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Photo:Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman

a photo of the Sheet-Pan Chicken Dinner served on a plate

Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman

Active Time:25 minsTotal Time:45 minsServings:4

Active Time:25 mins

Active Time:

25 mins

Total Time:45 mins

Total Time:

45 mins

Servings:4

Servings:

4

Jump to recipeThisSheet-Pan Chicken Dinneris a healthy meal that packs a lot of nutrients with minimal effort. This recipe is brimming with fiber from the beans, mushrooms and kale, which is great for digestive health. The chicken and beans are a source of protein for muscle and immune health, and the antioxidants from the lemon, garlic and kale can help reduce overall inflammation—it’s a complete package of nutritious benefits. Read on for our expert tips, including how to get a flavorful sear on your chicken without using a skillet.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!All of the ingredients fit on a single sheet pan, but if you prefer extra room, use two sheet pans.Adding oil to a heated sheet pan almost acts like a skillet, searing and browning the chicken before cooking it through.You can substitute parsley for the kale in the chimichurri.In addition to the red Fresno chile in the chimichurri, you can add crushed red pepper for more heat.Nutrition NotesChicken thighsare a flavorful source of protein for this sheet-pan recipe. Eating enough protein is essential for maintaining a healthy immune system.Mushroomscontain fiber that supports the growth of beneficial bacteria in the gut, which benefits immune and digestive health.Butter beansare brimming with fiber, which is great for keeping your microbiome and your digestive system healthy.Kaleis loaded with nutrients like antioxidants and fiber. These can help to improve microbiome diversity and reduce inflammation, which is ideal for overall health and well-being.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman

Jump to recipe

ThisSheet-Pan Chicken Dinneris a healthy meal that packs a lot of nutrients with minimal effort. This recipe is brimming with fiber from the beans, mushrooms and kale, which is great for digestive health. The chicken and beans are a source of protein for muscle and immune health, and the antioxidants from the lemon, garlic and kale can help reduce overall inflammation—it’s a complete package of nutritious benefits. Read on for our expert tips, including how to get a flavorful sear on your chicken without using a skillet.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!All of the ingredients fit on a single sheet pan, but if you prefer extra room, use two sheet pans.Adding oil to a heated sheet pan almost acts like a skillet, searing and browning the chicken before cooking it through.You can substitute parsley for the kale in the chimichurri.In addition to the red Fresno chile in the chimichurri, you can add crushed red pepper for more heat.Nutrition NotesChicken thighsare a flavorful source of protein for this sheet-pan recipe. Eating enough protein is essential for maintaining a healthy immune system.Mushroomscontain fiber that supports the growth of beneficial bacteria in the gut, which benefits immune and digestive health.Butter beansare brimming with fiber, which is great for keeping your microbiome and your digestive system healthy.Kaleis loaded with nutrients like antioxidants and fiber. These can help to improve microbiome diversity and reduce inflammation, which is ideal for overall health and well-being.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman

ThisSheet-Pan Chicken Dinneris a healthy meal that packs a lot of nutrients with minimal effort. This recipe is brimming with fiber from the beans, mushrooms and kale, which is great for digestive health. The chicken and beans are a source of protein for muscle and immune health, and the antioxidants from the lemon, garlic and kale can help reduce overall inflammation—it’s a complete package of nutritious benefits. Read on for our expert tips, including how to get a flavorful sear on your chicken without using a skillet.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

Nutrition Notes

a photo of the ingredients to make the Sheet-Pan Chicken dinner

Cook Mode(Keep screen awake)Ingredients2teaspoonsgarlic powder, divided1teaspoondried oregano1teaspoonpaprika½teaspoonground pepper1teaspoonsalt, divided4boneless, skinless chicken thighs, trimmed (about 1 pound)8tablespoonsextra-virgin olive oil, divided1lemon2(8-ounce) packagescremini mushrooms, trimmed and halved, or quartered if large2(15-ounce) cansno-salt-added butter beans, rinsed½cupunsalted chicken broth½cupstemmed curly kale leaves½cupcoarsely choppedfresh cilantro2tablespoonsred-wine vinegar½teaspoongratedgarlic1red Fresno chile pepper, thinly sliced into rings (optional)

Cook Mode(Keep screen awake)

Ingredients

2teaspoonsgarlic powder, divided

1teaspoondried oregano

1teaspoonpaprika

½teaspoonground pepper

1teaspoonsalt, divided

4boneless, skinless chicken thighs, trimmed (about 1 pound)

8tablespoonsextra-virgin olive oil, divided

1lemon

2(8-ounce) packagescremini mushrooms, trimmed and halved, or quartered if large

2(15-ounce) cansno-salt-added butter beans, rinsed

½cupunsalted chicken broth

½cupstemmed curly kale leaves

½cupcoarsely choppedfresh cilantro

2tablespoonsred-wine vinegar

½teaspoongratedgarlic

1red Fresno chile pepper, thinly sliced into rings (optional)

