Sheet Pan Chicken and Mushrooms — Fast, EASY, HEALTHY, and a FLEXIBLE recipe based on what you have on hand!! A ONE-PAN meal with zero cleanup is the best kind of meal, especially for busy weeknights!!
Table of Contents
I love sheet pan dinners because they’re easy, tasty, and ready in no time. The chicken in this recipe is tender, juicy, and infused with flavor from the red onions, paprika, oregano, and fresh parsley.
I love biting into the whole baby portobello mushrooms. Their succulent juicy texture is everything for me and their flavor from roasting alongside the red onions is fabulous.
This roasted chicken, onions, and mushrooms sheet pan meal gets bonus points for having lean protein, vegetables, it’s naturally gluten-free, and it’s as easy as throwing everything on a sheet pan and in 20 minutes, dinner is served.
Ingredients Needed
To make the sheet pan chicken with mushrooms and onions, you’ll need:
- Chicken breasts
- Red onion
- Baby portobello mushrooms
- Zucchini
- Olive oil
- Paprika
- Oregano
- Kosher salt and pepper
- Parsley
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Baked Chicken and Mushrooms
This sheet pan chicken and vegetables recipe couldn’t be any easier!
- I recommend lining a sheet pan with foil for easier cleanup.
- Then, add the chicken and veggies, drizzle with olive oil, and season before baking.
- Bake until the chicken is cooked through and the vegetables are tender.
- Finish it off with a bit of fresh parsley and dig in!
Tip for Perfectly Roasted Mushrooms
I keep the mushrooms whole for two reasons. First, they don’t overcook, and secondly they are easy to pick around for those selective eaters among us. Keep the vegetables chunkier than you think you need to because otherwise they’ll have a tendency to overcook in the form of becoming mushy or burnt.
FAQs About This Recipe
No, they are not! I know they can be a bit of a controversial food and people either love them or hate ’em! If you’re not a fan or your family isn’t a fan, feel free to omit them.
I used baby portobellos because I tend to have them on hand but if you have some fancier versions of fresh mushrooms, you can try them and see how they work. However, since I haven’t experimented with other varieties, I can’t give guidance how they will turn out.
The great thing about sheet pan meals is that they’re really flexible. In this particular sheet pan recipe I used mushrooms, red onions, and zucchini because that’s what I had on hand and was craving. My daughter is not a fan of mushrooms and if you have a ‘shroom hater in your group, you can easily pick around them.
Feel free to get creative with the vegetables you incorporate. Other vegetables that would be great include: broccoli, cauliflower, yellow squash, sugar snap peas, carrots, or bell peppers.
Yes! If you have a convection oven, use it. You don’t need to alter or reduce the temperature but I recommend rotating your pan once halfway through to ensure more even cooking.
I used two pounds of chicken for this recipe to ensure for planned leftovers, but you can easily scale that down if desired and bake a few minutes less.
Storage Instructions
In the fridge: Leftovers will keep airtight in the fridge for up to 5 days.
In the freezer: Store in an airtight container or zip-top bag for up to 4 months.
To reheat: Reheat portions in the microwave at 30-second intervals.
What to Serve with Chicken and Mushrooms
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Skinny Sheet Pan Chicken with Mushrooms and Onions
Ingredients
- 1.50 to 2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 1 large red onion, cut into large chunks
- 8 ounces baby portobello mushrooms, white button mushroom may be substituted; I keep them whole so they don’t overcook
- 1 medium/large zucchini, cut into large bite-sized pieces
- 3 tablespoons olive oil
- 1 teaspoon paprika, or to taste (smoked paprika may be substituted)
- ½ teaspoon dried oregano, or to taste
- 1 teaspoon kosher salt, or to taste
- ¾ teaspoon freshly ground black pepper, or to taste
- 1 to 2 tablespoons fresh parsley, I used flat-leaf, finely minced for garnishing, or to taste; optional (basil, thyme, or other fresh herbs may be substituted, to taste)
Instructions
- Preheat oven to 425F (use Convection if you have it, you don't have to reduce the temp) and line a baking sheet with aluminum foil for easier cleanup (recommended).
- Add the chicken, red onion, mushrooms with the stem/gill side facing up, zucchini, evenly drizzle with olive oil, evenly season with paprika, oregano, salt, pepper, and toss with your hands very well to coat evenly.
- Bake for about 20 minutes or until chicken is cooked through and vegetables are tender.
- Optionally garnish with parsley and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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great
great
Wondering if I can use boneless skinless chicken thighs for this recipe.
Maybe bake them first alone for 10 minutes then add the rest of the ingredients and continue per the original recipe ?
I think thighs would be fine. Maybe give them a 5 minute headstart, I don’t think 10 is necessary though but play it by ear after you check after 5 minutes.