Name: Rolled-Up Chicken with Feta Spinach Sun-Dried Tomatoes
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Ingredients: 4 boneless, skinless chicken breasts; salt, divided (about 1 teaspoon total); black pepper, divided (about 1/2 teaspoon total); 1 cup fresh spinach, packed and chopped; 1/2 cup feta cheese, crumbled; 1/3 cup sun-dried tomatoes, finely chopped; 2 cloves garlic, minced; 2 tablespoons cream cheese or Greek yogurt; 1 tablespoon Parmesan cheese, grated; 1 tablespoon fresh basil or parsley, chopped; pinch of red pepper flakes; 2 tablespoons olive oil; 1 teaspoon dried Italian seasoning; 1/2 teaspoon smoked paprika or sweet paprika; 1/4 teaspoon garlic powder; 1 tablespoon lemon juice; extra Parmesan cheese, for topping

Rolled-Up Chicken with Feta Spinach Sun-Dried Tomatoes tastes rich, tangy, and a little bit fancy while still feeling like comfort food. It works perfectly for busy weeknights or at-home date nights, and you can get it on the table in about 45–50 minutes. I first made a version of this when I tried to impress a friend with “restaurant chicken” and then realized it used the same ingredients I already had in my fridge.

Why You Should Try This Rolled-Up Chicken with Feta Spinach Sun-Dried Tomatoes

Rolled-Up Chicken with Feta Spinach Sun-Dried Tomatoes gives you juicy chicken on the outside and a salty, creamy, herby filling on the inside. The feta and sun-dried tomatoes bring big flavor, so the recipe tastes like you worked much harder than you actually did.

You can prep it ahead, bake it right before dinner, and still keep the kitchen pretty clean. It also slices beautifully, so it looks impressive on a plate without any complicated plating tricks.

“This Rolled-Up Chicken with Feta Spinach Sun-Dried Tomatoes tastes like a cozy bistro meal that magically appears from a weeknight fridge ★★★★★”

Ingredients You’ll Need

Chicken

4 boneless, skinless chicken breasts
- Aim for medium size, about 6–7 ounces each.
- Thin cutlets also work; you just roll them more tightly and reduce bake time slightly.

Filling

1 cup packed fresh spinach, chopped
- Baby spinach wilts quickly and tastes mild.
- Frozen spinach works if you squeeze it very dry.
1/2 cup crumbled feta cheese
- Use a block of feta in brine if possible; it tastes creamier and less chalky.
- Cow’s milk feta tastes milder; sheep’s milk feta tastes sharper and more traditional.
1/3 cup sun-dried tomatoes, finely chopped
- Oil-packed sun-dried tomatoes taste richer and blend into the filling easily.
- If you use dry-packed, soak them in hot water for 5–10 minutes and pat dry.
2 cloves garlic, minced
2 tablespoons cream cheese or Greek yogurt
- Cream cheese gives a richer, smoother filling.
- Greek yogurt keeps it lighter and adds a little tang.
1 tablespoon grated Parmesan cheese
1 tablespoon chopped fresh basil or parsley
- Dried Italian seasoning works in a pinch; use 1 teaspoon.

Coating & Seasoning

2 tablespoons olive oil
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1 teaspoon dried Italian seasoning or a mix of oregano and basil
1/2 teaspoon smoked paprika or sweet paprika
1/4 teaspoon garlic powder
1 tablespoon lemon juice
Optional: pinch of red pepper flakes for a little heat

Pantry Shortcuts

Use pre-crumbled feta to save time.
Use bagged pre-washed spinach.
Use jarred minced garlic if you feel tired or rushed.
Use pre-sliced sun-dried tomatoes from a jar to skip chopping.

Equipment List

Cutting board and sharp chef’s knife
Meat mallet or rolling pin
Small mixing bowl for the filling
Baking dish or sheet pan
Toothpicks or short skewers to secure the rolled-up chicken
Instant-read thermometer for perfect doneness
Foil to tent the chicken while it rests

Tips & Tricks

Pound the chicken to an even thickness, about 1/4 inch, so it rolls easily and cooks evenly.
Place plastic wrap over the chicken before pounding to keep the board clean and avoid splatter.
Season both sides of the chicken before you add the filling so every bite tastes flavorful.
Keep the filling about 1/2 inch away from the edges so it stays inside while the chicken bakes.
Roll the chicken tightly from the short end so you get more spiral layers and better presentation.
Secure each roll with 2–3 toothpicks placed at different angles so the seam stays closed.
Brown the outside in a skillet for 2–3 minutes per side before baking if you want extra color and flavor.
Bake the rolled-up chicken at 400°F so it cooks quickly and stays juicy.
Pull the chicken from the oven when the thickest part hits 165°F on an instant-read thermometer.
Let the chicken rest for 5–7 minutes before slicing so the juices settle and the filling firms up slightly.
Slice with a sharp knife using gentle sawing motions so you keep the spiral shape intact.
Double the filling and freeze half in a small bag so you can use it later for another batch or stuffed peppers.

