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.

Try This Next Garlic Shrimp and Tomatoes with Parmesan Orzo Recipe

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.

More Sheet Pan Chicken Recipes

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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Description

Learn how to make Balsamic Chicken & Mushrooms Sheet Pan Bake –  a delicious and easy-to-make one-pan meal that is perfect for a quick weeknight dinner. The tender chicken thighs, savoury mushrooms and onions are baked and coated in a flavourful balsamic glaze. This meal is gluten-free, Paleo, Whole30 and low-carb friendly.

For the Balsamic glaze sauce

1. Preheat the oven to 200 C / 400 F. Grease a flat sheet pan/oven tray with coconut oil or olive oil.
2. Scatter the chicken evenly on the tray. Season with half a teaspoon of sea salt.
3. Top the chicken with onions and mushrooms (see image) and sprinkle with another half teaspoon of sea salt. Drizzle with 2 tablespoons of olive oil and place the tray in the oven, middle shelf.
4. Bake for 15 minutes, then remove from the oven and stir the mushrooms and chicken through. Place back in the oven for 5 more minutes.
5. In the meantime, whisk together the sauce ingredients in a small bowl. Finally, remove the chicken again and drizzle evenly with the sauce. Stir through and bake for 5 more minutes, until the sauce is lightly caramelised and sticky.
6. Prepare any side vegetables or a salad while the chicken is baking. Serve while hot.

Nutrition

• Serving Size:
• Calories: 408
• Sugar: 7.5 g
• Sodium: 1261.8 mg
• Fat: 20.8 g
• Carbohydrates: 12.5 g
• Fiber: 1.6 g
• Protein: 42.2 g
• Cholesterol: 186.7 mg

Keywords: Chicken mushroom bake, chicken mushroom recipes, Balsamic chicken, sheet pan dinner, sheep pan meals, low-carb, Whole30, gluten-free, Paleo, healthy dinner,

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Garlic Shrimp and Tomatoes with Parmesan Orzo Recipe

Shrimp laced with buttery garlic and thyme and a burst tomato sauce served on a creamy Parmesan orzo.

Juicy, succulent shrimp laced with garlic, butter, and thyme, tucked into a silky burst tomato sauce, and piled high on creamy, luscious Parmesan orzo. WHAT A DREAMBOAT DINNER. I love this recipe!

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In This Post:

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How To Make This Garlic Shrimp and Tomatoes (with Pictures)

Step 1: Blister and Smash the Tomatoes

Get the tomatoes hot and blistery; then give ’em a gentle smash with the back of a spoon or a small plate. It’s… very fun.

Step 2: Cook the Shrimp

Make a little clearing right in the center of the tomatoes where you can add your shrimp to cook for a couple of minutes. Salt it up!

Step 3: Get the Garlic and Butter Going In There

Throw in a bunch of freshly sliced garlic and a knob of butter. Stir it up a few times until it’s dreamy.

Step 4: Make a Creamy Orzo

Put a lid on the shrimp and make a quick creamy orzo – butter, Parmesan, cream, lemon, and salt.

Step 5: Put It All Together

Piping hot orzo goes on the plate first, and then we pull our shrimp and tomatoes back out to pile on top.

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Lindsay’s Notes

This recipe is in heavy rotation at the moment – and it never fails to make me feel like I’m eating at a fancy restaurant and/or generally have my life together. Is my laundry all over my table? Yes. Have I been using dry shampoo for the last 4 days? Yes. But am I also eating a kind of fancy and beautiful dinner? YES! Three cheers for doable “fancy” recipes. 10/10 recommend.

Creamy orzo with the twang of Parmesan, sweet burst tomatoes gently bubbled into a sauce, and a pile of jumbo, delicate, buttery, garlic-laced shrimp. Pass me a glass of wine and I am living my best life.

As far as family approval goes, Bjork and I love the whole big, beautiful thing – no thyme for him (a true crime and I don’t want to spend any more time talking about it), and lots of thyme, salt, and pepp for me. The girls are hit and miss with the shrimp and tomatoes, but you better believe they love the creamy Parmesan orzo which is, of course, just mac and cheese in disguise. They’ll usually eat a few of the fresh little tomatoes on the side, too. Winning for everybody!

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Description

Shrimp laced with buttery garlic and thyme and a burst tomato sauce served on a creamy Parmesan orzo.

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Garlic Shrimp and Tomatoes:

Creamy Orzo:

Popular Recipe Thai Chicken Drumsticks (Baked)

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1. Cook the Orzo: Cook according to package directions. Drain, toss with a bit of oil, and set aside.
2. Soften the Tomatoes: Add the tomatoes and olive oil to a pan over medium high heat so they can soften and get a bit blistered on the outside. I usually cover the pan to avoid extra splatters.
3. Smash the Tomatoes: Once they’re soft (5 minutes or so), give them a gentle smash with the back of a spoon or applying even pressure with a plate or similar flat object. You want the tomatoes to be partially burst / smashed so they release some juices.
4. Cook the Shrimp: Make a little clearing in the center of the tomatoes and add your shrimp right in; season them with 1/2 teaspoon salt and cook for 2 minutes on each side.
5. Give it Some Flava-Flave: Add the garlic, butter, and 1/2 teaspoon salt to the pan and stir to mix it all together. Let it get saucy and bubbly; then remove from heat and cover with a lid.
6. Make the orzo: Mix the orzo with butter, half and half, Parmesan, and lemon. Stir to combine; warm it up over the heat if necessary.
7. Pile it up: Serve immediately so the orzo doesn’t get too starchy and sticky! Pile it on a plate with a big scoop of steamy shrimp and tomatoes. Top with thyme. So good!

Notes

This amount usually makes enough for just Bjork and I to finish the shrimp, with plenty of orzo for us and the girls. If you wanted to serve 4 adults, I would use 2 pounds of shrimp!

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Dinner
• Method: Saute
• Cuisine: American

Keywords: shrimp and orzo, orzo recipe, shrimp and tomatoes

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Frequently Asked Questions For Garlic Shrimp and Tomatoes

What can I use instead of shrimp?

Chicken would be delicious! I would probably pan-fry the chicken first, then take it out and set aside while you build your tomato sauce, then add the chicken back in at the end.

How long do the leftovers last?

You can definitely eat this meal as leftovers for 1, maybe 2 days after you make it, but it’s one of those meals that really shines when it’s made fresh.

Can you make this vegetarian / meatless?

Use zucchini in place of the shrimp! Or, similarly, this recipe is great.

How do you make this gluten-free and/or dairy-free?

Use gluten free orzo, dairy-free butter (or olive oil), and something else creamy in place of the half and half and Parmesan – a knob of dairy-free cream cheese would be good!

Another option would be to skip the creamy orzo and serve this with quinoa or another gluten-free, dairy-free option.

My Favorite Shrimp Recipes

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