Cheesy Rolled Up Chicken With Feta, Spinach, And Sun-Dried Tomatoes

One Thursday evening, I was rushing home from my daughter’s piano recital when I realized I had promised to bring a dish to our neighborhood’s monthly dinner club. These gatherings are lovely but come with a bit of unspoken pressure everyone seems to show up with a Pinterest-level masterpiece.

I had about an hour, a hungry family, and whatever I could find in the fridge. There it was: chicken breasts, some leftover feta, a wilted bunch of spinach, and that half-used jar of sun-dried tomatoes tucked in the back like a forgotten treasure.

With no time for second-guessing, I started butterflying and pounding the chicken, hoping this rolled idea would work. I whipped up a quick sauté with the spinach and garlic, added the creamy feta and sweet sun-dried tomatoes, then rolled it all up inside the seasoned chicken. It seared beautifully, the kitchen started to smell incredible, and by the time I pulled it from the oven, I had something that looked way more impressive than it had any right to.

That night, as we all gathered around the big table lit by mismatched candles and fairy lights, this cheesy rolled up chicken was gone before the wine bottles were even uncorked. A few guests asked for the recipe, and I knew I had something worth writing about. Now it’s one of those meals I turn to when I need something quick, delicious, and guaranteed to earn a few compliments.

Short Description

Cheesy Rolled Up Chicken With Feta, Spinach, And Sun-Dried Tomatoes is a flavorful and satisfying dish made with juicy chicken breasts filled with tangy feta, sautéed spinach, and sweet sun-dried tomatoes

Key Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts (pounded to ¼-inch thickness)
• Salt and black pepper, to season
• 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

• Meat mallet or rolling pin
• Chef’s knife
• Large skillet (oven-safe preferred)
• Toothpicks or kitchen twine
• Cutting board
• Tongs

Cooking Instructions

Step 1: Prep and Season the Chicken
Butterfly the chicken breasts and pound each to about ¼-inch thickness. Season both sides with salt, black pepper, garlic powder, dried oregano, and smoked paprika. Set aside on a plate while preparing the filling.

Step 2: Make the Filling
Heat 1 tablespoon of olive oil in a pan over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Add chopped spinach and stir until just wilted, around 1 to 2 minutes. Remove from heat and stir in the crumbled feta and chopped sun-dried tomatoes. Mix until well combined.

Step 3: Fill and Roll
Lay the chicken flat and divide the filling evenly among the breasts. Spread the mixture carefully, leaving a small border. Roll each piece tightly and secure with toothpicks or kitchen twine to prevent them from opening while cooking.

Step 4: Sear the Chicken
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Add the rolled chicken, seam side down first, and sear for about 2 to 3 minutes per side until golden brown.

Step 5: Bake to Finish
Transfer the skillet to a preheated 375°F (190°C) oven and bake for 15 to 20 minutes or until the internal temperature reaches 165°F (74°C). Remove from the oven and let rest for 5 minutes before serving.

Why You’ll Love This Recipe

This dish is packed with flavor thanks to the tangy feta and naturally sweet sun-dried tomatoes.

It’s easy to make and perfect for meal prep or entertaining.

The presentation is elegant without requiring complicated techniques.

The filling can be customized based on what’s in your fridge.

The entire dish comes together in under an hour with minimal cleanup.

Mistakes to Avoid & Solutions

Overcooking the Chicken
Dry chicken usually comes from overbaking or searing too long.
Solution
Use a meat thermometer and remove the chicken from the oven when it hits 160°F. Let it rest to carry over to 165°F perfectly.

Filling Spilling Out During Cooking
Loose rolls or overfilled chicken can cause a mess.
Solution
Don’t overstuff and be sure to secure each roll well with toothpicks or twine before cooking.

Chicken Sticking to the Pan
This can happen if the pan isn’t hot enough or there isn’t enough oil.
Solution
Make sure the oil is hot and shimmering before placing the chicken in the skillet. Wait to flip until a crust has formed.

Underseasoned Filling
The spinach and feta mixture can taste flat if not balanced properly.
Solution
Taste the mixture before adding it to the chicken. Add a pinch of salt, pepper, or even a splash of lemon juice if needed.

Torn Chicken While Rolling
Thinly pounded chicken can tear during rolling if you’re not gentle.
Solution
Pound gently and roll slowly, supporting the whole piece as you tuck and turn.

Serving and Pairing Suggestions

Serve with lemony couscous or orzo pasta.

Pair with a crisp green salad dressed in vinaigrette.

Add a side of roasted asparagus or baby potatoes.

Serve family-style on a big platter or individually sliced.

Great with white wine like Sauvignon Blanc or a citrusy mocktail.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days.

To reheat, cover loosely with foil and warm in a 350°F oven for 10 to 12 minutes.

Microwave in 30-second bursts, covered with a damp paper towel.

You can freeze uncooked, rolled chicken tightly wrapped for up to a month.

Thaw in the fridge overnight before searing and baking.

FAQs

1. Can I prep this ahead for a party?
Yes, the chicken can be rolled and stored in the fridge up to 24 hours in advance. Just sear and bake before serving.

2. What if I don’t have feta cheese?
You can use goat cheese or ricotta for a similar creamy texture, though the flavor will be milder.

3. Can I cook this entirely on the stovetop?
You can, but it’s best to finish in the oven to ensure the chicken cooks evenly through the center.

4. What are the best sun-dried tomatoes to use?
Look for oil-packed sun-dried tomatoes for more flavor and softness. Just drain them well before chopping.

5. Is there a dairy-free option?
Try using a dairy-free feta substitute or a nut-based cheese alternative for similar texture.

Tips & Tricks

Let the chicken rest before slicing to keep it juicy.

Use fresh spinach for best texture and flavor.

Toothpicks with colorful tops make removal easier.

Don’t skip the sear it locks in flavor and adds beautiful color.

Slice with a sharp knife to reveal the spiral layers cleanly.

Recipe Variations

Feta-Free Herb Chicken
Swap out the feta with cream cheese and stir in fresh chopped herbs like parsley and dill. Follow the same filling and rolling process for a milder, creamy twist.

Spicy Mediterranean Chicken
Add 1 tablespoon of harissa paste to the spinach while cooking and swap in sharp cheddar for feta. The result is bold and flavorful with a hint of heat.

Caprese-Inspired Roll
Use shredded mozzarella, chopped cherry tomatoes, and fresh basil for a summery Italian version. Drizzle with balsamic reduction after baking.

Vegetarian Stuffed Portobellos
Use the same spinach, tomato, and feta filling and stuff into large portobello mushroom caps. Bake at 375°F for 20 minutes until tender and golden.

Final Thoughts

Sometimes the best recipes aren’t born from perfect plans but from solving real kitchen puzzles on a time crunch. This dish came together because I had a small window, a hungry crowd, and a few strong ingredients. But it’s grown into something I make again and again with intention.

Now when I’m planning dinners that need to impress but don’t allow for fuss, this cheesy rolled up chicken is at the top of the list. It brings just the right combination of homey and elevated, cozy and bright. Even better, it’s flexible enough to play around with depending on what I have.

It’s rewarding to serve something that tastes great, looks elegant, and doesn’t require a culinary degree to make. And maybe the best part is how easily it turns leftovers into tomorrow’s lunch hero with just a quick slice and a warm up.