Skillet Chicken With Mushrooms and Caramelized Onions Recipe (2024)

This made the flavor very intense, and fantastic with noodles and a light pinot noir. Will definitely make again

Welcome to cooking! I sympathize with your frustrations over ambiguities. Don't worry! Cut the chicken however you want (or don't cut at all). Diamond Crystal is specified because it's less "salty" than other kosher salts. Solution? Use less of another salt. "Good" olive oil just means something other than a $2 bottle that's rancid. Have faith in yourself, your tastes, your abilities. Use a little more of an ingredient you like, less if you don't. And enjoy!

This dish turned out excellent for me. I added some oyster mushrooms to the creminis since I had them. If/when I make it again I will likely add more varieties of mushroom. It was delicious. I served it over a basic risotto, which gave the dish a rich, creamy texture that was quite decadent.

Super simple to make, and great for a week night dinner. Slicing the onions thin is key to get that “french onion” result

Half the chicken. Twice the onions and mushrooms.

I made this using extra firm tofu and it came out great. Added baby spinach, fresh parsley and dill toward the end to finish it. Beautiful “meatless Monday” dinner served with vegan noodles.

Made it 6 months ago as written: was disappointed in the final amount of the cooked mushrooms and onions. My thin-cut veggies disintegrated! :-) Last night, used 6 cups each of the onions and mushrooms and didn't cut them too thin (and adjusted cooking time accordingly); kept the chicken amount the same; used white wine and vinegar (NOT white wine vinegar) to round out the flavor, cut back on the last addition of olive oil. MUCH better dish for me. Thank you, Ms. Fahr and the NYTimes.

Didnt have sherry vinegar so substituted seasoned rice vinegar. I was skeptical about sweating the onions in a dry pan, but it worked perfectly. Very tasty and a nice change from my boring chicken recipes. It will go into rotation at my house.

This was delicious! We used dry sherry (not cooking sherry, yuk) instead of the sherry vinegar and I think it gave the flavor just a bit of a pop (and the aroma of the dry sherry, of course, is to die for). I questioned the cooking directions, but they worked perfectly. Next time I will probably throw in some spinach as suggested. Will definitely make this again.

As a relatively new cook, certain common recipe ambiguities drive me nuts. In this case, chicken thighs “cut into three-inch pieces.” What are pieces? Rectangles (unlikely of course), slices, strips? If one of the latter two, how wide? Then there’s the recent trend to specify Diamond Crystal salt. Why? It’s become hard to find in the DC area. And what is “good” olive oil? Should I avoid olive oil labeled “bad?” And recipe times that ignore time needed to prepare ingredients.

This was delicious. I used boneless skinless chicken breast, cause that’s what I had on hand, and Let it marinate a little longer in the sherry/honey/oil mix. Mixed together with noodles, and broccoli (that I just cooked with the noodles) it was delicious and filling, and saves nicely for left overs. Look forward to making again.

Watch the onions carefully in the beginning. I got distracted during the first 2-4 minutes of cooking and they burned. Had to toss and start over. Also, this recipe works very well with extra firm tofu.

So good! I doubled the marinade and cooked the chicken pieces whole (boneless skinless thighs) - result was very rich and tender chicken with mushrooms and onion. Served with buttered pasta - yum!

Resisting the tempatation to add fat to the caramelizing onions was a challenge, but, it worked. Too much oil and salt for me and last stage of carmelizing onions totally unnecesary. I'd also reduce the size of the chicken pieces to reduce cooking time. Agree: more onions and mushrooms (or conversely less chicken). Rice wine vinegar subbed in for sherry vinegar and it worked just fine.

This turned out absolutely delicious. The mushrooms absorbed the honey/vinegar marinade taste so they’re like little bursts of flavor especially when paired with pasta or rice. I used bone in chicken thighs because I find they always turn out tastier and juicier. Do not forget the parsley! I didn’t use the cheese since it’s never my preference.

Delicious! Made per recipe, except I used chicken breast instead of thighs. The flavors of the carmelized onions and mushrooms are great. The only change i might make in the future is to add a little broth or some dry sherry (or both) at the end to make it a little juicier. Mine was pretty dry but probably from overcooking a bit. This will be on my regular rotation.

I wasn’t sure what to expect when I cooked the onions in a hot dry pan but it worked as described! I used chicken breast cut into 3 inch pieces and white wine instead of vinegar. Amazing taste! Next time I’ll try spinach or even kale.

This recipe is so delicious! I've made it several times and it's always great. It also works with pork tenderloin, just slice it thin follow the rest of the instructions.

Cooked as noted except we only had large baby bella mushrooms. Served with roasted broccoli that had some lemon zest and red pepper flakes. Such a deep rich flavor!

This was really good. Had it with fettuccine and used some of the pasta water to extend the brown bits into more sauce. Would also try white wine or lemon instead of sherry vinegar

Did I do something wrong? I thought I followed directions exactly, no deviations, and it was horrid!I thought, 5 star reviews! How could it go wrong?

Delicious! Used twice the amount of onions (thinly cut for the most part) and mushrooms (used baby bella, shiitake and portobello cut 1/2 inch thick). Cooked about twice as long and letting it cook not disturbed for periods helps at higher heat (I forgot and was moving the mushrooms around too much). Didn’t have sherry vinegar so used a bit of red wine vinegar, rice vinegar, and sesame oil and it turned out great! Served wilted spinach and Banza shells. Simple and you can add your own touch!

Absolutely wonderful every time. After making it about 5 times, I have made the following adjustments; I halve the amount of chicken, but keep all the other ingredient amounts the same (works better for just a couple, and I love veggies). I use red wine vinegar instead of sherry, and I only add two tablespoons of oil in step three. And I always serve with linguine! It is great as written, but those adjustments are a good option, too!

This is okay. Way too liquidity. Had to serve in bowls. I was expecting more of a reduction, and this is after draining almost 3/4 cup of liquid from the mushrooms before adding the chicken. I did double the mushrooms, but I let them cook longer trying to cook off more of the liquid . Did not add the rest of the olive oil to the onions and glad I didn't. Decent flavor, but I think regular French Onion soup OR chicken Marsala are easier and produce a more desired result.

I forget to add the olive oil before adding the chicken and it was fine with the marinade only. Next time, I will let mushrooms and onions brown more to develop a richer flavor. Maybe add some thyme also.

Nice recipe. I didn’t have sherry vinegar so added more olive oil. Came out good but a little oily. I wasn’t complaining though - flavor was great and mopped up with bread. Use 1lb chicken instead of 1.5. Slice onions thin. Probably better to move the onions\mushrooms out of the pan to cook chicken, as it got very crowded, even in 12”. I will add soft red wine next time.

Used a variety of suggestions Marinade did 1.5,…double would have been fineMixed mushrooms (white and shiitake) Reduced olive oil at end to 2 instead of 3 tablespoonsDidn’t add extra sherry vinegar at the endTiming was perfect did as suggestedWas absolutely delicious !!! Salad and a crusty bread. Perfect dinner.

This is a great dish. I was worried the chicken might get overcooked, but it came out great. I like it with mashed potatoes.

I made this with 2 yellow onions, 1 pound of sliced cremini, and 2 pounds of chicken, and added 1 pound of spinach at the end. We only had red wine vinegar. We did use a tiny bit more mustard and honey since there were more ingredients. Did not need to deglaze with vinegar at the end since there was a decent amount of liquid keeping things from sticking. I thought the skillet may overflow after the chicken was put in, but turned out great.

Doubled the onions and mushrooms, but otherwise true to the recipe. We loved it.