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Sheet Pan Garlic Butter Chicken Thighs with Green Beans & Mushrooms:

Print Recipe
a sheet pan with freshly cooked butter, garlic chicken thighs, and lemon wedges.
A high-protein, no-cook chicken salad wrap with a creamy honey mustard dressing—perfect for meal prep, quick lunches, and easy, healthy eating!
Yield 6
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 15 minutes

Ingredients

  • 1/4 C unsalted butter, melted
  • 5 garlic coves, minced
  • 1 1/2 tsp. sea salt
  • Freshly cracked black pepper, to taste
  • 2 lbs boneless, skinless, chicken thighs
  • 1 lb mushrooms, halved
  • 1 lb green beans, trimmed
  • Fresh parsley, chopped
  • 1 lemon, juiced

Instructions

  • 1. Preheat the oven to 425°F.
  • 2. In a small bowl, mix the melted butter and minced garlic.
  • 3. Prepare & Roast the Chicken: Arrange the chicken thighs and mushrooms on a large sheet pan. Drizzle with the garlic butter mixture, coating everything evenly. Season with salt, black pepper, and shallots.
  • 4. Roast in the oven for 25 minutes.
  • 5. Add the Green Beans & Finish Roasting: Remove the pan from the oven and add the trimmed green beans. Toss them lightly in the pan juices.
  • 6. Return the pan to the oven and roast for an additional 10 minutes, until the green beans are tender and the chicken reaches an internal temperature of 165°F.
  • 7. Assemble & Serve: Squeeze the juice of 1 lemon over the chicken & vegetables and sprinkle with fresh chopped parsley.

Notes

  • Chicken Thighs: Boneless, skinless thighs cook evenly and stay juicy. Bone-in thighs can be used but may require extra cooking time.
  • Garlic Butter: Enhances the chicken’s richness—substitute with ghee for a dairy-free version.
  • Mushrooms: Cremini or button mushrooms work well. Slice them evenly for uniform roasting.
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