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Meal Prep Monday – Citrus Braised Chicken with Garlic Butter Mushrooms

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Meal Prep Monday – Citrus Braised Chicken with Garlic Butter Mushrooms

Black pepper
8 boneless skinless chicken thighs
2 tbsp. olive oil
2 carrots, sliced
1 onion, sliced
3 garlic cloves, minced
1 c. orange juice
2 tbsp. fresh lemon juice
1/2 tsp ground cumin
1/2 c. green olives, pitted
1 tbsp. chopped fresh flat-leaf parsley
1/4 cup butter
4 cloves garlic, minced
16oz mushrooms washed then patted dry
salt and pepper

1. Season chicken with salt and pepper

2. Over medium-high heat, cook 4 chicken thighs in 1 tbsp.
hot oil, 6 minutes on each side. Remove chicken; wipe pan
clean. Repeat with remaining 1 Tbsp. oil and 4 chicken thighs.
Reserve 1 Tbsp. drippings.

3. Reduce heat to medium; add carrots, and cook, stirring
occasionally, 2 minutes. Add onions, and cook, stirring
occasionally, 5 to 7 minutes or until tender. Add garlic, and
cook, stirring occasionally, 1 minute. Stir in orange juice, lemon
juice, and cumin. Increase heat to high, and bring to a boil.

4. Add chicken and olives. Reduce heat to medium-low; cover
and simmer 35 to 40 minutes or until meat is tender. Just
before serving, stir in parsley, and add salt and pepper to taste.


1. Add butter and garlic to a small dish then microwave until
melted, 30 seconds. Trim ends off mushrooms and place cap
side down in a baking dish.

2. Drizzle each cap with garlic butter, then season tops with
salt and pepper.

3. Roast for 25-30 minutes, or until tender, basting mushrooms
with butter in the bottom of the skillet halfway through.