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    Home » Recipes

    Sheet Pan Chicken with Mushrooms and Green Beans

    LAST UPDATED: November 14, 2022 PUBLISHED: August 20, 2010 By Pam Greer 20 Comments As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe

    This sheet pan Chicken with Mushrooms and Green Beans shows that delicious doesn't have to be complicated!

    Crispy chicken thighs, tender green beans and flavorful mushrooms all roast together for an easy weeknight dinner.

    Two plates with chicken thighs, green beans and mushrooms.

    This recipe proves that cooking doesn't have to be complicated to be good! Chicken thighs, green beans and mushrooms are roasted for an easy sheet pan dinner.

    The chicken thighs are coated with a simple spice rub and allowed to get both crispy and juicy in the oven.

    Green beans and mushrooms, simply seasoned are roasted. Once you've tried green beans with mushrooms, you'll never want to go back to plain green beans again. They pair so well, like in this Instant Pot Green Beans and Mushrooms.

    If you have one take away from this oh-so-easy tray baked chicken, it's roasting a citrus fruit at the same time. In this case, it's an orange. After everything is roasted you squeeze some of that roasted orange over for a fresh pop of flavor. It's amazing!

    Ingredients.

    • Chicken - I used chicken thighs because they come out so juicy. You could substitute other pieces of chicken, but you might need to adjust the cooking time.
    • Green beans and mushrooms - I used regular green beans and white button mushrooms. You could make it a little fancier with haricot verts or cremini mushrooms.
    • Orange - a small, navel orange works well. Blood oranges might be interesting.
    • Thyme, red pepper flakes, salt, pepper, garlic and olive oil.

    Step by step instructions.

    Two photos showing spice blend in a small bowl and chicken with oranges on a sheet pan.

    Preheat oven to 400°F.

    Mix the spice rub for the chicken with thyme, red pepper flakes, minced garlic, salt and pepper.

    Brush the chicken with olive oil (or use a spray) and rub with the spice mixture. Place the chicken and the oranges on a baking sheet.

    Roast for 35-40 minutes or until chicken reaches 165°F.

    Green beans and mushrooms on a sheet pan before and after roasting.

    While the chicken is roasting, place the green beans and mushrooms on a baking sheet. Toss with olive oil and salt and pepper.

    The green beans will take about 15 minutes, so add them to the oven when there is about 10 minutes left. That way you can pull the chicken out and let it rest for about 5 minutes, while the green beans finish roasting.

    Sometimes if I'm only making a few pieces of chicken, I just scoot the chicken over and roast the green beans and mushrooms in the same pan.

    Chicken thighs on a sheet pan with roasted orange halves.

    The chicken comes out perfectly cooked with crispy skin and just look at those beautiful caramelized oranges!

    There is some lovely fond on the baking sheet and you could deglaze it with a little chicken stock or white wine to make a quick sauce, but it is totally optional.

    Serve with the oranges squeezed over the chicken.

    Chicken thighs with green beans and orzo on a green plate.

    So simple and yet so good. It is the easy weeknight dinner, you'll turn to time and time again.

    Simply roasting the orange along with it made so much difference at the end. A pop of smokey orange flavor. It would also work with lemons or limes to finish a dish.

    Another take away is the mushrooms with the green beans. They pair so well together. And, the simple rub for the chicken! So much to love about this recipe!

    I used chicken thighs because they roast up so perfectly, nice and juicy with crispy skin. You could use boneless chicken breasts, just adjust the time a bit (they will take about 25-30 minutes.)

    This is an old Real Simple recipe that I first made in 2010. The recipe is no longer on their website.

    More easy chicken dinners!

    Close up of chicken and vegetables on a sheet pan.
    Honey Balsamic Chicken
    Roasted vegetables and a honey balsamic glazed chicken make for an easy chicken dinner that kids and adults will love.
    Click here to see the recipe
    Bowl with harissa chicken thighs.
    Harissa Chicken Thighs With Olives
    Harissa Chicken Thighs with Olives - chicken gets spicy with harissa paste, olives, and tomatoes. 
    Click here to see the recipe
    Roasted Chicken with Tangerines and Olives
    Serve this tasty Chicken with Tangerines and Olives over rice or pasta and you have a delicious meal!
    Click here to see the recipe

    Recipe.

    **As an Amazon affiliate I earn from qualifying purchases.

    Close up of chicken and green beans on a green plate.
    Print Pin Save Saved!
    5 from 35 votes

    Chicken Thighs with Mushrooms and Green Beans

    Course Main Course
    Cuisine American
    Prep Time 10 minutes
    Cook Time 40 minutes
    Total Time 50 minutes
    Servings 4
    Calories 646kcal

    Ingredients

    • 8 chicken thighs
    • ¾ teaspoon dried thyme
    • ¼ teaspoon red pepper flakes
    • 1 ¼ teaspoons kosher salt
    • ½ teaspoon black pepper
    • 2 cloves garlic finely chopped
    • 3 tablespoons extra virgin olive oil
    • 1 orange cut in half
    • ¾ pound green beans trimmed
    • 8 ounce button mushrooms washed and quartered

    Instructions

    • Preheat oven to 400°F.
    • Spray or coat a baking sheet with a little olive oil and place the chicken thighs on the sheet. In a small bowl, combine the thyme, red pepper flakes, garlic, ¾ of a teaspoon of the salt and ¼ teaspoon of the black pepper. Brush the chicken with 1 ½ tablespoons of the oil and sprinkle with the garlic spice mixture, rubbing it in a bit. Place the halved orange on the baking sheet, cut side down.
    • Roast the chicken until it reaches 165°F about 35-40 minutes.
    • Meanwhile, place the green beans and mushrooms on a baking sheet. Drizzle with the remaining olive oil, salt and pepper and toss to combine. Roast about 15 minutes, stirring once halfway through.
    • Divide the chicken and vegetables between plates and squeeze the roasted orange halves over the top.

