Chef John's Chicken and Mushrooms Recipe

Rarely do succulent and chicken breast make an appearance together in a recipe, but this pleasantly uncomplicated dish brings them harmoniously together with a handful of ordinary ingredients. Chef John skillfully highlights the savory flavors of chicken and mushrooms in a way that truly delights the taste buds. While you could certainly enhance the dish with additions like wine or aromatics, each new element introduces complexity and requires adjustments, leading to a cascade of tweaks. Opting not to watch the video beforehand, I relied on the written instructions and cooking times. Choosing the shorter end of the recommended cooking times, the chicken emerged perfectly cooked, accompanied by delectably flavorful mushrooms. Our Sunday meal was thoroughly enjoyed with this delightful chicken dish!

An excellent and straightforward recipe! I used boneless, skinless chicken breasts and included a chopped onion for extra flavor. However, I'm confident it would be equally delicious following the original instructions. Thank you!

I broke one of my long-standing rules by making a few modifications (based on reviews) before trying this recipe for the first time. Shame on me, but the end result was fantastic! It provided a great canvas for a delicious and simple meal. I used 1/4 cup each of broth and white wine instead of water, added a sprinkle of Hungarian paprika, a tablespoon of chopped onion, and a small clove of garlic. Serving this over brown rice turned it into a truly tasty dish. Thank you once again, Chef John!

My family, particularly my husband, are not big fans of traditional American beef stroganoff. However, this dish was a hit for me and was enjoyed by every member of my family. We used boneless, skinless chicken and it turned out delicious. Utilizing our Meater thermometer, which I inserted before placing the cast iron pan in the oven, ensured that the chicken was incredibly juicy and perfectly cooked. To cater to my kids' preferences, I chopped the mushrooms into small pieces, as they only enjoy them in tiny form. We served the dish over egg noodles. I highly recommend trying out this recipe!

I was excited to try this dish. It could use more spices to enhance the flavor. I included onions, but I should have also added plenty of garlic.

I tried making this recipe as instructed, using two chicken breasts. However, I regret putting it in the oven as 5 minutes on each side was too long. A few extra minutes on the stove would have been sufficient to cook the chicken fully. Unfortunately, baking it at 400 degrees resulted in dry chicken. I won't be attempting this recipe again. Apologies!

I have cooked this dish twice now, and each time it turned out unexpectedly delicious for such an easy recipe. It's a shame that my husband doesn't like mushrooms, so I can't make it as often as I'd like. Thank you, chef!

Great dish! I prepared fettuccine while the chicken was roasting in the oven. Once the chicken was ready, I added heavy cream to the pan along with mushrooms and cooked everything until well blended. Then I combined the fettuccine with the creamy sauce, plated it up, and added the chicken on top of each serving. The recipe was good, but I was looking for a more exciting twist.

Wow, this dish was absolutely incredible and a fantastic way to utilize Weight Watchers points! After 15 years, I finally decided to bring chicken back into my diet, and this recipe was the perfect reintroduction. I made it exactly as instructed and it was just perfect.

Straightforward ingredients, simple preparation, and the chicken turned out incredibly juicy and tasty. Definitely a keeper!

I stuck to the recipe as instructed and both my husband and I absolutely adored it. Being on a gluten-free, dairy-free diet, it's often a challenge to find delicious recipes, but this one is definitely a winner! Huge thanks to Chef John!