Sheet-Pan

Chicken And Mushroom

Name: Chicken And Mushroom
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 lb (450g) chicken thighs, boneless; 2 cups (120g) mixed mushrooms, sliced; 2 tablespoons olive oil; 1 onion, chopped; 3 cloves garlic, minced; 1 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup (60g) chicken broth; 2 tablespoons butter

By Reuben Jardine · June 19, 2026 · Sheet-Pan

Prep20 min

Cook30 min

Total50 min

Serves4

I still remember the first time I made Chicken And Mushroom for my family - it was a weeknight dinner that turned into a weekend staple. The combination of juicy chicken, earthy mushrooms, and a hint of herbs was love at first bite. As a home cook, I've perfected this recipe to be a make-ahead meal prep dream that stores and reheats beautifully.

What I love about this recipe is its versatility. You can serve it as a main dish, add it to a salad, or use it as a filling for sandwiches. The possibilities are endless, and the best part is that it tastes even better on day three than it does on day one.

As a busy home cook, I'm always looking for ways to simplify my meal prep without sacrificing flavor. This Chicken And Mushroom recipe is a game-changer. By cooking the chicken and mushrooms in large batches, I can create a variety of meals throughout the week. Plus, the leftovers are perfect for packing in lunches or freezing for later.

In this recipe, I'll walk you through the steps to create a delicious and easy Chicken And Mushroom dish that's perfect for meal prep and reheating. Whether you're a beginner in the kitchen or a seasoned pro, this recipe is sure to become a staple in your household.

So, let's get started and make a delicious Chicken And Mushroom dish that will become a favorite in your home. With its simple ingredients, easy instructions, and make-ahead convenience, this recipe is perfect for anyone looking to elevate their meal prep game.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients.
It's perfect for meal prep and can be reheated throughout the week.
The combination of chicken and mushrooms is a classic and flavorful one.
The dish is versatile and can be served as a main course or used as a filling for sandwiches.
It's a great way to use up leftover chicken and mushrooms.
The recipe is budget-friendly and can be made with affordable ingredients.
It's a healthy and nutritious option for a weeknight dinner.

Why This Recipe Works

The key to this recipe's success lies in its layering of flavors and textures. By cooking the chicken and mushrooms separately, we can achieve a tender and juicy texture that's simply irresistible. The addition of herbs and spices adds a depth of flavor that complements the earthy taste of the mushrooms perfectly.

Another important aspect of this recipe is its use of heat control. By cooking the chicken and mushrooms at the right temperature, we can ensure that they're cooked through without becoming dry or overcooked. This is especially important when reheating the dish, as we want to maintain the moisture and flavor of the ingredients.

The resting time is also crucial in this recipe. By letting the chicken and mushrooms rest before serving, we allow the juices to redistribute and the flavors to meld together. This results in a dish that's not only delicious but also visually appealing.

Ingredients You’ll Need

When it comes to ingredients, I like to keep things simple and flavorful. For this recipe, you'll need a few basic ingredients that can be found at most grocery stores. Be sure to choose fresh and high-quality ingredients, as they will make a big difference in the final dish.

One of the most important ingredients in this recipe is the chicken. I recommend using boneless, skinless chicken thighs, as they're tender and juicy. You'll also need some fresh mushrooms, which can be any variety you like. I prefer to use cremini or button mushrooms, as they have a mild flavor and a meaty texture.

1 lb (450g) chicken thighs, bonelessI recommend using boneless, skinless chicken thighs for this recipe, as they're tender and juicy. You can also use boneless, skinless chicken breasts if you prefer.
2 cups (120g) mixed mushrooms, slicedYou can use any variety of mushrooms you like, but I prefer to use cremini or button mushrooms. They have a mild flavor and a meaty texture that works well in this recipe.
2 tablespoons olive oilOlive oil is a great choice for this recipe, as it has a mild flavor and a high smoke point. You can also use avocado oil or grapeseed oil if you prefer.
1 onion, choppedI like to use a sweet onion, such as Vidalia or Maui, for this recipe. They have a mild flavor and a crunchy texture that works well with the chicken and mushrooms.
3 cloves garlic, mincedGarlic is a great addition to this recipe, as it adds a depth of flavor and a punch of heat. You can use more or less garlic depending on your taste preferences.
1 teaspoon dried thymeThyme is a classic herb that pairs well with chicken and mushrooms. You can also use fresh thyme if you prefer, but be sure to use less of it, as it can be quite potent.
1/2 teaspoon saltSalt is an essential ingredient in this recipe, as it enhances the flavor of the chicken and mushrooms. You can use more or less salt depending on your taste preferences.
1/4 teaspoon black pepperBlack pepper is a great addition to this recipe, as it adds a touch of heat and a depth of flavor. You can use more or less pepper depending on your taste preferences.
1/4 cup (60g) chicken brothChicken broth is a great way to add moisture and flavor to the dish. You can use low-sodium broth if you're watching your salt intake.
2 tablespoons butterButter is a great way to add richness and flavor to the dish. You can use more or less butter depending on your taste preferences.

