Looking for a dinner that’s flavorful, healthy, and looks impressive? This Rolled Chicken with Feta and Spinach Recipe is the ultimate choice! Tender boneless skinless chicken breasts are stuffed with a zesty feta and spinach filling, rolled up, and baked to juicy perfection. It’s quick enough for a weeknight yet fancy enough for guests.
It’s Packed with flavor from fresh garlic, oregano, and parsley, this gluten-free, low-carb dish is a crowd-pleaser. So, lets explore the best way to make it, using simple ingredients and smart tips to ensure success, while incorporating key terms like salt, pepper, bake, and garnish from the Honey Garlic Chicken Breasts context.
Ingredients for Rolled Chicken with Feta and Spinach
This recipe uses simple, Mediterranean-inspired ingredients that deliver bold taste. Here’s what you’ll need:
- Boneless skinless chicken breasts: 4 medium-sized (about 1.5 lbs), pounded thin for easy rolling.
- Spinach: 2 cups fresh baby spinach, chopped, or 1 cup frozen, thawed, and squeezed dry.
- Feta cheese: ¾ cup crumbled feta, for a tangy, creamy filling. Avoid fat-free for better flavor.
- Garlic: 2 cloves fresh garlic, minced, for aromatic taste. Pre-minced garlic works as a substitute.
- Cream cheese: 3 tablespoons, softened, to bind the filling and add richness, similar to a thick sauce.
- Oregano: 1 teaspoon dried oregano for a herbaceous note, like in the chicken sauce.
- Parsley: 2 tablespoons fresh parsley, chopped, as a garnish for visual appeal and flavor.
- Olive oil: 2 tablespoons (replacing vegetable oil) to coat the skillet and chicken.
- Salt and pepper: To season the chicken and filling.
- Sesame seeds: 1 tablespoon for an optional garnish, adding crunch like in the chicken recipe.
- Lemon juice: 1 tablespoon for a touch of sweetness and brightness, inspired by honey’s role.
These ingredients are easy to find, like soy sauce or ketchup in other recipes, and create a juicy, flavorful dish.
Step-by-Step Instructions
This Rolled Chicken with Feta and Spinach is straightforward and takes about 45 minutes from start to finish. Follow these steps for a hot, delicious meal:
- Preheat the oven to 375°F. Lightly grease a baking dish with olive oil to prevent sticking, similar to preparing a baking dish for chicken breasts.
- Prepare the Chicken: Place each boneless skinless chicken breast between plastic wrap and pound to ¼-inch thickness using a meat mallet or rolling pin. Season both sides with salt and pepper.
- Make the Filling: In a bowl, mix spinach, feta, cream cheese, fresh garlic, oregano, and lemon juice. Season with a pinch of salt and pepper. The filling should be creamy, like a thick sauce.
- Stuff and Roll: Lay a chicken breast flat. Spread 2-3 tablespoons of the spinach and feta mixture evenly over it. Starting from the narrower end, roll tightly and secure with toothpicks. Repeat for all chicken breasts.
- Sear the Chicken: Heat olive oil in an oven-safe skillet over medium-high heat. Coat the rolled chicken in the oil and sear for 2-3 minutes per side until golden, like basting chicken halfway through cooking.
- Bake: Transfer the skillet (or move chicken to a baking dish) to the oven. Bake for 20-25 minutes until the internal temperature reaches 165°F, ensuring doneness without overcooking. Use an internal thermometer to avoid dry chicken.
- Rest and Garnish: Remove from the oven and let the chicken rest for 5 minutes to redistribute juices. Remove toothpicks, slice into rounds, and garnish with fresh parsley and sesame seeds for visual appeal and taste.
- Serve Hot: Plate the chicken with pan juices drizzled over, like serving chicken with extra sauce.
This method ensures juicy chicken with a flavorful filling, ready in under an hour.
Tips for the Best Rolled Chicken
To make this dish perfect and save time, use these practical tips inspired by the Honey Garlic Chicken Breasts recipe:
Choose Quality Ingredients
Fresh garlic beats pre-minced garlic for bold flavor, just as natural honey enhances sweetness in sauces. Use fresh spinach for better texture, but if using frozen, squeeze out all water to avoid a soggy filling. Feta from a block, crumbled yourself, melts better than pre-crumbled.
Keep the Chicken Juicy
Pound chicken breasts evenly to roll easily and cook uniformly. Don’t overcook—check the internal temperature at 165°F with an internal thermometer. Letting the chicken rest for 5 minutes locks in juices, preventing a dry texture.
Perfect the Filling
Mix the spinach, feta, and cream cheese well for a cohesive filling, like a thick sauce. Add lemon juice for a bright taste, similar to honey’s role. If the filling spills during rolling, secure with extra toothpicks for a neat presentation.
Save Time
Prep the filling and pound chicken earlier in the day, like mixing a sauce ahead. Store in the fridge until ready to coat and bake. This cuts active cooking time to about 30 minutes.
Boost Visual Appeal
Garnish with fresh parsley and sesame seeds before serving, as you’d garnish chicken breasts. Slicing the rolls into rounds shows off the vibrant spinach and feta filling, enhancing visual appeal.
Why This Recipe is the Best
This Rolled Chicken with Feta and Spinach stands out for its bold Mediterranean flavor and ease. The feta and spinach filling, spiced with oregano and garlic, mimics the creamy richness of spanakopita, while the chicken stays juicy and tender. It’s naturally gluten-free and low-carb, like the Honey Garlic Chicken, and versatile—pair it with roasted vegetables, rice, or a salad with sesame seed oil dressing for a complete meal. The searing and baking method, inspired by bake and baste techniques, ensures a golden exterior and moist interior.
Customize Your Rolled Chicken
Make this recipe your own with these tweaks, drawing from the chicken recipe’s flexibility:
- Add Heat: Mix a pinch of red pepper flakes into the filling for a spicy kick, like tweaking a sauce.
- Swap Cheeses: Use goat cheese or ricotta instead of feta for a milder taste, similar to substitute ingredients.
- Incorporate Veggies: Add chopped sun-dried tomatoes or roasted red peppers to the filling for extra flavor, like ketchup’s tang.
- Wrap It: Wrap rolls in bacon before baking for added richness, a twist on garnish ideas.
Serving Suggestions
Serve hot with sides that complement the flavor. Roasted potatoes or quinoa soak up the pan juices, like rice with chicken. A Greek salad with feta and oregano ties in the Mediterranean theme. For a lighter option, try sautéed spinach or asparagus with a drizzle of lemon juice, echoing sesame seed oil’s nutty notes. Plan sides while the oven preheats to streamline prep.
Storing and Reheating
Store leftovers in an airtight container in the fridge for up to 4 days, like chicken breasts. Freeze for up to 1 month. Reheat in a 375°F oven for 10-15 minutes with a splash of broth to keep the chicken juicy, avoiding dry texture. Microwave in 30-second bursts if short on time, but baste with juices to maintain flavor.
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Final Thoughts
This Rolled Chicken with Feta and Spinach Recipe is the best because it’s easy, healthy, and bursting with taste. With fresh garlic, feta, and spinach rolled into boneless skinless chicken breasts, it’s a Mediterranean delight that’s ready in about 45 minutes. Use fresh parsley and sesame seeds to garnish, check doneness with an internal thermometer, and serve hot for a meal that wows. Preheat your oven, grab a baking dish, and enjoy juicy, flavorful chicken that’s perfect for any occasion
Best Rolled Chicken with Feta and Spinach Recipe
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.
