Skinny Sheet Pan Chicken with Mushrooms and Onions

As I stood in my kitchen, the aroma of roasted vegetables filled the air, making my mouth water in anticipation. There’s something incredibly comforting about a one-pan meal, especially a dish like Skinny Sheet Pan Chicken with Mushrooms and Onions. It brings back memories of cozy family dinners where we would gather around the table, sharing stories and laughter. This dish not only satisfies hunger but also brings a sense of warmth and togetherness. It’s so easy to prepare, allowing you to spend less time cooking and more time enjoying the company of loved ones. Picture this: tender pieces of chicken, perfectly caramelized onions, and earthy mushrooms, all drizzled with olive oil and herbs, roasted to perfection. It’s a meal that feels indulgent yet is light and healthy, making it perfect for any night of the week.

What You’ll Need for Skinny Sheet Pan Chicken with Mushrooms and Onions

The ingredients for the Skinny Sheet Pan Chicken with Mushrooms and Onions are not only wholesome but also work beautifully together. Each element contributes to the overall flavor and texture, making this dish truly delightful. The star of the show is, of course, the chicken, which absorbs all the savory goodness from the other ingredients.

• 1.50 to 2 pounds boneless skinless chicken breasts, cut into bite-sized pieces: The protein base of the dish, tender and juicy when cooked right.
• 1 large red onion, cut into large chunks: Adds sweetness and depth to the dish.
• 8 ounces baby portobello mushrooms: Earthy flavors that complement the chicken beautifully.
• 1 medium/large zucchini, cut into large bite-sized pieces: Adds a fresh crunch and lightness.
• 3 tablespoons olive oil: Enhances flavor and aids in roasting.
• 1 teaspoon paprika, or to taste: Adds a subtle smokiness and warmth.
• ½ teaspoon dried oregano, or to taste: Offers a hint of herbal freshness.
• 1 teaspoon kosher salt, or to taste: Essential for enhancing all the flavors.
• ¾ teaspoon freshly ground black pepper, or to taste: Adds a touch of heat and complexity.
• 1 to 2 tablespoons fresh parsley, finely minced: A vibrant garnish that brightens the dish, optional.

Step by Step Instructions for Skinny Sheet Pan Chicken with Mushrooms and Onions

Cooking the Skinny Sheet Pan Chicken with Mushrooms and Onions is not only straightforward but also very rewarding. Let’s get started on creating this delicious one-pan meal!

1. Preheat your oven to 425 degrees Fahrenheit. If you have a convection setting, feel free to use it, but it’s not necessary to adjust the temperature. Line a baking sheet with aluminum foil for easier cleanup; trust me, it makes a world of difference when it comes to washing up!
2. In a large mixing bowl, combine the chicken, red onion chunks, and mushrooms with the stem side facing up. Adding the zucchini to the mix gives it a fresh flair. Drizzle everything generously with olive oil to ensure even roasting.
3. Season the mixture with paprika, dried oregano, kosher salt, and black pepper. Use your hands to toss everything together, ensuring each piece of chicken and vegetable is coated evenly with the oil and spices.
4. Spread the chicken and vegetables out in a single layer on the baking sheet. It’s important not to overcrowd the pan; this allows the chicken to roast properly and develop that beautiful golden color.
5. Place the baking sheet in the oven and bake for about 20 minutes. Keep an eye on it as the cooking time may vary depending on your oven. You want the chicken to be cooked through but still juicy, and the vegetables to be tender.
6. Check the internal temperature of the chicken; it should read at least 165 degrees Fahrenheit. If using a convection oven, consider rotating the baking sheet halfway through cooking to ensure even roasting.
7. Once done, remove the baking sheet from the oven and let it sit for a minute or two. This will allow the flavors to settle.
8. If desired, garnish with freshly minced parsley. It adds a lovely fresh touch that makes the dish even more appealing.
9. Serve immediately, and enjoy every last bite of your Skinny Sheet Pan Chicken with Mushrooms and Onions!

Making Adjustments

When cooking, it’s always good to know how to adapt. Here are some tips for adjusting the Skinny Sheet Pan Chicken with Mushrooms and Onions recipe to fit your tastes or needs.

• Storage: Leftovers can be stored in an airtight container in the fridge for up to five days.
• Freezing: You can freeze the dish for up to four months. Just make sure to cool it completely before sealing it in freezer-safe containers.
• Pairing: Serve this dish with a side of steamed rice or a simple salad for a well-rounded meal.
• Variations: Experiment by adding different herbs or spices to customize the flavors. Thyme or rosemary can add a wonderful aroma.
• Cooking Methods: If you prefer, you can adapt this recipe for a slow cooker or Instant Pot for different cooking styles.

