Cheesy Mushroom Chicken with Mashed Potatoes and Roasted Carrots

There’s something magical about the combination of tender chicken, savory mushroom gravy and gooey melted cheese. This dish brings all that comfort to your table, with a side of velvety sour cream mashed potatoes and caramelized roasted carrots. It’s the perfect meal to chase away the late-winter blues.

We start by searing seasoned chicken breasts until golden, then top them with a umami-packed mushroom sauce and Monterey Jack cheese. The potatoes are whipped with butter and sour cream for extra richness, while the carrots roast until crispy-edged and sweet. Every bite is pure cozy satisfaction.

Log in to save recipes and build weekly shopping lists.

Ingredients

6 unit CarrotsView ingredient guideLike ingredientDislike ingredient

8 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

24 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

24 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

8 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) with a rack in the top position. Wash and dry all produce. Trim and peel the carrots, then cut them on an angle into 1-inch pieces. 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 browned and tender, 25-30 minutes. Meanwhile, dice the potatoes into ½-inch cubes (peel first if desired). Place in a large pot and add enough salted water to cover by 2 inches. Bring to a boil and cook until tender when pierced with a fork, about 15 minutes.
3. While the potatoes cook, pat the chicken breasts dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, 5-6 minutes per side. Transfer to a plate and set aside.
4. When the potatoes are done, reserve ½ cup of the cooking water, then drain and return the potatoes to the pot. Mash over low heat with 2 tablespoons of butter, half of the sour cream and half of the reserved cooking water. Add more cooking water as needed until smooth. Season with salt and pepper.
5. Heat a drizzle of oil in the same skillet used for the chicken over medium-high heat. Add the sliced mushrooms and scallion whites; season with salt and pepper. Cook, stirring, until softened, 2-4 minutes. Stir in the chicken stock concentrates and ½ cup water. Bring to a boil, then reduce to a simmer. Cook until slightly thickened, 1-2 minutes. Turn off the heat and stir in the remaining sour cream and 1 tablespoon butter. Season with salt and pepper.
6. Return the chicken to the skillet and spoon some of the mushroom sauce over the top. Evenly sprinkle the Monterey Jack cheese over the chicken. Cover the skillet and let the cheese melt, 1-2 minutes. Divide the roasted carrots, mashed potatoes and chicken among plates. Spoon the remaining sauce over the chicken and potatoes. Garnish with the scallion greens and serve.

Recipe Tips

FAQ

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until they reach an internal temperature of 165°F.

What can I use instead of sour cream?

Greek yogurt or crème fraîche are good substitutes for sour cream in both the mashed potatoes and the sauce.

How do I store leftovers?

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