DirectionsPlace a large rimmed baking sheet in oven; preheat to 450°F. Combine 1 teaspoon each garlic powder, oregano and paprika, ½ teaspoon black pepper and ¼ teaspoon salt in a small bowl; rub all over chicken. Drizzle 2 tablespoons oil onto the hot baking sheet. Using tongs, rub the chicken in the hot oil; arrange, rounded-side down, in a single layer. Roast until beginning to brown, about 5 minutes.Meanwhile, cut lemon in half; thinly slice 1 half and juice the other half.Combine mushrooms, the lemon slices and 1 tablespoon oil in a large bowl; toss to coat. Flip chicken over; carefully arrange the mushroom mixture around the chicken. Roast until an instant-read thermometer inserted into the thickest portion of chicken registers 170°F, about 20 minutes.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina BrockmanMeanwhile, place beans, ½ cup broth, 1 tablespoon oil, ½ teaspoon salt, the remaining 1 teaspoon garlic powder and the lemon juice in a food processor; process until smooth, about 1 minute. Transfer to a medium saucepan; cook over medium heat until warm, 5 to 8 minutes. Keep warm.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina BrockmanAdd ½ cup each kale and cilantro, 2 tablespoons vinegar and ½ teaspoon garlic to a mini food processor; pulse until finely chopped, about 10 pulses. With the processor running, slowly pour the remaining 4 tablespoons oil through the chute; pulse until blended and spoonable, about 5 pulses. Transfer to a bowl; stir in the remaining ¼ teaspoon salt.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina BrockmanSpread the bean puree on a platter. Top with the chicken and mushroom mixture; drizzle with kale chimichurri. Garnish with chile rings, if desired.Nutrition InformationServing Size: 1 chicken thigh, ½ cup bean puree, ½ cup mushroom mixture & 2 Tbsp. chimichurriCalories 581, Fat 34g, Saturated Fat 5g, Cholesterol 107mg, Carbohydrates 34g, Total sugars 3g, Added sugars 0g, Protein 35g, Fiber 8g, Sodium 767mg, Potassium 1,299mgFrequently Asked QuestionsYou can prepare the chimichurri up to 5 days in advance and store it in an airtight container in the refrigerator. For best results and a better presentation, cook and assemble the rest of the ingredients on the same day you plan to serve the dish, especially if you’re serving guests.Refrigerate leftover sheet-pan chicken and mushrooms in an airtight container for up to 5 days or freeze it for up to 4 months. It’s best to reheat it in the microwave in 1- to 2-minute intervals, until steaming.Absolutely: you could use portobello mushrooms, shiitake, oyster, porcini or any mushrooms that you like. For best results, choose fresh mushrooms over canned.This dish is a meal in itself. However, you could add a tossed salad,baked potatoesor warm rolls.EatingWell.com, October 2024

Directions

Place a large rimmed baking sheet in oven; preheat to 450°F. Combine 1 teaspoon each garlic powder, oregano and paprika, ½ teaspoon black pepper and ¼ teaspoon salt in a small bowl; rub all over chicken. Drizzle 2 tablespoons oil onto the hot baking sheet. Using tongs, rub the chicken in the hot oil; arrange, rounded-side down, in a single layer. Roast until beginning to brown, about 5 minutes.Meanwhile, cut lemon in half; thinly slice 1 half and juice the other half.Combine mushrooms, the lemon slices and 1 tablespoon oil in a large bowl; toss to coat. Flip chicken over; carefully arrange the mushroom mixture around the chicken. Roast until an instant-read thermometer inserted into the thickest portion of chicken registers 170°F, about 20 minutes.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina BrockmanMeanwhile, place beans, ½ cup broth, 1 tablespoon oil, ½ teaspoon salt, the remaining 1 teaspoon garlic powder and the lemon juice in a food processor; process until smooth, about 1 minute. Transfer to a medium saucepan; cook over medium heat until warm, 5 to 8 minutes. Keep warm.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina BrockmanAdd ½ cup each kale and cilantro, 2 tablespoons vinegar and ½ teaspoon garlic to a mini food processor; pulse until finely chopped, about 10 pulses. With the processor running, slowly pour the remaining 4 tablespoons oil through the chute; pulse until blended and spoonable, about 5 pulses. Transfer to a bowl; stir in the remaining ¼ teaspoon salt.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina BrockmanSpread the bean puree on a platter. Top with the chicken and mushroom mixture; drizzle with kale chimichurri. Garnish with chile rings, if desired.Nutrition InformationServing Size: 1 chicken thigh, ½ cup bean puree, ½ cup mushroom mixture & 2 Tbsp. chimichurriCalories 581, Fat 34g, Saturated Fat 5g, Cholesterol 107mg, Carbohydrates 34g, Total sugars 3g, Added sugars 0g, Protein 35g, Fiber 8g, Sodium 767mg, Potassium 1,299mgFrequently Asked QuestionsYou can prepare the chimichurri up to 5 days in advance and store it in an airtight container in the refrigerator. For best results and a better presentation, cook and assemble the rest of the ingredients on the same day you plan to serve the dish, especially if you’re serving guests.Refrigerate leftover sheet-pan chicken and mushrooms in an airtight container for up to 5 days or freeze it for up to 4 months. It’s best to reheat it in the microwave in 1- to 2-minute intervals, until steaming.Absolutely: you could use portobello mushrooms, shiitake, oyster, porcini or any mushrooms that you like. For best results, choose fresh mushrooms over canned.This dish is a meal in itself. However, you could add a tossed salad,baked potatoesor warm rolls.

