Mushroom-Infused Chicken and Broccoli Bake

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

Shredded chicken and broccoli baked in a savory mushroom sauce, naturally creamy without dairy. This American-inspired chicken recipe (whole30), ready in about 50 minutes, pairs chicken breast, broccoli, mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, shredded chicken breast
• 2 cups, chopped broccoli
• 1 cup, sliced mushrooms
• 3 cloves, minced garlic
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F. Toss 2 cups chopped broccoli with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper, then spread on a baking sheet and roast for 12 minutes until tender-crisp.
2. Step 2: Heat 1 tbsp olive oil in a skillet over medium heat. Add 3 minced garlic cloves and 1 cup sliced mushrooms, cooking for 5 minutes until mushrooms release liquid and brown slightly.
3. Step 3: Stir in 1 tbsp lemon juice, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper, then add 1 lb shredded chicken and cook for 3 minutes until heated through.
4. Step 4: Transfer chicken mixture to a baking dish, top with roasted broccoli, and bake for 10 minutes until bubbly and heated through.
5. Step 5: Let rest for 5 minutes before serving to allow flavors to meld.