This delicious sheet pan Balsamic chicken and mushrooms recipe is perfect for a quick weeknight dinner. Succulent chicken pieces are baked with mushrooms in a sticky Balsamic glaze sauce. This healthy meal is gluten-free, paleo, Whole30. This blog post has recently been updated with extra copy and nutritional info.
Balsamic Chicken & Mushrooms For Dinner
In this gorgeous sheet pan recipe, tender chicken thighs are baked with button mushrooms and onions, and finished off with a caramelised, Balsamic glaze sauce. I love how quickly and easily this dish comes together, making it perfect for a weeknight dinner meal.
It’s one of those healthy chicken and mushroom recipes that you could have on a weekly rotation and not get sick of! You can serve it in a variety of ways and it’s great for meal prep.
What To Serve With Balsamic Chicken & Mushrooms
Serve with veggies. For a healthy, paleo, Whole30, low-carb kind of meal, serve this chicken and mushrooms dish with steamed, boiled or stir-fried greens tossed with lemon juice and olive oil or butter. Cauliflower rice would also go well with this protein main.
With grains or spuds. For a more substantial meal, add a serving of cooked rice, quinoa, buckwheat, lentils, roast sweet or white potatoes, or some buckwheat. Mashed potatoes go really well as a side dish.
In a salad. In summer, I sometimes turn it into a Balsamic chicken and mushroom salad served in a bowl with leafy greens, cucumbers, cherry tomatoes, radish, bell peppers and some crumbed feta or shaved Parmesan on top. I make a dressing that is similar to the Balsamic glaze OR you can even make more of that glaze and mix it with olive oil to use as a salad dressing.
In a sandwich. Another great way to serve Balsamic chicken and mushrooms is in a wrap or a sandwich with hummus or mayo, maybe some mustard, lettuce and even some cheese if you wish.
Personally, I prefer to use chicken thighs or tenderloins rather than breasts as the meat is much more tender and juicy. Thighs are especially well suited to baking and roasting, as the breast meat can often get a little dry, if overcooked. You can, of course, use chicken breast meat instead.
I use Swiss brown mushrooms as they have a little more flavour but regular white button mushrooms will also work well. If you need to replace the mushrooms, I recommend diced peppers or cauliflower instead.
I am using aged Balsamic vinegar, which is slightly thicker and sweeter than the regular Balsamic. If you don’t have the aged variety, simply add a teaspoon of honey or maple syrup to the sauce. For a less sweet or Whole30 version, use regular Balsamic vinegar.
For those doing Paleo or Whole30, Tamari or soy sauce can be replaced with coconut aminos. If you’re not familiar with coconut aminos, read this post.
More Sheet Pan Chicken Recipes
How To Make Balsamic Chicken & Mushrooms
The full recipe card with ingredients and a nutritional breakdown is below. Here are some step-by-step photos to guide you along.
Find the full list of ingredients, instructions, and a nutritional breakdown below. If you have questions or cook this recipe, please let me know in the comments, and make sure to rate this recipe so it’s easy for others to find.
- 2 teaspoons coconut oil or olive oil
- 4 chicken thighs skin off, no bone, diced
- 1 teaspoon sea salt
- 1 large onion halved and sliced
- 150-170 g button mushrooms 6 oz. halved and smaller ones left whole
- 2 tablespoons olive oil
For the Balsamic glaze sauce
- 1 clove of garlic grated or finely diced
- 2 tablespoons Balsamic vinegar aged, ideally, or add 1 teaspoon of honey
- 1 teaspoon tomato paste
- 2 tablespoons soy sauce or Tamari or coconut aminos
- A handful of chopped spring onion to garnish (optional, other herbs can also be used)
- Preheat the oven to 200 C / 400 F. Grease a flat sheet pan/oven tray with coconut oil or olive oil.
- Scatter the chicken evenly on the tray. Season with half a teaspoon of sea salt.
- Top the chicken with onions and mushrooms (see image) and sprinkle with another half teaspoon of sea salt. Drizzle with 2 tablespoons of olive oil and place the tray in the oven, middle shelf.
- Bake for 15 minutes, then remove from the oven and stir the mushrooms and chicken through. Place back in the oven for 5 more minutes.
- In the meantime, whisk together the sauce ingredients in a small bowl. Finally, remove the chicken again and drizzle evenly with the sauce. Stir through and bake for 5 more minutes, until the sauce is lightly caramelised and sticky.
- Prepare any side vegetables or a salad while the chicken is baking. Serve while hot.
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