Rolled-Up Chicken with Feta Spinach Sun-Dried Tomatoes tastes rich, tangy, cheesy, and a little fancy while still feeling like comfort food. It works perfectly for busy weeknights, at-home date nights, or when you want a crowd-pleasing dinner in about 45–55 minutes. I tested versions of this recipe so many times that my family started asking, “Is it chicken roll-up night again?” and no one complained.

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

This Rolled-Up Chicken with Feta Spinach Sun-Dried Tomatoes gives you juicy chicken on the outside and a creamy, salty, herby filling inside. The feta and sun-dried tomatoes bring big flavor, so the recipe tastes restaurant-level without complicated steps.

You can prep it ahead, roll it, chill it, then bake when you need dinner on the table. It also slices beautifully, so it works well for guests or meal prep lunches.

“This Rolled-Up Chicken with Feta Spinach Sun-Dried Tomatoes tastes like something from a cozy bistro, but I made it in my tiny kitchen in under an hour. ★★★★★”

Ingredients You’ll Need

Chicken

4 boneless, skinless chicken breasts
- Aim for medium size, about 6 to 7 ounces each, so they roll easily.
- Thin-cut chicken works, but you still pound it slightly for even thickness.
1 to 2 tablespoons olive oil
- Use the oil from the sun-dried tomato jar if you want extra flavor.
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon Italian seasoning or dried oregano and basil mix

Filling: Feta, Spinach, Sun-Dried Tomatoes

1 cup crumbled feta cheese
- Block feta in brine gives better flavor than pre-crumbled, but both work.
1 cup chopped fresh spinach, packed
- Baby spinach wilts quickly and tastes mild.
- Frozen spinach works: thaw, squeeze very dry, and measure ½ cup.
⅓ to ½ cup sun-dried tomatoes, finely chopped
- Use oil-packed sun-dried tomatoes for softer texture and richer taste.
- If you only have dry-packed, soak them in hot water 10 minutes, then pat dry.
3 tablespoons cream cheese or plain Greek yogurt
- Cream cheese gives a richer, creamier filling.
- Greek yogurt keeps it lighter and adds a little tang.
1 clove garlic, minced, or ½ teaspoon garlic paste
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1 tablespoon chopped fresh parsley (optional but tasty)
¼ teaspoon red pepper flakes (optional for a little heat)

For Searing and Baking

1 to 2 tablespoons olive oil
1 tablespoon butter
¼ cup chicken broth or water
Toothpicks or short skewers to secure the rolls
Optional: ¼ cup grated Parmesan for sprinkling on top before baking

Pantry Shortcuts & Substitutions

Use pre-crumbled feta if you want to save time, just choose a brand you like since it carries a lot of flavor.
Use bagged baby spinach so you skip trimming stems.
Use jarred minced garlic if you do not want to chop fresh.
Swap feta with goat cheese for a creamier, slightly milder filling.
Swap sun-dried tomatoes with roasted red peppers for a sweeter twist.

Equipment List

Cutting board and sharp chef’s knife
Meat mallet or rolling pin
Mixing bowl and spoon
Large skillet that goes from stovetop to oven, or a skillet plus baking dish
Tongs
Toothpicks
Instant-read thermometer, very helpful for juicy chicken

Tips & Tricks

Pound chicken breasts to about ¼ inch thickness so they roll easily and cook evenly.
Cover chicken with plastic wrap before pounding to keep splatter under control.
Season both sides of the chicken, not just the outside, for better flavor.
Chop sun-dried tomatoes very small so they spread evenly in the filling.
Squeeze frozen spinach very dry if you use it, or the filling turns watery.
Taste the filling before you spread it and adjust salt or herbs to your liking.
Do not overfill the chicken; leave a small border so the filling stays inside.
Roll the chicken tightly from the short end, then secure with 2 to 3 toothpicks.
Sear the rolls on all sides until golden to lock in juices and add flavor.
Bake just until the thickest part hits 165°F, then rest 5 minutes before slicing.
Slice with a sharp knife across the roll to show the spiral of filling.
Prep the rolls in the morning, chill them, then cook at dinnertime.

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

Step 1: Prep and Flatten the Chicken

Lay a chicken breast on a cutting board and place your hand flat on top.
Slice horizontally through the center to butterfly it, stopping just before you cut all the way through.
Open it like a book, cover with plastic wrap, and pound gently to about ¼ inch thickness.
Repeat with the remaining chicken breasts.

Pat the chicken dry with paper towels.
Season both sides with salt, pepper, garlic powder, and Italian seasoning.
Set the seasoned chicken aside while you mix the filling.

Step 2: Mix the Feta Spinach Filling

Add feta, chopped spinach, sun-dried tomatoes, cream cheese or Greek yogurt, garlic, basil, parsley, and red pepper flakes to a bowl.
Stir until the mixture looks creamy and evenly combined.
Taste a small bit and adjust with a pinch of salt or extra herbs if you want stronger flavor.

If the filling looks too stiff, add a teaspoon of olive oil or a spoon of yogurt.
If it looks too loose, add a little more feta.

Step 3: Fill and Roll the Chicken

Lay one flattened chicken breast on the board with the smooth side down.
Spread a quarter of the filling over the chicken, leaving about a ½ inch border on all sides.
Start at the short end and roll the chicken up tightly into a log.

Secure the roll with 2 to 3 toothpicks, placing them at an angle so they hold the seam closed.
Repeat with the remaining chicken and filling.
If you want to prep ahead, cover the rolls and chill them up to 8 hours.

Step 4: Sear the Chicken Rolls

Preheat your oven to 375°F.
Heat olive oil and butter in a large oven-safe skillet over medium-high heat.
Once the fat shimmers and the butter foams, place the chicken rolls in the skillet seam-side down.

Sear each side for about 2 to 3 minutes until nicely golden.
Turn gently with tongs so you do not tear the rolls.
Lower the heat if the pan starts to smoke or the outside browns too fast.

Step 5: Bake Until Juicy and Done

Pour chicken broth or water into the skillet around the rolls, not on top of them.
Sprinkle Parmesan over the top of the chicken if you use it.
Transfer the skillet to the oven.

Bake 15 to 20 minutes, depending on thickness, until an instant-read thermometer in the center reads 165°F.
Remove from the oven and let the chicken rest in the pan 5 minutes.
Pull out the toothpicks carefully before slicing.

Step 6: Slice and Serve

Move the rolls to a cutting board and slice them into ¾ inch thick rounds.
Spoon a little of the pan juices over the slices for extra flavor.
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

This Rolled-Up Chicken with Feta Spinach Sun-Dried Tomatoes pairs nicely with simple sides that let the filling shine. Try lemony rice, garlic mashed potatoes, or a light couscous for a cozy, filling plate. Add a crisp green salad or roasted vegetables like broccoli, green beans, or zucchini to balance the richness. Serve with sparkling water, iced tea, or a citrusy mocktail for a fresh finish.

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.
Cool the chicken completely before you cover and refrigerate it.
Freeze individual slices on a baking sheet, then transfer them to a freezer bag for up to 2 months.
Reheat in a covered baking dish at 325°F with a splash of broth until warm, or reheat gently in a covered skillet over low heat.
Use the microwave only in short bursts and at 50 percent power so the chicken stays tender.