Stuffed Chicken Rolls with Feta, Spinach & Sun-Dried Tomatoes: Restaurant-Quality Dinner at Home.

The first time I successfully pounded out a chicken breast without tearing it, rolled it around a filling, and had it emerge from the oven looking like something from a restaurant menu, I felt like I’d unlocked a secret culinary skill. These stuffed chicken rolls with feta, spinach, and sun-dried tomatoes have become my go-to dish when I want to impress without spending hours in the kitchen. They look elegant, taste sophisticated, and hide the fact that they’re actually quite straightforward to make.

What makes this recipe special is the Mediterranean-inspired filling that packs serious flavor into every bite. The salty, tangy feta melts slightly as the chicken cooks, creating pockets of creamy richness. Fresh spinach wilts down to add earthy notes and vibrant color, while sun-dried tomatoes contribute sweet-tart intensity that cuts through the richness. The combination transforms ordinary chicken breast into something that feels special enough for company but easy enough for a Tuesday night.

I developed this stuffed chicken recipe after too many disappointing experiences with dry, bland chicken breasts. The rolling technique keeps the meat moist by trapping steam inside, while the filling ensures every slice reveals beautiful spirals of color and flavor. The key is pounding the chicken to an even thickness so it cooks uniformly and rolls without splitting.

These Mediterranean chicken rolls work beautifully for meal prep, dinner parties, or any time you want a protein-rich main course that looks like you spent far more effort than you actually did. The best part is how customizable the filling is—once you master the basic technique, you can experiment with endless flavor combinations.

Ingredients

For the Chicken:

4 boneless, skinless chicken breasts (about 6-8 ounces each)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1/2 teaspoon garlic powder
2 tablespoons olive oil

For the Filling:

2 cups fresh baby spinach, roughly chopped
1/2 cup sun-dried tomatoes in oil, drained and chopped
4 ounces feta cheese, crumbled
2 cloves garlic, minced
2 tablespoons cream cheese, softened
1/4 teaspoon red pepper flakes (optional)
2 tablespoons fresh basil, chopped (or 1 teaspoon dried)
Salt and pepper to taste

For Cooking:

2 tablespoons butter
1/4 cup chicken broth
2 tablespoons fresh lemon juice
Kitchen twine or toothpicks for securing

Instructions

Start by preparing the chicken breasts, which is the most important step for success. Place each chicken breast between two pieces of plastic wrap or parchment paper. Using a meat mallet or the bottom of a heavy skillet, pound the chicken from the center outward until it’s an even 1/4 to 1/3 inch thickness throughout. The goal is uniform thickness so it cooks evenly and rolls smoothly without thick spots that stay raw or thin spots that overcook.

Season both sides of each pounded chicken breast with salt, pepper, oregano, and garlic powder. Let them rest at room temperature while you prepare the filling—this allows the seasonings to penetrate and the meat to come to room temperature for more even cooking.

For the filling, combine the chopped spinach, sun-dried tomatoes, crumbled feta, minced garlic, cream cheese, red pepper flakes if using, and basil in a medium bowl. Mix everything together until well combined. The cream cheese acts as a binder that helps hold the filling together and adds extra creaminess. Taste the mixture and adjust seasoning—keep in mind that feta is already salty, so you may not need much additional salt.

Lay one chicken breast flat on your work surface with the smoother side down. Spread about 1/4 of the filling mixture evenly over the chicken, leaving a 1/2-inch border on all sides. Don’t overfill, or it will squeeze out during rolling and cooking. Starting from the narrow end, roll the chicken tightly around the filling, tucking in the sides as you go to create a neat package.

Secure each roll with kitchen twine tied in 2-3 places along the length, or use toothpicks placed perpendicular to the roll. The twine method looks more professional and holds better, but toothpicks work in a pinch. Just remember to remove them before serving.

Preheat your oven to 375°F. Heat the olive oil in a large oven-safe skillet over medium-high heat. Once the oil shimmers, carefully add the chicken rolls seam-side down. Sear for 2-3 minutes on each side until golden brown all over. You’re not cooking them through yet—just creating a flavorful crust that helps seal in the juices.

Add the butter, chicken broth, and lemon juice to the skillet around the chicken rolls. The liquid will create steam in the oven that keeps everything moist. Transfer the entire skillet to the preheated oven and bake for 20-25 minutes, until the internal temperature reaches 165°F when measured with an instant-read thermometer inserted into the thickest part.

Remove the skillet from the oven and let the chicken rest for 5 minutes before removing the twine or toothpicks. This resting period allows the juices to redistribute throughout the meat, ensuring each slice is moist. Slice each roll into 1-inch thick medallions to serve, revealing those beautiful spirals of filling.

Flavor & Texture Notes

These stuffed chicken rolls deliver a satisfying contrast of textures and a burst of Mediterranean flavors with every bite. The chicken itself stays remarkably juicy thanks to the rolling technique that traps moisture, while the seared exterior provides a slightly crispy, golden crust that adds textural interest.

Inside, the feta creates pockets of tangy, salty creaminess that melt slightly from the cooking heat. The spinach wilts down but maintains its earthy flavor and vibrant green color, creating a beautiful visual contrast with the white chicken and the deep red of the sun-dried tomatoes. Those tomatoes provide concentrated bursts of sweet-tart intensity that cut through the richness of the cheese and butter.

