Name: Sheet Pan Chicken and Mushrooms
Prep time: 15 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 4 bone-in, skin-on chicken thighs; 2 cups mixed mushrooms (cremini, button, or shiitake), sliced; 3 garlic cloves, minced; 3 tbsp olive oil; 2 tbsp balsamic vinegar; 1 tsp dried thyme (or 1 tbsp fresh thyme); Salt and pepper, to taste; Optional: 1 cup cherry tomatoes or asparagus for added vegetables

This Sheet Pan Chicken and Mushrooms recipe combines juicy chicken thighs with earthy mushrooms, roasted to golden perfection. It’s a one-pan dinner that’s easy to prepare, featuring a medley of flavors enhanced by garlic, thyme, and a splash of balsamic vinegar. Ideal for weeknights or meal prepping, this dish minimizes cleanup while delivering a hearty, satisfying meal. Pair it with a side of rice, quinoa, or roasted vegetables for a complete meal. Perfect for fans of simple, wholesome, and delicious food, this recipe showcases how a few basic ingredients can transform into a savory, crowd-pleasing dish.

Recipe Tips and Tricks:

Use bone-in, skin-on chicken thighs for maximum flavor and juiciness.
Don’t overcrowd the pan; this ensures even roasting.
Mix mushrooms like cremini, button, or shiitake for variety.
Marinate the chicken for 30 minutes for a deeper flavor.
Add vegetables like asparagus or zucchini for more nutrients.
Line your sheet pan with parchment paper for easier cleanup.

Yield: 4 servings

Sheet Pan Chicken and Mushrooms

A one-pan meal of tender chicken thighs roasted with mushrooms, garlic, and thyme for an easy, flavorful dinner.

Prep Time 15 minutes

Cook Time 35 minutes

Additional Time 10 minutes

Total Time 1 hour

Ingredients

4 bone-in, skin-on chicken thighs
2 cups mixed mushrooms (cremini, button, or shiitake), sliced
3 garlic cloves, minced
3 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp dried thyme (or 1 tbsp fresh thyme)
Salt and pepper, to taste
Optional: 1 cup cherry tomatoes or asparagus for added vegetables

Instructions

Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.
In a small bowl, whisk together olive oil, balsamic vinegar, garlic, thyme, salt, and pepper.
Place chicken thighs and mushrooms on the prepared sheet pan. Drizzle the olive oil mixture over everything, tossing to coat evenly.
Arrange the chicken skin-side up and spread the mushrooms around it in a single layer.
Roast in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Optionally, add cherry tomatoes or asparagus during the last 10 minutes of cooking.
Remove from the oven and let rest for 5 minutes before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 350°F (175°C) to maintain crispiness.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 218Total Fat 15gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 12gCholesterol 42mgSodium 147mgCarbohydrates 12gFiber 4gSugar 5gProtein 11g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.