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Sheet Pan Garlic Lemon Chicken and Mushrooms

This sheet pan garlic lemon chicken and mushrooms is ready in under 45 minutes and made on just one pan. This baby is packed full of flavor and will be a HUGE hit with parents and children. Made with boneless skinless chicken thighs, baby portabella mushrooms, lemons and finally drizzled in a garlic parsley sauce. Trust me, you need to make this dish as soon as possible!

This sheet pan garlic lemon chicken and mushrooms is ready in under 45 minutes and made on just one pan. This baby is packed full of flavor and will be a HUGE hit with parents and children. Made with boneless skinless chicken thighs, baby portabella mushrooms, lemons and finally drizzled in a garlic parsley sauce. Trust me, you need to make this dish as soon as possible!

Sheet pan meals are basically my favorite thing ever. I mean, I know I say that about a lot of things but the ease of these meals cannot be beaten! They cook up fast, prep time is almost non-existant and then I throw it in the oven and BOOM dinner. This version is made with boneless skinless chicken thighs which are again – one of my favorites. I have them in my freezer at all times because they can be ready in no time and can stand up to a big dose of flavor. For this recipe, they are lightly seasoned and roasted up with sliced lemons, fresh thyme, and mushrooms. Then after they are baked the whole sheet pan is drizzled with a garlic parsley sauce. Sweet baby J it’s delicious!

This sheet pan garlic lemon chicken and mushrooms is ready in under 45 minutes and made on just one pan. This baby is packed full of flavor and will be a HUGE hit with parents and children. Made with boneless skinless chicken thighs, baby portabella mushrooms, lemons and finally drizzled in a garlic parsley sauce. Trust me, you need to make this dish as soon as possible!

Sheet pans are basically my lazy day meals. I’ve been so low energy lately that I only want to cook super simple meals. Seriously, this cold I got after getting back from San Francisco has kicked my butt. It’s one of those colds that the second you think you’re feeling better BOOM you’re not. Today I was sure I was getting better and then I was so tired all day I felt drugged and my throat was sore again.

Colds are so hella annoying.

This sheet pan garlic lemon chicken and mushrooms is ready in under 45 minutes and made on just one pan. This baby is packed full of flavor and will be a HUGE hit with parents and children. Made with boneless skinless chicken thighs, baby portabella mushrooms, lemons and finally drizzled in a garlic parsley sauce. Trust me, you need to make this dish as soon as possible!

So I’ve been living off zinc cold drops (which leave such a gross metallic taste in my mouth), super spicy ginger tea and crazy easy meals like this sheet pan garlic lemon chicken and mushrooms. Thank goodness for easy meals and hot tea.

This sheet pan garlic lemon chicken and mushrooms is ready in under 45 minutes and made on just one pan. This baby is packed full of flavor and will be a HUGE hit with parents and children. Made with boneless skinless chicken thighs, baby portabella mushrooms, lemons and finally drizzled in a garlic parsley sauce. Trust me, you need to make this dish as soon as possible!

If you’re looking for even more sheet pan meals try my Sheet Pan Moroccan Chicken and Potatoes or my Sheet Pan Chicken and Potato Dinner. Or, if you’re looking for more chicken thigh recipes try my Honey Spiced Glazed ChickenCilantro Lime Chicken ThighsMaple Ginger Chicken ThighsCitrus Herb Roasted Chicken ThighsCrispy Pan Roasted Chicken Thighs or my Chicken Cannellini Bean Skillet

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Sheet Pan Garlic Lemon Chicken and Mushrooms

This sheet pan garlic lemon chicken and mushrooms is ready in under 45 minutes and made on just one pan. This baby is packed full of flavor and will be a HUGE hit with parents and children. Made with boneless skinless chicken thighs, baby portabella mushrooms, lemons and finally drizzled in a garlic parsley sauce. Trust me, you need to make this dish as soon as possible!

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients:

For sheet pan chicken: 

  • 6 boneless skinless chicken thighs
  • Kosher salt, to taste
  • Black pepper, to taste
  • 1 pound sliced baby portobello mushrooms
  • 1 lemon, thinly sliced
  • 1 tablespoon olive oil
  • 5 springs fresh thyme, leaves removed

For garlic parsley sauce:

  • 1/3 cup finely minced parsley
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon grated garlic

Slightly adapted from Food & Wine

Directions:

For sheet pan chicken:
Preheat oven to 450 degrees and line a rimmed large baking sheet with parchment paper or Silpat liner.

To the sheet pan add chicken thighs and season with desired amount of kosher salt and black pepper.

In a medium sized bowl add mushrooms and lemon slices. Toss with 1 tablespoon olive oil, fresh thyme leaves, kosher salt and black pepper. Scatter the mushrooms and lemons around the chicken on the skillet.

Bake for 30 minutes until the chicken is fully cooked and mushrooms are soft.

Remove from the oven and drizzle the whole pan with garlic parsley sauce and serve immediately.

For garlic parsley sauce:
Add all ingredients to a small bowl and whisk.

This chicken avocado cilantro lime soup is the perfect cold weather fix. It’s packed full of vegetables, spices, rotisserie chicken and topped with creamy Hass avocado. It’s ready in just 35 minutes so it’s the perfect weeknight comfort meal.
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Sunday 9th of August 2020

[…] Sheet Pan Garlic Lemon Chicken and Mushrooms […]

Marshall

Sunday 13th of January 2019

I made this delicious dish tonight but it unfortunately came out very bitter because of the lemon peels. I did a little research and found out exactly why. I included it below. Thanks for the wonderful recipes and I hope to make more of them in the weeks ahead.

“Usually the lemon slices caramelise slightly in the heat of the oven and become mellow and sweet. However lemon pith can be bitter and we wonder if the lemons used had a very thick skin with lots of pith.

If the pith is very thick then it can be difficult to eliminate the bitterness. Hence the recipe mentions using thin skinned lemons if at all possible. You can usually tell from looking and feeling the lemons as to whether they are thick or thin skinned - thick skinned ones have a more pimpled surface and thin skinned ones tend to feel more smooth and waxy. If your lemons turn out to have thick skins then it may be better to finely grate the zest of the lemons then carefully remove most of the pith with a vegetable peeler or small serrated knife (leave a little pith on so that the slices hold together when cooked).”

Deb

Sunday 25th of March 2018

Sauce was better with lemon juice rather than red wine vinegar

Daisy

Monday 3rd of July 2017

This recipe sounds great. What would you recommend serving this with, rice or salad or veges? Thanks

nutmegnanny

Saturday 8th of July 2017

Hi Daisy! We often eat this with rice :) Hope you love the recipe!

Bethany @ athletic avocado

Thursday 2nd of March 2017

This meal looks amazing! I love the combo of lemon and garlic with chicken, so flavorful! Aren't sheet pan meals the best? :)

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