Cheesy Smothered Mushroom Chicken with Mashed Potatoes and Roasted Carrots

This hearty dish brings together tender chicken cutlets, a savory mushroom gravy and gooey Monterey Jack cheese for the ultimate comfort food experience. The chicken is seared to golden perfection, then topped with a rich, umami-packed mushroom sauce and melted cheese that creates a luscious, satisfying coating.

On the side, creamy sour cream mashed potatoes and crispy-edged roasted carrots round out the meal, providing the perfect vehicles for soaking up every last bit of the delicious gravy. It’s a complete dinner that’s both simple to prepare and deeply rewarding.

Log in to save recipes and build weekly shopping lists.

Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

9 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C). Scrub the potatoes and cut into 1-inch chunks. Peel the carrots and slice into 1/2-inch thick rounds. Trim and thinly slice the scallions, separating white and green parts. Slice the mushrooms.
2. Toss the carrot rounds with a drizzle of oil and a pinch of salt and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and lightly browned.
3. Place the potato chunks in a pot and cover with salted water. Bring to a boil and cook for 15-20 minutes, until fork-tender. Drain and return to the pot. Add the sour cream and a tablespoon of butter. Mash until smooth. Season with salt and pepper to taste. Cover to keep warm.
4. While the potatoes cook, pat the chicken cutlets dry and season both sides with salt and pepper. Heat a large skillet over medium-high heat with a drizzle of oil. Sear the chicken for 3-4 minutes per side, until golden and cooked through (internal temp 165°F). Transfer to a plate and tent with foil.
5. In the same skillet, add the remaining butter. Sauté the mushrooms and scallion whites for 4-5 minutes, until mushrooms are browned and tender. Stir in the chicken stock concentrate and 1/4 cup water, scraping up any browned bits. Let simmer for 1-2 minutes until slightly thickened.
6. Return the chicken to the skillet, spooning the mushroom gravy over the top. Sprinkle the Monterey Jack cheese evenly over the chicken. Cover the skillet and cook on low heat for 1-2 minutes, until the cheese is melted.
7. Serve the cheesy smothered chicken alongside the mashed potatoes and roasted carrots. Garnish with the scallion greens.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Slice them in half horizontally to create thinner cutlets or pound them to an even thickness for quicker cooking.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet with a splash of water to refresh the gravy.

Can I make this dairy-free?

You can substitute the butter with a dairy-free alternative, use a dairy-free sour cream and omit the cheese or use a plant-based cheese. The flavor will vary slightly.