If your household eats chicken as a regular part of your diet (same), then there is no better solution than this. I found 24 meal prep recipes that will work for chicken meal prep and will last in the fridge an entire week. Then, instead of cooking during the week, all you have to do is grab, heat, and eat. Just pick a few, prep them on a Sunday, and you will enjoy a more peaceful week.
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1) Lemon Herb Grilled Chicken
It is yellow, lemony, and marked from the grill in the right places, This is my go-to recipe when I want something that is fresh, quick and easy.
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Lemon Herb Grilled Chicken
Chicken breasts that have been grilled and marinated with lemon, garlic, and fresh herbs make a bright and zesty dinner that reheats perfectly!
Ingredients
Method
- Whisk olive oil, lemon juice and zest, garlic, parsley, oregano, salt, and pepper in a bowl.
- Add the chicken, toss to coat, and let it marinate at least 20 minutes (or overnight).
- Heat a grill or grill pan over medium-high.
- Grill the chicken 5-6 minutes per side until cooked through and 165F at the center.
- Rest 5 minutes, then slice and divide into meal-prep containers.
Notes
Let it rest before slicing so the juices stay in the chicken, not on the cutting board.
2) Honey Garlic Chicken Thighs
These thighs are so sticky, sweet, and slightly garlicky, they're gone in a flash. The sauce is super easy to make and has the best flavor!
Honey Garlic Chicken Thighs
Cooking chicken thighs in a honey garlic sauce that sticks to the chicken on every bite.
Ingredients
Method
- Season the thighs with salt and pepper.
- Heat olive oil in a skillet over medium-high and sear the thighs 4-5 minutes per side until browned.
- Stir together honey, garlic, soy sauce, and rice vinegar.
- Pour the sauce into the skillet and simmer 5-7 minutes, spooning it over the chicken until thick and glossy.
- Divide into containers and drizzle with extra sauce from the pan.
Notes
Thighs stay juicier than breasts for meal prep, so don't be afraid to size up the batch.
3) Teriyaki Chicken with Broccoli
Enjoying takeout vibes and takeout prices. Designed for stacking over rice all week.
Teriyaki Chicken with Broccoli
Homemade teriyaki sauce (that's better than takeout) over juicy chicken and perfectly crisp-tender broccoli.
Ingredients
Method
- Whisk soy sauce, honey, ginger, garlic, and cornstarch with 2 tablespoons water to make the sauce.
- Heat oil in a large skillet over medium-high and cook the cubed chicken until browned and cooked through, about 6 minutes.
- Add the broccoli and a splash of water, cover, and steam 3-4 minutes until crisp-tender.
- Pour in the sauce and stir until it thickens and coats everything, about 2 minutes.
- Portion over cooked rice in containers.
Notes
Slightly undercook the broccoli so it doesn't go mushy when you reheat it.
4) Buffalo Chicken Stuffed Peppers
All the flavors of buffalo wings without the mess! These can be a little odd but are great for meal prep.
Buffalo Chicken Stuffed Peppers
Dinner doesn't get easier or spicier than these buffalo chicken stuffed bell peppers. They've got melty cheese and shredded buffalo chicken.
Ingredients
Method
- Preheat the oven to 375F.
- Mix shredded chicken, buffalo sauce, cream cheese, garlic powder, and half the cheddar until creamy.
- Arrange the pepper halves in a baking dish and fill each with the buffalo chicken mixture.
- Top with the remaining cheddar and bake 20-25 minutes until the peppers soften and the cheese melts.
- Sprinkle with green onions and divide into containers.
Notes
Cool a creamy chicken filling like a little ranch or blue cheese drizzle.
5) Creamy Garlic Mushroom Chicken
This one has a warm, restaurant style vibe. And the sauce? You may want to drink it (we won't judge).
Creamy Garlic Mushroom Chicken
Golden chicken breasts covered in a rich, creamy garlic & mushroom sauce. It tastes gourmet, takes no time at all!
Ingredients
Method
- Season chicken with salt and sear in olive oil over medium-high, 5 minutes per side, then set aside.
- In the same pan, cook the mushrooms until browned, about 5 minutes.
- Add garlic and cook 30 seconds, then pour in broth and cream.
- Stir in parmesan and simmer until the sauce thickens, about 3 minutes.
- Return the chicken to the pan, spoon sauce over, and warm through before portioning.
Notes
A splash of broth when reheating loosens the sauce right back up.
6) Balsamic Glazed Chicken Breast
Sweet and tangy balsamic is the star here. Not many ingredients, but the payoff is great.
