Rolled Chicken with Feta Spinach

Rolled up chicken with feta brings together juicy chicken and a Mediterranean-inspired stuffing that makes even usual weeknights feel special. When I want something impressive but simple to make ahead, this dish always comes through as a reliable crowd-pleaser.

My family loves the salty bite of feta with the savory chicken. This meal rescued me more than once when I wanted something restaurant-worthy without fussing for hours.

Ingredients

• Boneless skinless chicken breasts: You want pieces that are evenly sized so they roll up tightly for even cooking
• Salt: Season the chicken generously to bring out all the flavors
• Black pepper: Freshly cracked pepper gives the best punch and brightness
• Garlic powder: The subtle background helps everything else shine
• Dried oregano: Use Greek or Mediterranean oregano for authentic earthiness
• Smoked paprika: Adds warmth and depth Try to find a high-quality Spanish style for best color
• Olive oil: Use extra virgin for richness and better flavor
• Feta cheese: Crumbled for easy mixing and bold tang Choose one that is creamy but not dry
• Fresh spinach: Chopped fine so it folds into every bite Look for vibrant green leaves without bruises
• Sun-dried tomatoes: Chop small so their sweet savory flavor is in every forkful Packed in oil will be more tender
• Garlic: Minced fresh for the most aroma and flavor
• Red pepper flakes: For a gentle kick Add more or less based on your spice preference
• Toothpicks or kitchen twine: Something to secure the bundles so they stay rolled while cooking

Instructions

Prepare the Chicken:

Lay each chicken breast flat on a board Use a sharp knife to butterfly it carefully then cover with plastic wrap and gently pound until each piece is about a quarter inch thick This helps roll them tightly and ensures even baking Sprinkle salt black pepper garlic powder oregano and smoked paprika over both sides of the chicken Pat the seasonings in with your hands so each spot is covered

Make the Filling:

Warm a tablespoon of olive oil in a skillet on medium Add the minced garlic and stir constantly for around 30 seconds until it becomes fragrant but not browned Add your chopped spinach to the pan Keep stirring often so it wilts down evenly after one or two minutes Take it off the heat as soon as the leaves go dark glossy green Add feta cheese crumbles and chopped sun-dried tomatoes to the spinach mixture Stir thoroughly The heat of the veggies softens everything into a juicy filling

Fill and Roll:

Lay the chicken pieces out flat Spoon the filling evenly onto one end of each piece Spread it to the edge for full flavor in every bite Roll each chicken breast up tightly starting at the filling end Secure each roll well using toothpicks or tie with twine This keeps the stuffing firmly inside

Sear the Chicken:

In a large ovenproof skillet heat two tablespoons olive oil over medium high When the oil shimmers add the rolls with the seam down Sear for several minutes on each side turning now and then until every roll has a lovely golden crust Searing locks in juices and amps up flavor

Bake the Chicken:

While you sear preheat your oven to 375 degrees Fahrenheit Move the skillet straight from the stovetop into the oven Bake for about twenty to twenty five minutes until the chicken is cooked through and a thermometer reads 165 degrees in the center Rest the rolls for a few minutes before serving so the slices are extra juicy

Feta is my favorite ingredient to use here It melts into the filling just enough to become creamy but still salty Sometimes my kids sneak a few crumbles from the board before I mix it in and I can never blame them This is always a Sunday meal activity in our kitchen

Storage Tips

Let the chicken cool then wrap each roll in plastic or store in airtight containers Refrigerate for up to three days For longer storage freeze them individually and reheat gently in the oven Covered reheating keeps the chicken moist

Ingredient Substitutions

If you do not have feta goat cheese works for tang Swiss or mozzarella adds mildness If spinach is out try baby kale or even arugula Swap sun-dried tomatoes for roasted red pepper for a similar sweetness

Serving Suggestions

Sliced on a platter with lemon wedges always looks impressive We love this with a crisp Greek salad and roasted potatoes on the side Sometimes I serve it over pasta with a splash of pan juices

Cultural Notes

Stuffed meats are classic in Mediterranean kitchens Rolling chicken around cheesy herby fillings is something you will find from Greece to Italy Everyone seems to have their own twist depending on what is in the pantry

Seasonal Adaptations

Use finely chopped kale or chard in winter Try marinated roasted peppers in place of sun-dried tomatoes in spring Sprinkle with fresh parsley and lemon zest before serving for summer brightness

Success Stories

Friends have raved about this at potlucks and it became my back pocket option for birthdays and anniversaries because it feels special without a restaurant fuss Once my youngest came home from camp and this was the first meal he asked for which made my week

Freezer Meal Conversion

Assemble and sear the chicken rolls but do not bake Let cool then freeze flat in a zip top bag When ready to serve bake straight from frozen at 350 degrees until heated through about forty minutes

This rolled up chicken brings Mediterranean excitement to your table any day of the week. Every bite is packed with punchy flavor and makes a meal to remember.

Common Recipe Questions

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

Secure the chicken rolls tightly with toothpicks or kitchen twine to hold the filling in place while cooking and baking.

→ Can I prepare the stuffed chicken ahead of time?

Yes, the chicken can be filled and rolled in advance. Store covered in the refrigerator and cook just before serving.

→ What other cheeses can I use instead of feta?

Goat cheese, ricotta, or mozzarella are good alternatives if you prefer a different flavor profile.

→ Can I use dried spinach instead of fresh?

Fresh spinach is recommended, but thawed frozen spinach, well-drained, can be substituted if needed.

→ What sides pair well with this dish?

Simple salads, roasted vegetables, or rice pilaf complement the flavors and make a balanced meal.