I would say no. Others may disagree on mash water, specifically (vs. sparge water or make-up water)
Chorine is very reactive with organics. It will easily form chlorophenols (and others like chloroform) These compounds can be flavour active in beer at the ppb level. Think medicinal, TCP, hospital, band-aid, plastic smell. It will react with various husk phenolic components pretty instantaneously to form some of these pretty powerfully flavoured chemicals.
If your beer is very hoppy it may be masked.
The best way to deal with is an appropriately sized (for desired flow rate) carbon filter(s). Ideally, you will backwash them regularly and test the outflowing water daily for residual total and free chlorine.
You can also deal with it by using a small amount of metabisulfite in your water if it's at a low level. you'd want to test this so as not to overdo it. If you're using either sodium or potassium form of SO2 it may significantly increase the levels of those ions in your brewing water (leading to subsequent flavour, yeast health and other changes). Yeast won't like the excess either.
Ascorbic acid can also work. Can't remember the chemistry. Not sure how much you'd need or flavour/other effects. Probably pretty safe method. It might have some pH effect. Yeast probably won't mind.
You can also boil the water first, or leave it hot over night in an open vessel. Not really practical though.
The other thing that carbon filters remove is chloramines. I'm not sure the other techniques mentioned above will deal with it. They probably do. UV also breaks down choramines. Some municipalities are replacing chlorine with chloramines. Can't remember why but I do know this: although they are much less flavour active in beer/wort than free chlorine, they will break down in an acid environment (like beer) to release free chlorine thus leading to previously mentioned flavour effects. Yeast don't like 'em either.
This is a pretty simple cheap test kit. Don't rely on your municipality for your chlorine analysis. It tends to spike on occasion. Virtually everywhere.
A few thoughts as I merrily ramble away from the question...