Tender chicken breasts rolled around a flavorful filling of creamy spinach, salty feta, and tangy sun-dried tomatoes, then baked until golden and juicy. This is a beautiful Mediterranean-inspired dinner that’s perfect for a family meal or entertaining.

 Ingredients

For the Chicken Rolls

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Filling

• 3 cups fresh spinach, chopped
• 3/4 cup crumbled feta cheese
• 1/2 cup sun-dried tomatoes, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons cream cheese, softened
• 1 tablespoon olive oil
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes, optional

For the Top

• 1/2 cup shredded mozzarella or Parmesan
• 1 tablespoon chopped fresh parsley
• 1 tablespoon grated Parmesan, optional

 Instructions

1. Prepare the Chicken

Preheat your oven to 375°F (190°C).

Place each chicken breast between two pieces of plastic wrap or parchment paper.

Using a meat mallet, gently pound the chicken until it is approximately 1/4 inch (6 mm) thick.

Try to make the chicken an even thickness so it cooks evenly and rolls easily.

Repeat with all four chicken breasts.

2. Season the Chicken

Drizzle the chicken with olive oil.

Season both sides with:

• Garlic powder
• Italian seasoning
• Paprika
• Salt
• Black pepper

Set aside while you prepare the filling.

 3. Prepare the Spinach

Heat 1 tablespoon olive oil in a skillet over medium heat.

Add the minced garlic and cook for about 30 seconds.

Add the chopped spinach.

Cook for 2–3 minutes, stirring frequently, until the spinach is wilted.

Remove from the heat.

If there is excess moisture in the pan, drain it well. This is important because too much moisture can make the chicken rolls watery.

Allow the spinach to cool slightly.

 4. Make the Filling

In a bowl, combine:

• Cooked spinach
• Crumbled feta
• Chopped sun-dried tomatoes
• Cream cheese
• Italian seasoning
• Black pepper
• Red pepper flakes, if using

Mix gently until everything is evenly combined.

Taste before adding extra salt because feta and sun-dried tomatoes can already be quite salty.

 5. Fill the Chicken

Lay the flattened chicken breasts on a clean surface.

Place approximately 2–3 tablespoons of filling near one end of each chicken breast.

Don’t overfill them, because the filling can spill out during rolling.

Leave a small border around the edges.

 6. Roll the Chicken

Starting from the end containing the filling, carefully roll the chicken tightly into a cylinder.

Tuck the sides inward as you roll to help keep the filling inside.

Secure each roll with 2–3 toothpicks.

Repeat with the remaining chicken breasts.

 7. Sear the Chicken

Heat a large oven-safe skillet over medium-high heat.

Add a small amount of olive oil.

Place the chicken rolls seam-side down.

Sear for approximately 2–3 minutes per side, turning carefully, until lightly golden brown on all sides.

This step adds extra flavor and helps the rolls hold their shape.

 8. Add the Cheese

Sprinkle the tops with mozzarella or Parmesan.

You can also add a little extra Italian seasoning.

 9. Bake

Transfer the skillet to the preheated oven.

Bake for approximately 18–25 minutes, depending on the thickness of the chicken rolls.

The chicken should reach an internal temperature of 165°F (74°C) in the thickest part.

Avoid relying only on color to determine whether chicken is fully cooked.

 10. Rest Before Serving

Remove the chicken from the oven and let it rest for 5 minutes.

Carefully remove the toothpicks before serving.

Garnish with fresh parsley and a little Parmesan if desired.

Slice each chicken roll into rounds to reveal the colorful spinach, feta, and sun-dried tomato filling.

 Optional Mediterranean Finish

For extra flavor, drizzle the finished chicken with:

• Fresh lemon juice
• A little extra-virgin olive oil
• Fresh chopped parsley

You can also serve it with a spoonful of tzatziki or a simple Greek-style salad.

 Serving Suggestions

Serve these chicken rolls with:

• Greek salad
• Roasted potatoes
• Garlic roasted vegetables
• Steamed green beans
• Rice or quinoa
• Roasted zucchini
• Cauliflower rice
• Tzatziki sauce
• Lemon-herb potatoes

 Tips for Perfect Chicken Rolls

Don’t overfill: Too much filling makes rolling difficult and increases the chance of the filling escaping.

Dry the spinach: Excess moisture can make the filling watery.

Use softened cream cheese: It blends much more easily with the feta and spinach.

Secure the rolls well: Toothpicks help keep everything together while cooking.

Rest the chicken: A short resting period helps the juices redistribute before slicing.

Check the temperature: The chicken should reach 165°F (74°C) internally.

 Storage

Store leftover chicken rolls in an airtight container in the refrigerator for 3–4 days.

Reheat gently in a covered skillet or oven until heated through.

You can also freeze fully cooked chicken rolls for approximately 2–3 months. Thaw overnight in the refrigerator before reheating.

 Recipe Q&A

Q: Can I use frozen spinach?

Yes. Thaw it completely and squeeze out as much liquid as possible before adding it to the filling.

Q: Can I use chicken thighs instead?

Yes, although boneless chicken breasts are easier to flatten and roll. Boneless, skinless thighs can also work if opened and flattened evenly.

Q: Can I make these without cream cheese?

Absolutely. You can omit it or substitute a little ricotta or softened goat cheese.

Q: Can I use fresh tomatoes instead of sun-dried tomatoes?

Fresh tomatoes contain considerably more moisture. Sun-dried tomatoes are preferred because they provide concentrated flavor without adding much liquid.

Q: Can I substitute the feta?

Yes. Goat cheese, ricotta, or a mild shredded cheese can be used, although the flavor will be different.

Q: Why does my filling come out of the chicken?

Usually this happens because the rolls are overfilled or weren’t secured tightly enough. Use a moderate amount of filling and secure the rolls with toothpicks.

Q: Can I prepare the chicken rolls ahead of time?

Yes. Assemble and secure the rolls, cover them, and refrigerate for up to about 24 hours before cooking.

Q: Can I skip the searing step?

Yes, but searing adds flavor and creates a more attractive golden exterior. If you skip it, simply place the prepared rolls in a baking dish and bake until they reach 165°F (74°C).

Q: How do I know when they’re done?

Use an instant-read thermometer. The thickest part of the chicken should reach 165°F (74°C).

Q: Can I add mushrooms?

Yes. Finely chopped, sautéed mushrooms make an excellent addition. Cook them until their excess moisture has evaporated before adding them to the filling.

Q: Can I make this recipe spicy?

Yes. Add red pepper flakes, finely chopped jalapeño, or a pinch of cayenne to the filling.

Quick Recipe Card

Prep Time: 25 minutes
Cook Time: 25–30 minutes
Resting Time: 5 minutes
Total Time: About 55–60 minutes
Servings: 4
Cuisine: Mediterranean-inspired
Main Ingredients: Chicken, spinach, feta, sun-dried tomatoes
Cooking Temperature: 375°F (190°C)
Chicken Internal Temperature: 165°F (74°C)