This chicken and mushrooms recipe video is an experiment in extreme self-control; I wanted to challenge myself to make a chicken and mushrooms recipe using only chicken and mushrooms.
A great simple recipe. I made it with boneless skinless chicken breasts and added a chopped onion for a bit more flavor, but I'm sure it would be just as good as directed. Thanks!
Read MoreThe challenge factor made me curious, so I had to try it. The meat was good, tender and cooked through. The accompanying sauce, however, was unrelentingly bland.. To increase the flavor, simply using chicken stock in place of water would represent a huge leap forward in sensory quality. I mean, if adding butter was acceptable, why not stock? An interesting culinary exercise, however.
Read MoreA great simple recipe. I made it with boneless skinless chicken breasts and added a chopped onion for a bit more flavor, but I'm sure it would be just as good as directed. Thanks!
Succulent and chicken breast are seldom found in the same sentence, but you can find them together here in this delightfully simple recipe, composed of a few common ingredients. Chef John really shows off the flavor of chicken and mushrooms. Yes, you may add more things, like wine, or aromatics, but the more additions, the more complications and subbing, and then the tweaking begins! I chose not to view the video beforehand, just to check out the instructions and the cooking times. I went on the low side of the recommended times, and the chicken came out perfectly, with rich, delicious mushrooms. We really enjoyed our Sunday chicken today!
I followed this recipe to the T, and it came out delicious! It was simple, quick, and had only a few main ingredients so I didn't have to go to the store to get anything off hand. It also still tasted good when I reheated it for lunch. I think next time I may add in some onions, just for some more flavor, but it was delicious!
Terrific. Quick. Simple. Delicious. No special ingredients. What more could a busy person ask for! No excuse for not oooking. The video is great.
Got this recipe from a top NY chef with one twist: rub skin side with your favorite pork/chicken rub ( grab one from the store-Stonewall great) then sprinkle on other side when chick is skin down. Fab favor and sauce. PS olive oil not needed as skin produces lots of rendered fat.-Drain excess when you turn chick in pan.
But if you have on hand scallions and garlic, don't hesitate to add them just before the chicken. A little white wine is good to add just before transferring to the oven
Incredible. Try it as is for the easiest weeknight meal you'll ever make or add your own seasonings. You can't miss with this one.
Practically perfect. Try this...delete the salt, put a chicken bullion cube in the water and heat it first, then add 3 tablespoons of Marsala wine.
Excellent! I’m on a special low acid diet and this fit the bill. I did not use boneless chicken breasts because I believe that the marrow in the bones add flavor. I used a cast iron skillet instead of a stainless steel skillet and it reduced the time of caramelizing the mushrooms in half. I’m a seasoned cook and I always want to add something like wine or whatever to pan jus. I watched Chef John’s video of this recipe and I think that I saw him sneak in some cayenne pepper in the video. Chef John always has cayenne pepper in his recipes and I’d bet that he adds it to his oatmeal in the morning. :) I served this with Sarah’s Rice Pilaf recipe that is posted on this site and with green beans as the 2nd side dish. It was a delicious meal.
The challenge factor made me curious, so I had to try it. The meat was good, tender and cooked through. The accompanying sauce, however, was unrelentingly bland.. To increase the flavor, simply using chicken stock in place of water would represent a huge leap forward in sensory quality. I mean, if adding butter was acceptable, why not stock? An interesting culinary exercise, however.
I tried this off a whim, and it was superb! I have a few plans to add my own flare, but this alone is quite good and very easy to do! Thumbs up!
Excellent dish. Just follow the recipe and video exactly and it is no-fail. My spouse picked up the chicken at the market, and as it is often the case, came back with the wrong item. :-) It was chicken leg quarters. We followed the same recipe and it was delicious.
