Cheesy Mushroom Chicken with Mashed Potatoes and Roasted Carrots

There’s something magical about the combination of tender chicken, savory mushrooms and melted cheese. This dish brings all that together in a comforting, hearty meal that’s perfect for a cozy night in. The chicken is seared until golden, then topped with a rich mushroom gravy and gooey Monterey Jack cheese.

On the side, you’ll find creamy mashed potatoes made with sour cream and butter, plus roasted carrots with crispy edges. Every bite is packed with flavor and the gravy ties everything together beautifully. It’s a complete dinner that feels special but is surprisingly simple to make.

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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 Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView 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

1 tablespoon Vegetable 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 all 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 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; drain and return potatoes to pot.
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, 5-7 minutes per side. Turn off heat; transfer to a plate.
4. Heat pot with drained potatoes over low heat; add 1 TBSP butter (2 TBSP for 4 servings) and half the sour cream (you’ll use the rest later). Using a potato masher or fork, 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. Evenly top chicken with Monterey Jack. Cover pan until cheese has melted, 1-2 minutes. Divide chicken, carrots and potatoes between plates. Spoon remaining sauce over chicken and potatoes. Garnish with scallion greens and serve.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute Monterey Jack with mozzarella, provolone or a mild cheddar for a similar melt.

Can I make this dish ahead of time?

The components can be prepared separately and assembled just before serving. Store the chicken, gravy, potatoes and carrots in the fridge and reheat gently.

What can I use instead of chicken stock concentrate?

You can use 1/4 cup of chicken broth or stock, but you may need to reduce the added water slightly.