Herb-Infused Rolled Up Chicken With Feta, Spinach, And Sun-Dried Tomatoes

One rainy afternoon, my younger brother who had always dreamed of becoming a chef was challenged by the family to make something from just a few leftovers. All he found were chicken breasts, some feta, a handful of spinach, and a jar of sun-dried tomatoes. With a spark of creativity, he rolled them together and unknowingly created what we now call Herb-infused rolled up chicken with feta, spinach, and sun-dried tomatoes.

As the garlic and spinach sizzled in the pan, the kitchen filled with a warm Mediterranean aroma. The creamy tang of feta and the sweet richness of sun-dried tomatoes balanced beautifully, transforming the humble chicken into something truly special.

When the rolls came out of the oven golden on the outside, vibrant inside we were amazed. What began as a simple challenge turned into a dish that felt both comforting and elegant, proving that even the simplest ingredients can shine.

Short Description

Herb-Infused Rolled Up Chicken With Feta, Spinach, And Sun-Dried Tomatoes is a Mediterranean-inspired dish filled with creamy feta, fresh spinach, and sweet sun-dried tomatoes, rolled up in seasoned chicken breasts and baked to juicy perfection.

Key Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts – pounded thin
• Salt and black pepper – to season
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil

For the Filling

• 1 cup crumbled feta cheese
• 1 cup fresh spinach, chopped
• ½ cup sun-dried tomatoes, chopped
• 2 cloves garlic, minced
• ½ teaspoon red pepper flakes (optional)
• 1 tablespoon olive oil

Tools Needed

• Meat mallet or rolling pin
• Sharp knife and cutting board
• Mixing bowls
• Skillet (oven-safe if possible)
• Toothpicks or kitchen twine
• Oven

Cooking Instructions

Step 1: Prepare the Chicken
Butterfly each chicken breast by slicing horizontally but not cutting all the way through. Open like a book, cover with plastic wrap, and pound to ¼-inch thickness. Season both sides with salt, pepper, garlic powder, oregano, and paprika.

Step 2: Make the Filling
In a skillet, heat 1 tablespoon olive oil over medium heat. Add garlic and cook for 30 seconds until fragrant. Stir in spinach until wilted, about 1–2 minutes. Remove from heat and let cool slightly. In a bowl, mix spinach with feta and sun-dried tomatoes. Add red pepper flakes if using.

Step 3: Fill and Roll the Chicken
Spread the filling over each chicken breast, leaving a small border. Roll tightly from one end and secure with toothpicks or kitchen twine.

Step 4: Sear the Chicken
Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Place the chicken rolls seam-side down and sear 2–3 minutes per side until golden brown. Remove from heat.

Step 5: Bake the Chicken
Preheat the oven to 375°F (190°C). Transfer skillet to oven (or use a baking dish if needed). Bake for 20–25 minutes until the chicken reaches 165°F (75°C). Rest for 5 minutes before slicing.

Why You’ll Love This Recipe

Juicy, flavorful chicken with a golden crust

Balanced filling of tangy, sweet, and savory flavors

A dish that feels gourmet but uses everyday ingredients

Flexible for both weeknight meals and entertaining

Packed with protein and greens

Mistakes to Avoid & Solutions

Overstuffing the chicken
This can cause the filling to spill out.
Solution: Use about 2–3 tablespoons of filling per breast and roll tightly.

Skipping the sear
Without searing, the chicken won’t have that golden, flavorful crust.
Solution: Take the extra 5 minutes to sear before baking.

Not pounding the chicken thin
Thick chicken won’t roll evenly and may cook unevenly.
Solution: Pound to ¼-inch for consistent results.

Overbaking
Chicken can dry out quickly.
Solution: Use a meat thermometer and pull at 165°F.

Serving and Pairing Suggestions

Serve sliced with roasted vegetables, a light salad, or a side of couscous.

It also pairs beautifully with a glass of Sauvignon Blanc or Pinot Noir.

For a family-style dinner, present the whole rolls before slicing for a stunning centerpiece.

Storage and Reheating Tips

Refrigerate leftovers in an airtight container for up to 3 days.

To reheat, place slices in a covered dish at 325°F (160°C) for 10–12 minutes until warmed through.

Avoid microwaving too long, as it can dry out the chicken.

FAQs

1. Can I prepare this ahead of time?
Yes, assemble the chicken rolls up to a day ahead, cover, and refrigerate. Sear and bake when ready.

2. Can I freeze the rolled chicken?
Yes, wrap tightly in plastic and freeze before baking. Thaw in the fridge overnight before cooking.

3. What if I don’t have sun-dried tomatoes?
You can use roasted red peppers or even chopped olives for a Mediterranean twist.

4. Can I swap feta for another cheese?
Goat cheese or ricotta work well for a creamier filling.

5. Do I need toothpicks?
Not always, but they help keep the rolls tight. Kitchen twine also works.

Tips & Tricks

Use high-quality sun-dried tomatoes packed in oil for maximum flavor.

Resting the chicken before slicing keeps the juices inside.

Slice diagonally for a beautiful presentation.

A sprinkle of fresh herbs after baking brightens the dish.

Recipe Variations

Greek Style
Add kalamata olives and a touch of dill.

Creamy Spinach
Mix cream cheese into the filling for extra richness.

Spicy Version
Increase red pepper flakes or use spicy feta.

Pesto Twist
Spread basil pesto over the chicken before adding filling.

Final Thoughts

Herb-Infused Rolled Up Chicken With Feta, Spinach, And Sun-Dried Tomatoes takes simple ingredients and turns them into something layered and vibrant. The golden crust gives way to creamy feta, tender spinach, and the sweet depth of sun-dried tomatoes all wrapped inside juicy chicken.

It’s hands-on without being fussy, beautiful enough for guests, yet easy enough for weeknights. With herbs tucked inside every bite, this dish proves that thoughtful cooking can be both comforting and elegant.