Spinach and Feta Stuffed Chicken Rolls

These Spinach and Feta Chicken Rolls are juicy, tender, and packed with a delicious creamy filling! Chicken breasts are filled with fresh spinach, tangy feta cheese, garlic, herbs, and sun-dried tomatoes, then rolled up and baked until golden and flavorful.

A perfect high-protein dinner for family meals, meal prep, or special occasions!

Prep Time: 20 minutes
Cook Time: 30–35 minutes
Total Time: 55 minutes
Servings: 4

Ingredients

For the Chicken Rolls:

• 4 boneless, skinless chicken breasts

• 2 cups fresh spinach, chopped

• ¾ cup crumbled feta cheese

• ⅓ cup sun-dried tomatoes, chopped

• 2 cloves garlic, minced

• 2 tablespoons cream cheese, softened

• 1 tablespoon olive oil

• ½ teaspoon dried oregano

• ½ teaspoon Italian seasoning

• ½ teaspoon paprika

• ½ teaspoon black pepper

• ½ teaspoon salt (adjust to taste)

• 1 tablespoon fresh parsley, chopped

• Toothpicks or kitchen twine for securing

For the Chicken Seasoning:

• 1 tablespoon olive oil

• ½ teaspoon garlic powder

• ½ teaspoon paprika

• ½ teaspoon onion powder

• ¼ teaspoon black pepper

• ½ teaspoon Italian seasoning

Instructions

Step 1: Prepare the Chicken

Place chicken breasts between two sheets of plastic wrap or parchment paper.

Gently pound each breast until approximately ¼-inch thick. This helps the chicken cook evenly and makes rolling easier.

Step 2: Prepare the Spinach Filling

Heat 1 tablespoon olive oil in a skillet over medium heat.

Add minced garlic and cook for about 30 seconds until fragrant.

Add chopped spinach and cook for 2–3 minutes until wilted. Remove from heat and allow to cool slightly.

Step 3: Make the Feta Filling

In a bowl, combine cooked spinach, crumbled feta cheese, cream cheese, chopped sun-dried tomatoes, oregano, Italian seasoning, and parsley.

Mix until everything is evenly combined.

Step 4: Fill the Chicken

Lay the flattened chicken breasts on a clean surface.

Spread the spinach and feta mixture evenly over each chicken breast, leaving a small border around the edges.

Step 5: Roll the Chicken

Carefully roll each chicken breast tightly around the filling.

Secure the rolls using toothpicks or kitchen twine to prevent the filling from escaping.

Step 6: Season the Chicken

In a small bowl, mix olive oil, garlic powder, paprika, onion powder, black pepper, and Italian seasoning.

Brush the seasoning mixture over the outside of each chicken roll.

Step 7: Bake

Preheat the oven to 375°F (190°C).

Place chicken rolls seam-side down in a lightly greased baking dish.

Bake for approximately 25–35 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C).

For extra golden color, broil for 1–2 minutes at the end, watching carefully.

Step 8: Rest and Serve

Remove from the oven and let the chicken rest for 5 minutes.

Carefully remove toothpicks or kitchen twine. Slice into thick rounds or serve whole.

Garnish with fresh parsley and enjoy!

Nutrition Information

Estimated per serving, based on 4 servings.

All Nut Information 🌰

This recipe is naturally nut-free based on the listed ingredients.

Nut allergy information:

• No nuts are needed for this recipe.

• Check sun-dried tomatoes, cream cheese, feta, and seasoning labels for possible cross-contact.

• Use products certified or verified safe for your particular allergy if necessary.

Optional serving ideas: Add toasted pine nuts only if nuts are safe for everyone eating the dish. They are not necessary for this recipe.

Tips for Perfect Chicken Rolls

1. Pound chicken evenly so it cooks at the same rate.

2. Avoid adding too much filling, as it may spill out.

3. Squeeze excess moisture from cooked spinach.

4. Use block feta for a creamier, tangier filling.

5. Secure the rolls tightly before baking.

6. Always check the thickest part of the chicken with a food thermometer.

7. Allow the chicken to rest before slicing to retain its juices.

Storage Instructions

• Refrigerator: Store in an airtight container for 3–4 days.

• Freezer: Freeze cooked and cooled chicken rolls for up to 2–3 months.

• Reheating: Warm in the oven at 325°F (165°C) until heated through.

• Meal Prep: Prepare and assemble the chicken rolls up to 24 hours ahead and refrigerate before cooking.

Questions & Answers (Q&A)

Q1: Can I use frozen spinach instead of fresh spinach?

Yes! Thaw it completely and squeeze out all excess water before mixing with the feta.

Q2: Can I cook these chicken rolls in an air fryer?

Yes! Cook at 375°F (190°C) for approximately 18–25 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C).

Q3: Can I use mozzarella instead of feta?

Absolutely! Mozzarella creates a milder, stretchier filling. You can also combine mozzarella and feta.

Q4: Are these chicken rolls keto-friendly?

They are naturally low in carbohydrates and can fit many low-carb meal plans. Check your sun-dried tomato and seasoning labels.

Q5: Can I prepare these ahead of time?

Yes! Assemble the rolls, cover, and refrigerate for up to 24 hours before baking.

Q6: How do I prevent the filling from leaking out?

Avoid overfilling, roll tightly, and secure with toothpicks or kitchen twine.

Q7: What can I serve with spinach and feta chicken rolls?

They pair wonderfully with roasted broccoli, garlic green beans, cauliflower rice, mashed potatoes, or a fresh garden salad.

Q8: Can I make this recipe without cream cheese?

Yes! Use an additional 2 tablespoons of feta or a little Greek yogurt for a different texture.

Q9: How do I know when the chicken is fully cooked?

Use a meat thermometer. The thickest part of each roll must reach 165°F (74°C).

Q10: Can I make this recipe dairy-free?

Yes! Use dairy-free feta and cream cheese alternatives, checking that they are suitable for your dietary requirements.

Juicy chicken, creamy feta, fresh spinach, and flavorful sun-dried tomatoes in every bite! 🍗🥬 Perfect for a delicious, protein-packed dinner!