There’s something incredibly satisfying about slicing into a perfectly rolled chicken breast and revealing the gorgeous spiral of colors inside. The first time I made these stuffed chicken rolls for a dinner party, my guests couldn’t stop raving about them. They looked like something straight out of a fancy restaurant, yet the recipe was surprisingly simple to put together. Now, this dish has become my go-to whenever I want to impress without stress.
The combination of tangy feta, earthy spinach, and sweet sun-dried tomatoes creates a Mediterranean flavor profile that transforms ordinary chicken into something truly special. What started as an experiment in my kitchen has turned into a weekly staple that my family requests constantly.
Why You’ll Love This Recipe
Restaurant-quality presentation is guaranteed with these stunning chicken rolls. When you slice them, the beautiful pinwheel pattern never fails to impress dinner guests or family members alike.
Packed with Mediterranean flavors, this dish brings together the best of Greek-inspired cuisine in every bite. The salty feta pairs beautifully with the slightly sweet sun-dried tomatoes, while fresh spinach adds a lovely earthy note that balances everything perfectly.
Surprisingly easy to make, despite looking incredibly fancy and complicated. Once you get the hang of butterflying and rolling the chicken, the rest comes together quickly. Even kitchen beginners can master this recipe with just a little practice.
Perfect for meal prep and special occasions alike, these chicken rolls work equally well for Sunday dinner with the family or an elegant date night at home. Additionally, they reheat beautifully, making them ideal for preparing ahead of time.
Healthy and protein-rich, this recipe delivers all the nutrients you need without sacrificing flavor. The spinach adds vitamins and minerals, while the lean chicken provides plenty of protein to keep you satisfied.
Ingredients You’ll Need
For the Chicken
- 4 boneless, skinless chicken breasts – the foundation of this dish
- 1 teaspoon salt – enhances all the flavors
- ½ teaspoon black pepper – adds a subtle kick
- 1 teaspoon garlic powder – brings savory depth
- 1 teaspoon dried oregano – classic Mediterranean herb
- 1 teaspoon smoked paprika – provides a hint of smokiness
- 2 tablespoons olive oil – for searing and moisture
For the Filling
- 1 cup crumbled feta cheese – the star of the filling
- 1 cup fresh spinach, chopped – adds color and nutrition
- ½ cup sun-dried tomatoes, chopped – brings sweetness and tang
- 2 cloves garlic, minced – aromatic flavor base
- ½ teaspoon red pepper flakes (optional) – for heat lovers
- 1 tablespoon olive oil – for sautéing
Step-by-Step Instructions
Prepare the Chicken
Start by placing each chicken breast on a clean cutting board. Using a sharp knife, carefully butterfly the chicken breasts by slicing horizontally through the middle, but don’t cut all the way through. You want the breast to open like a book, creating one larger, thinner piece.
Next, cover the butterflied chicken with plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the chicken to an even ¼-inch thickness. This step is crucial because it ensures the chicken cooks evenly and rolls up easily without tearing.
Season both sides generously with salt, black pepper, garlic powder, oregano, and paprika. Make sure to rub the seasonings in well so every bite is flavorful. Set the prepared chicken aside while you make the filling.
Make the Filling
Heat 1 tablespoon of olive oil in a medium pan over medium heat. Once the oil shimmers slightly, add the minced garlic and sauté for about 30 seconds until it becomes fragrant. Be careful not to let it burn, as burnt garlic tastes bitter.
Toss in the chopped spinach and stir constantly. The spinach will wilt down significantly in about 1-2 minutes. Once it’s completely wilted and any excess moisture has evaporated, remove the pan from the heat.
Transfer the spinach mixture to a bowl and allow it to cool slightly. Then, mix in the crumbled feta cheese and chopped sun-dried tomatoes. If you like a little heat, this is the perfect time to add the red pepper flakes. Stir everything together until well combined.
Fill and Roll the Chicken
Lay out your seasoned chicken breasts on the cutting board with the smooth side down. Divide the filling mixture evenly among the four breasts, spreading it over the surface but leaving about a half-inch border around the edges. This border prevents the filling from squeezing out when you roll.
Starting from one short end, tightly roll up each chicken breast like a jelly roll. The tighter you roll, the better your pinwheel pattern will be when you slice it later. Secure each roll with 2-3 toothpicks or tie them with kitchen twine to keep everything in place during cooking.
Sear the Chicken
Preheat your oven to 375°F (190°C) so it’s ready when you need it. Meanwhile, heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Cast iron skillets work wonderfully for this step.
Once the oil is hot and shimmering, carefully place the chicken rolls seam-side down in the skillet. Sear them for 2-3 minutes on each side until they develop a beautiful golden-brown crust. Use tongs to rotate the rolls gently, ensuring you brown all sides evenly. This searing step locks in the juices and adds incredible flavor.
Bake to Perfection
After searing, transfer the entire skillet directly to your preheated oven. Bake the chicken rolls for 20-25 minutes, or until a meat thermometer inserted into the thickest part reads 165°F (75°C). This ensures the chicken is fully cooked while remaining juicy and tender.
Remove the skillet from the oven (don’t forget it’s hot!) and let the chicken rest for 5 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, preventing them from running out when you cut. Carefully remove the toothpicks or twine before serving.
Serving Suggestions
These gorgeous chicken rolls deserve an equally beautiful presentation. Slice each roll into 1-inch thick medallions to showcase that stunning spiral pattern. Arrange them slightly overlapping on a serving platter for maximum visual impact.
Pair with roasted vegetables like asparagus, Brussels sprouts, or Mediterranean roasted potatoes for a complete meal. The earthy vegetables complement the bright flavors of the filling perfectly.
