An overhead shot of Sheet Pan Chicken and Mushrooms
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Sheet Pan Chicken and Mushrooms

Packed with umami, this Whole30-friendly Sheet Pan Chicken and Mushrooms dinner is a new favorite around our dinner table!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dinner
Cuisine: American
Keyword: chicken, gluten-free, keto, low carb, paleo, Primal, Sheet Pan, Whole30
Servings: 4 servings
Calories: 333kcal
Author: Michelle Tam

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
  • 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!

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Nutrition

Calories: 333kcal | Carbohydrates: 6g | Protein: 37g | Fat: 18g | Fiber: 1g