The Best Recipe for Rolled Chicken With Feta & Spinach

As the evening light softens over Casablanca, it’s the perfect time for a dinner that is both impressive and wonderfully simple. This recipe for Rolled Chicken with Spinach and Feta, also known as chicken roulade, is exactly that. It transforms a simple chicken breast into a gourmet meal that’s perfect for a special weeknight or entertaining guests.

We’re talking about tender chicken, pounded thin, then generously filled with a vibrant, savory mixture of wilted spinach, tangy feta cheese, creamy garlic, and herbs. The chicken is rolled into a neat parcel, seared to a beautiful golden-brown, and then baked to juicy perfection. This isn’t just a meal; it’s a culinary experience that is guaranteed to delight.

Why This is The BEST Recipe

Incredibly Flavorful: The combination of tangy feta, savory spinach, and juicy chicken is a Mediterranean-inspired match made in heaven.
Elegant but Easy: It looks like a complex dish from a high-end restaurant, but the process is surprisingly straightforward.
Healthy & High-Protein: A lean, protein-packed meal that is both satisfying and nutritious.
Perfect for Meal Prep: These chicken rolls are fantastic for making ahead and taste great both warm and cold.

Ingredients You’ll Need

Chicken: 4 large boneless, skinless chicken breasts (about 1.5 – 2 lbs / 700-900g).
Spinach: 5 ounces (150g) fresh baby spinach.
Feta Cheese: 4 ounces (113g), crumbled (use a block for the best flavor).
Cream Cheese: 2 ounces (56g), softened (this makes the filling creamy and helps it bind).
Aromatics: 3 cloves garlic (minced) and 1 small shallot (finely chopped).
Seasoning for Filling: Zest of 1 lemon, 1 teaspoon dried oregano, ½ teaspoon red pepper flakes (optional), salt, and black pepper.
For Cooking: 2 tablespoons olive oil, plus more for drizzling.
For the Pan: ½ cup chicken broth or dry white wine.

Step-by-Step Instructions

Step 1: Prepare the Chicken

Place a chicken breast between two pieces of plastic wrap or in a large zip-top bag. Using a meat mallet or a rolling pin, pound the chicken to an even thickness of about ¼ inch (about 0.5 cm). This is key for even cooking and easy rolling. Season both sides of the flattened chicken breasts lightly with salt and pepper.

Step 2: Make the Spinach and Feta Filling

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped shallot and cook until softened, about 3 minutes. Add the minced garlic and cook for another minute until fragrant. Add the fresh spinach to the skillet in batches, stirring until it has completely wilted down.

Remove the spinach mixture from the heat and transfer it to a clean kitchen towel or cheesecloth. This is the most important step: Squeeze out as much liquid as possible from the spinach. You want it to be very dry. In a medium bowl, combine the dry spinach, crumbled feta, softened cream cheese, lemon zest, oregano, and red pepper flakes. Mix until well combined.

Step 3: Stuff and Roll the Chicken

Lay the pounded chicken breasts flat. Divide the spinach and feta mixture evenly among the chicken breasts, spreading it over the surface but leaving a small border around the edges. Starting from one of the shorter ends, roll each chicken breast up tightly into a log. Secure the seam with 2-3 toothpicks.

Step 4: Sear for a Golden Crust

Preheat your oven to 400°F (200°C). Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Carefully place the rolled chicken, seam-side down, into the hot skillet. Sear for 2-3 minutes per side, until all sides are golden brown.

Step 5: Bake to Juicy Perfection

If your skillet is oven-safe, pour the chicken broth or white wine into the skillet around the chicken. If not, transfer the seared chicken rolls to a lightly oiled baking dish and then add the liquid. Bake for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).

Let the chicken rest for 5-10 minutes before removing the toothpicks and slicing it into thick rounds to serve.

Pro Tips for Flawless Results

Squeeze the Spinach DRY: We can’t say it enough! Any excess water will make your filling soggy and can cause the chicken rolls to steam instead of bake.
Don’t Overstuff: A generous but even layer of filling is all you need. Overstuffing will cause the filling to ooze out during cooking.
Sear Before You Bake: Searing the chicken first creates a beautiful, flavorful crust and helps to lock in the juices.
Let It Rest: Allowing the cooked chicken to rest before slicing is crucial. This lets the juices redistribute, ensuring a tender, juicy result.

Frequently Asked Questions (FAQ)

Q: What should I serve with this dish? A: This chicken pairs wonderfully with roasted asparagus or broccoli, a lemon-herb orzo, quinoa, or a fresh Greek salad for a complete and balanced meal.

Q: Can I make this ahead of time? A: Yes! You can assemble the chicken rolls up to a day in advance. Store them, covered, in the refrigerator. When you’re ready, just sear and bake as directed, adding a few extra minutes to the baking time if needed.

Q: How do I store and reheat leftovers? A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or an air fryer to maintain the texture. They are also delicious served cold and sliced over a salad.

Q: Can I use frozen spinach? A: Absolutely. Thaw the frozen spinach completely, then squeeze it relentlessly to remove every last drop of water before adding it to your filling mixture.

Keywords: Rolled Chicken Recipe, Spinach Feta Chicken, Chicken Roulade, Stuffed Chicken Breast, Easy Chicken Dinner, Healthy Chicken Recipe, Mediterranean Chicken.