Save to Pinterest I discovered this dish on a humid summer evening when my neighbor stopped by with fresh spinach from her garden and a wedge of creamy feta. We were standing in my kitchen, both craving something light but satisfying, when she casually mentioned how her grandmother in Athens would stuff everything—peppers, tomatoes, chicken. That sparked something. I grabbed four chicken breasts, and we spent the next hour rolling, searing, and laughing over the toothpick placement. The smell of oregano and lemon hitting the hot skillet made my kitchen feel Mediterranean, and suddenly we were transported far from my ordinary Tuesday night.
The first time I made this for my family dinner, my mom cut into one of the rolls and all the filling stayed perfectly nestled inside. She looked up from her plate with genuine surprise and said, "You actually made this?" That one moment—her doubt transformed into quiet approval—made all the pounding and rolling worth it.
Ingredients
- Boneless, skinless chicken breasts: Four breasts around 170 g each give you the perfect surface for stuffing without being so thin they tear. I learned to look for ones that are relatively uniform in thickness to begin with.
- Baby spinach: Chopped fresh spinach wilts down dramatically—150 g seems generous until it hits the pan and shrinks to nothing, which is exactly what you want for a concentrated flavor.
- Feta cheese: Crumbled feta adds this tangy, salty backbone that makes the whole filling sing. Use good feta if you can; cheap stuff turns grainy and separates when heated.
- Red onion and garlic: These two sautéed together create an aromatic base that grounds the filling and keeps it from tasting one-dimensional.
- Fresh dill and parsley: Fresh herbs are non-negotiable here; dried dill works in a pinch, but fresh makes the filling taste alive and bright.
- Olive oil: You'll use it three times—for the filling, for searing, and I always drizzle a bit more before serving because why not.
- Oregano and lemon: Oregano is your seasoning anchor once everything hits the oven, and lemon juice adds acidity that cuts through the richness of feta and olive oil.
Instructions
- Set your oven and prepare the chicken:
- Preheat to 200°C (400°F) so it's ready when you are. Place each chicken breast between parchment paper and pound gently with a meat mallet until it's about 1 cm thick and relatively even—this prevents thick spots from staying raw while thin edges overcook.
- Build the filling base:
- Heat 1 tbsp olive oil in a skillet over medium heat and soften your red onion and garlic for 2 minutes; you're not looking for color, just aroma. Add chopped spinach and stir until it's completely wilted and any liquid has mostly cooked off, which takes about 2 minutes.
- Combine and cool the filling:
- Transfer the spinach mixture to a bowl and fold in crumbled feta, fresh dill, and parsley. Let it cool slightly so it's comfortable to handle—warm filling is actually easier to spread than cold.
- Stuff and roll:
- Lay each chicken breast flat, divide the filling into four equal portions, and spread one portion along one long edge of each breast. Roll tightly from that edge, like you're making a pinwheel, and secure with toothpicks or kitchen twine so nothing unravels during searing.
- Sear until golden:
- Heat 2 tbsp olive oil in an ovenproof skillet over medium-high heat until it shimmers. Sear each roll for 2-3 minutes per side until the outside is golden brown and smells absolutely irresistible.
- Season and bake:
- Sprinkle oregano over the rolls and squeeze lemon juice across them. Transfer the whole skillet to the preheated oven and bake for 18-22 minutes until the thickest part reaches 74°C (165°F) internally.
- Rest and serve:
- Remove from the oven and let the rolls sit for a few minutes so the juices redistribute. Carefully remove toothpicks or twine and either serve whole or slice to show off that beautiful filling inside.
Save to Pinterest There's something deeply satisfying about cutting into a chicken roll and seeing all that green and white filling you tucked inside perfectly preserved. It's the kind of dish that feels like you fussed for hours when really you were done before dinner time arrived.
Making the Filling Work for You
The filling is forgiving in the best way. You can prep it up to two days ahead and store it in the fridge; the flavors actually deepen overnight. If you don't have fresh dill, dried works fine—just cut the amount in half because the flavor concentrates. Some nights I'll add a handful of pine nuts to the filling for crunch, or a few sun-dried tomatoes for depth; these extras don't change the fundamental character of the dish, they just give it personality based on what's in your pantry.
Searing and Oven-Finishing Explained
The sear step does two things: it seals the outside so the filling stays tucked inside, and it creates a golden crust that gives textural contrast to the tender chicken beneath. I used to skip straight from rolling to baking and the rolls were fine but flat. Once I added the sear, something clicked. The lemon juice and oregano go on after searing because fresh lemon would lose its brightness if it cooked for 20 minutes in the oven, and oregano's earthy notes actually bloom at oven temperature.
Serving and Pairing Ideas
I serve these with roasted potatoes and a simple Greek salad on the side, or sometimes with a dollop of tzatziki if I'm in the mood for cool, yogurt-based contrast. A crisp white wine like Assyrtiko from Greece pairs beautifully—the acidity complements the richness of the feta and cuts right through the olive oil. These rolls are also excellent cold the next day if you have leftovers, sliced and tossed into a grain bowl with lemon vinaigrette.
- Make sure your skillet is ovenproof before you plan to transfer it, or move the rolls to a baking dish instead.
- If toothpicks feel fussy, use kitchen twine for a more elegant presentation that doesn't puncture the chicken.
- Check the internal temperature with a meat thermometer for peace of mind—undercooked chicken isn't worth the risk.
Save to Pinterest This is the kind of dish that makes an ordinary weeknight feel special, or brings a touch of the Mediterranean to your dinner table without requiring a passport. Once you make it once, it becomes the recipe you reach for again and again.
Recipe FAQs
- → What type of cheese is used in the filling?
Crumbled feta cheese is combined with spinach and herbs to create a creamy, tangy filling.
- → Can I substitute the spinach with other greens?
Yes, kale or Swiss chard make excellent alternatives for the filling.
- → How do I ensure the chicken cooks evenly?
Pound the chicken breasts to an even thickness before rolling to promote even cooking.
- → What is the best way to secure the rolls during cooking?
Use toothpicks or kitchen twine to keep the rolls tightly sealed while searing and baking.
- → Can I add additional flavors to the filling?
Sun-dried tomatoes or pine nuts can be incorporated to enhance the flavor profile.
- → What side dishes pair well with this dish?
Roasted potatoes, Greek salad, or a side of tzatziki complement the flavors perfectly.