Cheesy Mushroom Chicken with Mashed Potatoes and Roasted Carrots

This comforting dish features tender chicken cutlets topped with a savory mushroom gravy and melted Monterey Jack cheese. The rich, umami flavors are perfectly balanced by creamy mashed potatoes and crispy roasted carrots, making it a complete meal that’s sure to satisfy.

With simple ingredients and straightforward steps, this recipe is ideal for a cozy weeknight dinner. The combination of juicy chicken, earthy mushrooms and gooey cheese creates a hearty plate that everyone will love.

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Ingredients

9 ounce CarrotView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView 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

10 ounce Chicken CutletsView 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

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with foil.
2. Peel and slice carrots into 1/4-inch thick rounds. Toss with a drizzle of oil and season with salt and pepper. Spread on one side of the baking sheet.
3. Roast carrots for 15-20 minutes, until tender and lightly browned.
4. While carrots roast, peel and dice potatoes into 1-inch cubes. Place in a pot, cover with cold water and add a pinch of salt. Bring to a boil and cook until fork-tender, about 12-15 minutes.
5. Drain potatoes and return to pot. Add sour cream and 1 tablespoon butter. Mash until smooth. Season with salt and pepper to taste. Cover and set aside.
6. Pat chicken cutlets dry with paper towels. Season both sides with salt and pepper.
7. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 3-4 minutes per side. Transfer to a plate.
8. Reduce heat to medium. Add remaining 1 tablespoon butter to the skillet. Add sliced mushrooms and cook, stirring occasionally, until browned and tender, about 4-5 minutes.
9. Add scallions and cook for 1 minute. Stir in chicken stock concentrate and 1/4 cup water. Simmer until slightly thickened, about 2 minutes. Season with salt and pepper.
10. Return chicken to skillet, spooning mushroom gravy over top. Sprinkle Monterey Jack cheese over each cutlet. Cover skillet and cook until cheese melts, about 2 minutes.
11. Serve chicken with mashed potatoes and roasted carrots. Garnish with additional scallions if desired.

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.

Can I make this dish dairy-free?

To make it dairy-free, use a dairy-free sour cream alternative, vegan butter and a plant-based cheese that melts well. The flavor will vary slightly.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet over medium heat until warmed through.