One-Pan Marinated Chicken and Mushrooms

Servings: 4-6 serving(s)

Prep time: 15 minutes

Total time: 45 minutes

Cooking time: 30 minutes

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One-Pan Marinated Chicken and Mushrooms is an easy and delicious weeknight meal. The flavourful marinade is quick to mix up and versatile (try it with pork too, and cauliflower, broccoli…). 

One-Pan Marinated Chicken and Mushrooms is an easy and delicious weeknight meal.

If you’re looking for ways to add oomph to a meal than a marinade is the way to go. Marinades are so easy to throw together, they add loads of flavour and they keep your food from drying out during cooking.

In this marinated chicken and mushrooms dish the soy-based marinade in this recipe is lightly sweetened with molasses and maple syrup. Molasses is a bit of a secret ingredient in this dish. When you taste it you’ll understand just how well molasses complements to the sharp flavour of soy.

Baking the mushrooms along with the chicken adds extra flavour to the dish, letting all that great mushroom flavour mingle in the pan juices.

If you’d like more easy weeknight meal ideas try our One-Pot Mustard Molasses Chicken or our Sweet & Spicy Molasses Chicken.

Recipe Tips: 

  • Make a double batch of the marinade so you have it on hand for even faster prep of this recipe.
  • No need to marinate the chicken in advance, if you don’t have time. Simply bake it in the marinade.
  • You can substitute fresh garlic and onion for the dried called for in the recipe.  (1-2 cloves of garlic, minced & 1/2 onion, minced.)

One-Pan Marinated Chicken and Mushrooms

One-Pan Marinated Chicken and Mushrooms is an easy and delicious weeknight meal.

One-Pan Marinated Chicken and Mushrooms is an easy and delicious weeknight meal. The skinless chicken stays moist and the mushrooms develop a meaty texture.  The flavourful marinade is quick to mix up and versatile (try it with chicken, pork, cauliflower, broccoli and more). 

  • Author: Bridget Oland



  • ¼ cup olive oil
  • 2 Tbsp molasses
  • 2 Tbsp maple syrup
  • 3 Tbsp soy sauce
  • 1 Tbsp Worcestershire sauce
  • ½ tsp smoked paprika (or sweet paprika)
  • 1 tsp cumin
  • 1 tsp oregano or Italian herb blend
  • ½ tsp. onion powder
  • ½ tsp garlic powder
  • Black pepper

8 boneless, skinless chicken thighs

1 lb sliced mushrooms


  1. Combine marinade ingredients in a mason jar with a tight fitting lid. Shake until well combined.
  2. Place chicken in a dish and coat with half of the marinade. Let marinate in the fridge for 30 minutes (or overnight) if you have time.*
  3. Place mushrooms in a large roasting dish and toss with half of the remaining marinade.
  4. Nestle chicken pieces in among the mushrooms. Drizzle with a bit more marinade.
  5. Bake at 350 F for about 30 minutes until chicken is cooked through. (Baste with remaining marinade half way through baking.


*No time to marinate the chicken? No problem. Simply add extra marinade to the baking/roasting dish instead.

Try the flavourful marinade with other kinds of meat and fish, and with vegetables too (cauliflower, broccoli and more). 

Did you make this recipe? Be sure to rate it.

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38 thoughts on “One-Pan Marinated Chicken and Mushrooms

  1. Barbara says:

    Am I. Missing something f. There are no cooking instructions.

    1. Bridget Oland says:

      Hi Barbara, All of the missing info has now been added. So sorry.

  2. Faye Tiboni says:

    this recipe sounds great… have the ingredients, but not the instructions with it……is it possible to get the instructions?

    1. Bridget Oland says:

      Hi Faye, I guest I was too anxious to share the recipe. The instructions have now been added.

  3. Emerald Murphy says:

    Where’s the recipe? You’ve given the recipe for the marinade, and the quantities of mushrooms and chicken, but then what? Are the mushrooms cooked first, then added? In what size of pan? What temperature of oven, and how long to bake?

    1. Bridget Oland says:

      Hi Emerald, So sorry. All the missing info has now been added.

