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Sheet Pan Garlic Lemon Chicken

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.

Sheet Pan Garlic Lemon Chicken drizzled with sauce.

Sheet pan meals are basically my favorite thing ever!

I know I have said that about a lot of things but the ease of these meals cannot be beaten!

They cook up fast, prep time is almost non-existent 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.

After you pull it out of the oven it’s 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.

Uncooked ingredients for Sheet Pan Garlic Lemon Chicken on a sheet pan.

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!

More sheet pan recipes

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 Garlic Lemon Chicken and Mushrooms

Author: Brandy O’Neill – Nutmeg Nanny
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!
5 from 1 vote
Print Pin
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings

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

Instructions

For sheet pan chicken:

  • Preheat the oven to 450 degrees F and line a rimmed large baking sheet with parchment paper or Silpat liner.
  • To the sheet pan add chicken thighs and season with the 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 the 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.

Nutrition

Serving: 1g | Calories: 472kcal | Carbohydrates: 9g | Protein: 45g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 23g | Cholesterol: 205mg | Sodium: 393mg | Fiber: 4g | Sugar: 3g
Course Main Course
Cuisine American
Keyword boneless skinless chicken thighs, chicken thighs, sheet pan chicken, sheet pan chicken thighs, sheet pan garlic lemon chicken and mushrooms
Did you try this recipe?Leave a comment and 5 star review!
Brandy

About Brandy!

I am a food lover and recipe developer bringing you delicious recipes that taste great and are easy to make! My food is inspired by travels around the world and my love of flavorful food. A list of things that make me happy: cats, Coke Zero, houseplants, and travel. Read more...

Recipe Rating




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? :)

Renee - Kudos Kitchen

Sunday 19th of February 2017

There you go rocking the chicken thighs again. This is why I love you!

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