Serve over creamy polenta or cauliflower mash for a comforting, restaurant-worthy dinner. The creamy base soaks up any delicious juices from the chicken.
Add a fresh side salad with lemon vinaigrette to keep the meal light and balanced. A simple arugula salad with cherry tomatoes and shaved parmesan works wonderfully.
Drizzle with balsamic glaze just before serving for an extra touch of elegance. The sweet-tart flavor enhances the sun-dried tomatoes beautifully.
Recipe Variations to Try
Italian-Style Chicken Rolls
Replace the feta with mozzarella and parmesan cheese. Swap the spinach for fresh basil leaves and add a few slices of prosciutto to the filling. This variation tastes like chicken parmesan reimagined.
Greek Lemon-Herb Version
Add 2 tablespoons of fresh dill and 1 teaspoon of lemon zest to the filling mixture. After baking, squeeze fresh lemon juice over the sliced chicken. The bright citrus flavor makes this version incredibly refreshing.
Spicy Mediterranean Rolls
Increase the red pepper flakes to 1 teaspoon in the filling. Add ½ cup of chopped roasted red peppers along with the other filling ingredients. Top with a drizzle of harissa sauce before serving for serious heat lovers.
Pesto-Stuffed Variation
Spread 2 tablespoons of basil pesto on each chicken breast before adding the other filling ingredients. This adds another layer of herbaceous flavor that pairs beautifully with the feta and sun-dried tomatoes.
Lighter Version
Use reduced-fat feta cheese and increase the spinach to 2 cups for extra volume without extra calories. You can also skip the searing step and go straight to baking, though you’ll miss out on that golden crust.
Make-Ahead Tips
Prep the filling up to 2 days in advance and store it in an airtight container in the refrigerator. This makes assembly much faster on busy weeknights.
Assemble the rolls completely up to 24 hours before cooking. Keep them covered tightly with plastic wrap in the refrigerator. When you’re ready to cook, let them sit at room temperature for about 15 minutes before searing and baking.
Freeze uncooked rolls for up to 3 months. Wrap each roll individually in plastic wrap, then place them all in a freezer bag. Thaw overnight in the refrigerator before cooking, and add an extra 5 minutes to the baking time if they’re still slightly cold.
Store cooked chicken in an airtight container in the fridge for up to 4 days. Reheat slices in a 350°F oven for about 10 minutes, or microwave individual portions for 1-2 minutes until warmed through.
Notes and Tips
Butterflying technique matters: If you’re nervous about butterflying chicken breasts yourself, ask your butcher to do it for you. Many are happy to help, and it saves time.
Pound evenly for best results: Uneven thickness leads to uneven cooking. Take your time with this step to ensure the chicken is uniform throughout.
Don’t overstuff: While it’s tempting to pack in as much filling as possible, overstuffing makes the rolls difficult to seal and the filling will leak out during cooking. Less is more here.
Use an instant-read thermometer: This is the most reliable way to ensure your chicken is perfectly cooked without being dry. Invest in a good one—it’s a game-changer.
Let it rest: Skipping the resting time means losing all those precious juices when you slice. Patience pays off with moist, tender chicken.
Toothpick safety: Count your toothpicks before serving and make sure you’ve removed them all. Alternatively, kitchen twine is easier to spot and remove.
Sun-dried tomato options: You can use either oil-packed or dry-packed sun-dried tomatoes. If using dry-packed, soak them in warm water for 10 minutes first to rehydrate and soften them.
Fresh vs. frozen spinach: Fresh spinach works best for this recipe because frozen spinach releases too much water, which can make the filling soggy. If you must use frozen, thaw it completely and squeeze out every drop of moisture.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully and stay even more moist than breasts. They’re also easier to roll because they’re naturally more pliable. Just adjust the cooking time slightly, as thighs may need an extra 5 minutes in the oven.
What if I don’t have an oven-safe skillet?
No problem at all. Sear the chicken in any regular skillet, then transfer the rolls to a baking dish before putting them in the oven. You’ll still get that beautiful golden crust from searing.
How do I know when the chicken is done without a thermometer?
While a thermometer is most reliable, you can also check by slicing into the thickest part of one roll. The meat should be white throughout with no pink, and the juices should run clear. However, I highly recommend investing in an instant-read thermometer—they’re inexpensive and take all the guesswork out.
Can I make this dairy-free?
Yes! Replace the feta with a dairy-free alternative like cashew cheese or nutritional yeast for a cheesy flavor. The sun-dried tomatoes and spinach provide plenty of flavor on their own, so the dish will still be delicious.
Why is my chicken dry?
Overcooking is usually the culprit. Chicken breast dries out quickly when cooked past 165°F, so always use a thermometer and remove it from the oven as soon as it reaches the correct temperature. Remember, it will continue cooking slightly while resting.
Can I grill these instead of baking?
Definitely! After searing, place the rolls on a preheated grill over medium heat. Close the lid and grill for about 15-20 minutes, turning occasionally, until the internal temperature reaches 165°F. The grill adds a wonderful smoky flavor.
What’s the best way to slice the rolls for presentation?
Use a very sharp knife and make clean, decisive cuts rather than sawing back and forth. Wipe the knife clean between slices to keep each medallion looking crisp and beautiful. Slice at a slight diagonal for an even more impressive presentation.
Can I stuff the chicken with other vegetables?
Absolutely! Roasted red peppers, sautéed mushrooms, or caramelized onions all work beautifully. Just make sure any vegetables you add are cooked first to remove excess moisture, which could make the filling watery.