Packed with umami, this Whole30-friendly Sheet Pan Chicken and Mushrooms dinner is a new favorite around our dinner table!
If you’re as crazy about chicken and mushrooms as we are, you must make this quick and easy sheet pan dinner. The cooking and clean-up are a breeze, and it’s amazingly flavorful!
What types of mushrooms do you recommend?
I like to use a variety of my favorite mushrooms, including shiitake, oyster, and sliced king trumpet mushrooms. Don’t worry: this dish still tastes great if you use only regular old white and brown button mushrooms. Just note that if you’re using a delicate mushroom (e.g. enoki or brown clamshell mushrooms), make sure you carefully coat them in the marinade and try not to break them up by accident. I normally add the sturdier mushroom varieties to the marinade first, and then add the more delicate ones at the end.
How do I cut the mushrooms?
Make sure you cut the mushrooms into roughly similar sizes so they finish cooking at the same time. I normally quarter large button mushrooms and adjust the size of the other mushrooms accordingly.
Can I use another vegetable in place of mushrooms?
If you have a mushroom allergy or you don’t quite have a pound of mushrooms, you can add some broccoli or cauliflower florets to the marinade and toss them on the sheet pan. And if you absolutely hate mushrooms…you might want to make some other recipe, ’cause this one’s all about the mushrooms!
Would chicken breast work in this recipe?
Yes! Just make sure that you you don’t overcook them—check that the thickest part of the chicken breast reaches between 150°F and 160°F and you’re good to go.
What do you serve with this sheet pan dinner?
I like to make a big green salad, stir-fry some vegetables, heat up some cauliflower rice, or pressure cook a batch of Instant Pot Kale and Carrots. Pick a vegetable side dish that’s quick and easy enough to be finished by the time the chicken and mushrooms are ready.
Ready to make this super simple chicken and mushroom sheet pan dinner?
Serves 4
Ingredients:
- 1 large shallot, thinly sliced
- 3 tablespoons sherry vinegar or balsamic vinegar
- 3 tablespoons extra virgin olive oil, avocado oil, melted ghee, or fat of choice
- 1 tablespoon coconut aminos
- 1 tablespoon Red Boat fish sauce
- 1 teaspoon Magic Mushroom Powder or Diamond Crystal kosher salt (if using fine grain salt or Morton’s kosher salt, use ½ teaspoon)
- 1½ pounds boneless skinless chicken thighs
- 1 pound assorted mushrooms, cut into the same size pieces
- ¼ cup minced fresh Italian parsley and/or chives
Equipment:
Method:
Heat oven to 450°F or 425°F convection with the rack in the upper middle. As the oven heats up, combine the shallots, vinegar, extra virgin olive oil, coconut aminos, fish sauce, and Magic Mushroom Powder (or salt) in a large bowl.
Stir well and then add the chicken to the marinade.
Shake off the excess marinade and transfer the chicken to a rimmed baking sheet. (Leave the marinade in the bowl, because you’re going to dump the mushrooms in next!)
If you have a combination of different mushrooms, add the sturdier mushrooms (e.g. sliced King Trumpet, button, shiitake, etc.) to the marinade first and toss well…
…and then transfer them to the rimmed sheet in a single layer.
Using delicate mushrooms (e.g. enoki or brown clamshell mushrooms)? Toss them carefully in the marinade after you’ve removed the sturdier ones so they don’t break apart.
Arrange the chicken, mushrooms, and shallots in a single layer on the sheet pan.
Pop the sheet pan dinner in the oven and roast for 25 to 35 minutes, rotating the tray 180° at the halfway point.
The dish should be done when the chicken is cooked through (a meat thermometer should read 165°F in the thickest part of the thigh or 150°F if you’re using chicken breasts) and the liquid from the mushrooms has mostly cooked off.
Sprinkle on fresh herbs…
…and serve immediately with a simple vegetable side dish!
Want more inspiration from my past January Whole30s? Check out my Day 19 posts from 2018 and 2017!
- 2018 Whole30 Day 19: Mexican Beef
- 2017 Whole30 Day 19: Crab + Avocado Temaki
A note to my Nomsters: This is one of a series of daily blog posts I’m writing in the month of January 2019 to help those doing a Whole30 to kick off the New Year. Not sure what the Whole30 is, or want info on how to get started? Read my Whole30 prep post—and then come back to Nom Nom Paleo every single day for recipes to inspire, delight, and sustain you on your Whole30!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).