Balsamic Glazed Chicken Breast
Seared chicken breasts topped with a balsamic glaze that is sticky sweet and garlicky herbed.
Ingredients
Method
- Season chicken with salt, pepper, and thyme.
- Sear in olive oil over medium-high, 5-6 minutes per side, then remove.
- Add balsamic vinegar, honey, and garlic to the pan and simmer until syrupy, 3-4 minutes.
- Return the chicken and turn to coat in the glaze.
- Slice and portion, spooning extra glaze on top.
Notes
The glaze thickens as it cools, so don't over-reduce it in the pan.
7) BBQ Chicken and Sweet Potato Bowls
Perfectly smoky and sweet, and hearty enough to keep you full, these bowls are definitely my MVP for Sunday-prep.
BBQ Chicken and Sweet Potato Bowls
An easy to transport smoky sweet bowl with roasted sweet potatoes and saucy BBQ chicken.
Ingredients
Method
- Preheat the oven to 425F. Toss sweet potatoes with 1 tablespoon oil, paprika, and salt, then roast 20-25 minutes.
- Meanwhile, cook the cubed chicken in the remaining oil over medium-high until browned, about 6 minutes.
- Stir in the barbecue sauce and garlic powder and simmer 3 minutes.
- Warm the corn in the skillet or microwave.
- Build bowls with sweet potatoes, BBQ chicken, and corn, then divide into containers.
Notes
Roast the sweet potatoes a little firm so they hold their shape all week.
8) Chicken Fajita Meal Prep
Our chicken and peppers are great for scooping into tortillas! They’re great with rice as well, and are endlessly flexible.
Chicken Fajita Meal Prep
Great for fajita bowls, wraps, or salads! Enjoy smokey seasoned chicken with charred peppers and onions.
Ingredients
Method
- Toss sliced chicken with chili powder, cumin, paprika, and salt.
- Heat oil in a large skillet over high and cook the chicken until browned and cooked through, about 6 minutes.
- Add the peppers and onion and cook until charred and crisp-tender, 5-6 minutes.
- Squeeze a little lime over everything if you like.
- Divide into containers with rice, tortillas, or greens on the side.
Notes
Keep tortillas separate so they don't get soggy in the fridge.
9) Spicy Sriracha Chicken
For those who enjoy extra spice, this one has a kick. However, it has a nice balance with a hint of sweetness.
Spicy Sriracha Chicken
Add some life to your rice bowl with our sweet, spicy, and Sriracha-glazed chicken!
Ingredients
Method
- Whisk sriracha, honey, soy sauce, garlic, and lime juice together.
- Heat oil in a skillet over medium-high and cook the cubed chicken until browned, about 6 minutes.
- Pour in the sauce and simmer until it thickens and coats the chicken, 3-4 minutes.
- Toss to glaze every piece.
- Portion over rice or greens in containers.
Notes
Dial the sriracha up or down depending on who you're feeding.
10) Ginger Soy Chicken Marinade
A marinade you can use for everything and that will make boring chicken taste like you made an incredible effort.
Ginger Soy Chicken Marinade
Chicken that has been marinated in a delicious ginger soy sauce and then pan seared to perfection!
Ingredients
Method
- Whisk soy sauce, ginger, garlic, brown sugar, sesame oil, and rice vinegar in a bowl.
- Add the chicken and marinate at least 30 minutes (or overnight).
- Heat a skillet over medium-high and sear the chicken 5-6 minutes per side until caramelized and cooked through.
- Let it rest a few minutes, then slice.
- Divide into containers with rice and steamed veggies.
Notes
Save a little marinade before adding raw chicken to brush on after cooking.
11) Mediterranean Chicken Quinoa Bowls
These bowls are packed with goodness and feel like a mini vacation at your desk.
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Mediterranean Chicken Quinoa Bowls
Chicken that is herbed and served on a bed of fluffy quinoa is further complemented by diced cucumbers and tomatoes with a lemony touch.
Ingredients
Method
- Cook quinoa in 2 cups water until fluffy, about 15 minutes, then fluff and cool slightly.
- Season chicken with salt and oregano and sear in 1 tablespoon oil, 5-6 minutes per side, then slice.
- Whisk the remaining oil with lemon juice for a quick dressing.
- Build bowls with quinoa, chicken, tomatoes, cucumber, olives, and feta.
- Drizzle with dressing and divide into containers.
Notes
Keep the dressing on the side and add it the day you eat for the freshest crunch.
12) Tuscan Chicken Pasta
This dish is creamy and has sun-dried tomatoes, what could be better? This dish is so comforting that it feels like a warm hug.
Tuscan Chicken Pasta
Tender chicken and pasta in a creamy parmesan sauce with sundried tomatoes and spinach.
