Rolled-Up Chicken with Feta Spinach Sun-Dried Tomatoes tastes juicy, tangy, and a little salty in the best way, with creamy feta and sweet sun-dried tomato tucked into tender chicken. It suits weeknight cooks and date-night planners, and it takes about 45 minutes start to finish. I made this on a Tuesday while answering homework questions, and it still came out like a bistro meal.
Why You Should Try This Rolled-Up Chicken with Feta Spinach Sun-Dried Tomatoes
Rolled-Up Chicken with Feta Spinach Sun-Dried Tomatoes packs bold flavors, simple steps, and impressive presentation. You get cheesy, garlicky spinach inside, golden edges outside, and that pop of tomato that makes each bite sing.
“Juicy chicken, tangy feta, and bursts of sun-dried tomato made dinner feel restaurant-level at home.” ★★★★★
Ingredients You’ll Need
- 4 boneless skinless chicken breasts, pounded thin, about 1.5 to 2 pounds total
- 1 tablespoon olive oil, plus more for searing
- 2 garlic cloves, minced, or 1 teaspoon jarred minced garlic for a shortcut
- 1.5 cups fresh baby spinach, roughly chopped, or use frozen spinach thawed and squeezed dry
- 1/2 cup oil-packed sun-dried tomatoes, drained and finely chopped, brands like DeLallo or Cento work well
- 1/2 cup crumbled feta, sheep’s milk feta like Dodoni tastes extra creamy, or swap goat cheese
- 1 teaspoon dried oregano, or 1 tablespoon chopped fresh
- 1 teaspoon lemon zest, plus lemon wedges for serving
- 1/2 teaspoon kosher salt, more to taste
- 1/2 teaspoon black pepper
- Toothpicks or kitchen twine to secure
- Optional quick sauce: 1/2 cup low-sodium chicken broth, 1 tablespoon butter, splash of the sun-dried tomato oil
Substitutions and notes:
- Use chicken cutlets if you prefer thinner pieces and faster cooking.
- Swap feta with goat cheese or ricotta plus a pinch of salt.
- Use kale in place of spinach, but chop it fine and sauté it 1 to 2 minutes to soften.
- Gluten-free by nature, just check labels on sun-dried tomatoes and broth.
H3 Equipment
- Large oven-safe skillet or cast-iron pan
- Meat mallet or rolling pin, plus plastic wrap for pounding
- Cutting board and sharp knife
- Mixing bowl and spoon
- Instant-read thermometer
- Tongs and toothpicks or twine
How to Make Rolled-Up Chicken with Feta Spinach Sun-Dried Tomatoes
Pound and Prep
- Preheat the oven to 400°F. Line a plate with paper towels.
- Place each chicken breast between sheets of plastic wrap. Pound to about 1/4 inch thickness so it rolls evenly.
- Pat the chicken dry, then season both sides with salt and pepper.
Make the Filling
- Warm 1 tablespoon olive oil in a skillet over medium heat. Sauté garlic for 30 seconds until fragrant.
- Add spinach and cook 1 to 2 minutes until wilted, then transfer to a bowl.
- Stir in feta, chopped sun-dried tomatoes, oregano, lemon zest, and a pinch of pepper.
Roll and Sear
- Lay the chicken smooth side down. Spread a quarter of the filling over each piece, leaving a small border.
- Roll up tightly from the short end, then secure with 2 to 3 toothpicks.
- Heat a film of oil in an oven-safe skillet over medium-high heat. Sear the chicken rolls 1 to 2 minutes per side until golden.
Bake and Rest
- Transfer the skillet to the oven and bake 12 to 15 minutes, until the thickest part hits 165°F.
- Move the chicken to a clean plate and tent loosely with foil. Rest 5 minutes to keep juices in.
Quick Pan Sauce, Optional
- Place the skillet over medium heat. Add broth and a splash of the tomato oil, scrape up browned bits, then whisk in butter.
- Simmer 2 minutes to slightly thicken. Spoon over sliced chicken.
