Save I started making these chicken roll-ups on weeknights when I needed something that looked fancy but didn't ask for much. The first batch came out lopsided because I overstuffed them, but even then, the way the feta melted into the spinach made everyone forget about presentation. Now I know exactly how much filling each breast can handle, and the rolls come out neat every time.
I made these for a small dinner party once, and a friend who usually skips chicken asked for the recipe before dessert even came out. She said the feta kept everything moist, and the lemon at the end woke up all the other flavors. I've been making double batches ever since, because they vanish fast and reheat without drying out.
Ingredients
- Boneless, skinless chicken breasts: Look for breasts that are similar in size so they cook evenly, and don't skip the pounding step or you'll end up with thick spots that stay raw while the edges overcook.
- Baby spinach: It wilts down to almost nothing, so don't worry if the pan looks crowded at first, and chopping it before cooking makes the filling easier to spread.
- Feta cheese: Crumble it yourself from a block if you can, because pre-crumbled feta is drier and sometimes coated with starch that changes the texture.
- Red onion and garlic: Sautéing them first mellows the sharpness and keeps the filling from tasting raw or harsh.
- Fresh dill and parsley: These bring the Greek vibe home, but if you only have dried dill, use a third of the amount because dried herbs are much stronger.
- Olive oil: Use it twice, once to cook the filling and again to sear the rolls, and the fruity flavor comes through in both steps.
- Dried oregano and lemon juice: They go on right before baking and create a quick glaze that smells incredible when the pan comes out of the oven.
Instructions
- Prep the chicken:
- Lay each breast between parchment or plastic wrap and pound it gently with a meat mallet until it's about half an inch thick all over. Season both sides with salt and pepper, and don't be shy because the seasoning has to flavor the whole roll.
- Cook the filling:
- Heat a tablespoon of olive oil in a skillet over medium heat, add the onion and garlic, and let them soften for two minutes. Toss in the chopped spinach and stir until it wilts and any liquid cooks off, then move the pan off the heat.
- Mix the filling:
- Once the spinach mixture cools a bit, stir in the crumbled feta, dill, and parsley until everything is evenly distributed. The feta will start to soften from the residual heat, and that's fine.
- Roll the chicken:
- Lay each pounded breast flat and spoon a quarter of the filling along one short edge, leaving a small border. Roll it up tightly away from you and secure the seam with toothpicks or a few loops of kitchen twine.
- Sear the rolls:
- Heat two tablespoons of olive oil in an ovenproof skillet over medium-high heat and sear each roll for two to three minutes per side until golden. The sear locks in juice and adds color, so don't rush this step.
- Finish in the oven:
- Sprinkle the rolls with oregano, squeeze lemon juice over them, and slide the whole skillet into a preheated oven at 200°C. Bake for eighteen to twenty-two minutes, until the internal temperature hits 74°C and the juices run clear.
Save One evening I served these with a big Greek salad and some roasted potatoes, and my partner said it felt like we were eating on a terrace somewhere overlooking the sea. We weren't, but the oregano and lemon made the whole kitchen smell like vacation, and that was enough for a Tuesday night.
Serving Suggestions
These rolls are rich enough to stand on their own, but a side of tzatziki for dipping and some roasted vegetables or a simple grain like couscous round out the plate. If you want to go full Greek, add a handful of Kalamata olives and a wedge of lemon on the side, and pour a cold white wine like Assyrtiko.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, and they reheat well in a low oven covered with foil so they don't dry out. You can also slice them cold and layer them in a wrap with some greens and a drizzle of tahini, and that makes a fast lunch that tastes nothing like leftovers.
Variations and Substitutions
If you can't find baby spinach, kale or Swiss chard work just as well, but make sure to remove the thick stems and chop the greens finely. Sun-dried tomatoes or a handful of toasted pine nuts mixed into the filling add a sweet or nutty layer, and if you're not a feta fan, ricotta or goat cheese will give you a milder, creamier filling.
- Swap chicken breasts for turkey cutlets if that's what you have, and they'll cook in about the same time.
- For a dairy-free version, skip the feta and use a vegan cream cheese mixed with nutritional yeast and a pinch of salt.
- Add a teaspoon of lemon zest to the filling for extra brightness that doesn't rely on acidity alone.
Save These roll-ups have become my go-to whenever I want to feel like I'm treating myself without actually spending all evening in the kitchen. They look impressive, taste like a restaurant dish, and the cleanup is just one skillet and a cutting board.
Recipe FAQs
- → How do I prevent the chicken from unrolling while cooking?
Secure the rolled chicken breasts tightly using toothpicks or kitchen twine before searing and baking.
- → Can I substitute other greens for spinach?
Yes, kale or Swiss chard can be used as alternatives to spinach for the filling.
- → What is the best way to ensure the chicken is cooked through?
Use a meat thermometer to check for an internal temperature of 74°C (165°F) for safe consumption.
- → How can I add more flavor to the filling?
Consider adding sun-dried tomatoes or pine nuts to enhance the filling’s flavor and texture.
- → What sides complement this dish well?
Serve with roasted potatoes, Greek salad, or a refreshing tzatziki sauce for a balanced meal.
- → Is it possible to prepare this dish ahead of time?
You can assemble the chicken rolls in advance and refrigerate them; just sear and bake before serving.