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Rolled Up Chicken with Feta Spinach & Sun-Dried Tomatoes Recipe
Ben Carraoli

Rolled Chicken with Feta Spinach & Sun-Dried Tomatoes

I still remember the first time I made this Rolled Up Chicken with Feta, Spinach, and Sun-Dried Tomatoes at home. I was honestly surprised by how something so simple could taste so restaurant-worthy. When I sliced into the chicken, the creamy filling just melted out beautifully.
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Total Time 45 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts – choose even-sized pieces so they cook uniformly and are easier to roll.
  • 1 cup crumbled feta cheese – use high-quality feta for a creamy tangy filling that doesn’t turn watery.
  • 1 cup fresh spinach chopped – fresh spinach is best; avoid frozen as it releases too much moisture.
  • ½ cup sun-dried tomatoes chopped – adds a sweet-tangy punch; oil-packed ones work best for flavor.
  • 2 cloves garlic minced – fresh garlic gives a stronger aroma compared to pre-minced versions.
  • 1 teaspoon salt – enhances overall flavor of chicken and filling.
  • ½ teaspoon black pepper – adds mild heat and depth.
  • 1 teaspoon garlic powder – helps season chicken evenly.
  • 1 teaspoon dried oregano – brings a Mediterranean aroma.
  • 1 teaspoon smoked paprika – adds subtle smokiness and color.
  • 2 tablespoons olive oil – keeps chicken moist and helps browning in the oven.
  • ½ teaspoon red pepper flakes optional – for a gentle spicy kick.

Method
 

  1. I start by laying the chicken breasts flat and gently pounding them to even thickness.
  2. This helps them cook evenly and makes rolling much easier.
  3. Then I season both sides with salt, pepper, garlic powder, oregano, and paprika.
  4. In a bowl, I mix feta, chopped spinach, sun-dried tomatoes, minced garlic, and optional chili flakes.
  5. I make sure everything is evenly combined so every bite is flavorful.
  6. The mixture should look creamy, colorful, and slightly chunky.
  7. I place the seasoned chicken flat and spoon the filling into the center.
  8. Then I carefully roll each piece tightly so nothing spills out.
  9. Finally, I secure them with twine or toothpicks and place them seam-side down.
  10. I drizzle olive oil over the rolled chicken to keep it juicy while baking.
  11. Then I bake it in a preheated oven until fully cooked and golden.
  12. Once done, I let it rest before slicing to keep all the juices inside.

Notes

  • I always make sure to pound the chicken evenly; it makes rolling so much easier and prevents tearing.
  • I avoid overstuffing because too much filling can spill out during baking.
  • I let the chicken rest for at least 5 minutes so the juices stay locked inside.
  • I prefer using oil-packed sun-dried tomatoes for richer flavor instead of dry ones.
  • I sometimes sear the chicken rolls briefly before baking for extra golden color.
  • I always taste the filling before stuffing to adjust seasoning properly.