The cream cheese binds everything together and adds an extra layer of richness without being heavy. Fresh basil contributes bright, peppery notes that lift all the other flavors, while the garlic provides aromatic depth throughout. The pan sauce created from the butter, broth, and lemon juice is light but flavorful, adding moisture and brightness when drizzled over the sliced medallions.

Each slice reveals those stunning spirals of color—the white chicken wrapped around vibrant green, red, and white filling. The combination tastes sophisticated and special, like something you’d order at a nice restaurant, yet it’s comforting and familiar with those classic Mediterranean flavors.

Tips & Variations

Pounding Technique: The key to successful chicken rolls is even pounding. Work from the thickest part toward the edges, using gentle, even pressure. If you pound too hard or unevenly, you’ll create holes. Take your time—this step makes all the difference in the final result.

Cheese Alternatives: While feta is traditional and delicious, you can substitute with goat cheese for a creamier, milder filling, or use a combination of mozzarella and parmesan for a more Italian-inspired version. Ricotta cheese mixed with a little parmesan also works beautifully.

Vegetable Variations: Swap the spinach for kale (blanched and squeezed dry first) or arugula. Roasted red peppers can replace or supplement the sun-dried tomatoes. Adding sautéed mushrooms creates an earthier filling.

Herb Swaps: Fresh oregano, thyme, or dill all work wonderfully in place of basil. Each herb brings a different Mediterranean character to the dish. Dried herbs work fine if fresh aren’t available—just use about one-third the amount.

Make It Spicier: Increase the red pepper flakes in the filling or add a pinch of cayenne to the chicken seasoning. A few slices of pickled jalapeño in the filling adds bright heat.

Breading Option: For an extra-crispy exterior, you can bread the rolls before searing. Dredge in flour, dip in beaten egg, then coat with seasoned breadcrumbs. Adjust cooking time as needed to ensure the breading doesn’t burn.

Storage & Make-Ahead

These chicken rolls are excellent for make-ahead meals. You can assemble them completely up to 24 hours in advance, then cover and refrigerate until ready to cook. Let them sit at room temperature for 20 minutes before searing and baking, and add 2-3 minutes to the oven time if they’re still cold in the center.

Cooked chicken rolls keep in the refrigerator for up to 4 days when stored in an airtight container. Reheat gently in a 325°F oven, covered with foil to prevent drying out, for about 15 minutes. Alternatively, slice them cold and use in salads or sandwiches.

The filling can be prepared a day ahead and stored separately, which speeds up assembly considerably. Keep it refrigerated and bring to room temperature before using—cold filling can slow down the cooking process.

For freezing, assemble the raw chicken rolls but don’t sear them. Wrap each roll individually in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before cooking as directed, though you may need to add a few extra minutes to the oven time.

Serving Suggestions

These Mediterranean chicken rolls pair beautifully with a variety of sides. A simple arugula salad dressed with lemon vinaigrette provides a peppery contrast to the rich filling. Roasted vegetables like asparagus, green beans, or Brussels sprouts complement the Mediterranean flavors without competing with them.

For starch, consider creamy mashed potatoes, garlic herb rice, or roasted baby potatoes. Orzo pasta tossed with olive oil and fresh herbs makes an elegant side that feels cohesive with the Mediterranean theme. Crusty bread for soaking up the pan sauce is always welcome.

The rolls look stunning when plated individually with slices fanned out to show off the colorful spiral pattern. Drizzle the pan sauce over everything and garnish with fresh basil leaves and a lemon wedge. A sprinkle of additional crumbled feta adds visual appeal and reinforces the Mediterranean flavors.

For entertaining, you can serve the chicken rolls whole on a platter, slicing them tableside for a bit of drama. The beautiful interior never fails to impress guests, and it makes serving portions easy—everyone can see exactly how much they’re getting.

FAQ

How do I prevent the filling from leaking out during cooking? Make sure not to overfill the chicken rolls, and leave a border around the edges when spreading the filling. Roll tightly and secure well with twine or toothpicks. Searing the rolls seam-side down first helps seal that edge. A little leakage is normal and actually adds flavor to the pan sauce.

My chicken always comes out dry. What am I doing wrong? Overcooking is the most common culprit. Use an instant-read thermometer and remove the chicken as soon as it reaches 165°F—it will continue cooking slightly as it rests. Also, make sure you’re pounding the chicken to an even thickness and searing it properly before baking.

Can I make these without an oven-safe skillet? Yes. Sear the chicken rolls in a regular skillet, then transfer them to a baking dish. Pour the butter, broth, and lemon juice over them and bake as directed. You’ll lose a bit of the fond from the skillet, but it still works well.

What if my chicken breasts are really thick? You can either butterfly them first (cut horizontally almost all the way through, then open like a book) before pounding, or slice each breast horizontally into two thinner cutlets. This gives you more surface area and makes pounding to an even thickness much easier.

Do I have to use sun-dried tomatoes in oil? The oil-packed ones have better texture and flavor for this recipe. If using dry-packed sun-dried tomatoes, reconstitute them first by soaking in hot water for 10-15 minutes, then drain and pat dry before chopping.

Mastering stuffed chicken rolls opens up a whole world of possibilities for turning simple ingredients into impressive meals. This combination of feta, spinach, and sun-dried tomatoes is just the beginning—once you’ve got the technique down, you can experiment with countless fillings to keep things interesting. The satisfaction of slicing into that perfectly rolled chicken and revealing those beautiful spirals makes all the effort worthwhile. Whether you’re cooking for yourself or for guests, these Mediterranean chicken rolls prove that restaurant-quality food is absolutely achievable in your own kitchen.