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).
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
8 boneless, skinless chicken thighs
1 lb sliced mushrooms
Combine marinade ingredients in a mason jar with a tight fitting lid. Shake until well combined.
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.*
Place mushrooms in a large roasting dish and toss with half of the remaining marinade.
Nestle chicken pieces in among the mushrooms. Drizzle with a bit more marinade.
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).