  4. Beverly says:

    What oven temperature? Cannot locate in the recipe.

    1. Bridget Oland says:

      Hi Beverly, The chicken bakes at 350 F

  5. Sheila Reed says:

    There are no instructions, just ingredients

    1. Bridget Oland says:

      Hi Sheila, The instructions have now been added. Sorry!

    2. Wayne Lind says:

      Terrible. It was like drinking soup. Very little flavour. I am not a bad cook so this one I can say was the recipe, not me.
      I will re-bake the chicken with honey, soya sauce and a splash of orange juice and brown it up under the broiler.

  6. Maureen says:

    I would like to make this recipe but you haven’t included details for putting it together or temperature to cook at. Size of dish or pan. I can figure this out but it’s much easier if the details are included. Thanks Maureen

  7. Isobelle says:

    I found the ingredients lust but not the recipe
    Is there a video.

    1. Bridget Oland says:

      Hi Isobelle, So sorry. The instructions have now been added.

  8. Georgi Hanson says:

    Yes, I would like more info on the marinade. Thanks

    1. Bridget Oland says:

      Hi Georgi, I have updated the instructions for the marinade. Apologies that it was missing.

  9. Robyn says:

    No cooking instructions or how to put it together.

    1. Bridget Oland says:

      HI Robyn, Sorry about that. It’s updated now. Enjoy!

  10. Cecile Kelly says:

    There are no directions for completing this recipe, you have left us guessing.

    1. Bridget Oland says:

      The method has been added to the recipe. So sorry :(

  11. Hazel Steeves says:

    Definitely going to try this one, sounds yummy.

  12. Joanne says:

    Looks amazing! Will try soon, is there a reason why it’s garlic powder and not fresh?

    1. Joanne says:

      Just saw the recipe notes about garlic and onion – mea culpa!

  13. Dave says:

    How about nutrition info? Always trying to keep track.
    Sounds so GOOD! We will be trying this in the next few days, after we pick up some fresh mushrooms. Do you think boneless, skinless chicken breasts would work just as well?

    1. Bridget Oland says:

      Hi Dave, If I use boneless, skinless breasts I’d baste them more often during cooking. They’ll be great in this recipe, I’m sure.

  14. Elayne Mott says:


    Recently our daughter gave me an Air Fryer….LOVE IT!!!! Can or will any of your wonderful recipes be adapted to be cooked in an Air Fryer?

    1. Bridget Oland says:

      Hi Elayne, I wish I could help but I have never used an air fryer. Sorry.

  15. Alma Brown says:

    Oh! Yummy, yummy…….they are so tasty…I love them, especially with the Mushrooms.
    They add a different flavour.
    A Very enjoyable Dish to Serve……….Thank you.

  16. Adele says:

    Hi Bridget, One-pan marinated chicken and mushrooms recipe: How long will the marinade be good for in the mason Jar? Months??

    1. Bridget Oland says:

      Hi Adele, The marinade would be good for at least a month. That said, I recently finished up some leftover marinade that had been in my fridge for at least a couple of months.

  17. Lois Mawby says:

    My husband loved, loved it! Made some red rice pilaff and steamed broccoli to go with it! A hit in our household!

    1. Bridget Oland says:

      Yum! Sounds delicious :) So glad everyone enjoyed.

  18. MaryLou says:

    This is a very tasty meal! Thank you for your great recipes, I make a lot of them.

    1. Bridget Oland says:

      Thanks MaryLou, I’m so pleased you’re enjoying our recipes.

  19. SheilaFraser says:

    Very flat. Surprising with all the tasty ingredients in marinade. Perhaps too much olive oil. Also needed to cook the chicken an extra half hour.

    1. Bridget Oland says:

      Hi Sheila, Wow, an hour to cook boneless skinless chicken thighs. They must have been very large. Did the mushrooms dry out on you with that amount of cooking time?

  20. SheilaFraser says:


  21. Pat says:

    Very good, I didn’t have mushrooms so made without. I also added some hot red pepper flakes to the marinade.

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