and Sun-Dried Tomatoes Recipe

If you’re craving a chicken dish that truly goes above and beyond the ordinary, this Rolled Up Chicken with Feta, Spinach, and Sun-Dried Tomatoes will absolutely win you over. Tender chicken breasts are stuffed with a tangy, vibrant blend of salty feta, leafy spinach, and those sweet-tart sun-dried tomatoes, then rolled up and cooked until perfectly juicy. It’s as impressive at a dinner party as it is on a cozy weeknight, and every bite is loaded with layers of Mediterranean-inspired flavor that will make everyone around the table ask for seconds.

Ingredients You’ll Need

This dish shines because of its short list of essential ingredients, each playing a key role in flavor, color, and texture. Even if your fridge is looking a little empty, you’ll be surprised at how these pantry staples work magic together!

• Chicken breasts: Choose boneless, skinless cuts for easy rolling and perfect tenderness.
• Salt & black pepper: The classic seasoning combo that enhances all the flavors in each bite.
• Garlic powder: Adds depth to both the chicken and the filling for that irresistible aroma.
• Dried oregano: Lends that unmistakable Mediterranean note that ties the filling together.
• Smoked paprika: Brings color and a subtle smokiness that complements the chicken beautifully.
• Olive oil: Used twice here—for sautéing and for a gorgeous golden sear you can’t resist.
• Feta cheese: Brings a creamy, salty pop that balances the tang of the sun-dried tomatoes.
• Fresh spinach: Provides a burst of freshness and a lovely green fleck throughout every slice.
• Sun-dried tomatoes: Sweet-tart flavor bombs that mingle perfectly with the creamy feta and savory chicken.
• Garlic cloves: Sautéed just enough to mellow their bite and add a rich aroma to your filling.
• Red pepper flakes (optional): For those who like a little extra kick, it takes the flavor up a notch.

How to Make and Sun-Dried Tomatoes

Step 1: Prepare the Chicken

Place each chicken breast between two sheets of plastic wrap and butterfly them carefully. Give them a gentle bash with a meat mallet until they’re about ¼-inch thick. This extra step makes your chicken easy to roll and ensures every bite is perfectly tender. Don’t forget to season both sides with salt, pepper, garlic powder, oregano, and paprika—it sets the stage for all the goodness you’ll tuck inside!

Step 2: Make the Filling

Heat a tablespoon of olive oil in a skillet over medium heat. Toss in the minced garlic and let it sizzle for just 30 seconds until fragrant (your kitchen will smell incredible!). Add the chopped spinach; stir until just wilted, which takes only a minute or two. Off the heat, gently fold in the crumbled feta and chopped sun-dried tomatoes. If you love a little zing, sprinkle in those red pepper flakes here.

Step 3: Fill and Roll the Chicken

Lay your seasoned chicken breasts flat, then divide the spinach, feta, and sun-dried tomato mixture evenly among them. Spread it gently, then roll each chicken breast up tightly—keeping all that flavor inside. Secure the rolls with toothpicks or kitchen twine, which is key so nothing sneaks out during cooking.

Step 4: Sear the Chicken Rolls

Heat the remaining olive oil in an oven-safe skillet over medium-high. Place the chicken rolls seam side down and sear for 2–3 minutes per side until they turn beautifully golden and develop a slightly crisp exterior. This step locks in the juiciness and ensures each roll stays together during baking.

Step 5: Bake to Perfection

Move the skillet into a preheated oven at 375°F (190°C). Bake the chicken for 20–25 minutes, or until the internal temperature reads 165°F (75°C) when checked with a meat thermometer. Let the chicken rest for five minutes before slicing so the juices settle, guaranteeing every cut is as luscious as the last. Now, you’re ready to serve these flavor-packed and Sun-Dried Tomatoes inspired chicken rolls!

How to Serve and Sun-Dried Tomatoes

Garnishes

A simple finishing touch really elevates your plate and highlights the vibrant ingredients inside. Try a sprinkle of fresh chopped parsley, a few extra crumbles of feta, or a drizzle of good-quality olive oil to bring out that sun-dried tomato tang. A crack of black pepper over the top also makes those colors pop even more on your dish.

Side Dishes

Rolled Up Chicken with Feta, Spinach, and Sun-Dried Tomatoes is versatile, so you have plenty of pairing options. Think fluffy couscous, lemony roasted potatoes, or a crisp green salad dressed with a bright vinaigrette. For a wholesome feast, serve alongside Mediterranean rice pilaf or herby quinoa to soak up all those delicious juices.

Creative Ways to Present

If you’re feeling fancy, slice each roll into pinwheels and arrange on a platter for a striking appetizer. For dinner parties, serve the whole roll sliced in halves atop a colorful bed of fresh greens. A few scattered sun-dried tomato slices on the plate let guests know exactly what flavor magic is hiding inside!

Make Ahead and Storage

Storing Leftovers

Leftover rolled up chicken with feta, spinach, and sun-dried tomatoes keeps well for up to three days in the fridge. Simply store the cooled rolls in an airtight container, and they’ll be ready for a grab-and-go lunch or a quick, satisfying dinner later in the week.

Freezing

If you want to make the most of your efforts, these chicken rolls freeze beautifully. Individually wrap each slightly cooled roll tightly in plastic wrap and aluminum foil, then store in a zip-top freezer bag for up to two months. Thaw overnight in the refrigerator before reheating for best texture and flavor.

Reheating

To bring the and Sun-Dried Tomatoes stuffed chicken back to life, gently reheat in a covered baking dish at 325°F (163°C) until warmed through, about 15–20 minutes. This prevents the chicken from drying out while ensuring the feta and sun-dried tomatoes are just as gooey and flavorful as when fresh.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs add extra juiciness and work well for rolling. Just trim any excess fat and follow the same steps, adjusting cooking time as they may cook slightly faster than breasts.

What can I substitute for feta cheese?

If feta isn’t your thing or you want a milder flavor, creamy goat cheese or ricotta are lovely alternatives that pair well with spinach and sun-dried tomatoes. Just be aware that softer cheeses may ooze out a bit more.

Do I need fresh spinach, or can I use frozen?

Fresh spinach gives you the brightest color and best texture, but frozen (thawed and well-drained) spinach works in a pinch. Make sure you squeeze out all excess moisture to prevent a watery filling.

How do I keep the filling from leaking out?

Don’t overstuff the chicken and make sure to roll tightly, securing with toothpicks or kitchen twine. Searing them seam side down first also helps seal everything inside for gorgeous, tidy rolls.

Can I make this ahead of time?

Yes! Prep the chicken rolls up to the searing step a day in advance, then cover and refrigerate. When ready, sear and bake as directed—the filling will taste just as fresh, and you’ll have less last-minute effort.

Final Thoughts

If you’re looking to impress both yourself and your guests, this Rolled Up Chicken with Feta, Spinach, and Sun-Dried Tomatoes is truly a standout. Its bold flavors, gorgeous presentation, and flexible prep make it a keeper in any kitchen. Try it out and let the savory magic of feta, spinach, and sun-dried tomatoes make dinnertime unforgettable!

Print