Cheesy Mushroom Chicken with Mashed Potatoes and Roasted Carrots

There’s something magical about the combination of tender chicken, earthy mushrooms and gooey melted cheese. This dish brings all that together with a rich, savory gravy that ties every bite together. On the side, creamy mashed potatoes and sweet roasted carrots make the perfect companions, soaking up every last drop of sauce.

This recipe is designed for a satisfying weeknight dinner that feels special without hours of work. With simple ingredients and straightforward steps, you’ll have a hearty meal on the table in no time. The umami-packed mushroom gravy and melty Monterey Jack cheese elevate the chicken to new heights, while the sides add color and comfort.

Log in to save recipes and build weekly shopping lists.

Ingredients

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

9 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Wash and scrub the potatoes, then cut them into 1-inch chunks. Peel the carrots and slice them into ½-inch thick rounds. Trim and thinly slice the scallions, separating white and green parts. Slice the mushrooms.
2. Place the potato chunks in a medium pot and cover with cold salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and return to the pot.
3. While the potatoes cook, toss the carrot rounds with a drizzle of oil and a pinch of salt on a baking sheet. Roast until tender and lightly browned, about 15-20 minutes.
4. Pat the chicken cutlets dry with paper towels and season both sides with salt and pepper. Heat a large skillet over medium-high heat and add 1 tablespoon of oil. Cook the chicken until golden and cooked through, about 3-4 minutes per side. Transfer to a plate and cover loosely with foil.
5. In the same skillet, add the sliced mushrooms and cook until they release their liquid and start to brown, about 4-5 minutes. Stir in the white parts of the scallions and cook for 1 minute more.
6. Add the chicken stock concentrate and ¼ cup of water to the skillet. Stir, scraping up any browned bits from the bottom. Let the sauce simmer until slightly thickened, about 2 minutes. Return the chicken to the skillet and spoon the mushroom gravy over the top. Sprinkle the Monterey Jack cheese over the chicken.
7. Transfer the skillet to the oven (if oven-safe) or place the chicken on a baking sheet. Broil until the cheese is melted and bubbly, about 1-2 minutes. Watch closely to avoid burning.
8. Mash the drained potatoes with sour cream until smooth and creamy. Season with salt and pepper to taste. Serve the cheesy mushroom chicken alongside the mashed potatoes and roasted carrots. Garnish with the green scallion slices.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, just slice them in half horizontally to create thinner cutlets or pound them to an even thickness so they cook quickly and evenly.

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 oven.

Can I make this dairy-free?

You can use dairy-free sour cream and cheese alternatives. The gravy will still be delicious without the cheese or try a vegan cheese shred.