Ingredients
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4 boneless, skinless chicken breasts
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2 tablespoons olive oil
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3 cloves garlic, minced
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8 oz mushrooms, sliced
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Salt and pepper, to taste
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1 teaspoon dried oregano
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1/2 cup Greek pesto (store-bought or homemade)*
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1/4 cup crumbled feta cheese
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Fresh parsley, chopped (for garnish)
*To make Greek pesto: blend together fresh basil, garlic, olive oil, lemon juice, toasted pine nuts, and a pinch of oregano.
Instructions
Prepare Chicken:
Season chicken breasts with salt, pepper, and dried oregano.
Cook Chicken:
Heat olive oil in a large skillet over medium heat. Add chicken and cook 5–7 minutes per side until golden and cooked through. Remove from skillet and set aside.
Sauté Mushrooms & Garlic:
In the same skillet, add a little more olive oil if needed. Sauté mushrooms until browned, about 5 minutes. Add garlic and cook 1 minute more until fragrant.
Combine:
Return chicken to the skillet. Spoon pesto over each breast and stir mushrooms gently to coat.
Serve:
Top with crumbled feta and chopped parsley. Serve warm with rice, pasta, or a fresh salad for a flavorful Greek-inspired meal!