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Skinny Sheet Pan Chicken with Mushrooms and Onions

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
Cook Time 20 minutes
Total Time 30 minutes
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!