If you’re looking for a dish that feels like a warm hug in every bite, this Rolled Chicken with Feta, Spinach, and Sun-Dried Tomatoes Recipe is exactly what you need. It’s a vibrant, flavorful combination of tender chicken wrapped around a savory filling bursting with creamy feta, fresh spinach, and tangy sun-dried tomatoes. The perfect balance of textures and colors makes this a showstopper for weeknight dinners or when you want to impress guests without fuss. Trust me, once you try this recipe, it will quickly become one of your favorites to make again and again.
Ingredients You’ll Need
Every ingredient in this Rolled Chicken with Feta, Spinach, and Sun-Dried Tomatoes Recipe plays a crucial role, from the fresh greens adding bright color and nutrition to the creamy feta bringing a delicious tang. These simple but essential components come together beautifully to create layers of flavor and mouthwatering texture.
- Boneless, skinless chicken breasts: These make the perfect canvas to hold that flavorful filling and stay juicy when cooked right.
- Fresh spinach (chopped): Adds a tender, earthy freshness that pairs wonderfully with the feta cheese.
- Feta cheese (crumbled): Provides a creamy, salty contrast that enhances every bite.
- Sun-dried tomatoes (drained and chopped): Bring a sweet-tart, intense flavor that brightens the dish.
- Olive oil: Helps meld flavors together and adds richness during cooking.
- Garlic (minced): Infuses the filling with a warm, aromatic punch.
- Salt and pepper: Essential for seasoning and highlighting all the fresh ingredients.
- Italian seasoning or dried herbs (optional): Adds a subtle herbal depth for extra flavor complexity.
- Fresh herbs like basil or parsley for garnish: Perfect finishing touch to brighten and beautify the dish.
How to Make Rolled Chicken with Feta, Spinach, and Sun-Dried Tomatoes Recipe
Step 1: Prepare the chicken
Start by heating your oven to 375°F (190°C). While it’s warming up, pound your chicken breasts to an even thickness. This step is important because it ensures the chicken cooks evenly without drying out. Also, grease or line a baking dish so your chicken rolls won’t stick and you can easily transfer them later.
Step 2: Make the filling
In a mixing bowl, combine the crumbled feta cheese, chopped spinach, drained and chopped sun-dried tomatoes, olive oil, minced garlic, plus a pinch of salt and pepper. If you want an extra herbal boost, stir in some Italian seasoning or your favorite dried herbs. This fresh, flavor-packed filling is what takes the whole dish to another level.
Step 3: Stuff and roll the chicken
Lay each chicken breast flat and spread a generous amount of the filling right in the center. Then, roll the chicken carefully but tightly so the filling stays inside. If you need to, secure the rolls with toothpicks to keep them from unwrapping while cooking.
Step 4: Sear the chicken
Heat a touch of olive oil in a skillet over medium heat. Sear your chicken rolls for 2 to 3 minutes on each side until they develop a beautiful golden-brown crust. This step adds a lovely texture and locks in flavor before baking.
Step 5: Bake
Transfer the seared rolls into your prepared baking dish and place it in the oven. Bake for 20 to 25 minutes, or until the chicken is fully cooked through—an internal temperature of 165°F is perfect. During this time, the flavors inside continue to meld and the chicken remains juicy.
Step 6: Serve
Once out of the oven, let the chicken rest a few minutes to lock in all those beautiful juices. Then slice the rolls and garnish with fresh herbs like basil or parsley for a pop of color and fresh aroma. Serve with your favorite sides and get ready for a delicious meal!
How to Serve Rolled Chicken with Feta, Spinach, and Sun-Dried Tomatoes Recipe
Garnishes
A sprinkle of freshly chopped basil or parsley adds a burst of freshness and vibrant green that contrasts beautifully with the golden chicken. A small drizzle of good-quality olive oil or a squeeze of lemon juice can add an extra zing.
Side Dishes
This dish shines alongside light, complementary sides like garlic roasted potatoes, a crisp green salad with lemon vinaigrette, or even a simple quinoa pilaf. The key is to keep it fresh and balanced so the chicken rolls stay the centerpiece.
Creative Ways to Present
Slice the chicken rolls into medallions and arrange them on a platter for stunning presentation. You can also serve them whole for a rustic look or stack medallions on a bed of sautéed greens. Don’t hesitate to drizzle a little balsamic glaze for an elegant finish.
