Feta, Bacon And Sundried Tomato Stuffed Chicken Rolls

I can’t stop fantasising about these Stuffed Chicken Rolls filled with feta, sun-dried tomato, spinach, and bacon. Juicy chicken thighs are rolled around a savory, cheesy filling with rich sun-dried tomato pesto, then oven-grilled until perfectly golden and succulent. Pair them with a fresh Honey Dijon Apple Bacon Cranberry Salad for a crisp hit of sweetness and tang that cuts through the richness, making every bite feel balanced, satisfying, and just a little indulgent.

Fetta and Sundried Tomato Stuffed Chicken and Spinach Rolls on a plate - 1

What Makes This Recipe So Good
What Goes Into Stuffed Chicken Rolls
How To Make Stuffed Chicken Rolls
Tips For Making Stuffed Chicken Rolls
Recipe FAQ’s
Feta, Bacon and Sundried Tomato Stuffed Chicken Rolls Recipe

What Makes This Recipe So Good

These Stuffed Chicken Rolls work so well because the rolled method keeps the chicken incredibly juicy while locking all that flavor inside. The combination of feta, sun-dried tomato pesto, spinach, and bacon melts together as it cooks, so every slice delivers a perfect balance of savory, salty, and creamy without needing a heavy sauce.

Unlike many chicken roll recipes that dry out or fall apart, this one stays tender and cohesive thanks to using chicken thighs and a tightly packed filling. The result is stuffed chicken roll ups that feel indulgent and polished, yet are surprisingly easy to pull off, making these chicken spinach rolls just as reliable for a weeknight dinner as they are impressive enough for guests.

What Goes Into Stuffed Chicken Rolls

Top shot of ingredients: Chicken thighs, salt, garlic powder, vegetable stock powder, baby spinach, sundried tomato pesto, bacon, garlic olive oil, and feta cheese. - 2

This recipe keeps the ingredient list simple but intentional, with each component pulling its weight to build flavor and keep the chicken juicy, savory, and satisfying from the inside out.

Boneless Chicken Thighs: Chicken thighs stay tender and juicy when rolled and baked, making them ideal for stuffed chicken rolls that won’t dry out in the oven.
Sun-dried Tomato Pesto: Rich and concentrated, this adds depth and a slightly tangy sweetness that ties the filling together without needing a heavy sauce.
Reduced-Fat Feta: Feta brings a salty, creamy contrast that holds its shape as it melts, giving each slice a bold burst of flavor without turning greasy.
Baby Spinach: Fresh spinach adds balance and freshness, softening into the filling as it cooks while keeping these chicken spinach rolls feeling light and well-rounded.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

How To Make Stuffed Chicken Rolls

Preheat The Oven: Heat the oven to 220C | 425F and position a rack in the centre.

Seasoned the chicken with stock powder, salt, and garlic powder. - 4

Season Chicken: Lay chicken thighs flat and season with stock powder, salt, and garlic powder.

Spread The Pesto: Spoon sun-dried tomato pesto over each thigh and spread it evenly across the surface.

Added bacon, spinach leaves, and feta cubes evenly over each seasoned chicken thigh. - 6

Add The Filling: Layer bacon, spinach leaves, and feta cubes evenly over each seasoned chicken thigh.

Rolled the chicken and secure with toothpicks. - 7

Roll And Secure: Roll the chicken tightly from the narrow end and secure firmly with toothpicks.

Seasoned the rolls lightly and drizzle with garlic olive oil. - 8

Season The Outside: Lightly season the rolls and drizzle with garlic olive oil to coat.

Placed the baking dish with rolls in the oven. - 9

Bake Covered: Arrange rolls in a baking dish, cover with foil, and bake until cooked through.

Close-up shot of Feta, Bacon and Sundried Tomato Stuffed Chicken Rolls. - 10

Grill Until Golden: Uncover, switch to grill or broil, and cook until evenly golden.

These Stuffed Chicken Rolls are rich and savory, so lighter, flavorful sides help keep the meal balanced. Spinach and Ricotta Grilled Cheese works surprisingly well as a shareable side or starter, echoing the creamy filling in the chicken without competing with it.

To complete the plate, Cauliflower Fried Rice adds a light but satisfying base that soaks up any pan juices, while Garlic Butter Pizza Pull Apart Bread brings a warm, comforting element that makes the meal feel generous and complete. Together, these pairings complement the stuffed chicken roll ups without overpowering their bold flavors.

Tips For Making Stuffed Chicken Rolls

I always take an extra minute to even out the chicken thighs before rolling. It sounds fussy, but it makes the rolls easier to handle and cook so much more evenly.
It’s tempting to pile on the filling, but a lighter hand works better here. Overfilling makes the rolls harder to secure and more likely to leak.
I like to crumble the feta with my fingers instead of using big chunks. It spreads through the filling and gives you cheesy goodness in every bite.
Toothpicks are perfectly fine, but if I’m cooking these for guests, I reach for kitchen twine. The rolls stay tighter and look a little more polished.

Rolling tightly from the narrow end and securing well with toothpicks or twine makes all the difference. Avoid overfilling so everything stays neatly inside.

The safest method is using a meat thermometer. The internal temperature should reach 75C | 165F at the thickest part.

This usually comes from excess moisture in the spinach. Pat the leaves dry before layering to prevent steaming inside the rolls.

Fork pierced into a piece from Fetta and Sundried Tomato Stuffed Chicken and Spinach Rolls - 11

Karina in a white and black dress with her hair blowing back, standing in front of her cooktop, cooking salmon in a pan - 12

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IngredientsUSMetric1x2x3x

▢ 6 boneless and skinless chicken thighs trimmed of all visible fat
▢ 3 teaspoons vegetable stock powder I use Vegeta
▢ 1 pinch salt adjust to taste
▢ 1 pinch garlic powder adjust to taste
▢ 3 tablespoons sundried tomato pesto divided, option to use tomato paste
▢ 6 slices shortcut bacon
▢ 12 cubes reduced fat feta cheese 1-inch in size
▢ 24 leaves fresh baby spinach
▢ drizzle of garlic olive oil

Instructions

Preheat your oven to 220C | 425F.
Place the chicken on a board/work surface. Lay each fillet flat and sprinkle with 1/2 teaspoon vegetable stock powder per fillet, salt to season and the garlic powder (enough to suit your taste buds). Rub the seasonings into the fillet.
Spread 1/2 tablespoon of the tomato pesto (or paste) per fillet, onto each chicken thigh.
Lay a slice of bacon over each chicken fillet, and four spinach leaves per fillet. Place 2 cubes of feta cheese onto each thigh (you can crumble the feta with your fingertips for even distribution).
Firmly roll up each chicken breast (with the smallest width/side facing you) and secure with 2 or 3 toothpicks.
Lightly rub a little extra salt and garlic powder on the outside of each chicken roll and drizzle with a small amount of garlic olive oil.
Place the stuffed chicken rolls into an oven proof baking dish, and cover with foil.
Bake for about 25 – 30 minutes, or until the chicken is cooked through.
Uncover and change oven settings to grill/broil on medium heat, and grill your chicken for a further 5 minutes on each side, or until each roll is nice and golden in colour.
Remove and serve.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.