Maintain control and you won't be disappointed I added this to my rotation and the family never grows tired of it. Only tip I would add is to throw a handle cover over the handle of your skillet after you remove it from the oven. I've grabbed that hot handle more than once when I returned to the stove to add the water I guess I could have said I only did it once and appeared a little smarter?
This is a fantastic recipe!! My husband (who doesn't even like mushrooms) raved about it. The flavor is spectacular. Don't add anything else or delete anything. Try it as written and you'll be hooked!
This was quite good and very easy. I made some egg noodles to go with it and added the mushrooms and sauce to the noodles.
We cook a lot of Chef John's recipes. We've made this twice and it's one of our favorites. If you liked this, try his Pork Diablo.... awesome..
This is the easiest and tastiest use of chicken I have ever tried and I am in my 70's. I added some onion and a little Poultry Seasoning. Fantastic.
Wow! If you are in need of some cooking inspiration, try this recipe, its like a food mediation and the end result is fabulous. Is chef John making millions of dollars on food network? If not, he certainly should be. I was blown away by this recipe that is full of flavor despite its simplicity. This has become part of my regular repertoire and I haven't made any adjustments or experiments with it. Its simply delicious as is (though I use baby bells generally). I usually serve it with equally simple mashed potatoes (goes great with mushroom sauce) and sautéd spinach. My family thinks its interesting to eat four things for dinner. I tell everyone about this recipe even friends I know are great cooks.
Mushrooms were flavorful, and if I took a bit of mushroom and chicken together it was alright. But I made it according the recipe and the chicken was dry and flavorless. Not a fan
AMAZING!! It wasn't needed, but I added onions, garlic, and a touch of saffron. Served over rice. Was the best chicken meal ever!!!
Another great recipe by Chef John. I loved this chicken recipe!!! I didn't have bone in chicken breasts so I used what I had, boneless skinless. I knew that the timing would be much less with this cut so I checked the chicken at ten minutes and they had reached 175 at that point. I used cremini mushrooms and subbed 1/2 the amount of water for a dry white wine. The chicken was so moist and the mushroom added so much flavour. Thanks again Chef John, another winner.
I haven't watched the video yet, but with the great instructions in the recipe, you don't really even need to! The only thing that is off is the timing because at least the first time you make it, it will take you longer than 40 minutes. This is a great basic recipe that needs nothing else to make it taste good, but I can see why some would want to add more to it. Sometimes, however, less is more! Very nice!
Loved it!! This was so good! It did teach me a lesson.. simple is better sometimes and this was simplicity at its best! The aroma from the mushrooms after they came out of the oven was amazing! I will do this again, the only change (and I know it was a little off beat) was to make white rice :) Please forgive me Chef John
Chef John..........This was a "test" of following directions and I thank you! I have been cooking most of my life. Cordon Bleu, Tuscan and Floretine Cooking classes all start with the simple basics; fresh ingredients and "don't cloud the flavors"............thanks for reminding me. I am an "older" lady who still needs to be reminded now and then to start from square one and savor the results. 11/11/16 I have now made this recipe many, many times over the past 2+ years, I make it the same way, no additional ingredients but now I buy and use one whole fryer (2 1/2 to 3 lbs) I cut it up, removing the back, wing tips and any extra fat which is actually pretty hard to find on such a small chicken. Using a whole chicken allows me to use some dark meat also which has more flavor and retains more moisture, since I have more meat I add another 1/2 cup of chicken broth at the end when I'm adding the butter. I like serving this recipe with a wild rice blend and something a little tangy/tart like whole cranberry sauce.
Excellent! Made the recipe almost exactly as written and this was very, very tasty. Maybe just a little too much salt though. Used kosher salt and unsalted butter. The only minor change was I didn't add additional salt and pepper as instructed after stirring in the butter. Thought the salt could have been reduced further. My mom, who always uses salt at the table no matter what she's eating, didn't add any to this. Next time maybe will leave out the pinch of salt after adding the mushrooms. But that was a tiny flaw. Wasn't able to buy boneless chicken breasts with the skin on, so bought bone-in ones. However, I discovered it was very easy to de-bone the breasts, which I did myself. Definitely will make this again and again. One thing - I don't recommend leaving these in the oven longer than 15 minutes. One of my chicken breasts was a little smaller than the other, so I left that one in the oven for 15 minutes and the other for 20. I should have taken both out about 5 minutes earlier than I did. Next time I will use a meat thermometer, as recommended. It was still very delicious though.