Pairing Suggestions for Skinny Sheet Pan Chicken with Mushrooms and Onions

Finding the right pairs for the Skinny Sheet Pan Chicken with Mushrooms and Onions can elevate your meal. Here are some wonderful suggestions:

• Steamed Vegetables: A side of lightly steamed broccoli or green beans can complement the roasted flavors perfectly.
• Rice or Quinoa: Serve over fluffy rice or nutritious quinoa to soak up the juices and add some heartiness to the meal.
• Salads: A fresh green salad with a light vinaigrette works beautifully as a refreshing contrast to the warm dish.
• Occasions: This recipe is excellent for weeknight dinners, casual gatherings, or even meal prep for busy weeks ahead.
• Storage Tips: Be sure to store leftovers properly in an airtight container to maintain freshness.
• Seasonal Pairing: In summer, pair this dish with a side of corn on the cob or a tomato salad for a delightful seasonal touch.

FAQ

Conclusion

The Skinny Sheet Pan Chicken with Mushrooms and Onions isn’t just a meal; it’s a comforting experience that brings families together. With its simple preparation and delicious flavors, it’s a dish worth trying. I encourage you to whip it up for your next family dinner; you won’t regret it!

Skinny Sheet Pan Chicken with Mushrooms and Onions

The ultimate comfort food, Skinny Sheet Pan Chicken with Mushrooms and Onions combines tender chicken, earthy mushrooms, and sweet onions for a healthy weeknight dinner. Easy to prepare and clean up, it’s a must-try meal that will satisfy your cravings tonight!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1.50 to 2 pounds boneless skinless chicken breasts cut into bite-sized pieces
• 1 large red onion cut into large chunks
• 8 ounces baby portobello mushrooms white button mushroom may be substituted; I keep them whole so they don’t overcook
• 1 medium/large zucchini cut into large bite-sized pieces
• 3 tablespoons olive oil
• 1 teaspoon paprika or to taste (smoked paprika may be substituted)
• ½ teaspoon dried oregano or to taste
• 1 teaspoon kosher salt or to taste
• ¾ teaspoon freshly ground black pepper or to taste
• 1 to 2 tablespoons fresh parsley I used flat-leaf, finely minced for garnishing, or to taste; optional (basil, thyme, or other fresh herbs may be substituted, to taste)

Equipment

• Baking Sheet
• Oven

Method

 

1. Preheat your oven to 425 degrees Fahrenheit. If you have a convection setting, feel free to use it, but it's not necessary to adjust the temperature. Line a baking sheet with aluminum foil for easier cleanup; trust me, it makes a world of difference when it comes to washing up!
2. In a large mixing bowl, combine the chicken, red onion chunks, and mushrooms with the stem side facing up. Adding the zucchini to the mix gives it a fresh flair. Drizzle everything generously with olive oil to ensure even roasting.
3. Season the mixture with paprika, dried oregano, kosher salt, and black pepper. Use your hands to toss everything together, ensuring each piece of chicken and vegetable is coated evenly with the oil and spices.
4. Spread the chicken and vegetables out in a single layer on the baking sheet. It’s important not to overcrowd the pan; this allows the chicken to roast properly and develop that beautiful golden color.
5. Place the baking sheet in the oven and bake for about 20 minutes. Keep an eye on it as the cooking time may vary depending on your oven. You want the chicken to be cooked through but still juicy, and the vegetables to be tender.
6. Check the internal temperature of the chicken; it should read at least 165 degrees Fahrenheit. If using a convection oven, consider rotating the baking sheet halfway through cooking to ensure even roasting.
7. Once done, remove the baking sheet from the oven and let it sit for a minute or two. This will allow the flavors to settle.
8. If desired, garnish with freshly minced parsley. It adds a lovely fresh touch that makes the dish even more appealing.
9. Serve immediately, and enjoy every last bite of your Skinny Sheet Pan Chicken with Mushrooms and Onions!

Notes

• Cooking Time Variability: The cooking time may vary based on the thickness of your chicken pieces. If using larger chunks, start checking for doneness earlier to avoid overcooking.
• Oven Temperatures: Every oven is different. If you notice that the top isn’t browning as much, you can broil for an additional 2 to 3 minutes at the end.
• Ingredient Substitutions: Feel free to swap out the zucchini for other vegetables like bell peppers or asparagus, depending on your preferences.
• Meal Prep Tips: This dish keeps well in the refrigerator for up to five days. Make a double batch for easy lunches!

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Meet Jade Summer

Reliability is just as important as flavor. I am the one double checking measurements and testing temperatures. I cooked this recipe repeatedly, troubleshooting any tricky parts, so you can trust that it will turn out perfectly the very first time you try it.