Make Ahead and Storage
Storing Leftovers
Place any leftover rolled chicken in an airtight container and refrigerate for up to 3 days. Make sure to place the chicken rolls in a single layer or separated by parchment paper to prevent sticking.
Freezing
You can freeze this Rolled Chicken with Feta, Spinach, and Sun-Dried Tomatoes Recipe after baking. Wrap each roll tightly in plastic wrap and then foil before freezing. For best quality, use within 1 to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently in a 350°F oven for about 15 minutes or until warmed through. You can also microwave on medium power in short intervals, but baking helps maintain the chicken’s texture and moisture better.
FAQs
Can I use frozen spinach instead of fresh?
Yes! Just be sure to thaw and squeeze out any excess water to avoid soggy filling and keep that perfect texture inside your chicken rolls.
What if I don’t have sun-dried tomatoes?
Substitute with roasted red peppers or even chopped cherry tomatoes for a milder, fresher twist. The dish will still taste fantastic!
Can I make this recipe gluten-free?
Absolutely. This Rolled Chicken with Feta, Spinach, and Sun-Dried Tomatoes Recipe is naturally gluten-free as long as your seasoning blends don’t contain gluten-containing additives.
How do I ensure the chicken stays moist?
Pounding the chicken breasts evenly and not overbaking are key. Also, searing before baking locks in juices, giving you a tender and flavorful result.
Can I prepare this recipe ahead of time?
Yes! You can prepare the rolls, wrap them, and refrigerate until ready to sear and bake. This makes it a great option for meal prep or entertaining.
Final Thoughts
This Rolled Chicken with Feta, Spinach, and Sun-Dried Tomatoes Recipe always brings a smile to my face because it transforms simple ingredients into something truly special. Its vibrant flavors and comforting textures are perfect for anyone who loves to eat well without complicated prep. Give it a try and watch how quickly it becomes one of your all-time favorite meals to share with friends and family.
Print
Rolled Chicken with Feta, Spinach, and Sun-Dried Tomatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop and Baking
- Cuisine: Mediterranean
- Diet: Low Fat
Description
Delicious rolled chicken breasts stuffed with a flavorful filling of feta cheese, fresh spinach, and sun-dried tomatoes. The chicken is seared to golden perfection and then baked to juicy tenderness, making a perfect elegant yet simple meal for any occasion.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
Filling
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/3 cup sun-dried tomatoes, drained and chopped
- 1 tbsp olive oil
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1 tsp Italian seasoning or dried herbs (optional)
Other
- 2 tbsp olive oil for searing
- Fresh herbs like basil or parsley for garnish
Instructions
- Prepare the chicken: Preheat your oven to 375°F (190°C). Pound the chicken breasts with a meat mallet or rolling pin until they are of even thickness for uniform cooking. Grease or line a baking dish for later use.
- Make the filling: In a bowl, mix together crumbled feta cheese, chopped fresh spinach, chopped sun-dried tomatoes, olive oil, minced garlic, salt, pepper, and optional Italian seasoning to create a flavorful filling.
- Stuff and roll the chicken: Place a generous spoonful of the filling in the center of each chicken breast. Carefully roll the chicken tightly around the filling and secure the rolls with toothpicks if necessary to hold their shape during cooking.
- Sear the chicken: Heat olive oil in a skillet over medium heat. Once hot, add the chicken rolls and sear them for 2-3 minutes on each side until they develop a golden brown crust to lock in juices and add flavor.
- Bake: Transfer the seared chicken rolls to the prepared baking dish. Bake in the preheated oven for 20-25 minutes until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- Serve: Allow the chicken to rest for a few minutes after baking. Remove toothpicks if used, slice the rolls, and garnish with fresh herbs like basil or parsley. Serve warm with your favorite side dishes.
Notes
- Use a meat thermometer to ensure chicken is fully cooked and safe to eat.
- Pounding the chicken breasts helps them cook evenly and makes rolling easier.
- Sun-dried tomatoes packed in oil add more flavor; if using dry-packed, consider rehydrating them beforehand.
- To prevent the rolls from unrolling during cooking, secure thoroughly with toothpicks or kitchen twine.
- Feel free to substitute spinach with kale or Swiss chard for a different leafy green option.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
