Healthy Recipes Ingredient Meat & Poultry Chicken Sheet-Pan Chicken with White Beans & Mushrooms 4.6 (5) 5 Reviews This sheet-pan chicken and mushroom recipe features kale, mushrooms and beans—all prebiotic foods that offer plenty of fiber to help you maintain a healthy gut. We use a mini food processor to make quick work of making the chimichurri sauce, but you can easily make it by hand by finely chopping the ingredients and whisking in the oil at the end. By Julia Levy Julia Levy Julia Levy has been working in recipe publishing for almost a decade, but testing recipes for as long as she's been able to wield a spoon. EatingWell's Editorial Guidelines Published on October 9, 2024 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Credit: Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman Active Time: 25 mins Total Time: 45 mins Servings: 4 Nutrition Profile: No Added Sugar Gut Healthy Mediterranean Diet Sesame-Free Nut-Free Dairy-Free Soy-Free High-Fiber High-Protein Egg-Free Gluten-Free Jump to Nutrition Facts Jump to recipe This Sheet-Pan Chicken Dinner is 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! 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 Notes Chicken thighs are a flavorful source of protein for this sheet-pan recipe. Eating enough protein is essential for maintaining a healthy immune system. Mushrooms contain fiber that supports the growth of beneficial bacteria in the gut, which benefits immune and digestive health. Butter beans are brimming with fiber, which is great for keeping your microbiome and your digestive system healthy. Kale is 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 Cook Mode (Keep screen awake) Ingredients 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) 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 Brockman 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. Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman 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. Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman Spread the bean puree on a platter. Top with the chicken and mushroom mixture; drizzle with kale chimichurri. Garnish with chile rings, if desired. Frequently Asked Questions Can I make sheet-pan chicken and mushrooms ahead? 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. How should I store and reheat leftovers? 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. Can I use any type of mushroom? Absolutely: you could use portobello mushrooms, shiitake, oyster, porcini or any mushrooms that you like. For best results, choose fresh mushrooms over canned. What should I serve with sheet-pan chicken and mushrooms? This dish is a meal in itself. However, you could add a tossed salad, baked potatoes or warm rolls. EatingWell.com, October 2024 Save Rate Print Nutrition Facts (per serving) 629 Calories 37g Fat 37g Carbs 43g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 1 chicken thigh, ½ cup bean puree, ½ cup mushroom mixture & 2 Tbsp. chimichurri Calories 629 % Daily Value * Total Carbohydrate 37g 13% Dietary Fiber 12g 43% Total Sugars 7g Added Sugars 0g 0% Protein 43g 86% Total Fat 37g 47% Saturated Fat 7g 33% Cholesterol 139mg 46% Vitamin A 54µg Vitamin C 13mg 14% Vitamin D 1µg Vitamin E 5mg 33% Folate 148µg Vitamin K 43µg Sodium 749mg 33% Calcium 58mg 4% Iron 6mg 32% Magnesium 105mg 25% Potassium 1470mg 31% Zinc 4mg 38% Vitamin B12 0µg Omega 3 0g Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Additional reporting by Sarah Pflugradt, Ph.D., RDN, CSCS Sarah Pflugradt, Ph.D., RDN, CSCS Sarah Pflugradt is a registered dietitian who holds a Ph.D. in Health and Human Performance and is a certified strength and conditioning specialist. Her extensive background in dietetics has made her a sought-after expert in family and youth sports nutrition. EatingWell's Editorial Guidelines and Linda Frahm Linda Frahm Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications. EatingWell's Editorial Guidelines