks or kitchen twine
- Mixing bowl
- Spatula
Cooking Instructions
Step 1: Prepare the Chicken
Butterfly the chicken breasts by slicing them horizontally without cutting all the way through. Use a meat mallet or rolling pin to pound them to about ¼-inch thickness. Season both sides evenly with salt, black pepper, garlic powder, oregano, and smoked paprika.
Step 2: Make the Filling
Heat 1 tablespoon olive oil in a pan over medium heat. Sauté the minced garlic for 30 seconds until fragrant. Add the chopped spinach and cook just until wilted, about 1–2 minutes. Remove from heat, then stir in the crumbled feta, chopped sun-dried tomatoes, and red pepper flakes if using.
Step 3: Fill and Roll
Divide the filling evenly among the chicken breasts, placing it along one edge. Roll the chicken tightly around the filling and secure with toothpicks or kitchen twine.
Step 4: Sear the Chicken
Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Sear each rolled chicken breast for 2–3 minutes per side until golden brown.
Step 5: Bake the Chicken
Preheat your oven to 375°F (190°C). Transfer the skillet with seared chicken to the oven. Bake for 20–25 minutes, or until the internal temperature reaches 165°F (75°C).
Step 6: Rest and Serve
Allow the chicken to rest for 5 minutes before slicing. Serve warm, revealing the colorful, cheesy filling inside.
Troubleshooting Tip: If your chicken rolls start to unroll while searing, secure them with extra toothpicks or tie with kitchen twine. If the filling starts spilling out, press it gently back inside and continue cooking.
Why You’ll Love This Recipe
Flavorful Layers: Tangy feta, sun-dried tomatoes, and garlicky spinach create a flavor-packed bite.
Quick & Practical: Prepping and rolling takes about 15 minutes; the oven does the rest.
Family-Friendly: Kids love the cheesy filling, and adults appreciate the Mediterranean twist.
Versatile: Serve as a main dish for dinner or slice for a party platter.
Low-Carb Option: Pair with roasted veggies or salad for a lighter meal.
Mistakes to Avoid & Solutions
Overcooking: Chicken can dry out. Use a meat thermometer to check for 165°F internally.
Unrolled Filling: Ensure the chicken is pounded evenly and roll tightly; secure with toothpicks.
Wilted Spinach: Cook spinach just until wilted; overcooking can make filling soggy.
Serving and Pairing Suggestions
Serve with roasted potatoes, quinoa, or a fresh garden salad.
Drizzle lightly with balsamic glaze or lemon juice for extra brightness.
Perfect plated for a cozy family dinner or sliced for a buffet-style gathering.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a 350°F oven for 10 minutes to maintain crispness.
Avoid microwaving for long periods, which can make chicken dry.
FAQs
1. Can I use frozen spinach?
Yes, but thaw and squeeze out excess water before mixing with feta.
2. Can I prepare these ahead of time?
Absolutely! Roll the chicken and refrigerate for a few hours; bake when ready.
3. Can I substitute chicken with turkey breast?
Yes, turkey works well and provides a similar texture and flavor.
4. Can I freeze the rolled chicken?
Freeze before baking. Wrap tightly and store up to 2 months. Bake from frozen, adding extra 10–15 minutes.
5. Can I use different cheese?
Feta is classic, but goat cheese or cream cheese work for a milder flavor.
Tips & Tricks
Pat chicken dry to help seasoning stick.
Sear in batches if your skillet is crowded to avoid steaming.
Add fresh herbs like thyme or rosemary to the filling for an aromatic boost.
Recipe Variations
Mediterranean Twist: Add roasted red peppers and kalamata olives to the filling.
Cheesy Lovers: Mix mozzarella or provolone with feta for a creamier filling.
Spicy Kick: Include finely chopped jalapeños or increase red pepper flakes.
Final Thoughts
This rolled-up chicken is a dish that brings a touch of elegance to everyday dinners while staying practical for a busy household. It’s vibrant, flavorful, and visually appealing, making it a hit with both family and guests. The filling bursts out with every slice, and the feta and sun-dried tomatoes add a perfect balance of tang and sweetness. The quick sear locks in moisture, and baking finishes the chicken perfectly without fuss. It’s satisfying to see everyone gather around the table, enjoying something homemade yet special.
Leftovers are just as delicious, making lunch the next day a treat. It’s a recipe that proves flavorful meals don’t have to be complicated, and that a few quality ingredients can transform a simple chicken breast into something memorable.
Rolled-Up Chicken With Feta, Spinach, And Sun-Dried Tomatoes
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
For the Filling:
- 1 cup crumbled feta cheese
- 1 cup fresh spinach chopped
- ½ cup sun-dried tomatoes chopped
- 2 cloves garlic minced
- ½ teaspoon red pepper flakes optional
- 1 tablespoon olive oil
Instructions
- Butterfly the chicken breasts by slicing them horizontally without cutting all the way through, then pound them to about ¼-inch thickness. Season both sides with salt, black pepper, garlic powder, oregano, and smoked paprika.
- Heat 1 tablespoon olive oil in a pan over medium heat and sauté the minced garlic for 30 seconds. Add the chopped spinach and cook just until wilted, about 1–2 minutes. Remove from heat and stir in the crumbled feta, sun-dried tomatoes, and red pepper flakes if using.
- Place the filling along one edge of each chicken breast, roll tightly, and secure with toothpicks or kitchen twine.
- Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Sear the rolled chicken for 2–3 minutes per side until golden brown.
- Preheat the oven to 375°F (190°C) and transfer the skillet with chicken to bake for 20–25 minutes, until the internal temperature reaches 165°F (75°C).
- Let the chicken rest for 5 minutes before slicing and serving warm, revealing the colorful, cheesy filling.