Have made this twice now... Came out great! We added more mushrooms because they were so good!
This is one of my regular rotation meals, but I don't challenge myself to the two ingredient rule, what for? It goes from good to amazing with a few extra ingredients. After browning the chicken all over (which renders a lot of fat off for a lighter gravy), I pour off all put one tablespoon of chicken fat and cook an onion for one minute with one clove of minced garlic until light brown, scraping up all the browned bits from the chicken. Add the chunky cut mushrooms and 1 tablespoon of flour and sautee for a minute. I add one cup of chicken broth and a tablespoon of fresh thyme. Bring to the boil and pour over the chicken (I use a whole chicken cut in 8 pieces) cover and slow cook at about 300 degrees for about 45 minutes or until chicken wing pulls off easily when you tug on it. Garnish with fresh chives or parsley before serving. And don't forget to serve that luscious gravy over the chicken and mashed potatoes.
I just could not believe how good this chicken came out!! I followed Chef John´s steps exactly and it was really delicious!! So hard to believe how good such a simple dish can be. The skin on the chicken is fundamental to the taste (even if you don´t eat it, as most in my crew do not.)so you gotta have it for the browning.
Love love love this. I followed this just as written only adding one more chicken breast and it was awesome!! Not only is it a wonderful meal but the leftover chicken is great in loaded mashed potato casserole! You must try this! Do it the same way chef John does it the first time and you won't be sorry.
I've made this several times, and sometimes I replace half of the water with white wine. This is good and simple. I rotate many of Chef John's recipes to keep my taste buds tittilated!
Thank you, Chef John! Your chicken and mushrooms recipe (exactly as written) (with mashed potatoes and peas as side dishes to add a little colour :) ) was dinner tonight. I have been wanting to make this for a while -- and am glad I did! It was so awesome to use a few simple ingredients that we always have on hand to create the most incredible meal hubby and I have had for a very long while. (I must admit, somewhat ashamedly, that I actually bought chicken broth to use instead of the water, but I decided to trust you -- and am really glad I did!). This is definitely a favourite in our house and will be repeated many times -- as written! Thanks again!
Very good, chicken is moist, mushrooms are very tasty. Update: Still one of Hubby's favourites. I have also used bone-in chicken thighs when I couldn't find breast with the skin still on.
FRIENDS this is one of the tastiest and juiciest chicken dishes ever. Follow the recipe as chief John describes, do not add or change a thing.
A delicious simple chicken and mushrooms meal. Nothing fancy about taste but simple.
This is a great recipe!! This is my second time trying. I don't care for chicken breast (white meat) so I used boneless chicken thighs. Awesome! Still great. I just love Chef John's recipe. Thanks
Great quick and easy recipe that's simple but very tasty. We used boneless skinless breast because that's what we had. We also doubled the mushrooms and sauteed them with half an (large) onion. Served with mixed vegetables and creamy chicken rice. Great recipe!
It was easy to do and tasted good. Nothing fancy but flavorful and the chicken is not dry at all :)
Really flavorful, tender chicken even though I used skinless breasts. I added a little soup base granules with the water to compensate for the lack of skin, since Chef John said the skin was essential to flavor. I used fresh shiitakes pre-sliced at the supermarket. This is the first time I have used a skillet in the oven so I had to go buy a stainless steel pan that was oven safe to 400. I thought it was silly that they felt compelled to warn me on the label that the handle would be hot when removed from the oven. Yet here I am soaking my fingers in an ice water bath because I forgot to use a mitt. Regardless, delicious dish and will make again with proper PPE.
