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Easy Skinny Sheet Pan Chicken with Mushrooms and Onions photo

Skinny Sheet Pan Chicken with Mushrooms and Onions

A quick, healthy sheet-pan meal of seasoned chicken and vegetables that roasts in about 20 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 to 2 pounds boneless skinless chicken breasts cut into bite-sized pieces
  • 1 large red onion cut into large chunks
  • 8 ounces baby portobello mushrooms keep whole (white button mushrooms may be substituted)
  • 1 medium/large zucchini cut into large bite-sized pieces
  • 3 tablespoons olive oil for drizzling/coating
  • 1 teaspoon paprika or to taste (smoked paprika may be substituted)
  • 1/2 teaspoon dried oregano or to taste
  • 1 teaspoon kosher salt or to taste
  • 3/4 teaspoon freshly ground black pepper or to taste
  • 1 to 2 tablespoons fresh parsley flat-leaf, finely minced for garnish; optional (basil, thyme, or other fresh herbs may be substituted)

Equipment

  • Baking Sheet
  • Aluminum Foil
  • Mixing Bowl
  • Measuring Spoons
  • kitchen tongs or hands for tossing

Method
 

  1. Preheat the oven to 425°F (use convection if available; no temperature adjustment required) and line a baking sheet with aluminum foil.
  2. In a large bowl, combine the chicken pieces, onion chunks, whole mushrooms (stem/gill side up), and zucchini pieces.
  3. Drizzle the olive oil over the chicken and vegetables, then sprinkle with paprika, dried oregano, kosher salt, and black pepper.
  4. Toss everything with your hands or tongs until evenly coated with oil and seasonings.
  5. Spread the mixture in a single layer on the prepared baking sheet and roast for about 20 minutes, or until the chicken is cooked through and the vegetables are tender.
  6. Optionally garnish with the minced parsley and serve immediately.

Notes

  • Check chicken starting at 15 minutes since cooking time varies by thickness.
  • Rotate the baking sheet halfway through roasting for even cooking.
  • If using 2 pounds of chicken, expect longer cook time; watch closely to avoid drying.
  • Keep leftovers airtight in the fridge up to 5 days.
  • Freeze extra portions for up to 4 months.