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-Inspired
Ingredients: 4 boneless, skinless chicken breasts, pounded thin; 2 tbsp olive oil, divided; 2 cloves garlic, minced; 4 cups fresh spinach; 1/3 cup sun-dried tomatoes (oil-packed), chopped; 1/2 cup crumbled feta cheese; 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp dried oregano or Italian seasoning; Toothpicks or kitchen twine, for securing rolls

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Rolled Up Chicken with Feta, Spinach, and Sun-Dried Tomatoes is a beautiful, flavor-packed dish that looks fancy but is surprisingly simple to make. Tender chicken breasts are stuffed with a savory filling of tangy feta, sautéed spinach, and sweet sun-dried tomatoes, then rolled, baked, and sliced into elegant spirals. It’s the perfect dinner when I want something healthy, colorful, and full of Mediterranean flavor.

Why You’ll Love This Recipe

I love how this dish feels special without requiring complicated techniques. The creamy feta and bold sun-dried tomatoes bring rich flavor to every bite, while the spinach adds freshness. The rolled presentation looks impressive on a plate, but it’s just a matter of layering, rolling, and baking. It’s great for dinner parties or just when I want a protein-packed meal that’s not boring. Plus, it pairs well with salads, grains, or roasted veggies.

Ingredients

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

Boneless, skinless chicken breasts (pounded thin)
Olive oil
Fresh spinach
Garlic, minced
Sun-dried tomatoes (oil-packed, chopped)
Feta cheese, crumbled
Salt
Black pepper
Dried oregano or Italian seasoning
Toothpicks or kitchen twine (to secure the rolls)

Directions

I preheat the oven to 375°F (190°C).
I sauté garlic in olive oil, then add spinach and cook until wilted. I remove it from the heat and stir in the sun-dried tomatoes and crumbled feta.
I lay out the pounded chicken breasts, season both sides with salt, pepper, and a bit of dried oregano.
I spoon the spinach mixture onto each piece of chicken, then roll them up tightly from the short end and secure with toothpicks.
I sear the rolls in an oven-safe skillet with olive oil, turning until golden on all sides.
I transfer the skillet to the oven and bake for 20–25 minutes, or until the chicken is cooked through.
After baking, I let the chicken rest for a few minutes, remove the toothpicks, and slice into pinwheels to serve.

Servings and timing

This recipe makes 4 servings.
Prep time: 20 minutes
Cook time: 25 minutes
Total time: Around 45 minutes

Variations

I sometimes add chopped kalamata olives to the filling for extra Mediterranean flavor.
For a creamier filling, I mix in a little cream cheese with the feta.
I’ve used goat cheese instead of feta for a tangier twist.
If I want a saucier finish, I drizzle a balsamic glaze or lemon butter sauce on top.
I occasionally grill the rolls instead of baking for a smoky char.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them in the oven at 350°F (175°C) until heated through, about 10–12 minutes. The microwave works too, but I reheat in short bursts to keep the chicken from drying out.

FAQs

Can I make this ahead of time?

Yes, I assemble the rolls and store them in the fridge a few hours ahead. I just bake them fresh when I’m ready to eat.

What’s the best way to pound the chicken evenly?

I place the chicken between two sheets of plastic wrap or parchment paper and use a meat mallet or rolling pin to gently flatten it.

Can I use frozen spinach?

Yes, I thaw it and squeeze out all the excess moisture before mixing it with the feta and tomatoes.

How do I keep the filling from falling out?

I don’t overfill, and I roll tightly, securing the ends with toothpicks. Searing before baking also helps seal everything in.

What sides go well with this dish?

I usually serve it with quinoa, couscous, roasted potatoes, or a fresh Greek-style salad.

Conclusion

Rolled Up Chicken with Feta, Spinach, and Sun-Dried Tomatoes is one of those meals that looks elegant but is super easy to pull off. I love how the salty feta and sweet tomatoes balance each other, and the spinach brings in a fresh, earthy note. It’s a satisfying, impressive dish that works for both weeknight dinners and special occasions.

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

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Rolled Up Chicken with Feta, Spinach, and Sun-Dried Tomatoes is a Mediterranean-inspired baked chicken recipe that’s both elegant and easy to make. Juicy chicken breasts are stuffed with a savory filling of feta, sautéed spinach, and sun-dried tomatoes, then rolled and baked to perfection. A beautiful, healthy dinner perfect for any night of the week or special occasions.

Author: Mayaa
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Dinner, Main Dish
Method: Baked, Stovetop + Oven
Cuisine: Mediterranean-Inspired
Diet: Low Fat

Ingredients

4 boneless, skinless chicken breasts, pounded thin
2 tbsp olive oil, divided
2 cloves garlic, minced
4 cups fresh spinach
1/3 cup sun-dried tomatoes (oil-packed), chopped
1/2 cup crumbled feta cheese
1/2 tsp salt
1/2 tsp black pepper
1 tsp dried oregano or Italian seasoning
Toothpicks or kitchen twine, for securing rolls

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Instructions

Preheat oven to 375°F (190°C).
Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté garlic for 30 seconds, then add spinach and cook until wilted. Remove from heat.
Stir sun-dried tomatoes and feta into the spinach mixture. Set aside.
Season each pounded chicken breast with salt, pepper, and oregano.
Spoon spinach mixture onto each piece of chicken. Roll up tightly from the short end and secure with toothpicks or kitchen twine.
Heat remaining olive oil in an oven-safe skillet. Sear chicken rolls on all sides until golden, about 2–3 minutes per side.
Transfer skillet to oven and bake for 20–25 minutes, or until chicken is cooked through (internal temp of 165°F/74°C).
Let rest 5 minutes, then remove toothpicks. Slice and serve warm.