Meal Prep: Creamy Garlic Mushroom Parmesan Chicken

Okay this is not the healthiest of recipes for meal prep, it’s actually rich af but if paired with something light like a kale salad or something then it’ll make up for it lol.  The sauce is so good, like something you’d get from a restaurant.  It’s basically an upgraded version of Alfredo sauce.  I’d definitely use this for pasta too.  The original recipe cooks the chicken breast in a pan, but I hate sauteing, pan frying/searing, frying chicken breast because it always ends up getting dry and the flavors leak out.  I like my chicken moist and full of flavor, so I cook them like this, which is essentially just a quick sear and then poached from the inside out.  It definitely takes longer than the time that’s stated in the original recipe but it’s worth it cause they come out moist and tender every time, just be sure to have a meat thermometer to make sure each chicken breast has reached an internal temperature of 165° Fahrenheit.  The only changes I made to the recipe was that I used Cremini mushrooms, doubled the garlic, and left out the Spinach because I forgot but oh well.

  • 4 boneless, skinless chicken breasts
  • 2 Tablespoons Olive oil
  • Salt Pepper
  • 8 ounces Cremini mushrooms, sliced
  • Creamy Parmesan Garlic Sauce:
  • ¼ cup butter (unsalted)
  • 4 garlic cloves, minced
  • 1 tablespoon flour
  • ½ cup chicken broth
  • 1 cup heavy cream or half and half
  • ½ cup grated parmesan cheese (fresh, never with that powder)
  • ½ teaspoon garlic powder
  • ¼ teaspoon pepper
  • ½ teaspoon salt
  • 1 cup spinach, chopped


  1. Flatten the chicken breasts to an even thickness.
  2. Lightly season with salt and pepper on both sides.
  3. Heat a sauce pan to medium high heat, once it’s hot pour a little bit of oil in and swirl it in the pan.
  4. Place the chicken breasts on the pan and cook for 1 minute, flip them over, turn the heat down to medium, cover and let it cook for 10-15 minutes or longer, just until the internal temperature reaches 160-165 degrees.  Slice the chicken making sure there’s no pink in the middle.
  5. Turn off the heat and let it sit for an additional 10 minutes.
  6. To make the sauce, heat a pan to medium/high heat and add oil, saute the sliced mushrooms and cook until tender.  Remove from the pan, drain, and set aside.
  7. Using the same pan, add the butter and let it melt.  Add in the garlic and cook until tender.  Whisk in the flour until it thicken.  Whisk in chicken broth, heavy cream, Parmesan cheese, garlic powder, pepper and salt.  Add the spinach and let it simmer until it starts to thicken and spinach wilts.  Pour it over the chicken, pasta, whatever, and enjoy!

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