ROLLED UP CHICKEN WITH FETA BEST

Imagine tender chicken breasts embracing a creamy, salty feta filling, infused with herbs and baked to golden perfection. This Rolled Up Chicken With Feta is an explosion of Mediterranean flavors in every bite, a dish that’s surprisingly simple to create yet tastes like it came from a gourmet kitchen. I promise you, this recipe will become a new weeknight favorite!

What You’ll Need: The Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the Feta Filling:

• 4 ounces feta cheese, crumbled
• 2 tablespoons cream cheese, softened
• 2 tablespoons chopped fresh spinach
• 1 tablespoon chopped sun-dried tomatoes, oil-packed, drained
• 1 tablespoon chopped fresh parsley
• 1 clove garlic, minced
• 1/4 teaspoon red pepper flakes (optional)

Let’s Talk About Ingredients: My Expert Tips

Okay, my friend, let’s dive a little deeper into those ingredients, because choosing the right ones and prepping them properly can make a HUGE difference!

Chicken Choices

First, the chicken. Boneless, skinless breasts are the easiest to work with for this recipe, but you want to make sure you don’t buy the super thick ones. If they’re really thick, you’ll have a harder time rolling them up, and they might not cook evenly. If that’s what you have on hand, butterfly them! Place your hand flat on top of the chicken breast and slice horizontally through the middle, almost all the way through, then open it up like a book. This will make them thinner and easier to roll.

Feta Fabulousness

Now, for the feta. This is where you can really customize the flavor! I prefer a Greek feta that’s packed in brine because it tends to be creamier and more flavorful. But if you only have access to pre-crumbled feta, that’s totally fine too! Just make sure it’s not too dry. The cream cheese helps bind it all together, so don’t skip that! Speaking of flavor combinations, if you’re looking for something with a little heat, you should definitely try the Hot Honey Feta Chicken. It’s a game-changer.

Spinach Secrets

For the spinach, fresh is best, but you can use frozen spinach if you thaw it completely and squeeze out all the excess water. Seriously, squeeze it! Otherwise, your filling will be watery, and nobody wants that.

Sun-Dried Tomato Strategy

Sun-dried tomatoes in oil add a wonderful depth of flavor, but remember to drain them well. Pat them dry with a paper towel to remove excess oil. Alternatively, dry-packed sun-dried tomatoes are okay, but you might want to rehydrate them in a little warm water for about 10 minutes to soften them up.

Herb Hints

Fresh parsley is my go-to here, but you can experiment with other herbs like dill or mint for a different twist. And don’t forget that minced garlic! It adds a lovely pungent note that complements the feta perfectly.

Getting Ready: Prep is Key!

Before you even think about rolling anything, let’s get our prep work done. This will make the whole process smoother and more enjoyable.

Pounding the Chicken

Place each chicken breast between two sheets of plastic wrap or in a large zip-top bag. Use a meat mallet or rolling pin to pound the chicken to an even thickness of about 1/4 inch. This ensures that the chicken cooks evenly and is easy to roll.

Mixing the Feta Filling

In a medium bowl, combine the crumbled feta cheese, softened cream cheese, chopped spinach, sun-dried tomatoes, parsley, minced garlic, and red pepper flakes (if using). Mix everything together until well combined. Taste and adjust seasonings as needed. Maybe you want a little more garlic? Go for it!

Step-by-Step Instructions: Let’s Roll!

Rolling and Baking the Chicken

1. Preheat and Prep:

   Preheat your oven to 375°F (190°C). Lightly grease a baking dish.

2. Season the Chicken:

   Lay each pounded chicken breast on a clean surface. Drizzle with olive oil and season with dried oregano, garlic powder, salt, and pepper.

3. Fill and Roll:

   Spread about 1/4 of the feta filling evenly over each chicken breast. Starting from one end, tightly roll up each chicken breast and secure with toothpicks.

4. Bake:

   Place the rolled chicken breasts seam-side down in the prepared baking dish. Bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).

5. Rest and Serve:

   Remove the toothpicks and let the chicken rest for a few minutes before slicing and serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.

Serving Suggestions: Complete the Meal

This Rolled Up Chicken With Feta is incredibly versatile and pairs well with a variety of sides. Here are a few of my favorites:

• Roasted Vegetables: Toss some broccoli, bell peppers, and zucchini with olive oil, salt, and pepper, and roast them alongside the chicken.
• Quinoa Salad: A light and refreshing quinoa salad with cucumber, tomatoes, and a lemon vinaigrette is a perfect complement to the richness of the feta filling.
• Greek Salad: Keep the Mediterranean theme going with a classic Greek salad with tomatoes, cucumbers, olives, and a simple dressing.
• Rice Pilaf: A fluffy rice pilaf with herbs and lemon zest adds a comforting element to the meal.