PRINTER-FRIENDLY RECIPE CARD
Sheet Pan Chicken and Mushrooms
Ingredients
- 1 large shallot thinly sliced
- 3 tablespoons sherry vinegar or balsamic vinegar
- 3 tablespoons extra virgin olive oil avocado oil, melted ghee, or fat of choice
- 1 tablespoon coconut aminos
- 1 tablespoon Red Boat fish sauce
- 1 teaspoon Magic Mushroom Powder or Diamond Crystal kosher salt if using fine grain salt or Morton’s kosher salt, use ½ teaspoon
- 1½ pounds boneless skinless chicken thighs
- 1 pound assorted mushrooms cut into the same size pieces
- ¼ cup minced fresh Italian parsley and/or chives
Instructions
- Heat oven to 450°F or 425°F convection with the rack in the upper middle.
- As the oven heats up, combine the shallots, vinegar, extra virgin olive oil, coconut aminos, fish sauce, and Magic Mushroom Powder (or salt) in a large bowl. Stir well and then add the chicken to the marinade.
- Shake off the excess marinade and transfer the chicken to a rimmed baking sheet. (Leave the marinade in the bowl, because you’re going to dump the mushrooms in next!)
- If you have a combination of different mushrooms, add the sturdier mushrooms (e.g. sliced King Trumpet, button, shiitake, etc.) to the marinade first. Toss well and then transfer them to the rimmed sheet in a single layer.
- Using delicate mushrooms (e.g. enoki or brown clamshell mushrooms)? Toss them carefully in the marinade after you’ve removed the sturdier ones so they don’t break apart.
- Arrange the chicken, mushrooms, and shallots in a single layer on the sheet pan.
- Pop the sheet pan dinner in the oven and roast for 25 to 35 minutes, rotating the tray 180° at the halfway point.
- The dish should be done when the chicken is cooked through (a meat thermometer should read 165°F in the thickest part of the thigh or 150°F if you’re using chicken breasts) and the liquid from the mushrooms has mostly cooked off.
- Sprinkle on fresh herbs and serve immediately with a simple vegetable side dish!
Lilian Ramey says
Made this last night as my first Paleo meal! I had my Mom over and she was so impressed she asked for the recipe so she could start making this as well. We were pleasantly surprised by how flavorful and “rich” everything tasted. I will be making this again soon!
Andi Straus says
This was delicious but I didn’t have Magic Mushroom powder and used the recommended 1 tsp of salt instead (used Kosher salt) and it was way too salty for my taste. I will definitely make it again but will use less salt.
nomnompaleo says
Diamond Crystal brand? If not, you should use the amount!
Blanche says
One of my chicken go to recipes-so easy and quick and tastes great! I use whatever type of mushrooms I have and occasionally may add some chopped onion. A parchment paper on the sheet pan make clean up even quicker.
Ce says
This is my most often cooked recipe from your blog (and there are a few!). Thank you! ❤️
Noel says
This is SO delicious!!
Tee says
Yum! This is a great tasting and easy recipe since most ingredients I usually already have (I usually have a big bag of frozen chicken handy). I’m not paleo anymore so I serve it with rice. No matter what kind of diet I’m on though I always have a recipe of yours I can make! Thank you!
Carlene says
This is absolutely one of our favorite dishes! Can we let this marinate for a few hours before baking, or will that have undesired results? I would like to get it ready so my husband can just pop it onto a baking sheet and into the oven! Thank you so much!
Michelle Tam says
Yes! You can definitely marinate a day ahead in the fridge.
Jessica says
Love this recipe but every time I make it, the mushrooms snd onions burned. Any recs?
Michelle Tam says
Maybe cut them bigger?
Lynn says
Made this tonight and it was so easy and so delicious!!
Tammy Durden says
Could I make this with wings or legs?
Michelle Tam says
The wings and legs will take longer to cook. You can add the mushrooms later in the baking time.
Chris Doran says
I love this! I do the marinating a bit differently. I put the chicken in a plastic bag with the marinade in the fridge for about 15 hours. Then I take the chicken out about 6 hours before I want to cook. I add the mushrooms to the same bag and leave in there until I’m ready to bake. Super intense flavors and very easy.
Heather says
This was fantastic as usual! To save some time at dinner, I mix the marinade in a bowl, added the chicken and then gently laid the cleaned mushrooms on top. At dinner time, just pulled out the chicken, mixed the mushrooms in the leftovers and plopped it in the oven. Easy peasy! Thanks.