Chicken and Mushrooms

An overhead shot of two hands holding a white baking dish filled with golden brown chicken thighs and mushrooms.

4.84 from 12 votes

This easy and delicious chicken and mushrooms recipe featuring a tangy, savory marinade can be thrown together and baked in just one dish! Your family will relish the crispy, juicy, and flavorful chicken thighs and flavorful mushroom sauce. And it’s all Whole30 compatible, paleo, and gluten-free, too!

Prep Time10

Cook Time50

Marinating time1

Total Time2

Course: Dinner

Cuisine: American

Keyword: chicken and mushrooms, gluten-free, low carb, nom nom paleo, nomnompaleo, paleo, Whole30

Servings:

Ingredients

3 tablespoons sherry vinegar
3 tablespoons extra virgin olive oil or avocado oil
2 tablespoons coconut aminos
1 tablespoon Red Boat fish sauce
1 tablespoon Dijon mustard
2½ teaspoons your favorite Nom Nom Paleo Spice blend or Diamond Crystal kosher salt, divided
3 pounds chicken thighs
1 pound mixed mushrooms cut into bite-sized pieces
2 large shallots thinly sliced
3 garlic cloves minced
¼ cup minced chives or minced Italian parsley

Instructions

Grab a large mixing bowl and make the marinade by whisking together the sherry vinegar, extra virgin olive oil, coconut aminos, fish sauce, dijon mustard, and 2 teaspoons of your favorite Nom Nom Paleo spice blend or Diamond Crystal kosher salt.
Add the chicken to the bowl and toss well to coat the chicken in the marinade. Cover the bowl and marinate in the fridge for at least an hour and up to a day.
When you’re ready to bake the chicken, heat the oven to 400°F on convection mode or 425°F conventional with the rack in the middle.
Toss the mushrooms, shallot, garlic, and remaining ½ teaspoon of Nom Nom Paleo spice blend or Diamond Crystal kosher salt in a 9x13 baking dish.
Place the chicken thighs on top of the mushrooms, skin-side down. Pour the marinade all over the chicken.
Bake in the oven for about 45 to 50 minutes total. At the 30 minute mark, flip the chicken thighs skin-side up. The chicken is ready when the skin has browned and the internal temperature in the thickest part of the meat reaches at least 175°F.
Top with minced chives or chopped parsley and enjoy!

Video

Notes

Leftover chicken and mushrooms can be stored in a sealed airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. Before reheating the chicken and mushrooms, you can remove any congealed fat from the surface to make the sauce less greasy.

My Whole30-compatible Nom Nom Paleo spice blends make healthy and delicious meals super easy and they're now available on Amazon, directly from The Spice Lab, and at iHerb (worldwide shipping)!

Nutrition