Tips & Tricks
- Pound evenly so the chicken rolls tight and cooks at the same rate.
- Dry the chicken well before searing to get a better crust.
- Keep the filling dry-ish, especially if using frozen spinach, and squeeze out extra moisture.
- Roll toward the seam and place seam side down in the pan to keep it snug.
- Use an instant-read thermometer for perfect doneness at 165°F.
- Slice into thick medallions for pretty plating and easy portioning.
- Save a teaspoon of the sun-dried tomato oil for the pan sauce, it adds big flavor.
What to Serve with Rolled-Up Chicken with Feta Spinach Sun-Dried Tomatoes
I like to serve this with lemony orzo or garlic mashed potatoes to catch the juices. A crisp cucumber-tomato salad or roasted asparagus balances the richness. If you want bread, warm pita or a crusty baguette works. A zesty sauvignon blanc or a light pinot noir pairs nicely.
Make-Ahead and Storage
- Prep ahead: Mix the filling up to 3 days in advance and keep it chilled. You can also roll the chicken up to 24 hours ahead, then cover and refrigerate.
- Fridge: Store cooked leftovers in an airtight container for 3 to 4 days.
- Freezer: Freeze uncooked rolls on a sheet until firm, then bag for up to 2 months. Thaw overnight in the fridge, then sear and bake. You can also freeze cooked rolls for up to 2 months.
- Reheat: Warm in a 325°F oven, covered, 15 to 20 minutes until hot. Air fryer works too at 350°F for 8 to 10 minutes. Add a splash of broth when reheating to keep things juicy.
Rolled-Up Chicken with Feta Spinach Sun-Dried Tomatoes
Rolled-Up Chicken with Feta Spinach Sun-Dried Tomatoes is a juicy, tangy, and slightly salty stuffed chicken dish with creamy feta, spinach, and sweet sun-dried tomatoes tucked into tender chicken breasts.
Ingredients
Instructions
- Preheat the oven to 400°F (200°C). Line a plate with paper towels.
- Place each chicken breast between sheets of plastic wrap and pound to about 1/4 inch thickness so it rolls evenly.
- Pat the chicken dry, then season both sides with salt and pepper.
- Warm 1 tablespoon olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the spinach and cook for 1 to 2 minutes, just until wilted, then transfer to a mixing bowl.
- Stir in the crumbled feta, chopped sun-dried tomatoes, oregano, lemon zest, and a pinch of black pepper until evenly combined.
- Lay the pounded chicken breasts smooth side down. Divide the filling into four portions and spread one portion over each piece, leaving a small border around the edges.
- Starting from a short end, roll each chicken breast up tightly around the filling and secure with 2 to 3 toothpicks or kitchen twine.
- Heat a thin film of olive oil in a large oven-safe skillet over medium-high heat. Add the chicken rolls and sear for 1 to 2 minutes per side, until lightly golden all over.
- Transfer the skillet with the seared chicken rolls to the preheated oven and bake for 12 to 15 minutes, or until the thickest part of the chicken registers 165°F (74°C).
- Move the cooked chicken rolls to a clean plate, tent loosely with foil, and let rest for about 5 minutes to keep the juices in before slicing.
- Place the same skillet over medium heat. Add the chicken broth and a splash of the sun-dried tomato oil, scraping up any browned bits from the bottom of the pan.
- Whisk in the butter and simmer for about 2 minutes, until slightly thickened. Spoon the sauce over the sliced chicken rolls for serving, if desired.
Notes
Nutrition Information
Approximate per serving (1 of 4 servings): 320 calories; fat 16 g; saturated fat 6 g; carbohydrates 6 g; fiber 1 g; sugars 3 g; protein 38 g; sodium 620 mg. Values will vary based on exact ingredient brands, amounts, and portion size.
Approximate per serving (1 of 4 servings): 320 calories; fat 16 g; saturated fat 6 g; carbohydrates 6 g; fiber 1 g; sugars 3 g; protein 38 g; sodium 620 mg. Values will vary based on exact ingredient brands, amounts, and portion size.