One Sheet Pan Chicken and Mushrooms

Hearty Sheet Pan Chicken with Mushroom-Onion Sauce is a hearty, flavorful dish that will warm you up on a cold winter’s night!

this Recipe

Not Your Ordinary Chicken Sheet Pan Dinner

I enjoy making “sheet pan” recipes – those multiple ingredient dishes that are prepared all in one sheet pan (basically a rimmed cookie sheet). These recipes are definitely in my wheel house – easy to prepare with readily available ingredients, and delicious, too. So, I decided to start creating a few of my own – and this Sheet Pan Chicken with Mushroom-Onion Sauce is my first.

It all started with the sauce. I’d been tinkering around with creating a Mushroom-Onion Sauce for several months, and just couldn’t get the flavor quite right – it needed more depth, more earthiness. Adding in sage and tomato paste definitely helped, but it still needed more. I was looking for a sort of meaty, woodsy flavor, and my sauce wasn’t quite there.

Then, I saw an advertisement from the company Better Than Bouillon that recommended adding their broth concentrates to sauces. So, I added in some of their beef broth concentrate to my mushroom sauce – and the result was just what I was looking for. Lots of depth, tons of flavor. I first tried it on turkey burgers – and Robert and I both loved it!

Chicken Mushroom Onion Recipe

For my sheet pan recipe, I pair my mushroom-onion sauce with chicken and some hearty sides – potatoes and carrots. I throw in a few sprigs of thyme as well, as thyme is an herb that will work well with my rich sauce. It all goes into a sheet pan together and is baked, covered. The resulting Sheet Pan Chicken with Mushroom-Onion Sauce is just what I hoped for – a blend of deep, rustic, earthy flavors. Robert and our friends I tested it on all thought it was scrumptious!

Ingredients for Sheet Pan Chicken and Mushrooms

While the list of ingredients is a bit long, chances are you have most of them in your pantry! Here’s what you’ll need:

For the Mushroom Sauce

• Butter – I use salted; you can also use unsalted, and just add more salt later
• Olive oil – can use extra virgin or regular
• Mushrooms – I like to use baby bella (also called cremini); can use white mushrooms
• Yellow onion
• Garlic – can substitute garlic powder or shallots
• All-purpose flour – preferably unbleached
• Milk – can use whole, 2% or skim
• Dry white wine
• Dried sage – can substitute fresh sage leaves
• Beef broth concentrate (I like Better than Bouillon brand)
• Tomato paste
• Kosher salt
• Ground pepper

For the Sheet Pan Chicken

• Boneless, skinless chicken thighs or breasts
• Carrots
• Fingerling potatoes – can also use small white (Yukon gold or red-skinned) potatoes
• Fresh thyme – can also use dried
• Fresh parsley, for garnish

How to make a Sheet Pan Chicken Dinner

This hearty, pleasing chicken dinner is easy to prepare; here’s all you have to do:

Mushroom Sauce

1. Sauté mushrooms, onion and garlic.
   In a large skillet or sauté pan over medium heat, add the butter and oil; cook until butter is melted and oil is hot. Add mushrooms, onion and garlic and cook until most of the mushroom moisture has evaporated, and the mushrooms and onion are beginning to turn a light golden brown.
2. Add flour; cook.
   Reduce heat to low, sift in flour and continue cooking, stirring, for 3 minutes.
3. Add remaining ingredients; cook.
   Whisk in the milk, wine, sage, beef broth concentrate and tomato paste. Cook over medium-low heat, stirring, until sauce thickens.
4. Season; remove from heat.
   Season to taste with salt and pepper. Remove from heat and set aside. (It will thicken as it sits, and that’s okay. Just stir it a time or two.)

Sheet Pan Chicken

1. Prep oven and sheet pan.
   Preheat oven to 350 degrees. Spray a half-sheet pan with nonstick cooking spray.
2. Prep chicken.
   If using chicken breasts, butterfly and halve larger pieces. Season chicken to taste with salt and pepper.
3. Arrange chicken and vegetables in pan; add mushroom sauce.
   Arrange chicken pieces on prepared pan in one layer, smooth side up. Arrange carrots and potatoes around chicken. Stick thyme sprigs in and around all the ingredients. Spoon mushroom sauce over the top.
4. Cover and bake.
   Cover with foil and bake for 30 to 40 minutes, or until chicken reaches an internal temperature of 165 degrees on an instant read thermometer. Carrots and potatoes should also be tender.
5. Serve.
   Remove thyme sprigs; sprinkle with parsley and serve.

How to serve this Mushroom and Onion Chicken Sheet Pan Dinner

This sheet pan dinner just needs a bit of something green to round out the meal. Here are some ideas:

• Lemon Dijon Dressed Baby Spinach Salad
• Arugula and Tomato Salad
• Easy Spinach Salad Recipe

How to store One Pan Chicken and Mushrooms

Leftovers can be placed in an airtight container and refrigerated for up to 4 days. Reheat in a microwave or covered in a 325 degree oven.

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