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 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!
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.
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.
More sheet pan recipes
- Love salmon? Try my Sheet Pan Lemon Salmon.
- Cravinga another easy chicken meal? Try my Sheet Pan Mediterranean Chicken.
- Want fast and easy? Try my Sheet Pan Chicken Sausage and Vegetables.
- Need a classic dinner recipe? Try my Sheet Pan Chicken and Potato Dinner.
Sheet Pan Garlic Lemon Chicken and Mushrooms
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.