I substituted white wine for the water, because I had some I needed to use up. It was awesome! I'd double if not triple the mushrooms next time.
This is such a wonderfully simple and delicious recipe! Like Chef John said, it's a baseline to be used to make your own creations, add your own personal touches. As is, it's flavorful and dinner-worthy, and a great learning technique for beginners. Well done Chef John!
Very good and I think Chef John accomplished what he set out to do with this one. We did add onions which did no complicate the recipe at all. This is a simple dish that delivers!
I have made this twice. The chicken is juicy every time. The other cook who said the recipe was dry, obviously did not follow the directions. The skin is important to give flavor to the dish. I had to ask the butcher for skin on chicken breasts, then had to bone them. Well worth the time, my son loved this dish. I also used a thermometer as was recommend and although I cooked the chicken up to 170, it was still moist. I will make this often, maybe a bit of garlic next time, but this is a great recipe.
Amazing. The only addition I made was to use a grinder that had mixed garlic and salt. Easy, fast and absolutely delicious! Oh--I used skinless chicken breasts that I had previously frozen, it still was exceptionally tender.
Absolutely superb! My wife and I came to the conclusion some time ago that the simplest meals are the ones we most often enjoy the most. Therefore, when I saw this recipe I knew I wanted to try it. For the first time I did it exactly as Chef John did. It turned out fabulous! We could taste the pure simple flavours of the chicken and mushrooms together, and loved every bite. Next time perhaps I'll try substituting white wine for the water to see how that turns out. However, it'd pretty hard to top what we just finished for supper 15 minutes ago!
I really liked it. Next time I'm doubling the mushrooms and the sauce! I had to cook my chicken twenty extra minutes.!i also added some garlic and a tad of onion like others did. Will make again. Thank I for this recipe
I really enjoyed this recipe. Mushrooms are my favorite thing and this recipe will ensure I enjoy them a lot more often. Next time I will need to sear the skin a bit longer than 5 minutes, but overall this is a great, quick and simple recipe. I seasoned with a bit more than salt and pepper. I use Adobo and Sazon. I also paired it with mixed greens and grape tomatoes topped with Balsamic Vinegar, which mixed nice with the Mushroom sauce.
This is really very good. Seemed confusing with a lot of steps, but followed them and it turned out just like he would say: Simple and very flavorful. I print out a recipe and if it works out place it in a 3-ring binder for future use. After eating my wife saw me throw the recipe away and demanded an explanation. I had spilled on it so printed out another. We both loved it and are having it again tonight!
I tried this exactly as the recipe said....absolutely delicious! It didn't need anything else added to it.
BORING! BLAND! DULL! You should at least use white wine instead of water. much better!
I can't remember loving a chicken dish more than this! I prepared exactly to the recipes except for using split breasts instead of boneless. So easy, so delicious!
fantastic, I would definitely make this again. I always have chicken and mushrooms so its perfect for a quick meal during the week
I used chicken thighs and served it over creamy mashed potatoes and WOW was it good!
I loved this! So simple to make and unadulterated flavor! What else can I say that hasn't already been said? Love Chef John!
I followed this exactly as is and it was delicious and really easy. I was really impressed with the flavor with only two ingredients.
I did the ingredients as written, but did not bake in oven. I cooked it on the stove the entire time. Turned out nice, served w/ noodles.
Could not find boneless breasts with skin on, so used the bone in split breasts, and followed the rest of the recipe exactly. Just took a little while longer to cook. It was absolutely delicious, and the family loved it. I had one request from my daughter: to also use bone in thighs since she likes the dark meat better. This is definitely a keeper.
This was so delicious that I made it twice in one week. The only thing I did different was using skinless, boneless chicken breast because that was what I had. Everything else, I kept as is. Definitely a keeper.
