One-Pan Wonder: Deliciously Healthy Sheet-Pan Chicken with White Beans & Mushrooms

Looking for an easy, flavorful, and incredibly healthy weeknight dinner? This Sheet-Pan Chicken with White Beans & Mushrooms is your answer! It’s a complete meal packed with vibrant vegetables and lean protein, all cooked on a single pan for minimal cleanup. But it’s not just convenient – it’s also a powerhouse of nutrients, especially for your gut health.

This recipe stars ingredients like kale, mushrooms, and white beans, all celebrated for their prebiotic fiber content. This fiber is fuel for the beneficial bacteria in your gut, helping to maintain a healthy and happy digestive system. Paired with juicy chicken thighs and a bright, herbaceous chimichurri, this dish is a true winner in both taste and nutrition.

Ready to transform simple ingredients into a sensational meal? Read on to learn why you’ll love this recipe, gather your ingredients, and follow our easy step-by-step guide.

Why You’ll Love This Recipe

Beyond the sheer convenience of a sheet-pan meal, this recipe offers a wealth of reasons to become a regular in your rotation:

• Gut-Boosting Goodness: With kale, mushrooms, and butter beans, you’re loading up on essential prebiotics and fiber that nourish a healthy gut microbiome, crucial for overall well-being.
• Nutrient-Packed Plate: This dish is a fantastic source of protein for muscle repair and immune function, while antioxidants from lemon, garlic, and kale help combat inflammation. It’s a truly holistic approach to healthy eating.
• Effortless Elegance: Don’t let the sophisticated flavors fool you – this recipe is surprisingly simple to prepare, making it perfect for busy weeknights.
• Flavor Fiesta: The combination of savory roasted chicken and vegetables with a zesty kale chimichurri creates a vibrant and satisfying taste experience.
• Minimal Cleanup: The magic of a sheet pan meal means significantly fewer dishes to wash, giving you more time to enjoy your delicious dinner.

Ingredients

Here’s what you’ll need to create this healthy and flavorful sheet-pan dinner:

• 2 teaspoons garlic powder, divided
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• ½ teaspoon ground pepper
• 1 teaspoon salt, divided
• 4 boneless, skinless chicken thighs, trimmed (about 1 pound)
• 8 tablespoons extra-virgin olive oil, divided
• 1 lemon
• 2 (8-ounce) packages cremini mushrooms, trimmed and halved, or quartered if large
• 2 (15-ounce) cans no-salt-added butter beans, rinsed
• ½ cup unsalted chicken broth
• ½ cup stemmed curly kale leaves
• ½ cup coarsely chopped fresh cilantro
• 2 tablespoons red-wine vinegar
• ½ teaspoon grated garlic
• 1 red Fresno chile pepper, thinly sliced into rings (optional)

Step-by-Step Instructions

Follow these simple steps to create your delicious sheet-pan chicken dinner:

1. Prepare for Roasting: Place a large rimmed baking sheet in your oven and preheat to 450°F.
2. Season the Chicken: In a small bowl, combine 1 teaspoon each of garlic powder, oregano, and paprika, along with ½ teaspoon of black pepper and ¼ teaspoon of salt. Rub this seasoning mixture all over the trimmed chicken thighs.
3. Sear the Chicken: Carefully drizzle 2 tablespoons of olive oil onto the hot baking sheet in the preheated oven. Using tongs, rub the seasoned chicken in the hot oil to coat, then arrange the thighs rounded-side down in a single layer. Roast for about 5 minutes, or until the chicken begins to brown.
4. Prepare the Lemon: While the chicken roasts, cut the lemon in half. Thinly slice one half and juice the other half.
5. Add Mushrooms and Lemon: In a large bowl, combine the halved or quartered mushrooms, the lemon slices, and 1 tablespoon of olive oil. Toss to coat the mushrooms evenly.
6. Combine on the Pan: Flip the partially roasted chicken thighs. Carefully arrange the mushroom mixture around the chicken on the baking sheet.
7. Continue Roasting: Return the sheet pan to the oven and roast for another 20 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken registers 170°F.
8. Prepare the Bean Puree: While the chicken and mushrooms finish roasting, place the rinsed butter beans, chicken broth, 1 tablespoon of olive oil, ½ teaspoon of salt, the remaining 1 teaspoon of garlic powder, and the reserved lemon juice in a food processor. Process until the mixture is smooth, about 1 minute.
9. Warm the Bean Puree: Transfer the bean puree to a medium saucepan and cook over medium heat for 5 to 8 minutes, stirring occasionally, until warmed through. Keep warm until ready to serve.
10. Make the Chimichurri: In a mini food processor, combine the kale leaves, cilantro, red-wine vinegar, and grated garlic. Pulse until the herbs are finely chopped, about 10 pulses.
11. Finish the Chimichurri: With the food processor running, slowly pour in the remaining 4 tablespoons of olive oil through the chute. Pulse until the chimichurri is blended and has a spoonable consistency, about 5 pulses. Transfer to a small bowl and stir in the remaining ¼ teaspoon of salt. If using, stir in the sliced red Fresno chile pepper.
12. Assemble and Serve: Spread the warm bean puree onto a serving platter. Top with the roasted chicken and mushroom mixture. Drizzle generously with the vibrant kale chimichurri. Garnish with extra chile rings if desired.

