Nothing says comfort like the smell of juicy chicken baking in the oven — especially when it’s rolled up with a savory trio of feta, spinach, and sun-dried tomatoes. This Rolled Up Chicken with Feta, Spinach, and Sun-Dried Tomatoes has quickly become a favorite in my kitchen, and I’m excited to share it with you today.
It’s the kind of meal that brings people together, filling the house with mouthwatering aromas and warm conversation. With just a few fresh ingredients and a simple oven bake, this recipe delivers restaurant-level flavor without any fuss.
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A Bite of My Story
When I First Made This Rolled-Up Chicken
The first time I made this rolled chicken, it was out of necessity more than inspiration. I had a few chicken breasts in the fridge, some leftover feta, and a jar of sun-dried tomatoes. That’s when the idea sparked — what if I stuffed and rolled them like a fancy roulade?
The result? A dish that tasted like I’d spent hours in the kitchen, but really came together in under 40 minutes. Since then, this rolled up chicken with feta, spinach, and sun-dried tomatoes has graced our dinner table countless times — from date nights to family dinners and everything in between.
There’s something incredibly satisfying about slicing into the golden crust to reveal layers of creamy spinach, tart tomatoes, and salty feta nestled inside. Every bite feels balanced and satisfying — savory, tangy, and slightly creamy with a hint of thyme.
Why This Recipe Deserves a Spot on Your Table
There’s no shortage of chicken recipes out there, but this one is remarkable. It’s versatile, packed with protein, and incredibly flavorful. Whether you’re feeding picky eaters or impressing guests, this dish has a certain “wow” factor. Plus, it shares some soul-satisfying Mediterranean notes similar to this Mediterranean Chicken with Lemons and Olives — both lean on bold, sun-kissed ingredients that shine.
Even better, this chicken roulade works beautifully for meal prep or reheats. It’s not just a pretty plate; it’s a practical, powerful addition to your dinner rotation. And if you’re already a fan of creamy chicken dishes like this Spinach Artichoke Chicken Casserole, you’ll love how this version packs those flavors into every forkful.
Ingredients & Preparation
What You’ll Need for Rolled Up Chicken
Let’s break it down. These ingredients are straightforward and accessible, but they come together to create a truly elegant meal.
| Ingredient | Amount |
|---|---|
| Chicken breasts, halved and pounded | 2 breasts (cut and flattened to ¼ inch) |
| Frozen chopped spinach | ⅓ cup (thawed and squeezed dry) |
| Sun-dried tomatoes | 8, chopped |
| Crumbled feta | 1.5 oz |
| Parmesan cheese | 4 tbsp (divided) |
| Cream cheese, softened | 2 tbsp |
| Fresh thyme | 2 sprigs, leaves only |
| Salt and black pepper | To taste |
| Cooking spray or oil mister | As needed |
The combination of cheeses and herbs ensures that each bite is rich, vibrant, and a little tangy — all without overwhelming the chicken.
Tools & Smart Swaps
You don’t need fancy equipment — just a baking sheet, parchment paper, and a small mixing bowl. A meat mallet is handy for pounding the chicken thin, but a rolling pin works too in a pinch.
If you’re dairy-sensitive, swap in dairy-free cream cheese and use a vegan feta substitute. You can also replace sun-dried tomatoes with roasted red peppers for a sweeter twist.
And if you loved the flavor-packed punch of this Southwest Chicken Salad, consider throwing in a pinch of chili flakes or smoked paprika to give your roulade a little edge.
Cooking Instructions & Tips
Step-by-Step: How to Make Rolled Chicken Roulades
-
Preheat and Prep
Set your oven to 400°F and line a baking sheet with parchment paper. -
Mix the Filling
In a bowl, combine spinach, chopped sun-dried tomatoes, crumbled feta, cream cheese, and half of the grated Parmesan. -
Assemble the Roulades
Lay each chicken half flat. Spread ¼ of the filling evenly over each piece. Roll tightly and place seam-side down on the tray. -
Season and Bake
Spray lightly with oil. Sprinkle with salt, pepper, thyme, and remaining Parmesan. Bake for 20–25 minutes, or until nearly cooked through. -
Broil to Finish
Broil for 5 minutes to get that golden, crispy top.
