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Irresistible Rolled Chicken With Feta and Spinach Recipe You Have to Try - Featured Image

Irresistible Rolled Chicken With Feta and Spinach Recipe You Have to Try

Learn how to make delicious Rolled Chicken With Feta & Spinach. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

  • 4 boneless, skinless chicken breasts (about 6 ounces each)
  • 1 cup fresh spinach, chopped (substitute with kale or Swiss chard if preferred)
  • 1/2 cup crumbled feta cheese (use goat cheese for a milder flavor)
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil, plus more for drizzling
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon freshly ground black pepper
  • Toothpicks or kitchen twine for securing the rolls
  • Optional: 1/4 teaspoon crushed red pepper flakes for a little heat

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease it with olive oil.
  2. Prepare the chicken breasts by placing each between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound them to about 1/4-inch thickness. This helps the chicken cook evenly and makes rolling easier. (Quick tip: I keep my mallet handy from my days of learning to cook for my family—tools that make life easier are lifesavers!)
  3. In a small bowl, mix the chopped spinach, crumbled feta, minced garlic, dried oregano, salt, pepper, and optional red pepper flakes. Stir until combined.
  4. Place about 2-3 tablespoons of the spinach and feta mixture in the center of each flattened chicken breast.
  5. Carefully roll up each chicken breast, starting from the narrower end, tucking the filling inside as you go. Secure with toothpicks or kitchen twine to keep the rolls from unraveling during cooking.
  6. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the chicken rolls seam side down. Sear for 2-3 minutes on each side until golden brown. This locks in the juices and adds beautiful color.
  7. Transfer the seared chicken rolls to the prepared baking dish. Drizzle a little extra olive oil on top for moisture and shine.
  8. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F). I always rely on a meat thermometer here—trust me, it’s worth it to avoid dry chicken!
  9. Remove from the oven and let the chicken rest for 5 minutes before slicing. This step is key to keeping the juices inside.
  10. Serve warm and enjoy! I love how the spinach and feta stay creamy inside, making every bite a little celebration.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Rolled Chicken With Feta & Spinach, recipe, cooking, food