    Notes

    You could use a lemon in place of the orange. 
    If using boneless, skinless chicken breasts - roast them for about 25-30 minutes. 

    Equipment

    Baking Sheet

    Nutrition

    Calories: 646kcal | Carbohydrates: 13g | Protein: 40g | Fat: 49g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 23g | Trans Fat: 0.2g | Cholesterol: 221mg | Sodium: 911mg | Potassium: 896mg | Fiber: 4g | Sugar: 7g | Vitamin A: 882IU | Vitamin C: 30mg | Calcium: 73mg | Iron: 3mg

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    Reader Interactions

    Comments

    1. Bella Rum says

      August 23, 2010 at 12:02 pm

      This sounds great and simple and no, I didn't know about the roasted orange.

      Reply
    2. Chris says

      August 22, 2010 at 1:02 pm

      I like the roasted or grilled citrus "sauce" at the end. I've done that with lemons and yes, it is fabulous too, you're going to like it.

      Reply
    3. lostpastremembered says

      August 21, 2010 at 6:05 pm

      You need to talk with my dearly beloved who moans that I never make the same thing twice... no matter how much he likes it. Well, that's just not true but you make a point about great ingredients not needing a whole lot of hoopla... moderation in all things!!! I am inspired.

      Reply
    4. My Carolina Kitchen says

      August 21, 2010 at 11:58 am

      I'm all about simple today too Pam and I totally agree with you.

      I used to do fancy foods, but they tend to be too rich for me today. I remember loving a dish in Julia Child's The French Chef. It was "Supremes De Volaille a Blanc" - chicken breasts poached in butter with wine and cream and served over Risotto. We served it once a week. I can't imagine eating something that rich today.

      I like Les's philosophy - quick, easy with a dash of elegance.
      Sam

      Reply
    5. girlichef says

      August 20, 2010 at 10:44 pm

      What a beautiful dish of food...and a great philosophy 😉

      Reply
    6. 5 Star Foodie says

      August 20, 2010 at 7:59 pm

      We like to mix it up - a few times a week we eat something new and other times - our favorite basic dishes. This chicken with mushrooms & green beans is a nice one!

      Reply
    7. Sandi @the WhistleStop Cafe says

      August 20, 2010 at 6:45 pm

      I love your 'orange trick'. I will have to try it for sure.another friday's favorite!

      Reply
    8. Mimi says

      August 20, 2010 at 6:20 pm

      I'm all for simple and tasty.Mimi

      Reply
    9. dotblogg says

      August 20, 2010 at 6:18 pm

      so simple and stunning. Just three ingredients and you've got a dinner:)The best ideas are the simple ones:)take careJust

      Reply
    10. elastigal says

      August 20, 2010 at 4:22 pm

      I agree, I love Ina's books & Real Simple's recipes! Plus with two little ones, the simpler the better.

      Reply
    11. Marjie says

      August 20, 2010 at 4:11 pm

      I love being able to just throw something together without a lot of fuss or fancy ingredients. This looks nice!

      Reply
    12. Kat says

      August 20, 2010 at 4:03 pm

      Sounds simple enough to me! I love simple, but good. I will try this one. Thanks Pam.

      Reply
    13. June says

      August 20, 2010 at 3:00 pm

      Good for you Pam! Simple is wonderful and just wait till you try those roasted lemons and limes...especially little key limes. Fabulous. As for me, I love creating new things in the kitchen until I have a string of failures. Then I head back to the tried and true for a while till I get my groove back.

      Reply
    14. Cathy says

      August 20, 2010 at 1:24 pm

      I'm with you, Pam. When I use the best ingredients all I want to do is compliment their flavors in a recipe. Squeezing a roasted orange over the chicken sounds fantastic.

      Reply
    15. Lydia (The Perfect Pantry) says

      August 20, 2010 at 12:51 pm

      I, too, have a friend who never makes the same dish twice. But what I see is that she is not developing any confidence as a cook, because she has not mastered a basic repertoire of dishes she can rely on. Practice does make perfect, and from perfect, you can go on to experiment and adapt the basic recipes to make them your own.

      Reply
    16. Chanel11 says

      August 20, 2010 at 12:40 pm

      I've never heard of roasting an orange before using it - must try that outAs for my coking philosophy it pretty much sounds like your previous one, I think though that once I have kids I will be using a much simpler easier philosophy

      Reply
    17. Natashya KitchenPuppies says

      August 20, 2010 at 12:39 pm

      Mmmm, simply delicious. ☺

      Reply
    18. grace says

      August 20, 2010 at 12:15 pm

      i won't lie--i see the word 'philosophy' and my eyes glaze over. i just don't get profound like that. so sue me. 🙂

      Reply
    19. Lea Ann says

      August 20, 2010 at 11:59 am

      I agree with you. I went through this crazy trying everything new craz a couple of years ago. I'm now working on getting a good solid set of recipes in my database that are tried and true. You, Ina and me. 🙂

      Reply
    20. Les says

      August 20, 2010 at 11:32 am

      This is my kind of recipe! Quick, easy with a dash of elegance.

      Someday, when I have more time to enjoy cooking, I'll begin to use some of the new cookbooks I've bought over the past year or two. For now, though, I'm going to work my way through my collection of favorite recipes. They're tried & true, which is just what I need as we head into the crazy retail season of the holidays. Yes, it's just around the corner!

      Reply

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