Rolled-Up Chicken with Feta Spinach Sun-Dried Tomatoes tastes rich, tangy, cheesy, and a little garlicky, with juicy chicken wrapped around a creamy Mediterranean-style filling. It works well for busy weeknights or casual dinner parties, and you can get it on the table in about 45–55 minutes total. I first made a version of this in my tiny college apartment, and my roommates still text me about “that fancy chicken roll thing.”

Why Rolled-Up Chicken with Feta Spinach Sun-Dried Tomatoes Is Worth It

This rolled-up chicken packs a lot of flavor into simple ingredients, so it tastes like restaurant food without restaurant effort. The salty feta, sweet-tart sun-dried tomatoes, and garlicky spinach turn plain chicken breasts into something that feels special.

You can prep the filling ahead, roll the chicken, and stash it in the fridge until cooking time. The recipe works well for meal prep, date night, or feeding picky eaters who still want cheesy comfort.

“This Rolled-Up Chicken with Feta Spinach Sun-Dried Tomatoes tastes like a fancy bistro dinner that secretly comes together with weeknight effort. ★★★★★”

Ingredients You Need

Chicken

4 boneless skinless chicken breasts, about 6 to 7 ounces each
1 to 2 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning or dried oregano

Thin, evenly sized chicken breasts roll more easily. If your store sells cutlets, grab those and skip some pounding.

Filling

4 ounces feta cheese, crumbled
- Use a block of feta in brine if possible; it tastes creamier than pre-crumbled.
3 ounces cream cheese, softened
- Neufchâtel or light cream cheese works fine.
1 cup packed fresh spinach, chopped
- Frozen spinach works too; thaw it and squeeze it very dry.
⅓ cup sun-dried tomatoes, finely chopped
- Oil-packed sun-dried tomatoes taste softer and richer; pat them dry before chopping.
2 cloves garlic, minced
2 tablespoons grated Parmesan cheese
1 tablespoon fresh basil or parsley, chopped (optional but tasty)
Pinch of red pepper flakes (optional, for a little heat)

Coating / Finish

1 tablespoon olive oil
¼ cup grated Parmesan cheese
¼ cup plain breadcrumbs or panko
- Use seasoned breadcrumbs and skip extra Italian seasoning if you want a shortcut.

Pantry shortcuts and notes

Garlic powder can stand in for fresh garlic if you run low; use ½ teaspoon in the filling.
Use bagged baby spinach to save chopping time.
If you avoid feta, use goat cheese or shredded mozzarella plus a pinch of extra salt.

Equipment

Cutting board and sharp knife
Meat mallet or rolling pin
Plastic wrap or parchment for pounding
Mixing bowl and fork or spatula
Baking dish (8×11 or 9×13)
Toothpicks or small skewers
Instant-read thermometer
Tongs or spatula

Quick Tips & substitutions

Pound chicken to about ¼ inch thickness so it rolls easily and cooks evenly.
Chill the filling for 10 minutes so it firms up and stays inside the chicken.
Use toothpicks to secure the rolls and insert them from the side so they stay hidden.
Swap feta with goat cheese or shredded mozzarella if you prefer a milder flavor.
Use frozen spinach if that fits your budget; squeeze it very dry to avoid watery filling.
Skip breadcrumbs and use extra Parmesan for a lower carb version.
Use oil-packed sun-dried tomatoes for softer texture; dry-packed need a quick soak in warm water.
Season the outside of the chicken generously; bland outside means bland bites.
Bake on a lightly oiled rack set over a sheet pan if you want extra browning.
Slice the rolls after a 5-minute rest so the filling stays inside instead of running out.

How to Make Rolled-Up Chicken with Feta Spinach Sun-Dried Tomatoes

Prep the chicken

Lay each chicken breast on a cutting board and cover it with plastic wrap or parchment.
Pound the chicken gently with a meat mallet or rolling pin until it reaches about ¼ inch thickness.
Season both sides of each piece with salt, pepper, garlic powder, and Italian seasoning.
Set the chicken aside while you mix the filling.

Mix the feta spinach sun-dried tomato filling

In a medium bowl, add feta, cream cheese, chopped spinach, sun-dried tomatoes, minced garlic, Parmesan, herbs, and red pepper flakes.
Mash and stir everything together with a fork until the mixture looks creamy and spreadable.
Taste a tiny bit and adjust with a pinch of salt or pepper if needed.
Chill the filling in the fridge for about 10 minutes so it firms up slightly.

Roll the chicken

Preheat your oven to 400°F and lightly oil a baking dish.
Lay one chicken breast flat, smooth side down, and spread a quarter of the filling over the surface, leaving a small border around the edges.
Roll the chicken up tightly from the short side, like a jelly roll, tucking in any stray filling.
Secure the roll with 2 to 3 toothpicks, then place it seam side down in the baking dish.
Repeat with the remaining chicken and filling.

Add the topping

In a small bowl, mix breadcrumbs, Parmesan, and olive oil until the crumbs look evenly moistened.
Sprinkle this mixture over the tops of the chicken rolls.
Press gently so the coating sticks.

Bake the rolled-up chicken

Place the baking dish in the oven and bake for 22 to 28 minutes, depending on thickness.
Check the internal temperature with an instant-read thermometer; you want 165°F in the center of the thickest roll.
If you want deeper browning, switch the oven to broil for 1 to 2 minutes and watch closely so the topping does not burn.
Remove the dish from the oven and let the chicken rest for 5 minutes before slicing.

Slice and serve

Remove toothpicks from each roll.
Slice each roll into 3 to 4 rounds with a sharp knife, cutting straight across so the spiral shows.
Spoon any juices from the pan over the slices for extra flavor.
Serve hot with your favorite sides.

Recipe Variations

Gluten-free: Use gluten-free breadcrumbs or crushed gluten-free crackers, or skip crumbs and use only Parmesan.
Lower carb: Skip breadcrumbs and add extra grated Parmesan or crushed pork rinds for a crunchy top.
Dairy-free: Use dairy-free cream cheese and a vegan feta-style cheese, or use a thick hummus as the filling base.
Extra veggies: Add finely chopped roasted red peppers or artichoke hearts to the filling.
Extra protein: Mix in a little cooked crumbled turkey sausage with the filling.
Kid-friendly: Use mozzarella and a spoonful of cream cheese, skip sun-dried tomatoes, and add a little shredded cheddar.

Ways to Serve Rolled-Up Chicken with Feta Spinach Sun-Dried Tomatoes

Over lemony rice or simple buttered noodles.
With garlic mashed potatoes and steamed green beans.
On top of cauliflower rice or zucchini noodles for a lighter plate.
Alongside a crisp Greek-style salad with cucumbers, tomatoes, olives, and a simple vinaigrette.
With roasted vegetables such as broccoli, carrots, or asparagus.
Sliced and packed into meal prep containers with quinoa and roasted peppers.

Storage Success

Let the rolled-up chicken cool to room temperature, then store leftovers in an airtight container in the fridge for up to 3 to 4 days. Reheat slices in a covered skillet over low heat with a splash of broth so the chicken stays juicy. You can also reheat in the oven at 325°F until warm, about 10 to 15 minutes. Freeze tightly wrapped individual rolls for up to 2 months, then thaw overnight in the fridge before reheating.