Ingredients
Method
- Cook the penne according to the package, then drain and set aside.
- Cook the cubed chicken in olive oil over medium-high until browned, about 6 minutes.
- Add garlic and sun-dried tomatoes and cook 1 minute, then pour in the cream.
- Stir in parmesan and spinach and simmer until the sauce thickens and the spinach wilts.
- Toss in the pasta to coat, then divide into containers.
Notes
Reserve a splash of pasta water to loosen the sauce when reheating.
13) Chipotle Lime Chicken
The bold flavor of smoky chipotle and bright lime is zesty and never gets dull.
Chipotle Lime Chicken
Chicken is marinated in smoky chipotle and zesty lime, then quickly seared for a juicy finish with a touch of char.
Ingredients
Method
- Blend or mash chipotle peppers, lime juice, garlic, cumin, oil, and salt into a marinade.
- Coat the chicken and marinate at least 30 minutes.
- Sear over medium-high, 5-6 minutes per side, until charred and cooked through.
- Rest, then slice against the grain.
- Portion with rice and beans for easy bowls.
Notes
Just one chipotle pepper still gives great flavor if you want it milder.
14) Ranch Chicken Burrito Bowls
This one works for everyone: cool and creamy ranch plus all the burrito fixings!
Ranch Chicken Burrito Bowls
Ranch-seasoned chicken with rice, beans, and corn for a build-your-own burrito bowl.
Ingredients
Method
- Toss the cubed chicken with ranch seasoning.
- Heat oil in a skillet over medium-high and cook the chicken until browned and cooked through, about 7 minutes.
- Warm the black beans and corn together in a small pan.
- Layer rice, chicken, beans, corn, and cheese into bowls.
- Divide into containers and add toppings when serving.
Notes
A spoonful of salsa or a little extra ranch on top right before eating is chef's kiss.
15) Honey Mustard Chicken and Vegetables
With just one pan and one roasted veggie tray, you will have quick and easy cleanup.
Honey Mustard Chicken and Vegetables
Sheet pan chicken and vegetables covered in a creamy honey mustard sauce and roasted to perfection.
Ingredients
Method
- Preheat the oven to 425F. Whisk honey, dijon, oil, and salt into a sauce.
- Toss the chicken and potatoes with most of the sauce and spread on a sheet pan.
- Roast 15 minutes, then add green beans and roast 10 more minutes until everything is tender.
- Drizzle with the reserved sauce.
- Slice the chicken and divide everything into containers.
Notes
Give the potatoes a head start so they roast through with the chicken.
16) Coconut Curry Chicken
Warm, fragrant, and a little cozy-spicy, with silky, coconut milk, it's totally craveable!
Coconut Curry Chicken
Chicken is gently cooked with warm spices and a touch of lime along with a creamy coconut curry sauce.
Ingredients
Method
- Heat oil in a pot over medium and cook the onion until soft, about 4 minutes.
- Add garlic, ginger, and curry paste and stir until fragrant, 1 minute.
- Add the cubed chicken and cook until it starts to brown, about 5 minutes.
- Pour in the coconut milk and simmer 10 minutes until the chicken is cooked and the sauce thickens.
- Finish with lime juice and portion over rice.
Notes
A handful of fresh cilantro at the end brightens the whole pot.
17) Sweet and Spicy Pineapple Chicken
Spicy and tangy tropical flavors that taste like sunshine, and are just spicy enough to keep things interesting!
Sweet and Spicy Pineapple Chicken
Chicken and pineapple pieces with a sweet and spicy glaze that is a little bright and sticky.
Ingredients
Method
- Whisk soy sauce, honey, sriracha, garlic, and cornstarch with 2 tablespoons water.
- Heat oil in a skillet over medium-high and cook the cubed chicken until browned, about 6 minutes.
- Add the pineapple and cook 2 minutes until it caramelizes slightly.
- Pour in the sauce and simmer until glossy and thickened, 2-3 minutes.
- Portion over rice in containers.
Notes
Fresh or canned pineapple both work; just drain canned well.
18) Moroccan Chicken Couscous
With warm spices, couscous is given a fluffy texture, and combined with the slight sweetness of dried fruit, a cozy yet extreme dish is created.
Moroccan Chicken Couscous
Couscous with warm cinnamon and cumin with sweet dried apricots and spiced chicken.
Ingredients
Method
- Toss the chicken with cumin, cinnamon, paprika, and salt.
- Heat oil in a skillet over medium-high and cook the chicken until browned and cooked through, about 8 minutes.
