Cheesy Mushroom Chicken with Mashed Potatoes and Roasted Carrots

This comforting dish brings together seared chicken cutlets, a umami-packed mushroom gravy and gooey Monterey Jack cheese for a truly satisfying meal. Served with creamy sour cream mashed potatoes and crispy-edged roasted carrots, every bite is pure comfort.

The rich gravy, made with mushrooms and chicken stock, coats the chicken and potatoes perfectly. It’s an easy weeknight dinner that feels special, with simple ingredients and straightforward steps.

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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 PotatoesView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

3 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 Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

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

Recipe Tips

FAQ

Can I use a different cheese?

Yes, provolone or mozzarella would also melt nicely.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.

Can I make this dairy-free?

Substitute the butter with a dairy-free alternative, use dairy-free sour cream and cheese and skip the cheese topping.