And speaking of amazing chicken dinners, have you ever tried Boursin Chicken Pasta? That is another guaranteed hit! Or, for a real treat, try Ruth’s Chris Stuffed Chicken.

Variations and Swaps: Make it Your Own!

Don’t be afraid to get creative and experiment with different flavors and ingredients! Here are some ideas to inspire you:

• Add Some Spice: Incorporate a pinch of cayenne pepper or a dash of hot sauce into the feta filling for a fiery kick.
• Cheese Swap: Replace the feta with goat cheese or ricotta for a different creamy texture and flavor.
• Veggie Boost: Add other chopped vegetables to the filling, such as bell peppers, onions, or mushrooms.
• Lemon Zest: Add a teaspoon of lemon zest to the feta filling for a bright and zesty flavor. I love doing this, especially if I am serving it with a lemon-herb rice.
• Italian Twist: Swap the oregano for Italian seasoning and add a sprinkle of Parmesan cheese to the chicken before baking.

And if you love wraps, make sure to check out Cheesy Garlic Chicken Wraps! They are delicious and super easy. If you’re looking for another amazing chicken and cheese recipe, I also recommend Balsamic Baked Chicken With Melted Mozzarella. So good!

Storage and Reheating: Make Ahead Magic

This Rolled Up Chicken With Feta is perfect for meal prepping or making ahead of time. You can assemble the chicken rolls ahead of time and store them in the refrigerator for up to 24 hours before baking. Just add a few minutes to the baking time to ensure the chicken is cooked through.

Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven at 350°F (175°C) until warmed through, or microwave it in short intervals to prevent it from drying out.

Don’t forget the Spinach & Feta Egg Muffins if you need a quick breakfast!

That’s A Wrap!

There you have it – a super easy, super delicious Rolled Up Chicken With Feta recipe that’s sure to impress. Whether you’re cooking for a weeknight dinner or a special occasion, this dish is a winner. So grab your ingredients, roll up your sleeves, and let’s get cooking! You’ve got this!

Rolled Up Chicken with Feta

This Rolled Up Chicken with Feta recipe features tender chicken breasts filled with a creamy, salty feta mixture, infused with herbs, and baked to golden perfection. It’s a simple yet gourmet-tasting Mediterranean dish that’s perfect for a weeknight dinner or special occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Main Course

Cuisine: Mediterranean

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 ounces feta cheese, crumbled
• 2 tablespoons cream cheese, softened
• 2 tablespoons chopped fresh spinach
• 1 tablespoon chopped sun-dried tomatoes, oil-packed, drained
• 1 tablespoon chopped fresh parsley
• 1 clove garlic, minced
• 1/4 teaspoon red pepper flakes optional

Equipment

• Baking dish
• Medium bowl
• Meat mallet or rolling pin
• Plastic wrap or zip-top bag
• Measuring spoons
• Measuring cups
• Toothpicks
• Oven
• knife
• cutting board

Method

 

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
2. Place each chicken breast between two sheets of plastic wrap or in a large zip-top bag. Use a meat mallet or rolling pin to pound the chicken to an even thickness of about 1/4 inch.
3. Lay each pounded chicken breast on a clean surface. Drizzle with olive oil and season with dried oregano, garlic powder, salt, and pepper.
4. In a medium bowl, combine the crumbled feta cheese, softened cream cheese, chopped spinach, sun-dried tomatoes, parsley, minced garlic, and red pepper flakes (if using). Mix everything together until well combined.
5. Spread about 1/4 of the feta filling evenly over each chicken breast.
6. Starting from one end, tightly roll up each chicken breast and secure with toothpicks.
7. Place the rolled chicken breasts seam-side down in the prepared baking dish.
8. Bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
9. Remove the toothpicks and let the chicken rest for a few minutes before slicing and serving.

Notes

For best results, use Greek feta packed in brine. If using frozen spinach, thaw it completely and squeeze out all the excess water. Sun-dried tomatoes in oil should be drained well. You can add a pinch of cayenne pepper or hot sauce to the feta filling for a spicy kick. Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave. Assemble the chicken rolls ahead of time and store them in the refrigerator for up to 24 hours before baking.