Creamy Parmesan Herb Mushroom Chicken
At 20g protein and 297 calories per serving, this Creamy Parmesan Herb Mushroom Chicken works as a lean side or light dinner for cut phases. Batch-preps 6 servings quickly on the stovetop, maximizing meal prep efficiency without excess calories. Use it to round out higher-protein entrees while staying within daily macro limits.
Ingredients
- •Chicken Thigh, Bone-In, Skin-On
Boneless skinless thighs. Fattier than breast but more forgiving to cook.
- •Garlic powder(15g)
- •1 pinch salt
- •1 pinch pepper
- •Garlic(15g)
- •Mushrooms, White, Sliced(400g)
- •1 teaspoons dried basil
- •Oregano, Dried(5g)
- •Parsley, Fresh(10g)
- •Evaporated Milk, Canned(360g)
- •Chicken Bouillon, Dry(5g)
- •1 pinch salt (to taste)
- •1 pinch pepper (to taste)
- •Cornstarch(15g)
- •Parmesan Cheese(180g)
Grated Parmesan — the shelf-stable canister is fine for cooking.
- •Parsley, Fresh(60g)
- •Spinach(480g)
- •Broccoli(480g)
Instructions
- 1Pat the chicken thighs dry with paper towels and season all over with garlic powder, salt, and pepper.
- 2Heat oil spray in a large skillet over medium-high heat until shimmering. Sear the chicken skin-side down for 3–4 minutes until golden brown, then flip and sear the other side for 3–4 minutes until golden. Transfer to a plate.
- 3Drain excess fat from the skillet, leaving about 2 tablespoons. Return to medium-high heat, add the fresh garlic, and cook for 1 minute until fragrant. Add the sliced mushrooms, dried oregano, and fresh parsley, and sauté for 4–5 minutes over medium-high heat until the mushrooms begin to soften.
- 4Reduce heat to medium-low. In a small bowl, whisk together the cornstarch with 2 tablespoons water to create a slurry. Pour the evaporated milk into the skillet, add the chicken bouillon, and stir gently. Bring to a gentle simmer over medium heat for 2–3 minutes, stirring occasionally. Pour in the cornstarch slurry and stir constantly for 2–3 minutes until the sauce thickens and coats the back of a spoon.
- 5Remove from heat and stir in the grated Parmesan until melted, about 1 minute. Return the chicken to the skillet and stir gently to coat. Add the fresh spinach and broccoli florets, and simmer over medium-low heat for 2–3 minutes until the spinach wilts and the broccoli is tender-crisp.
- 6Taste and adjust seasoning with salt and pepper as needed. Top with fresh parsley and remaining Parmesan if desired.
- 7Divide evenly into 6 airtight containers while hot. Cool to room temperature before sealing and refrigerating.
Nutrition — Per Serving
297
calories
20g
protein
14g
fat
- Carbohydrates
- 27g
- Saturated fat
- 7.6g
- Sodium
- 906 mg
- Dietary fiber
- 5.5g
6 servings per batch · ~338g each
Macro data sourced from USDA FoodData Central
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How much protein does Creamy Parmesan Herb Mushroom Chicken have per serving?
Each serving contains 20g of protein and 297 calories, with 14g fat and 27g carbs. This is one of the lowest-calorie chicken recipes on PrepForge, making it ideal for aggressive calorie restriction.
How long does Creamy Parmesan Herb Mushroom Chicken take to make?
Quick prep on the stovetop yields 6 servings in a single batch, meaning you get more meals per cooking session than most recipes. This maximizes meal prep efficiency when you're scaling up for the week.
Is Creamy Parmesan Herb Mushroom Chicken good for fat loss?
At only 297 calories per serving with 20g protein, this recipe is purpose-built for fat loss phases where volume and satiety matter. The lower protein-to-calorie ratio means stacking it with high-protein sides like Greek yogurt or egg whites keeps you in your macros.
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