Balsamic Chicken & Mushrooms (Sheet Pan Baked)

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.

Recipe Tips

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.

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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.

Full Recipe 

Find the full list of ingredients, instructions, and 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. Subscribe to my newsletter here.

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