I love sheet pan dinners because they’re easy, tasty, and ready in no time. The chicken in this recipe is tender, juicy, and infused with flavor from the red onions, paprika, oregano, and fresh parsley. I love biting into the whole baby portobello mushrooms. Their succulent juicy texture is everything for me and their flavor from roasting alongside the red onions is fabulous. This roasted chicken, onions, and mushrooms sheet pan meal gets bonus points for having lean protein, vegetables, it’s naturally gluten-free, and it’s as easy as throwing everything on a sheet pan and in 20 minutes, dinner is served.
Ingredients Needed
To make the sheet pan chicken with mushrooms and onions, you’ll need:
Chicken breasts Red onion Baby portobello mushrooms Zucchini Olive oil Paprika Oregano Kosher salt and pepper Parsley
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Baked Chicken and Mushrooms
This sheet pan chicken and vegetables recipe couldn’t be any easier!
Storage Instructions
In the fridge: Leftovers will keep airtight in the fridge for up to 5 days. In the freezer: Store in an airtight container or zip-top bag for up to 4 months. To reheat: Reheat portions in the microwave at 30-second intervals.
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