Tips for Success
-
Use parchment to prevent sticking and aid in even browning.
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Don’t overstuff — a little goes a long way.
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Broil with care — just 3–5 minutes adds that irresistible golden color.
For juicy, well-seasoned chicken like in this Garlic Parmesan Chicken Bake, always rest the roulades for a few minutes before slicing.
Serving, Storing & Pairing
What to Serve with It
This dish pairs well with roasted veggies, quinoa, or herbed couscous. I especially love it alongside a summery Mediterranean Chicken Zucchini Bake or crunchy Spinach and Artichoke Bagel Melts.
The bold feta and sweet sun-dried tomatoes call for sides that are bright, fresh, and herbaceous — think lemony greens or even a garlicky pasta.
For a cozy touch, slice and serve roulades over buttery mashed potatoes or creamy polenta — perfect comfort food!
Storage & Reheating Tips
-
Refrigerate: Store in an airtight container up to 3 days.
-
Freeze: Wrap individually in foil and place in a zip-top bag — lasts up to 2 months.
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Reheat: Oven at 350°F for 10–12 minutes, or microwave in short bursts.
Try slicing leftovers into a warm grain bowl — the flavor-packed combo rivals even the Street Corn Chicken Rice Bowl.
Frequently Asked Questions
Can I make this dish ahead of time?
Yes! Roll and prep the chicken up to a day in advance. Store in the fridge and bake just before serving.
Can I substitute goat cheese for feta?
Absolutely. Goat cheese offers a creamier texture and slightly tangier taste.
Can I grill instead of bake?
Yes, but secure with toothpicks and grill over indirect heat to avoid flare-ups.
Can I use fresh spinach?
Yes, sauté it briefly first and squeeze out excess moisture before mixing.
What’s the best knife to slice roulades?
A sharp serrated knife will give you clean, beautiful slices.
Conclusion: The Recipe That Always Wins
Rolled up chicken with feta, spinach, and sun-dried tomatoes isn’t just a dish — it’s a little celebration on your plate. Simple ingredients come together in a way that feels special and deeply satisfying. Whether you’re making it for a weekday dinner or your next gathering, you’ll find this recipe becomes a repeat favorite.
If you’re in the mood for another cozy dish, don’t miss the Chicken Pot Pie with Biscuits or the creamy indulgence of Creamy Lemon Artichoke Chicken.
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Rolled Up Chicken with Feta, Spinach, and Sun-Dried Tomatoes
- Total Time: 45
- Yield: 4 servings
Description
Rolled Up Chicken with Feta, Spinach, and Sun-Dried Tomatoes is a flavorful Mediterranean-inspired dish made with juicy chicken breasts filled with creamy cheese, tangy tomatoes, and vibrant spinach, baked to perfection in under 30 minutes.
Ingredients
• 2 chicken breasts, halved & pounded thin (1/4 inch thick)
• 1/3 cup frozen chopped spinach, thawed and squeezed dry
• 8 sun-dried tomatoes, chopped
• 1.5 oz crumbled feta cheese
• 4 tablespoons grated Parmesan cheese (divided)
• 2 tablespoons cream cheese, softened
• 2 sprigs fresh thyme, leaves removed and chopped
• Salt and black pepper to taste
• Oil mister or cooking spray
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a bowl, mix the spinach, sun-dried tomatoes, crumbled feta, cream cheese, and half of the Parmesan cheese.
3. Lay each chicken half flat and spread 1/4 of the mixture evenly over each piece.
4. Roll up each chicken breast tightly and place seam-side down on the prepared baking sheet.
5. Spray with oil and season with salt, pepper, thyme, and remaining Parmesan cheese.
6. Bake for 20–25 minutes until nearly cooked through.
7. Broil for 5 minutes to brown the tops slightly.
8. Let rest briefly before serving.
Notes
– You can substitute roasted red peppers for sun-dried tomatoes.
– Use dairy-free cheeses if preferred.
– Fresh spinach can be used instead of frozen; just sauté it lightly first.
– To reheat, warm in a 350°F oven for 10–12 minutes or microwave gently.
– Not recommended for freezing after cooking due to texture changes.
- Prep Time: 15
- Cook Time: 30
- Method: Oven-Baked
- Cuisine: Mediterranean