How to Make Rolled-Up Chicken with Feta Spinach Sun-Dried Tomatoes

Step 1: Prep the chicken

Lay each chicken breast flat on a cutting board.
Place your hand on top and slice horizontally through the thickest part to butterfly it, stopping just before you cut all the way through.
Open it like a book, cover with plastic wrap, and pound gently with a meat mallet or rolling pin until it reaches about 1/4 inch thickness.

Pat the chicken dry with paper towels.
Season both sides with half the salt and pepper.
Set the chicken aside while you mix the filling.

Step 2: Mix the feta spinach sun-dried tomato filling

Add chopped spinach, feta, sun-dried tomatoes, minced garlic, cream cheese or Greek yogurt, Parmesan, herbs, red pepper flakes if using, and a pinch of salt and pepper to a small bowl.
Stir until everything blends into a thick, spreadable mixture.
Taste a tiny bit and adjust seasoning with more salt, pepper, or herbs if needed.

If the filling looks too loose, add a little more feta or Parmesan.
If it looks too stiff, add a teaspoon of olive oil or a splash of lemon juice.
You want it thick enough to stay put when you spread it on the chicken.

Step 3: Fill and roll the chicken

Lay the flattened chicken breasts smooth side down.
Spread a quarter of the feta spinach sun-dried tomato filling over each piece, leaving a small border around the edges.
Start at the short end and roll the chicken up tightly around the filling.

Tuck in any stray spinach or sun-dried tomato pieces as you roll.
Secure each rolled-up chicken breast with 2–3 toothpicks, placing them across the seam.
Place the rolls seam side down in a lightly oiled baking dish.

Step 4: Season the outside

In a small bowl, mix olive oil, lemon juice, Italian seasoning, smoked paprika, garlic powder, and the remaining salt and pepper.
Brush this mixture all over the outside of each rolled-up chicken breast.
Spoon any extra over the top so the seasoning coats evenly.

You can sprinkle a little extra Parmesan on top if you like a light cheesy crust.
Make sure the rolls sit with a little space between them so hot air can circulate.
This helps the chicken brown better and cook evenly.

Step 5: Bake the rolled-up chicken

Heat your oven to 400°F.
Place the baking dish on the middle rack.
Bake for 22–28 minutes, depending on the thickness of the chicken.

Check the internal temperature at 20 minutes with an instant-read thermometer.
Aim for 165°F in the center of the thickest part of the roll.
If the top browns too quickly, tent loosely with foil for the last few minutes.

Step 6: Rest, slice, and serve

Remove the rolled-up chicken from the oven and let it rest in the baking dish for 5–7 minutes.
Carefully pull out the toothpicks.
Transfer the chicken to a cutting board.

Slice each roll into 3–5 thick rounds so the spiral of feta spinach and sun-dried tomatoes shows.
Spoon any juices from the baking dish over the slices.
Serve the Rolled-Up Chicken with Feta Spinach Sun-Dried Tomatoes hot with your favorite sides.

What to Serve with Rolled-Up Chicken with Feta Spinach Sun-Dried Tomatoes

Rolled-Up Chicken with Feta Spinach Sun-Dried Tomatoes pairs nicely with simple sides that soak up the juices, like garlic mashed potatoes, lemony rice, or buttered orzo. You can add a crisp green salad with cucumbers, tomatoes, and a light vinaigrette to balance the richness of the feta and sun-dried tomatoes. Roasted vegetables like broccoli, green beans, or carrots also fit well and cook at the same oven temperature. Serve it with sparkling water, iced tea, or a citrusy mocktail to keep the meal refreshing.

Storage Options

Store leftover Rolled-Up Chicken with Feta Spinach Sun-Dried Tomatoes in an airtight container in the fridge for up to 3 days.
Chill the chicken completely before you cover it so condensation does not make it soggy.
Freeze individual portions tightly wrapped in plastic, then in a freezer bag, for up to 2 months.
Reheat in a covered baking dish at 325°F until warm in the center, about 15–20 minutes, and add a splash of broth or water to keep it moist.
Reheat single slices in a covered skillet over low heat with a spoonful of water until heated through, then crisp the edges for a minute if you like.