How to Make Rolled Chicken With Feta and Spinach

Some recipes look like they belong in a restaurant but are secretly simple enough to make on a weeknight. Rolled chicken with feta and spinach is one of them. Tender chicken breasts get stuffed with a creamy, tangy filling, then rolled, baked, and served golden and juicy.

The result? A dish that’s elegant enough for guests but comforting enough for family dinner.

Looking for more meal ideas? Don’t miss our Lazy Day Breakfast for easy prep tips.

Choosing the Right Ingredients

When it comes to chicken, boneless, skinless breasts work best. They’re easy to flatten, roll, and cook evenly. Pick pieces that are medium-sized, too thick and they’ll be hard to roll, too thin and they might tear.

For the filling, go with fresh spinach rather than frozen. Fresh leaves wilt quickly in the pan, adding flavor without excess water. When it comes to feta, choose a block stored in brine if available. It crumbles better and has a richer, creamier taste compared to pre-crumbled cheese.

Ingredient List & Substitutions

Here’s what you’ll need for classic rolled chicken with feta and spinach:

• 4 medium chicken breasts
  
• 2 cups fresh spinach leaves
  
• 1 cup crumbled feta cheese
  
• 1 tbsp olive oil
  
• 2 cloves garlic, minced
  
• 1 tsp dried oregano
  
• Salt and pepper to taste
  

Substitutions:

• For a tangy twist, substitute goat cheese for feta.
  
• Add cream cheese to make the filling creamier.
  
• Add sun-dried tomatoes or olives for a Mediterranean touch.
  

Step-by-Step Guide to Rolled Chicken With Feta and Spinach

Step 1 – Prepare the chicken
Place the chicken breasts between two sheets of parchment paper or plastic wrap. Using a meat mallet or rolling pin, pound them evenly until they are about ½ inch thick. This step ensures the chicken cooks uniformly and makes it easier to roll. Season both sides lightly with salt and pepper.

Step 2 – Make the filling
Warm olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant. Toss in the fresh spinach and sauté until just wilted. Take the skillet off the heat, then stir in the crumbled feta and oregano. The warm spinach softens the cheese slightly, creating a creamy, flavorful mixture.

Step 3 – Roll and secure
Place each chicken breast flat and spoon the spinach-feta mixture onto the center. Spread it evenly, leaving a small border around the edges. Starting from the short end, roll the chicken tightly around the filling. Secure with toothpicks or tie with kitchen twine so it holds its shape during baking.

Step 4 – Cook the rolls
Arrange the chicken rolls seam-side down in a lightly greased baking dish. For extra flavor, drizzle with olive oil or brush with melted butter before baking. Bake at 375°F (190°C) for 25–30 minutes, or until the chicken is golden on the outside and reaches 165°F (74°C) inside. Let rest for a few minutes before slicing into pinwheels to serve.

Flavor Variations to Explore

• Mediterranean style: Add chopped sun-dried tomatoes and Kalamata olives to the filling.
  
• Creamy mushroom filling: Replace spinach with sautéed mushrooms and herbs.
  
• Cheese lovers: Mix mozzarella or provolone into the feta for a melty center.
  

Serving Ideas for a Complete Meal

Rolled chicken pairs beautifully with simple sides. A crisp Fresh Watermelon Feta Salad adds a refreshing contrast. For something warm, serve with Healthy Air Fryer Zucchini Fries.

You can also plate your Rolled Chicken With Feta and Spinach with rice pilaf or roasted potatoes for a filling dinner. And if you’re serving wine, a chilled Sauvignon Blanc or Chardonnay balances the richness of the feta.

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Rolled Chicken With Feta and Spinach

Rolled chicken with feta and spinach is a flavorful and elegant dinner recipe made with tender chicken breasts, creamy feta, and fresh spinach.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Main Course

Calories: 133

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 4 medium boneless skinless chicken breasts
• 2 cups fresh spinach leaves
• 1 cup feta cheese crumbled
• 1 tbsp olive oil
• 2 cloves garlic minced
• 1 tsp dried oregano
• Salt and black pepper to taste
• Toothpicks or kitchen twine for securing

Method

 

Prepare the chicken

1. Place chicken breasts between parchment paper.
2. Pound gently with a meat mallet until about ½ inch thick.
3. Season both sides with salt and black pepper.

Cook the filling

1. Heat olive oil in a skillet over medium heat.
2. Add garlic and sauté until fragrant, about 1 minute.
3. Stir in spinach and cook until wilted.
4. Remove from heat and mix in feta and oregano.

Stuff and roll the chicken

1. Lay chicken breasts flat and spoon filling down the center.
2. Roll up tightly from one end and secure with toothpicks or kitchen twine.

Bake

1. Place rolls seam-side down in a greased baking dish.
2. Bake at 375°F (190°C) for 25–30 minutes, or until golden and cooked through (165°F internally).

Serve

1. Let rest for 5 minutes.
2. Slice into pinwheels or serve whole with your favorite sides.

Nutrition

Calories: 133kcalCarbohydrates: 2gProtein: 5gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 33mgSodium: 428mgPotassium: 29mgFiber: 0.03gSugar: 0.01gVitamin A: 158IUVitamin C: 0.5mgCalcium: 188mgIron: 0.3mg

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