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!
Servings: 4 servings
Ingredients
For sheet pan chicken:
- 6 boneless skinless chicken thighs
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 pound sliced baby portobello mushrooms
- 1 whole lemon thinly sliced
- 1 tablespoon olive oil
- 5 sprigs 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: 1serving | Calories: 189kcal | Carbohydrates: 6g | Protein: 3g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 307mg | Potassium: 473mg | Fiber: 2g | Sugar: 3g | Vitamin A: 484IU | Vitamin C: 10mg | Calcium: 24mg | Iron: 1mg