Place a large rimmed baking sheet in oven; preheat to 450°F. Combine 1 teaspoon each garlic powder, oregano and paprika, ½ teaspoon black pepper and ¼ teaspoon salt in a small bowl; rub all over chicken. Drizzle 2 tablespoons oil onto the hot baking sheet. Using tongs, rub the chicken in the hot oil; arrange, rounded-side down, in a single layer. Roast until beginning to brown, about 5 minutes.

Meanwhile, cut lemon in half; thinly slice 1 half and juice the other half.

Combine mushrooms, the lemon slices and 1 tablespoon oil in a large bowl; toss to coat. Flip chicken over; carefully arrange the mushroom mixture around the chicken. Roast until an instant-read thermometer inserted into the thickest portion of chicken registers 170°F, about 20 minutes.

a photo of the chicken, mushrooms, and lemon on a sheet pan

Meanwhile, place beans, ½ cup broth, 1 tablespoon oil, ½ teaspoon salt, the remaining 1 teaspoon garlic powder and the lemon juice in a food processor; process until smooth, about 1 minute. Transfer to a medium saucepan; cook over medium heat until warm, 5 to 8 minutes. Keep warm.

a photo of the butter beans and seasonings in a food processor

Add ½ cup each kale and cilantro, 2 tablespoons vinegar and ½ teaspoon garlic to a mini food processor; pulse until finely chopped, about 10 pulses. With the processor running, slowly pour the remaining 4 tablespoons oil through the chute; pulse until blended and spoonable, about 5 pulses. Transfer to a bowl; stir in the remaining ¼ teaspoon salt.

a photo of the kale and cilantro in a food processor

Spread the bean puree on a platter. Top with the chicken and mushroom mixture; drizzle with kale chimichurri. Garnish with chile rings, if desired.

Nutrition InformationServing Size: 1 chicken thigh, ½ cup bean puree, ½ cup mushroom mixture & 2 Tbsp. chimichurriCalories 581, Fat 34g, Saturated Fat 5g, Cholesterol 107mg, Carbohydrates 34g, Total sugars 3g, Added sugars 0g, Protein 35g, Fiber 8g, Sodium 767mg, Potassium 1,299mg

Nutrition Information

Serving Size: 1 chicken thigh, ½ cup bean puree, ½ cup mushroom mixture & 2 Tbsp. chimichurriCalories 581, Fat 34g, Saturated Fat 5g, Cholesterol 107mg, Carbohydrates 34g, Total sugars 3g, Added sugars 0g, Protein 35g, Fiber 8g, Sodium 767mg, Potassium 1,299mg

Serving Size: 1 chicken thigh, ½ cup bean puree, ½ cup mushroom mixture & 2 Tbsp. chimichurri

Calories 581, Fat 34g, Saturated Fat 5g, Cholesterol 107mg, Carbohydrates 34g, Total sugars 3g, Added sugars 0g, Protein 35g, Fiber 8g, Sodium 767mg, Potassium 1,299mg

Frequently Asked QuestionsYou can prepare the chimichurri up to 5 days in advance and store it in an airtight container in the refrigerator. For best results and a better presentation, cook and assemble the rest of the ingredients on the same day you plan to serve the dish, especially if you’re serving guests.Refrigerate leftover sheet-pan chicken and mushrooms in an airtight container for up to 5 days or freeze it for up to 4 months. It’s best to reheat it in the microwave in 1- to 2-minute intervals, until steaming.Absolutely: you could use portobello mushrooms, shiitake, oyster, porcini or any mushrooms that you like. For best results, choose fresh mushrooms over canned.This dish is a meal in itself. However, you could add a tossed salad,baked potatoesor warm rolls.

Frequently Asked Questions

You can prepare the chimichurri up to 5 days in advance and store it in an airtight container in the refrigerator. For best results and a better presentation, cook and assemble the rest of the ingredients on the same day you plan to serve the dish, especially if you’re serving guests.

Refrigerate leftover sheet-pan chicken and mushrooms in an airtight container for up to 5 days or freeze it for up to 4 months. It’s best to reheat it in the microwave in 1- to 2-minute intervals, until steaming.

Absolutely: you could use portobello mushrooms, shiitake, oyster, porcini or any mushrooms that you like. For best results, choose fresh mushrooms over canned.

This dish is a meal in itself. However, you could add a tossed salad,baked potatoesor warm rolls.

EatingWell.com, October 2024

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Sarah Pflugradt, Ph.D., RDN, CSCS

andLinda Frahm

Linda Frahm