I am a big fan of chicken thighs (boneless and skinless). They are super easy to cook up for weeknight meals. This recipe shares a sheet pan recipe that is easy to prep and cook and easy to make for those busy nights. The trick with this recipe is that you can quickly cook it in two sheet pans lined with parchment paper. Read on to see what is in this Chicken Thighs and Swiss Chard Recipe, and let's get cookin'.
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Ingredients
With these easy-to-find ingredients, you can make this dinner tonight!
- 1 lb Sweet Potatoes - clean and peel and cube
- 1 lb boneless skinless chicken thighs
- 1 lb sliced portabello small mushrooms - cleaned and cut to make bite-size pieces
- 1 lb Swiss chard - cleaned and remove the stem
- 6 tablespoon olive oil
- 6 tablespoon balsamic vinegar
- 2 teaspoon thyme-dried
- 2 teaspoon salt
- 1 teaspoon pepper
Instructions - Chicken Thighs and Swiss Chard Recipe
Gather all the ingredients above and do the following steps. It should take about 15 minutes to prep the vegetables and season everything. You will need two(2) baking sheets for this recipe.
Preheat the oven to 425 degrees. Then, peel and cut the Sweet potatoes into about 1-inch square pieces. Add to a parchment paper lined baking sheet. Drizzle a little olive oil, a little thyme, and a little balsamic vinegar on the vegetables.
Clean the mushrooms, break them into bite-size pieces, and toss them in a bowl with a little olive oil, a little balsamic vinegar, and a little dried thyme. Set aside. These items will be added later in the cooking process.
In another bowl, clean, remove the stem, and chop from the Swiss chard. Then add a little olive oil, a little thyme, and a little balsamic vinegar and toss. Set aside. These items will be added later in the cooking process.
Toss the chicken thigh with a little olive oil, a little thyme, and a little balsamic vinegar. And add them to the baking sheet. Bake the chicken and sweet potatoes for 20 minutes. Then turn them over and add the mushrooms for another 20 minutes. Next, add the chopped Swiss chard on top of the other vegetables on both baking sheets and cook for 10 minutes.
Reveal - Chicken Thighs and Swiss Chard Recipe
And here is what this recipe looks like before serving. I hope you will try it and check it out! What do you think? Please leave a positive rating of this recipe in the recipe card.
Variations - Chicken Thighs and Swiss Chard Recipe
If you want to do some variations with this recipe. You can add the following.
- Spicy - add chili pepper flakes or cayenne pepper to the chicken thighs and vegetables.
- Kid-friendly - add a side of whole grain rice to fill the bellies of the kiddos.
Equipment
Equipment can have a significant impact on how a recipe turns out. Below is the equipment I used for this recipe to help make this meal delicious. You will need two mixing bowls and two baking sheets.
Using parchment paper will make cleanup a breeze. It keeps all the drippings at bay and prevents burning on the pan.
Top tip
For the best results, don't cook all the ingredients simultaneously. Each ingredient in this recipe has its own cooking time.
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Ingredients
- 1 lb Sweet Potatoes - clean and peel and cube
- 1 lb boneless skinless chicken thighs
- 1 lb sliced portabello small mushrooms - cleaned and cut to make bite-size pieces
- 1 lb Swiss chard - cleaned and remove the stem
- 6 tablespoon olive oil
- 6 tablespoon balsamic vinegar
- 2 teaspoon thyme-dried
- 2 teaspoon salt
- 1 teaspoon pepper
Instructions
- Preheat the oven to 425 degrees. Then, peel and cut the Sweet potatoes into about 1-inch square pieces. Add to a parchment paper lined baking sheet. Drizzle a little olive oil, a little thyme, and a little balsamic vinegar on the vegetables.
- Clean the mushrooms, break them into bite-size pieces, and toss them in a bowl with a little olive oil, a little balsamic vinegar, and a little dried thyme. Set aside. These items will be added later in the cooking process.
- In another bowl, clean, remove the stem, and chop from the Swiss chard. Then add a little olive oil, a little thyme, and a little balsamic vinegar and toss. Set aside. These items will be added later in the cooking process.
- Toss the chicken thigh with a little olive oil, a little thyme, and a little balsamic vinegar. And add them to the baking sheet. Bake the chicken and sweet potatoes for 20 minutes. Then turn them over and add the mushrooms for another 20 minutes. Next, add the chopped Swiss chard on top of the other vegetables on both baking sheets and cook for 10 minutes.
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