Equipment You’ll Need

Large heavy skillet or wokSharp chef's knifeInstant-read thermometerCutting boardMeasuring cups and spoonsWooden spoon or spatula

How to Make Chicken And Mushroom

1
Preheat your oven to 400°F (200°C).
2
In a large bowl, whisk together the olive oil, salt, and pepper. Add the chicken thighs and toss to coat.
3
Heat a large heavy skillet or wok over medium-high heat. Add the chicken thighs and cook until browned on both sides, about 5-6 minutes per side.
4
Transfer the chicken to a baking sheet and bake in the preheated oven for 15-20 minutes, or until the internal temperature reaches 165°F (74°C). Check the temperature with an instant-read thermometer in the thickest part of the breast.
5
While the chicken is cooking, heat the butter in a large skillet over medium heat. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
6
Add the chopped onion and minced garlic to the skillet with the mushrooms. Cook until the onion is translucent and the garlic is fragrant, about 3-4 minutes.
7
Add the chicken broth to the skillet and stir to combine. Bring the mixture to a simmer and cook until the liquid has reduced by half, about 2-3 minutes.
8
Stir in the dried thyme and cook for an additional minute.
9
Once the chicken is done, let it rest for 5-10 minutes before slicing it into strips.
10
To serve, place the sliced chicken on top of the mushroom and onion mixture. Spoon some of the juices over the top and garnish with fresh herbs, if desired.
11
Let the dish rest for 10-15 minutes before serving, allowing the flavors to meld together and the juices to redistribute.

Expert Tips

Use a thermometer to ensure the chicken is cooked to a safe internal temperature.
Don't overcrowd the skillet when cooking the chicken, as this can lower the temperature and affect the final texture.
Let the dish rest for 10-15 minutes before serving, as this allows the flavors to meld together and the juices to redistribute.
Use a variety of mushrooms for a more complex flavor profile.
Add some acidity, such as a squeeze of lemon juice, to balance out the richness of the dish.
Experiment with different herbs and spices to find the combination that works best for you.
Make sure to not overcook the chicken, as this can make it dry and tough.
Let the chicken cool completely before refrigerating or freezing it, as this helps to prevent moisture from accumulating and making the chicken soggy.

Common Mistakes to Avoid

Not cooking the chicken to a safe internal temperature, which can lead to foodborne illness.
Overcrowding the skillet when cooking the chicken, which can lower the temperature and affect the final texture.
Not letting the dish rest for 10-15 minutes before serving, which can result in a less flavorful and less juicy final product.
Using low-quality ingredients, which can affect the flavor and texture of the final dish.
Not seasoning the dish enough, which can result in a bland and unappetizing final product.
Not using a thermometer to check the internal temperature of the chicken, which can lead to undercooked or overcooked chicken.

Variations and Substitutions

Add some diced bell peppers or zucchini to the skillet with the mushrooms and onion for added flavor and nutrients.
Use different types of protein, such as pork or beef, for a variation on the recipe.
Add some heat to the dish by incorporating red pepper flakes or diced jalapenos.
Use a variety of cheeses, such as parmesan or cheddar, to add depth and richness to the dish.
Experiment with different types of broth, such as beef or vegetable broth, for a unique flavor profile.
Add some fresh herbs, such as parsley or thyme, to the dish for added flavor and freshness.
Use a slow cooker to cook the chicken and mushrooms, which can result in a tender and fall-apart final product.

What to Serve With Chicken And Mushroom

This Chicken And Mushroom dish is perfect for serving with a variety of sides, such as mashed potatoes, roasted vegetables, or a simple green salad. You can also use it as a filling for sandwiches or wraps, or as a topping for soups or salads.

Some other ideas for serving this dish include:

Mashed potatoesRoasted vegetablesSimple green saladSandwiches or wrapsSoups or salads

Make-Ahead, Storage, Freezing and Reheating

This Chicken And Mushroom dish can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. To refrigerate, let the dish cool completely before transferring it to an airtight container. To freeze, let the dish cool completely before transferring it to a freezer-safe bag or container.

When reheating the dish, make sure to heat it to an internal temperature of 165°F (74°C) to ensure food safety. You can reheat it in the oven, on the stovetop, or in the microwave.

Some tips for reheating the dish include:

Using a thermometer to ensure the dish is heated to a safe internal temperature.

Avoiding overcrowding the skillet or oven when reheating, as this can affect the final texture and flavor of the dish.

Letting the dish rest for 5-10 minutes before serving, as this allows the flavors to meld together and the juices to redistribute.

Frequently Asked Questions

What type of mushrooms should I use for this recipe?

You can use any variety of mushrooms you like, but I prefer to use cremini or button mushrooms. They have a mild flavor and a meaty texture that works well in this recipe.

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts instead of thighs. However, keep in mind that breasts are leaner and may become dry if overcooked. Make sure to cook them to an internal temperature of 165°F (74°C) and let them rest for 5-10 minutes before slicing.

How long can I store this dish in the refrigerator?

You can store this dish in the refrigerator for up to 3 days. Make sure to let it cool completely before transferring it to an airtight container.

Can I freeze this dish?

Yes, you can freeze this dish. Let it cool completely before transferring it to a freezer-safe bag or container. It will keep for up to 2 months.

How do I reheat this dish?

You can reheat this dish in the oven, on the stovetop, or in the microwave. Make sure to heat it to an internal temperature of 165°F (74°C) to ensure food safety.

Can I make this dish ahead of time?

Yes, you can make this dish ahead of time. Let it cool completely before refrigerating or freezing it. You can also prepare the ingredients ahead of time and store them in the refrigerator until you're ready to cook.

What can I serve this dish with?

This dish is perfect for serving with a variety of sides, such as mashed potatoes, roasted vegetables, or a simple green salad. You can also use it as a filling for sandwiches or wraps, or as a topping for soups or salads.

Can I make this dish in a slow cooker?

Yes, you can make this dish in a slow cooker. Brown the chicken and cook the mushrooms and onion in a skillet, then transfer everything to the slow cooker and cook on low for 2-3 hours.

The Full Recipe

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