Seared Chicken with Creamy Mushroom Sauce, Garlic Mashed Potatoes and Arugula Salad

This dish is all about layers of flavor and texture. Tender, pan-seared chicken cutlets are coated in a luscious mushroom sauce made with sour cream and butter, then paired with smooth, garlicky mashed potatoes. A bright, peppery arugula salad with lemon and Parmesan adds a fresh contrast that ties everything together.

Whether you’re cooking for a special occasion or just want to elevate a weeknight dinner, this recipe delivers a satisfying, hearty meal that feels indulgent but is surprisingly simple to prepare.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Cremini MushroomsView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

12 ounce Organic Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. If desired, peel potatoes. Dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 12-15 minutes. Reserve ½ cup potato cooking liquid; drain and return potatoes to pot. Keep covered off heat until ready to mash in Step 4.
2. While potatoes cook, trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Quarter lemon.
3. Pat chicken dry with paper towels. Place between two large pieces of plastic wrap; pound with a mallet or heavy-bottomed pan until about ½ inch thick. Season all over with salt and pepper. Sprinkle chicken all over with flour, pressing to adhere; shake off any excess. Heat a drizzle of oil in a large pan over medium-high heat. Add coated chicken; cook until browned and cooked through, 4-6 minutes per side. (For 4 servings, you may need to cook in batches.) Turn off heat; transfer chicken to a cutting board. Wipe out pan.
4. Return pot with drained potatoes to low heat. Add half the sour cream, half the garlic powder and 1 TBSP butter (2 TBSP for 4 servings). (You’ll use the rest of the sour cream and garlic powder in the next step.) Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. Keep covered off heat until ready to serve.
5. Heat a drizzle of oil in pan used for chicken over medium-high heat. Add mushrooms; season with remaining garlic powder and pepper. Cook, stirring, until softened, 2-4 minutes. Stir in stock concentrate and ¼ cup water (⅓ cup for 4 servings). Bring to a boil, then reduce to a low simmer. Cook, stirring, until slightly thickened, 2-3 minutes. Remove from heat. Stir in remaining sour cream and 1 TBSP butter (2 TBSP for 4) until melted and combined. Season with salt and pepper.
6. In a large bowl, toss arugula with a drizzle of olive oil, a squeeze of lemon juice, salt and pepper until evenly coated. Taste and season with more salt and pepper if desired.
7. Divide chicken, mashed potatoes and salad between plates. Spoon mushroom sauce over chicken and mashed potatoes. Sprinkle Parmesan over salad. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, simply slice chicken breasts in half horizontally to create thinner cutlets, then pound to even thickness.

Can I make this recipe dairy-free?

You can substitute the butter with a plant-based alternative and use a dairy-free sour cream. The sauce may have a slightly different consistency.

How do I store leftovers?

Store chicken, mashed potatoes and salad separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken and potatoes gently and enjoy the salad cold.