Chicken Rolls with Feta, Spinach & Sun-Dried Tomatoes

Why You’ll Love This Recipe

These Chicken Rolls are packed with incredible flavor. The creamy feta cheese adds a rich, tangy note, while the spinach gives the dish a fresh, vibrant touch. Sun-dried tomatoes add a burst of umami, making each bite even more delicious. The chicken itself is perfectly tender, and the baking process seals all the flavors inside. It’s a satisfying, well-balanced dish that looks impressive but is easy to prepare. Whether you’re feeding a family or hosting guests, this recipe will definitely elevate your meal.

Ingredients

4 boneless, skinless chicken breasts
1 cup fresh spinach (chopped)
1/2 cup crumbled feta cheese
1/4 cup sun-dried tomatoes (chopped, packed in oil)
1 tablespoon olive oil (for cooking)
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 tablespoon fresh parsley (chopped, for garnish)
Toothpicks (for securing the rolls)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the chicken:

Preheat your oven to 375°F (190°C). Grease a baking dish with a little olive oil or line it with parchment paper.
Place each chicken breast between two sheets of plastic wrap or parchment paper and pound them gently with a meat mallet or rolling pin to an even thickness (about 1/2-inch thick). This will help the chicken cook evenly and make it easier to roll.
Season each chicken breast with garlic powder, onion powder, salt, and pepper on both sides.

2. Make the filling:

In a small bowl, combine the chopped spinach, crumbled feta cheese, and chopped sun-dried tomatoes. Mix until well combined.

3. Assemble the rolls:

Lay each chicken breast flat and spoon a generous amount of the feta, spinach, and sun-dried tomato mixture onto the center of each breast.
Carefully roll the chicken up tightly around the filling. Secure each roll with toothpicks to hold them in place during cooking.

4. Cook the chicken:

Heat olive oil in a large oven-safe skillet over medium-high heat. Once the oil is hot, add the chicken rolls and sear them for 2-3 minutes on each side, until golden brown.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Once done, remove the toothpicks and garnish the chicken rolls with fresh parsley before serving.

Servings and Timing

Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

Add other veggies: You can include additional vegetables like roasted red peppers, mushrooms, or zucchini in the filling for extra flavor and texture.
Use different cheese: Swap feta for goat cheese, ricotta, or mozzarella if you prefer a different flavor profile.
Spicy version: Add red pepper flakes or a chopped chili to the filling for a spicy kick.
Herbs: Experiment with other herbs like oregano, basil, or thyme for added depth in the filling.

Storage/Reheating

Storage: Leftover Chicken Rolls can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, place the rolls in the oven at 300°F (150°C) for 10-15 minutes until warmed through, or microwave for 1-2 minutes per serving.

FAQs

1. Can I use chicken thighs instead of breasts?

Yes, chicken thighs work great in this recipe as they’re more flavorful and juicy. Just ensure they’re boneless and skinless, and adjust the cooking time slightly if necessary.

2. Can I make these rolls ahead of time?

Yes, you can assemble the rolls in advance and store them in the refrigerator until ready to cook. Just bake them when you’re ready to serve.

3. Can I freeze the chicken rolls?

Yes, you can freeze the assembled rolls (before cooking) for up to 2 months. Just make sure to wrap them tightly in plastic wrap or aluminum foil. When ready to cook, thaw overnight in the fridge and then sear and bake as usual.

4. How do I prevent the filling from leaking out while cooking?

Make sure to tightly roll the chicken around the filling and secure it well with toothpicks. Searing the rolls before baking will help seal the edges and prevent the filling from leaking out during cooking.

5. Can I use store-bought sun-dried tomatoes?

Yes, you can use store-bought sun-dried tomatoes. Just make sure to drain any oil and chop them before adding to the filling. If using dried sun-dried tomatoes, soak them in warm water for 10 minutes before chopping and adding them to the mixture.

6. Can I add more cheese to the filling?

Absolutely! You can add more cheese to the filling, such as mozzarella, parmesan, or cheddar, for an extra creamy and cheesy texture.

7. Can I cook these rolls on the stovetop entirely?

Yes, you can cook the chicken rolls entirely on the stovetop. After searing the rolls, cover the skillet with a lid and reduce the heat to low. Let the rolls cook for 15-20 minutes, or until fully cooked.

8. Can I make this recipe with turkey instead of chicken?

Yes, you can use turkey breasts instead of chicken. Turkey breasts are lean and work well in this recipe with the same cooking method.

9. Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Just make sure to thaw and drain it thoroughly to remove excess moisture before adding it to the filling.

10. Can I make these rolls without toothpicks?

If you don’t have toothpicks, you can use kitchen twine to tie the chicken rolls or simply place them seam-side down when baking to keep the filling inside.

Conclusion

Chicken Rolls with Feta, Spinach & Sun-Dried Tomatoes is a flavorful and satisfying dish that’s perfect for a quick dinner or special occasion. With a delicious filling of creamy feta, fresh spinach, and tangy sun-dried tomatoes, wrapped in juicy, tender chicken, this dish is sure to be a crowd-pleaser. It’s easy to prepare, looks impressive, and pairs wonderfully with a side salad, roasted vegetables, or rice. Whether you’re cooking for your family or hosting guests, these chicken rolls will always deliver on taste and presentation.