Cheesy Mushroom Chicken with Mashed Potatoes and Roasted Carrots

This cheesy mushroom chicken is the ultimate comfort food. Juicy chicken cutlets are seared until golden, then topped with a savory mushroom gravy and melted Monterey Jack cheese. On the side, creamy sour cream mashed potatoes and crispy roasted carrots round out the meal, making every bite satisfying.

Best of all, this dish is calorie-smart, so you can indulge without guilt. It’s a warm, cozy dinner that comes together in under an hour-perfect for beating the winter blues.

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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

9 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with foil. Wash and dry all produce.
2. Cut potatoes into 1-inch chunks. Place in a medium pot with enough salted water to cover. Bring to a boil and cook until tender, 15-20 minutes. Drain and return to pot.
3. Meanwhile, peel and slice carrots into 1/4-inch thick rounds. Toss with a drizzle of oil, salt and pepper. Spread on prepared baking sheet. Roast until tender and browned, 20-25 minutes.
4. Pat chicken cutlets dry with paper towels. Season both sides with salt and pepper. Heat a large skillet over medium-high heat; add 1 tbsp oil. Sear chicken until golden and cooked through, 3-4 minutes per side. Transfer to a plate.
5. Reduce heat to medium. Add butter to skillet. Add sliced mushrooms and cook until browned, 4-5 minutes. Season with salt and pepper. Stir in chicken stock concentrate and 1/4 cup water. Simmer until slightly thickened, 1-2 minutes.
6. Return chicken to skillet. Spoon mushroom gravy over chicken. Top with Monterey Jack cheese. Cover and cook until cheese melts, 1-2 minutes.
7. Mash potatoes with sour cream, salt and pepper until creamy. Stir in sliced scallions (reserve some for garnish).
8. Divide mashed potatoes and roasted carrots between plates. Top with cheesy mushroom chicken and any remaining gravy. Garnish with reserved scallions.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, just slice them in half horizontally to create thin cutlets or pound them to an even thickness.

How do I store leftovers?

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

Is this recipe gluten-free?

The ingredients listed are naturally gluten-free, but check labels on chicken stock concentrate to be sure.