- Bring the broth to a boil, stir in couscous and apricots, cover, and let sit 5 minutes, then fluff.
- Spoon the chicken over the couscous.
- Divide into containers and garnish with parsley or almonds.
Notes
A squeeze of lemon at the end balances the warm spices beautifully.
19) Italian Chicken Caprese
With fresh mozzarella, basil, and a balsamic drizzle, this feels summery and special.
Italian Chicken Caprese
Seared chicken with mozzarella, tomatoes, basil, and a drizzle of balsamic glaze.
Ingredients
Method
- Season chicken with salt and Italian herbs.
- Sear in olive oil over medium-high, 5-6 minutes per side, until cooked through.
- Top each piece with sliced tomato and mozzarella, cover, and let the cheese melt, about 2 minutes.
- Scatter with fresh basil and drizzle with balsamic glaze.
- Portion into containers once slightly cooled.
Notes
Add the fresh basil and a fresh balsamic drizzle the day you eat for the best look.
20) Jerk Chicken with Mango Salsa
It's a flavor party! Sweet and juicy mango salsa soothes bold and smoky jerk spice.
Jerk Chicken with Mango Salsa
Tender, jerk-seasoned chicken topped with fresh mango salsa for a tropical twist!
Ingredients
Method
- Rub the chicken with jerk seasoning and olive oil.
- Sear over medium-high, 5-6 minutes per side, until cooked through with a little char.
- Toss mango, red onion, bell pepper, lime juice, and cilantro for the salsa.
- Slice the chicken and top with mango salsa.
- Divide into containers, keeping salsa slightly separate to stay fresh.
Notes
Make extra salsa; it disappears fast and brightens leftovers all week.
21) Garlic Parmesan Chicken and Asparagus
Just think about tender asparagus combined with buttery garlic and crispy, salty parmesan. This is an ass kicking dish that brings some class!
Garlic Parmesan Chicken and Asparagus
Chicken and asparagus, roasted with garlic butter and parmesan, make a delicious combination!
Ingredients
Method
- Preheat the oven to 425F. Stir garlic into the melted butter.
- Place chicken and asparagus on a sheet pan and brush with the garlic butter.
- Season with salt and pepper and sprinkle parmesan over the chicken.
- Roast 18-20 minutes until the chicken is cooked and the asparagus is tender.
- Slice and divide into containers.
Notes
Add the asparagus thicker side down so it cooks evenly with the chicken.
22) Cajun Chicken and Rice
Big flavor and lots of leftovers with this one pot meal. Cajun seasoning brings the heat and the soul!
Cajun Chicken and Rice
This one-pot hands-off dinner features a spicy cajun chicken meal that simmers with rice and peppers.
Ingredients
Method
- Toss the chicken with 1 tablespoon Cajun seasoning.
- Heat oil in a pot over medium-high and brown the chicken, about 5 minutes, then set aside.
- Cook the onion, pepper, and celery until soft, about 4 minutes.
- Stir in rice, remaining Cajun seasoning, and broth, then return the chicken, cover, and simmer 18 minutes until the rice is tender.
- Fluff and divide into containers.
Notes
Let it rest off the heat for 5 minutes so the rice finishes steaming.
23) Pesto Chicken with Cherry Tomatoes
Summer in a bowl! Chicken gets a makeover with burst cherry tomatoes and bright basil pesto.
Pesto Chicken with Cherry Tomatoes
Pesto chicken with blistered cherry tomatoes is a herby and fresh meal that is also easy to prepare.
Ingredients
Method
- Heat oil in a skillet over medium-high and cook the cubed chicken until browned and cooked through, about 7 minutes.
- Add the cherry tomatoes and cook until they start to blister, about 3 minutes.
- Stir in the pesto until everything is coated.
- Sprinkle with parmesan.
- Divide into containers over pasta, rice, or greens.
Notes
Stir in a splash of pasta water or oil if the pesto tightens up after chilling.
24) Lemon Butter Chicken Thighs
Lemon-butter sauce drizzled over chicken thighs. It could not be easier or more delicious. Add some rice and it is ridiculously good.
Lemon Butter Chicken Thighs
Chicken thighs seared in a pan with a buttery lemon sauce, garlic, and subtle herbs.
Ingredients
Method
- Season the thighs with salt and thyme.
- Melt butter in a skillet over medium-high and sear the thighs 5 minutes per side until golden.
- Add garlic and cook 30 seconds, then pour in broth and lemon juice.
- Simmer 5 minutes, spooning the sauce over the chicken until slightly thickened.
- Portion with rice or potatoes and extra sauce.
Notes
Don't skip resting the thighs; they stay juicier when reheated.