Irresistible Rolled Chicken with Feta, Spinach and Tomatoes

Turn plain chicken breasts into something eye-catching and super tasty. Just roll ‘em up with tangy feta, good-for-you spinach, and punchy sun-dried tomatoes. Each slice shows off a swirl of color and flavor, plus the filling keeps the chicken extra juicy while it bakes. Looks fancy on the plate, tastes even better when you eat it.

I first made this when I needed something that could be prepped in advance for a crowd. Everyone loved the cool spiral inside and asked for the secret! Even now, I make it all the time on busy nights, especially when I want dinner to feel fun without a ton of work.

Tasty Ingredient Guide

• Picking chicken: Go for thick, even chicken breasts—they’ll hold up best when you pound them flat
• Feta tip: Good Greek feta crumbles right and gives the other flavors a tangy boost
• Spinach move: Quickly cook fresh spinach and squeeze out all the water so your filling stays firm
• Best tomatoes: Use sun-dried tomatoes packed in oil for top-notch flavor and a soft bite

Making It Happen

Final bake:

Pop your pan directly in the oven set to 375°F. Let it cook for about 20–25 minutes or until you see 165°F inside.

Get chicken flat:

Lay breasts between plastic wrap or parchment and give them a few smacks with your pan or meat mallet until thin but not torn.

Stuffing the chicken:

Throw feta crumbles, diced spinach, chopped sun-dried tomato, a little olive oil, garlic, and seasoning in a bowl. Stir it up.

Getting things hot:

While you set up, heat your oven to the right temp and grab everything you need for a smooth flow.

Even filling:

Smooth the filling across the surface but leave a bit of space round the edges so it doesn’t seep out when you roll.

Rolling up:

Roll the chicken up from the skinny end, tucking in as you go so the insides don’t leak.

Lock it down:

Poke toothpicks in along the roll to keep it steady, or wrap some twine around for a pro look.

Sear for taste:

Pour some olive oil in a pan, get it hot, then brown every side of each chicken roll to seal in flavor before baking.

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Once I skipped draining the spinach and boy, did the filling make a mess. I always take a little extra time now to get out all that moisture—the flavor really pops and the whole thing stays neatly rolled. Even the pickiest eaters in my family can’t resist these. They’ll even ask for it when their birthdays roll around!

What’s Good For You

This dish does more than turn heads at the table—it’s full of nutrients. Chicken gives you the protein you need. Spinach brings vitamins, iron, and some antioxidants. Feta’s got calcium, but it’s lighter than lots of other cheese options. Sun-dried tomatoes add a healthy boost of lycopene. Altogether, you get a meal that’s filling and good for you, without piling on calories.

Ways to Serve

Make it a full dinner with smart sides. Got guests? Go for lemon-herb quinoa and some roasted asparagus. On a rushing weeknight, throw together an arugula salad with lemon dressing. If you want something more comforting, serve it with buttery mashed potatoes to soak up all the good stuff. Try drizzling a little balsamic over the top for some fancy flair—so easy!

Switch It Up

You can tweak this dish a bunch of ways. For more Greek vibes, toss some olives and oregano in the filling. Want an Italian spin? Trade in mozzarella, basil, and roasted peppers. If dairy doesn’t sit well, grab a dairy-free cheese but keep the Mediterranean flavors. Entertaining a crowd? Make mini rolls using chicken tenders for cute, shareable bites.

Storing Leftovers

Plan ahead and leftovers are a breeze. Store cooked rolls in containers in the fridge for three days—great cold on salads. For make-ahead, wrap uncooked rolls in plastic and foil, freeze, then pull them out to defrost in the fridge overnight before baking. Reheat cooked chicken in the oven at 350°F (cover with foil so it doesn’t dry out) until it’s warm again. Batch-cook a bunch and freeze extras to save time on crazy nights.

Making this has taught me how little tweaks in technique can turn everyday stuff into real showstoppers. What started as a way to wow friends at dinner is now a comfort-food regular around here. Protein, veggies, and cheese all rolled into one makes dinner feel special, but it isn’t tricky at all. When you slice open that swirl, you’ll see you don’t have to get fancy to impress—simple combos can steal the show.

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Recipe FAQs

→ Can I make this ahead of time?

Definitely! You can prepare the chicken by stuffing and rolling it up to a day before cooking. Keep it in the fridge, covered, until you’re ready to cook. Or, fully cook it, chill, then rewarm in a 350°F oven for about 15 minutes.

→ How do I know when the chicken’s cooked?

A meat thermometer is the easiest way—look for 165°F inside. No thermometer? Cut into the thickest spot. If it’s all white with clear juices and no pink, it’s good to go.

→ What’s a good swap for feta?

Goat cheese is great for a similar tangy kick. Ricotta with some grated parmesan also works, or try cream cheese for extra creaminess. Need dairy-free? Go for a plant-based option.

→ What should I serve with this chicken?

This dish is awesome with roasted veggies, a quinoa or rice pilaf, Greek salad, or buttery mashed potatoes. For a lighter option, pair with cauliflower rice or a fresh green salad. Steamed broccoli and asparagus are simple and delicious too.

→ Can I use pre-cooked spinach?

For sure! Just make sure it’s squeezed super dry to avoid soggy filling. Thawed frozen spinach is a good shortcut too—just get rid of any extra water. You’ll need about 1/3 cup if using frozen.