Smothered Mushroom Chicken with Creamy Mashed Potatoes and Roasted Carrots

If you’re craving a cozy, hearty meal that feels like a warm hug, this smothered mushroom chicken is exactly what you need. Tender chicken cutlets are seared until golden, then topped with a savory mushroom gravy and melted Monterey Jack cheese. The combination of umami-packed mushrooms, creamy sauce and gooey cheese is simply irresistible.

On the side, we have creamy sour cream mashed potatoes and roasted carrots with crispy edges. The potatoes are perfect for soaking up every last drop of that delicious gravy, while the carrots add a touch of sweetness and color. This complete meal is sure to become a weeknight favorite.

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Ingredients

9 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) with a rack in the top position. Wash and dry all produce. Trim, peel and cut the carrots on a diagonal into 1-inch-thick pieces. Trim and thinly slice the mushrooms. Trim and thinly slice the scallions, separating the white parts from the green tops.
2. Toss the carrot pieces on a baking sheet with a drizzle of oil, salt and pepper. Roast on the top rack until tender, about 25-30 minutes. Meanwhile, dice the potatoes into ½-inch pieces (peel first for a smoother texture). Place the potatoes in a large pot and add enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup of the potato cooking water, then drain the potatoes and return them to the pot. Keep covered off the heat until ready to mash.
3. While the potatoes cook, pat the chicken cutlets dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add the chicken and cook until browned and cooked through, 3-5 minutes per side. Turn off the heat and transfer the chicken to a plate.
4. Heat the pot with the drained potatoes over low heat. Add 1 tablespoon of butter (2 tablespoons for 4 servings) and half of the sour cream (you’ll use the rest later). Mash until smooth and creamy, adding splashes of the reserved potato cooking water as needed. Season with salt and pepper.
5. Heat a drizzle of oil in the same pan used for the chicken over medium-high heat. Add the mushrooms and scallion whites; season with salt and pepper. Cook, stirring, until softened, 2-4 minutes. Stir in the chicken stock concentrate and ¼ cup of water (⅓ cup for 4 servings). Bring to a boil, then reduce to a low simmer. Cook until slightly thickened, 1-2 minutes. Turn off the heat and stir in 1 tablespoon of butter and the remaining sour cream. Season with salt and pepper.
6. Heat the pan with the sauce over medium-low heat. Add the chicken back to the pan and spoon some sauce over the top. Evenly sprinkle the Monterey Jack cheese over the chicken. Cover the pan and cook until the cheese has melted, 1-2 minutes. Divide the chicken, roasted carrots and mashed potatoes between plates. Spoon the remaining sauce over the chicken and potatoes. Garnish with the scallion greens and serve.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute Monterey Jack with provolone, mozzarella or a mild cheddar for a similar melt and flavor.

Can I make this dish ahead of time?

While best served fresh, you can prepare the components separately and reheat. Store the chicken, gravy, potatoes and carrots in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.

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 faster, more even cooking.