Best Rolled Chicken with Feta and Spinach Recipe
Tender chicken breasts stuffed with a savory feta and spinach filling, rolled and baked to perfection, offering a healthy and flavorful dinner option.
Ingredients
- 4 boneless skinless chicken breasts (about 6-8 oz each)
- 2 cups 60g fresh spinach, chopped (or 1 cup frozen, thawed and drained)
- ¾ cup 100g crumbled feta cheese
- ¼ cup 25g grated Parmesan cheese
- 2 cloves garlic minced
- 1 tbsp olive oil plus 1 tbsp for searing
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes optional, for a slight kick
- Zest of 1 lemon optional, for brightness
- Toothpicks or kitchen twine for securing rolls
- Lemon wedges for serving
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C).
- Prepare Filling: In a skillet, heat 1 tbsp olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant. Add chopped spinach and cook for 2-3 minutes until wilted (or warmed through if using frozen). Remove from heat and let cool slightly. In a bowl, mix spinach, feta, Parmesan, oregano, red pepper flakes (if using), and lemon zest.
- Prepare Chicken: Place each chicken breast between plastic wrap and pound to 1/4-inch thickness using a meat mallet or rolling pin. Season both sides with salt and pepper.
- Stuff and Roll: Place 2-3 tbsp of the spinach-feta mixture in the center of each chicken breast. Roll tightly from one end, tucking in the filling, and secure with toothpicks or kitchen twine.
- Sear Chicken: Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear chicken rolls for 2-3 minutes per side until golden brown.
- Bake: Transfer the skillet to the oven (or move chicken to a baking dish if skillet isn’t oven-safe). Bake for 15-20 minutes, until the internal temperature reaches 165°F (74°C).
- Serve: Let chicken rest for 5 minutes, remove toothpicks or twine, and slice into rounds if desired. Serve with lemon wedges for squeezing over the top.
Notes
- Chicken Thickness: Pounding the chicken evenly ensures uniform cooking and easier rolling. If breasts are small, use 6 instead of 4 and reduce filling per breast.
- Feta Substitute: Swap feta with goat cheese, ricotta, or cream cheese for a milder flavor. Add 1 tbsp sun-dried tomatoes or roasted red peppers for extra depth.
- Spinach Handling: Fresh spinach shrinks significantly; use more than you think you need. Squeeze out excess water from frozen spinach to avoid a watery filling.
- Make Ahead: Assemble rolls up to 1 day ahead, refrigerate, and sear/bake when ready. Unbaked rolls can be frozen for up to 1 month; thaw in the fridge before cooking.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 10-12 minutes to maintain texture. Microwave reheating may dry out chicken.
- Serving Suggestions: Pair with roasted vegetables, a Greek salad, or garlic mashed potatoes. A drizzle of balsamic glaze or tzatziki sauce complements the flavors.
- Securing Rolls: Toothpicks work well, but soak them in water for 10 minutes to prevent burning. Kitchen twine is a sturdier alternative for larger rolls.