Name: Sheet Pan Chicken and Mushrooms
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 large shallot (thinly sliced); 3 tablespoons sherry vinegar or balsamic vinegar; 3 tablespoons extra virgin olive oil; 1 tablespoon coconut aminos; 1 tablespoon Red Boat fish sauce; 1 teaspoon Magic Mushroom Powder or Diamond Crystal kosher salt; 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

Packed with umami, this Whole30-friendly Sheet Pan Chicken and Mushrooms dinner is a new favorite around our dinner table!

An overhead shot of Sheet Pan Chicken and Mushrooms

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).

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