Recipe was simple- overall flavor was a little lacking with the chicken itself. I chose not to add more salt to the mushrooms (figured I have enough sodium between the salt rubbed on chicken and the butter) so maybe I needed to do that for the sauce, which might have in turn helped the chicken and its blandness. If add the salt next time and maybe even some white wine.
I liked it. But awfully sorry, Chef John, I did used white wine instead of water and I added just the tiniest clove of garlic. It's a good and quick. I will make it again.
This was delicious! I prepared the entire recipe on the stovetop, because it was too hot to use the oven. I/4 cup water and 1/4 sauvignon blanc were the only substitution I made. Huge hit with fussy hubby! Served it with fresh green beans and a Dutch combo called Leiden hutspot (mashed carrots, potatoes, onions). Wonderful!
It is good - a good derivative is to add garlic and some scallions and don't forget the butter at the end. Simple, easy and yummy. In my house I have to scale everything up and the quantities work. If you want a bit more juice for on top of your risotto or rice, add a bit of chick broth.
Very good. Added ~ 2 tblsp. Marsala cooking wine at the end for a little more flovor.
Wow. This was really easy but extremely good!! Juicy and so flavorful. I've never made chicken that turned out this good before. This will now be my "go to" recipe for chicken. I did sprinkle a little McCormick's Poultry Seasoning on one side of the chicken at the last minute before putting it in the oven, as I'd read someone else's review that said that they added a little garlic seasoning. Probably not necessary but it was delish. My other half kept commenting on how moist and delicious it was throughout the entire meal, and said that normally it's good to eat the skin because it has the most flavor usually...but that there was no need to eat this skin because the chicken was amazing all on it's own. YUMMY! Next time I will be using 16 ounces of mushrooms, though, so there's plenty left for the leftover piece the next day (we share one of the chicken breasts for dinner because they are often pretty big). I am thrilled to have this simple but AWESOME recipe in my repertoire. I'll definitely use it for guests!! BTW, for sides we had a baked potato with sour cream & chives, and steamed asparagus. UPDATE-- Made this again, just using salt & pepper (no other seasonings) and also, cut each breast in two pcs so that they would cook more quickly. I am going to use this method going forward.
I love chicken and I love mushrooms how can you go wrong with these simple but yummy combo you can't unless you add or alter the recipe you have to use skin on chicken breast and if you don't like the skin pull it off after you cook it you need it for the flavor and it also makes the chicken moist who doesn't like crispy skin yum this recipe is quick easy and really moist and not so expensive just follow the recipe you will enjoy it and I am a Chef and I love the great taste of simple
This was a very good dish, but I can no longer buy boneless chicken breast with skin on. I used bone in legs and it turned out fine. You can't cook the chicken or mushrooms as long as stated and need to use lower heat or it begins to burn. I didn't have a skillet that could go in the oven so after browning the chicken and adding the mushrooms I added a tiny bit of water, simmered then had to add a bit more water. I removed the chicken and added the water called for and the butter. The chicken wasn't quite done so after removing it from the skillet I put it in the microwave for 3 minutes, on high. It turned out very good but it was a lot of work. Messy to make as the oil popped all over the stove and me. I will try it one more time after I buy a skillet that can be put in the oven.
This is an excellent recipe. Used skinless breasts which browned nicely. I cut the salt an added a bit of chicken bullion and marsala wine to the water. This takes chicken to another level. Love this recipe.
I was disappointed! If Chef John thinks this dish is good, he needs to rethink this recipe. It was very bland, and it needed some fresh herbs in order to make it (at least) palatable. This dish needs a lot more 'umami', so where is that? Get some flavorful dried mushrooms & re-constitute them, and use the water in which you re-constituted them in the recipe. I'm not bragging, but I made better Chicken & Rice when I was 14 yrs. old.
No restraint here! .....I added some sherry to deglaze the pan after coming out to the oven and then a hit of butter.....easy to vary the spices/seasonings too....
