Pan-seared chicken breast over cappellini with sautéed portobello mushrooms, roasted garlic and a reduced white wine and Reggiano cream sauce, finished with fresh basil, in the style of the Milestones favourite.

Milestones Portobello Mushroom Chicken (Copycat)

Balsamic-marinated grilled chicken breast stuffed with soft goat cheese, served over garlic mashed potatoes with a warm toss of spinach, grape tomatoes, chickpeas and red onion, in the style of the Milestones favourite.

Milestones Mediterranean Chicken (Copycat)

Slice each chicken breast horizontally into two thin cutlets, or butterfly and flatten to about 1/2 inch. Season both sides with salt and pepper.

Prep the chicken

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Cook the chicken 3 to 4 minutes per side, until golden and 165°F (74°C) inside. Move to a plate and cover with foil.

Sear the chicken

Add 1 tbsp olive oil to the same skillet. Cook the portobello slices over medium-high heat for 5 to 6 minutes, until browned and tender. Stir in the roasted garlic.

Brown the mushrooms

Pour in the white wine and simmer for 2 to 3 minutes, scraping up the browned bits, until it has mostly cooked off and been absorbed by the mushrooms.

Reduce the wine

Add the cream and simmer for 5 to 6 minutes, until thick enough to coat a spoon. Reduce the heat to low, stir in the Reggiano until melted, and season with salt and pepper.

Build the sauce

While the sauce simmers, cook the cappellini in well-salted boiling water until al dente, about 3 minutes. Drain.

Cook the pasta

Return the chicken and any juices to the sauce for a minute to warm through. Pile the pasta on plates, top with chicken and mushroom sauce, and finish with the basil.

Finish and serve

boneless skinless chicken breasts, butterflied into thin cutlets

salt

black pepper

olive oil

portobello mushroom caps, sliced 1/4 inch thick

roasted garlic cloves, mashed

dry white wine

heavy cream (35%)

freshly grated Parmigiano-Reggiano

salt and pepper

cappellini (angel hair pasta)

fresh basil, finely chopped

<p>Tender chicken over angel hair pasta, smothered in browned portobello mushrooms and a silky wine and Reggiano cream sauce. It is rich, garlicky and the kind of dish people order at Milestones again and again.</p>
<p><strong>Best for:</strong> a special weeknight dinner  ·  <strong>Pairs with:</strong> a green salad, or start with our lighter <a href="https://pekinthechef.com/milestones/milestones-mediterranean-chicken">Milestones Mediterranean Chicken</a> on another night</p>
<h3>Why this <em>copycat</em> works</h3>
<ul>
  <li><strong>Browned mushrooms:</strong> cooking them until deeply golden builds the savoury base.</li>
  <li><strong>Roasted garlic:</strong> it is sweeter and mellower than raw, so the sauce stays smooth.</li>
  <li><strong>Reggiano last:</strong> stirring it in off the boil keeps the sauce silky and stops it going grainy.</li>
</ul>
<blockquote class="pk-tip">
  <p><strong>💡 Chef's tip</strong></p>
  <p>Cappellini cooks in about 3 minutes. Start it once the cream is simmering, and save a splash of pasta water to loosen the sauce if it thickens.</p>
</blockquote>
<h4>Nutrition per serving (estimate)</h4>
<ul itemscope itemtype="https://schema.org/NutritionInformation">
  <li><strong>Serving size:</strong> <span itemprop="servingSize">1 plate of chicken, pasta and sauce</span></li>
  <li><strong>Calories:</strong> <span itemprop="calories">900 calories</span></li>
  <li><strong>Protein:</strong> <span itemprop="proteinContent">58 g</span></li>
  <li><strong>Carbohydrates:</strong> <span itemprop="carbohydrateContent">47 g</span></li>
  <li><strong>Fat:</strong> <span itemprop="fatContent">49 g</span></li>
  <li><strong>Sodium:</strong> <span itemprop="sodiumContent">850 mg</span></li>
</ul>
<p><em>Our estimate from the ingredients, counting all of the cream sauce. It is not the restaurant's published figure.</em></p>
<h3>Frequently asked <em>questions</em></h3>
<ul itemscope itemtype="https://schema.org/FAQPage">
  <li itemprop="mainEntity" itemscope itemtype="https://schema.org/Question">
    <h4 itemprop="name">How do I roast garlic?</h4>
    <p itemprop="acceptedAnswer" itemscope itemtype="https://schema.org/Answer"><span itemprop="text">Trim the top off a head of garlic, drizzle with olive oil, wrap in foil and roast at 400°F for 35 to 40 minutes. Squeeze out the soft cloves.</span></p>
  </li>
  <li itemprop="mainEntity" itemscope itemtype="https://schema.org/Question">
    <h4 itemprop="name">Can I use another pasta?</h4>
    <p itemprop="acceptedAnswer" itemscope itemtype="https://schema.org/Answer"><span itemprop="text">Yes. Linguine or spaghetti work well, and mashed potatoes are a good swap if you prefer. Adjust the cooking time for the pasta you choose.</span></p>
  </li>
</ul>
<h4>More from Milestones</h4>
<ul>
  <li><a href="https://pekinthechef.com/milestones/milestones-mediterranean-chicken">Milestones Mediterranean Chicken (Copycat)</a></li>
</ul>

Whisk the olive oil, balsamic vinegar, minced garlic and black pepper in a small bowl.

