Rolled Up Chicken with Feta, Spinach, and Sun-Dried Tomatoes

Why You’ll Love This Recipe

This dish looks fancy enough for guests but is simple enough for a weeknight dinner. The creamy spinach and feta filling adds richness without being heavy, while the sun-dried tomatoes provide a sweet-tart pop of flavor. Plus, there’s no need for toothpicks or string—just roll, bake, and enjoy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 chicken breasts, halved and pounded thin (about 1/4 inch)
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
2 tablespoons cream cheese, softened
2 sprigs fresh thyme, leaves removed and chopped
Salt and pepper, to taste
Oil mister or cooking spray

Directions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.

2. In a bowl, combine sun-dried tomatoes, feta, spinach, cream cheese, and half of the Parmesan cheese.

3. Lay the chicken pieces flat and spread 1/4 of the filling over each piece.

4. Roll each chicken breast up and place seam-side down on the prepared baking sheet.

5. Season roulades with salt, pepper, thyme, and the remaining Parmesan cheese.

6. Bake for 20–25 minutes, until chicken is nearly cooked through.

7. Switch oven to broil and cook for an additional 5 minutes to brown the tops.

8. Serve immediately, optionally with a light cream sauce or fresh salad.

Servings and timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes

Variations

• Add minced garlic or sautéed onions to the filling for extra flavor.

• Swap feta for goat cheese for a creamier, tangier filling.

• Use fresh spinach instead of frozen—just sauté briefly and drain well before mixing.

• Replace sun-dried tomatoes with roasted red peppers for a sweeter taste.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 325°F oven until warmed through, or slice and reheat in a skillet over medium-low heat. Avoid microwaving for too long, as it can dry out the chicken.

FAQs

Do I need to secure the roulades with toothpicks?

No, if rolled tightly and placed seam-side down, they hold together during baking.

Can I make these ahead of time?

Yes, assemble the roulades up to a day ahead, cover, and refrigerate. Bake when ready to serve.

Can I freeze them?

Yes, freeze before baking for best results. Thaw overnight in the fridge before cooking.

Can I use chicken thighs instead of breasts?

Yes, but choose boneless, skinless thighs and pound them thin for easier rolling.

What’s the best way to pound chicken thin?

Place between two sheets of plastic wrap or parchment and gently pound with a meat mallet.

Can I use fresh sun-dried tomatoes packed in oil?

Yes, but drain and pat them dry before chopping.

What sauce pairs well with these roulades?

A light lemon butter sauce or Dijon cream sauce complements the flavors nicely.

How do I know the chicken is cooked through?

Use a meat thermometer—the internal temperature should reach 165°F.

Can I grill the roulades instead of baking?

Yes, but secure them with skewers or toothpicks and grill over medium heat until done.

Can I make this dairy-free?

Yes, use dairy-free cream cheese and feta alternatives, or skip the cheese entirely and season the filling with herbs and spices.

Conclusion

Chicken roulades with spinach, feta, and sun-dried tomatoes are a flavorful, versatile main dish that’s as appealing to the eye as it is to the palate. With a creamy, savory filling and golden-baked exterior, they’re perfect for both everyday dinners and special occasions.

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