A little bland, but pretty good considering the sauce is mushrooms, butter and water. I will probably dress it up a little more next time.
Amazing!!! I used skinless chicken breasts, and then added some garlic with the mushrooms (I don't know how to cook without garlic!). Cooked on the low side (15 minutes in oven) and it came out perfect and delicious!
I followed this simple recipe for the most part except that I substituted a 1/2 cup of white wine instead of the water in Step 6. It added that little sumthin' to the shrooms that put it over the top for me.
Yummy! The rich mushroom sauce was decadent for a plain old chicken breast. I did use chicken broth instead of water. Next time I'll also add an onion and a couple garlic cloves with the mushrooms. Very good as written, but a couple of easy additions and it'll be five star!
Taught me a lot. Love his videos. I use this cooking method for a lot of stuff now. Tastes great.
I made this in a pinch with what I had on hand, boneless skinless breasts, canned mushrooms, onion powder on the mushrooms. Husband judged it a keeper and has asked for it again. That makes it five stars in my recipe book
This was absolutely amazing!!! Was so simple and quick to make too which is just a bonus. This has become a staple on our weekly meal plan.
We looooved this! I added a half an onion to the mushrooms in the pan, and found that when the chicken was done cooking the mushrooms were perfectly flavored, no need to make the sauce. I also used a combination of butter and coconut oil which added great flavor. Thanks!
Absolutely delicious! Simple ingredients superb flavors! I followed the recipe to the T. Served this over mashed potatoes. Will make this again. Thanks Chef John!
I cooked this in a pan instead of the oven. I was a little confused to the pan to oven directions. For some reason, my chicken had a very rubbery texture. However, my biggest issue was that the amount of sauce just wasn't enough and the sauce didn't have much flavor. I thought wine or broth would have been better than the water. It appears, other had great success though.
So good it's crazy. The chicken is so moist, probably because of the high moisture content in the mushrooms. I use skinless chicken so I add an extra 1-2 teaspoons of olive oil to make up for the fat loss, otherwise I made it exactly as the recipe is written. Goes well with any side dish or vegetable. Literally any, from applesauce to zucchini.
Made this for dinner last night almost as written. We only use boneless, skinless chicken so the skinless part was the change. However a nice high heat under my stainless steel pan and I still got a nice crispy coating with some of those little brown, flavorful pieces. I was a bit concerned that it might be a little bland but to my surprise this dish has a very nice flavor and texture component to it. Served it with some saffron rice and sautéed zucchini and carrots and it was a winner. Goes into our rotation. We eat a lot of chicken so anytime I can get a performer like this one, I am golden. Thanks Chef John.
Simple, cheap, yum. The chicken itself turned out phenomenal. Snacked on the mushrooms by themselves, they were great as well. Good simple food.
First time followed recipe exactly. Fantastic, perhaps the most flavorful mushrooms ever. Second time, my only tweak was to use stock rather than water, which I always make from the carcass. Recipe is simple and delicious. I have made this a number of times and everyone seems to agree. Of course, I never tell them how simple it is.
I have made this chicken several times. It is painful to stick to the premise that you don't add anything extra but I do it. And I am always glad that I did. Such a wonderful taste of pure chicken and mushrooms, it's delightful!
With great self-restraint I made it exactly like the recipe/video. Even though I had white wine, fresh thyme and minced shallots at the ready. It was so flavorful and juicy. Lesson learned.....Simplicity wins. I will definitely make it again.
If the recipe had suggested chicken broth or white wine in place of the water, it would be 5 stars. I highly suggest making this substitution. I also tend to thicken the sauce slightly with cornstarch or flour to make it more like a gravy. Serve with mashed potatoes and a green veggie for a really great weeknight meal.
Nice,simple dish to make. I used Forestiere mushrooms with a rich chicken stock and white wine. Served on Basmati rice with a sprig of Basil to garnish. Clean plates all round.
