Milestones Mediterranean Chicken (Copycat) recipe served on a plate, by Milestones
Restaurants/Milestones/Milestones Mediterranean Chicken (copycat) Recipe

Milestones Mediterranean Chicken (copycat) Recipe

Inspired by Milestones
Time1h 10m
Serves4
Jump to Recipe
Last updated Nov 5, 2026

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.

Best for: date night and company dinners · Pairs with: garlic mashed potatoes, or try our Milestones Portobello Mushroom Chicken for a creamier option

Why this copycat works

  • Butterflied breasts: they marinate faster, cook evenly and open up to hold the cheese.
  • Reserved marinade: simmering it in the skillet glazes the chicken while the goat cheese softens.
  • Warm vegetable toss: spinach just wilts, so the tomatoes and chickpeas stay bright.

⚠️ Heads up

The marinade touched raw chicken. Bring it to a full simmer in the skillet and discard whatever is left in the bag.

Swaps

  • Goat cheese → feta (saltier and crumblier)
  • Balsamic reduction → pomegranate molasses for a fruitier finish

Nutrition per serving (estimate)

  • Serving size: 1 stuffed chicken breast with vegetables and mashed potatoes
  • Calories: 660 calories
  • Protein: 52 g
  • Carbohydrates: 48 g
  • Fat: 28 g
  • Sodium: 650 mg

Our estimate from the ingredients, including a basic garlic mashed potato side. It is not the restaurant's published figure.

Frequently asked questions

  • Can I cook this without a grill?

    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.

  • How long should the chicken marinate?

    At least 30 minutes. Up to 4 hours in the fridge works well, but longer can make the chicken mushy because of the vinegar.

More from Milestones

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Ingredients

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Chicken and marinade

Vegetable topping

To serve

Method

  1. 1

    Make the marinade

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

  2. 2

    Butterfly and marinate

    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.

  3. 3

    Grill the chicken

    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.

  4. 4

    Stuff with goat cheese

    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.

  5. 5

    Cook the vegetables

    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.

  6. 6

    Plate

    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.

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