You Must Know

Get the best results every time with these essential tips from the test kitchen:

• Pan Size Matters: While the ingredients are designed to fit on a single large rimmed baking sheet, using two pans can prevent crowding and promote better searing and roasting of the chicken and vegetables.
• Hot Pan for Searing: Starting with a preheated baking sheet with oil helps to sear the chicken thighs, creating a flavorful brown crust similar to cooking in a skillet.
• Chimichurri Variations: Feel free to substitute fresh parsley for the kale in the chimichurri for a slightly different flavor profile.
• Bring on the Heat: If you love a little extra spice, add a pinch of crushed red pepper flakes to the chimichurri along with the fresh chile.

Make Ahead and Storage

streamline your meal prep and handle leftovers with ease:

• Chimichurri Prep: The kale chimichurri can be made up to 5 days in advance. Store it in an airtight container in the refrigerator. The flavors will meld and deepen over time.
• Storing Leftovers: Store leftover chicken, roasted mushrooms, and bean puree in separate airtight containers in the refrigerator for up to 3-4 days. The chimichurri should also be stored separately.
• Reheating: Gently reheat the chicken and mushrooms on a baking sheet in a moderate oven or in a skillet over medium heat until warmed through. Reheat the bean puree gently in a saucepan over medium heat, adding a splash of broth or water if needed to reach the desired consistency. Drizzle with fresh or stored chimichurri before serving.

Seasonal Variations

Embrace the bounty of the seasons by making simple swaps:

• Spring: Replace mushrooms with asparagus spears and swap kale for tender spinach in the chimichurri.
• Summer: Use zucchini and bell peppers instead of mushrooms. A basil and cilantro chimichurri would be a refreshing change.
• Fall: Incorporate cubed butternut squash or sweet potatoes alongside the mushrooms. Use a blend of kale and parsley in the chimichurri.
• Winter: Hardy root vegetables like carrots and parsnips can replace some of the mushrooms. Add a pinch of dried red pepper flakes to the roasting pan for warmth.

Serving Suggestions

Elevate your sheet-pan dinner with these serving ideas:

• Serve the chicken and mushroom mixture over the creamy bean puree as is for a satisfying and complete meal.
• Pair with a side of quinoa or brown rice for extra whole grains and fiber.
• Offer crusty whole-grain bread for dipping into the bean puree and soaking up the delicious pan juices.
• Add a simple side salad with a light vinaigrette to boost your vegetable intake.

No-Bake Alternative

While this recipe is designed for the oven to achieve that wonderful roasted flavor and texture on the chicken and vegetables, a direct “no-bake” alternative that replicates the results isn’t truly feasible, especially for safely cooking chicken thighs. The sheet-pan method is specifically chosen for its ease and the way it allows the ingredients to roast and caramelize.

However, you could deconstruct the meal:

• Pan-sear the chicken thighs on the stovetop until cooked through.
• Sauté the mushrooms separately in a pan.
• Prepare the bean puree and chimichurri as directed.
• Assemble by placing the pan-seared chicken and sautéed mushrooms over the warm bean puree and topping with chimichurri.

Keep in mind this method requires more hands-on time and separate pans compared to the simple sheet-pan approach.

Pro Tips

Master this recipe with these expert tips:

• Don’t Crowd the Pan: Ensure a single layer of chicken and vegetables on the sheet pan. Overcrowding will steam the ingredients instead of roasting them, resulting in a less flavorful outcome. Use two pans if necessary.
• Pat Chicken Dry: Before seasoning, pat the chicken thighs dry with paper towels. This helps the seasonings adhere and promotes better searing.
• Rest the Chicken: After roasting, let the chicken rest for a few minutes before serving. This allows the juices to redistribute, resulting in more tender and moist chicken.
• Adjust Chimichurri Consistency: If you prefer a thinner chimichurri, add a little more olive oil while the food processor is running until it reaches your desired consistency.

Frequently Asked Questions

Here are some common questions about this sheet-pan chicken recipe:

• Can I use chicken breasts instead of thighs? Yes, you can substitute boneless, skinless chicken breasts. However, chicken breasts cook faster and are leaner, so they can dry out more easily. Monitor the cooking time closely and remove them from the oven once they reach an internal temperature of 165°F. Thighs are recommended for their flavor and moisture.
• Can I swap the vegetables? Absolutely! This recipe is versatile. Feel free to substitute the cremini mushrooms with other quick-cooking vegetables like broccoli florets, bell pepper chunks, or zucchini slices. Ensure the vegetables are cut into similar-sized pieces for even roasting. Keep in mind that denser vegetables like potatoes or carrots will require a longer roasting time and should be added to the pan earlier.
• Can I make the bean puree ahead of time? Yes, the bean puree can be made a day in advance and stored in the refrigerator. Reheat gently on the stovetop before serving.
• How spicy is the chimichurri with the Fresno chile? Fresno chiles offer a moderate heat. If you prefer less spice, you can omit the chile or remove the seeds and membranes before slicing. For more heat, leave the seeds in or add a pinch of crushed red pepper flakes.
• What kind of white beans should I use? Cannellini beans or other large white beans work well in this recipe for the puree. Ensure they are no-salt-added if you are monitoring your sodium intake.

This Sheet-Pan Chicken with White Beans & Mushrooms is a testament to how healthy eating can be both easy and incredibly delicious. Give it a try and experience the convenience and vibrant flavors for yourself!

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