Make the marinade

Slice each chicken breast horizontally, stopping just short of cutting through, so it opens like a book. Put the chicken in a zip-top bag with the marinade, shake to coat and refrigerate for at least 30 minutes.

Butterfly and marinate

Heat a grill to medium-high. Grill the chicken open for 6 to 8 minutes per side, depending on thickness. Keep the leftover marinade in the bag.

Grill the chicken

Pour the reserved marinade into a skillet and bring to a simmer. Add the grilled chicken, top each breast with two slices of goat cheese, fold closed and cook over medium heat for about 5 minutes per side, until the cheese is soft and the chicken reaches 165°F (74°C). Discard any marinade that is left in the bag.

Stuff with goat cheese

In a second skillet, soften the red onion in the basil olive oil. Near the end of the chicken cooking time, add the spinach, tomatoes and chickpeas and toss until the spinach just wilts. Season with salt and pepper.

Cook the vegetables

Spoon garlic mashed potatoes onto each plate and set a chicken breast on top. Surround with the vegetable mixture and finish with the basil oil and balsamic reduction.

Plate

boneless skinless chicken breasts

balsamic vinegar

garlic cloves, minced

freshly ground black pepper

soft goat cheese, sliced 1/4 inch thick

basil-infused olive oil (or olive oil)

red onion, sliced 1/8 inch thick and halved

baby spinach

grape tomatoes, halved

canned chickpeas, drained and rinsed

garlic mashed potatoes

basil-infused olive oil, for drizzling

balsamic reduction, for drizzling

<p>A Milestones favourite at home: chicken breast marinated in balsamic and garlic, grilled, then folded over soft goat cheese. A warm toss of spinach, tomatoes and chickpeas on the side makes it feel like a proper restaurant plate.</p>
<p><strong>Best for:</strong> date night and company dinners  ·  <strong>Pairs with:</strong> garlic mashed potatoes, or try our <a href="https://pekinthechef.com/milestones/milestones-portobello-mushroom-chicken">Milestones Portobello Mushroom Chicken</a> for a creamier option</p>
<h3>Why this <em>copycat</em> works</h3>
<ul>
  <li><strong>Butterflied breasts:</strong> they marinate faster, cook evenly and open up to hold the cheese.</li>
  <li><strong>Reserved marinade:</strong> simmering it in the skillet glazes the chicken while the goat cheese softens.</li>
  <li><strong>Warm vegetable toss:</strong> spinach just wilts, so the tomatoes and chickpeas stay bright.</li>
</ul>
<blockquote class="pk-warn">
  <p><strong>⚠️ Heads up</strong></p>
  <p>The marinade touched raw chicken. Bring it to a full simmer in the skillet and discard whatever is left in the bag.</p>
</blockquote>
<h4>Swaps</h4>
<ul>
  <li><strong>Goat cheese</strong> → feta (saltier and crumblier)</li>
  <li><strong>Balsamic reduction</strong> → pomegranate molasses for a fruitier finish</li>
</ul>
<h4>Nutrition per serving (estimate)</h4>
<ul itemscope itemtype="https://schema.org/NutritionInformation">
  <li><strong>Serving size:</strong> <span itemprop="servingSize">1 stuffed chicken breast with vegetables and mashed potatoes</span></li>
  <li><strong>Calories:</strong> <span itemprop="calories">660 calories</span></li>
  <li><strong>Protein:</strong> <span itemprop="proteinContent">52 g</span></li>
  <li><strong>Carbohydrates:</strong> <span itemprop="carbohydrateContent">48 g</span></li>
  <li><strong>Fat:</strong> <span itemprop="fatContent">28 g</span></li>
  <li><strong>Sodium:</strong> <span itemprop="sodiumContent">650 mg</span></li>
</ul>
<p><em>Our estimate from the ingredients, including a basic garlic mashed potato side. It is not the restaurant's published figure.</em></p>
<h3>Frequently asked <em>questions</em></h3>
<ul itemscope itemtype="https://schema.org/FAQPage">
  <li itemprop="mainEntity" itemscope itemtype="https://schema.org/Question">
    <h4 itemprop="name">Can I cook this without a grill?</h4>
    <p itemprop="acceptedAnswer" itemscope itemtype="https://schema.org/Answer"><span itemprop="text">Yes. Sear the butterflied chicken in a hot cast iron skillet or grill pan for 6 to 8 minutes per side, then finish with the goat cheese as written.</span></p>
  </li>
  <li itemprop="mainEntity" itemscope itemtype="https://schema.org/Question">
    <h4 itemprop="name">How long should the chicken marinate?</h4>
    <p itemprop="acceptedAnswer" itemscope itemtype="https://schema.org/Answer"><span itemprop="text">At least 30 minutes. Up to 4 hours in the fridge works well, but longer can make the chicken mushy because of the vinegar.</span></p>
  </li>
</ul>
<h4>More from Milestones</h4>
<ul>
  <li><a href="https://pekinthechef.com/milestones/milestones-portobello-mushroom-chicken">Milestones Portobello Mushroom Chicken (Copycat)</a></li>
</ul>

Milestones

Milestones Portobello Mushroom Chicken (copycat)

Milestones Mediterranean Chicken (copycat)