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Creamy Garlic Mushroom Chicken Meal Prep - Comforting, Easy, and Make-Ahead Friendly

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 2 pounds boneless, skinless chicken thighs (or breasts, pounded to even thickness)
  • Salt and pepper: For seasoning the chicken and sauce
  • Olive oil: 2 tablespoons, for searing
  • Unsalted butter: 2 tablespoons, for richness
  • Cremini or baby bella mushrooms: 16 ounces, sliced
  • Garlic: 5–6 cloves, minced
  • Chicken broth: 1 cup (low sodium preferred)
  • Heavy cream: 3/4 cup (or half-and-half for lighter)
  • Dijon mustard: 1 teaspoon, for depth
  • Parmesan cheese: 1/3 cup finely grated, for body and umami
  • Lemon: Zest of 1/2 lemon and 1 tablespoon juice, for brightness
  • Fresh thyme or parsley: 2 tablespoons chopped
  • Optional add-ins: Red pepper flakes, spinach (2 cups), or a splash of dry white wine (1/4 cup)
  • For serving: Cooked rice, quinoa, mashed potatoes, pasta, or sautéed green beans/broccoli
  • For meal prep: 4–5 airtight containers

Method
 

  1. Season the chicken: Pat chicken dry. Season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.
  2. Sear the chicken: Heat olive oil in a large skillet over medium-high. Add chicken in a single layer and sear 4–5 minutes per side until golden. Remove to a plate. The chicken will finish in the sauce.
  3. Sauté mushrooms: Lower heat to medium. Add butter. Once melted, add mushrooms with a pinch of salt. Cook, stirring occasionally, 6–8 minutes until browned and their moisture cooks off.
  4. Add garlic: Stir in minced garlic and cook 30–60 seconds until fragrant. If using, deglaze with white wine and simmer 1–2 minutes, scraping up browned bits.
  5. Build the sauce: Pour in chicken broth and bring to a gentle simmer. Stir in Dijon. Reduce by about one-third, 3–4 minutes.
  6. Make it creamy: Lower heat. Stir in heavy cream and Parmesan. Simmer gently 2–3 minutes until slightly thickened. Avoid boiling to prevent curdling.
  7. Finish the chicken: Nestle the chicken and its juices back into the skillet. Simmer 3–5 minutes until the chicken is cooked through (165°F internal) and the sauce coats a spoon.
  8. Brighten and herb it up: Stir in lemon zest, lemon juice, and fresh thyme or parsley. Taste and adjust salt and pepper. Add red pepper flakes if you like a little heat.
  9. Optional greens: If using spinach, fold it into the hot sauce until just wilted, 1 minute.
  10. Assemble meal prep: Add your base (rice, quinoa, pasta, or veggies) to containers. Top with chicken and spoon over plenty of sauce and mushrooms.
  11. Cool then seal: Let containers cool uncovered for 15–20 minutes before sealing to avoid condensation.