There’s something magical about golden-seared chicken rolls filled with creamy feta, fresh spinach, and sun-dried tomato tang that instantly transports you to a sun-kissed Mediterranean terrace—no plane ticket required. These tender chicken breasts are pounded thin, layered with a vibrant trio of chopped spinach, crumbly feta cheese, and punchy sun-dried tomatoes, then rolled up into neat medallions that bake to juicy perfection. The result is a dish that feels both sophisticated and comforting, perfect for a cozy weeknight dinner or an elegant weekend lunch. With an Intermediate difficulty rating, this recipe invites you to sharpen your knife skills and explore the delightful interplay of textures and flavors—crispy on the outside, oozy and savory inside. It comes together in about 20 minutes of prep, 30 minutes of cooking, and a restful 10-minute pause before slicing. At roughly 350 calories per serving, it’s rich enough to feel indulgent yet balanced enough to fit into a mindful eating plan.
Let me tell you, the first time I served these rolled-up beauties to my family, jaws dropped and forks hovered in anticipation. A simple squeeze of fresh lemon added a bright finish, and the toothpicks I’d carefully tucked in disappeared almost as quickly as the chicken itself. These rolls strike that sweet spot between everyday and extraordinary, making them a go-to when I want to impress without stress. Whether you’re feeding a crowd or preparing a special date-night meal at home, the sun-dried tomato’s slightly chewy tang mingles with the garlic-scented spinach, and the feta crumbles add pockets of creamy saltiness that surprise each bite. Keep your mise en place organized, preheat the oven to 375°F, and let those flavors mingle while the chicken rests before slicing. Trust me, you’ll want to jot down this recipe and keep it close—your taste buds will thank you for it!
KEY INGREDIENTS IN ROLLED UP CHICKEN WITH FETA SPINACH AND SUN DRIED TOMATOES
Before we dive into the cooking process, let’s take a closer look at the stars of this show. Each ingredient plays its part to create a harmonious Mediterranean melody, from the earthy greens to the tangy bursts of tomato and creamy feta. Gather these essentials and you’re already halfway to a sensational dinner.
- Boneless, skinless chicken breasts
These make up the canvas for our filling. When pounded evenly to about 1/4 inch, they cook faster and more uniformly, resulting in tender, juicy meat that’s perfect for rolling.
- Fresh spinach leaves
Chopped to bite-size pieces, the bright spinach brings a fresh, verdant note and balances the richness of the feta and olive oil. It also adds a lovely pop of color inside each roll.
- Crumbled feta cheese
With its tangy, creamy texture, feta cheese melts slightly when baked, creating pockets of rich, salty goodness that pair beautifully with the tomatoes and spinach.
- Sun-dried tomatoes
These chewy, intensely flavored tomatoes deliver a sweet-acidic punch that cuts through the creaminess of the cheese and lifts the entire dish with Mediterranean flair.
- Garlic
Minced garlic infuses the filling with warm, savory depth. Its aromatic quality ensures every bite smells and tastes fantastic.
- Olive oil
A tablespoon goes into the filling to bind ingredients and enhance flavor, while extra oil in the skillet creates a crisp, golden sear on the chicken rolls.
- Dried oregano
This herb brings an earthy, slightly minty aroma that ties all the Mediterranean elements together for that quintessential Greek-inspired profile.
- Salt and pepper
Simple seasonings that highlight and balance the flavors in both the chicken and filling. A pinch here and there makes everything sing.
- Toothpicks or kitchen twine
Essential for securing the rolled seams, these little helpers ensure your medallions hold their shape during searing and baking.
- Lemon wedges (optional)
A bright finish that you can squeeze over the warm medallions just before serving to add a burst of citrusy freshness.
HOW TO MAKE ROLLED UP CHICKEN WITH FETA SPINACH AND SUN DRIED TOMATOES
Ready to roll? This recipe takes you through a straightforward journey of pounding, filling, rolling, searing, and baking—resulting in perfectly juicy chicken medallions bursting with flavor. Follow these steps, and soon you’ll be serving up a dish that impresses everyone at the table.
1. Preheat your oven to 375°F (190°C). Getting the oven nice and hot ensures the chicken bakes evenly, locking in moisture and finishing the sear from the skillet.
2. On a clean surface, place each breast between two pieces of plastic wrap. Use a meat mallet to gently pound them to an even thickness of about 1/4 inch. This uniformity helps the chicken cook through without drying out.
3. In a medium bowl, mix together the chopped spinach, crumbled feta cheese, chopped sun-dried tomatoes, minced garlic, a tablespoon of olive oil, dried oregano, and a pinch of salt and pepper. Stir until all ingredients are evenly coated and distributed.
4. Lay the chicken breasts flat on your work surface. Evenly spread a quarter of the filling mixture over each breast, leaving about a half-inch border around the edges so the filling doesn’t spill out when rolling.
5. Carefully roll each chicken breast inward, starting from one long edge. Once rolled, secure the seam with toothpicks or tie the bundle with kitchen twine to keep everything neatly contained.
6. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Wait until the oil shimmers before adding the chicken to ensure a proper sear.
7. Place the rolled breasts seam-side down in the skillet. Sear for about 2–3 minutes per side, turning gently with tongs, until each side is golden brown and crisp to the touch.
8. Transfer the entire skillet to your preheated oven. Bake for 20–25 minutes, or until a meat thermometer inserted into the center reads 165°F (74°C) and the juices run clear.
9. Once cooked, carefully remove the toothpicks or kitchen twine. Slice each roll into medallions on a clean cutting board so you can show off those beautiful spirals of spinach, feta, and tomato.
10. Serve the medallions warm, optionally adding a lemon wedge on the side for guests to squeeze over their servings just before eating. The fresh citrus brightens and balances the rich flavors.
SERVING SUGGESTIONS FOR ROLLED UP CHICKEN WITH FETA SPINACH AND SUN DRIED TOMATOES
When it comes to plating and pairing, this dish is versatile enough to match a variety of sides and garnishes. Whether you’re hosting friends for a leisurely lunch or cozying up for dinner, these serving suggestions will elevate your mediterranean-inspired meal and add that extra “wow” factor everyone will love.
- Bright garden salad
Serve the chicken medallions atop a crisp mix of arugula, cherry tomatoes, and thinly sliced cucumber. Drizzle with a light lemon-oregano vinaigrette to echo the flavors in the rolls and keep things fresh.
- Roasted vegetable medley
Combine bell peppers, zucchini, and red onions on a sheet pan, toss in olive oil and oregano, and roast at 425°F until caramelized. The sweetness of the veggies contrasts wonderfully with the savory chicken.
- Fluffy couscous or quinoa
Spoon a bed of herb-infused couscous or quinoa seasoned with chopped parsley and lemon zest. The grains soak up any extra oils and juices, making each bite flavorful and satisfying.
- Garlic mashed potatoes
Opt for a creamy side of buttery mashed potatoes laced with roasted garlic. This comforting carb base complements the tangy feta filling and keeps the meal hearty and homey.
HOW TO STORE ROLLED UP CHICKEN WITH FETA SPINACH AND SUN DRIED TOMATOES
Whether you’re meal-prepping for the week or saving leftovers for tomorrow’s lunch, proper storage keeps these flavorful chicken rolls tasting their best. Follow these tips to maintain juiciness, prevent soggy textures, and preserve that irresistible Mediterranean flair.
- Airtight refrigerator storage
Allow the medallions to cool slightly. Place them in a single layer in an airtight container, separating layers with parchment paper. Stored this way, they’ll stay fresh for up to 2 days.
- Freezer-friendly portions
If you want to prepare in advance, wrap each cooled roll individually in plastic wrap, then tuck them into a freezer bag. They’ll keep for up to 1 month. Thaw overnight in the refrigerator before reheating.
- Gentle reheating
To avoid drying out, reheat refrigerated medallions in a preheated oven at 325°F, covered with foil, for about 10–12 minutes. For frozen, let them thaw fully before warming through at the same temperature.
- Avoid moisture build-up
If storing in the fridge, place a folded paper towel at the bottom of the container to absorb extra moisture. This keeps the chicken’s exterior from becoming soggy and preserves that crisp sear.
CONCLUSION
From the first unfold of tender, paper-thin chicken to the final, gorgeous spiral of creamy feta, spinach, and sun-dried tomato, these rolled-up chicken medallions are a celebration of vibrant flavors and textures. We’ve walked through every step—pounding your breasts to an even thickness, mixing an irresistible Mediterranean filling, mastering the sear-and-bake technique, and finally slicing into juicy, golden-brown medallions. Along the way, you’ve learned how each ingredient contributes its unique character, from the earthy spinach and briny feta to the tangy tomato bits and fragrant oregano. We’ve also explored thoughtful serving suggestions, pairing ideas, and airtight storage methods so you can enjoy this crowd-pleasing dish now and later. With about 20 minutes of prep, a quick 30-minute bake, and a short 10-minute rest, it’s an intermediate-level recipe that rewards you with an impressive final plate.
Feel free to print this article and tuck it into your recipe binder for easy reference—this one deserves a permanent spot in your kitchen repertoire. There’s a FAQ section waiting below if you need extra guidance, but I’m also here for any comments, questions, or feedback you might have. Did you swap sun-dried tomatoes for roasted red peppers? Or maybe you added a splash of white wine to the skillet? Share your twists or ask away if you need help troubleshooting. I can’t wait to hear how your rolled-up chicken medallions turn out and what creative sides you serve alongside them. Happy cooking!
Rolled Up Chicken With Feta Spinach And Sun Dried Tomatoes
Description
These golden-seared chicken rolls are filled with a savory blend of chopped spinach, crumbly feta, and sun-dried tomatoes, delivering a vibrant Mediterranean bite in every juicy slice.
Ingredients
Instructions
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Preheat your oven to 375°F (190°C).
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On a clean surface, use a meat mallet to pound the chicken breasts to an even thickness of about 1/4 inch.
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In a medium bowl, mix together the spinach, feta cheese, sun-dried tomatoes, garlic, 1 tablespoon of olive oil, oregano, and a pinch of salt and pepper.
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Lay the chicken breasts flat and evenly spread a quarter of the filling mixture over each breast, leaving some space around the edges.
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Carefully roll each chicken breast and secure the seams with toothpicks or tie it securely with kitchen twine.
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In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat.
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Add the rolled chicken breasts to the skillet, searing them for about 2-3 minutes per side or until golden brown.
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Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and juices run clear.
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Once cooked, remove the toothpicks or twine, slice the chicken into medallions, and serve warm.
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Optionally, add a lemon wedge on the side for added flavor.
Note
- You can substitute sun-dried tomatoes for roasted red peppers for a different taste.
- Ensure the chicken is pounded consistently to facilitate even cooking.
- Allow the chicken to rest for a few minutes after baking to retain its juices.
- This dish pairs wonderfully with a side salad or roasted vegetables.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
