Cheesy Mushroom Chicken with Mashed Potatoes and Roasted Carrots

This dish is pure comfort on a plate. Juicy seared chicken cutlets are smothered in a savory mushroom gravy and topped with melted Monterey Jack cheese. On the side, creamy sour cream mashed potatoes and crispy-edged roasted carrots soak up every bit of that delicious sauce.

Perfect for a cozy weeknight dinner, this recipe brings together rich flavors and satisfying textures. The umami-packed mushrooms and gooey cheese make it a meal the whole family will love.

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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

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

2 tablespoon (tbsp) ButterView 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 1/4-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 fork-tender, about 15-20 minutes. Drain well and return to the pot.
3. Meanwhile, on a baking sheet, toss the carrot rounds with a drizzle of oil and a pinch of salt. Roast in the oven until tender and slightly caramelized, about 20-25 minutes.
4. While the vegetables cook, pat the chicken cutlets dry and season both sides with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Sear the chicken until golden brown and cooked through, about 4-5 minutes per side. Transfer to a plate and cover loosely.
5. Reduce heat to medium. Add 2 tablespoons butter to the skillet. Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and start to brown, about 5 minutes. Add the white parts of the scallions and cook 1 minute more.
6. Stir in the chicken stock concentrate and 1/4 cup water. Scrape up any browned bits from the pan. 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 with the shredded Monterey Jack cheese. Cover the skillet and cook over low heat until the cheese melts, about 2-3 minutes.
7. Mash the cooked potatoes with sour cream, a tablespoon of butter and salt to taste. Stir in the green scallion parts.
8. Serve the cheesy mushroom chicken alongside the mashed potatoes and roasted carrots. Spoon any extra gravy over the potatoes.

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 in advance. Cook the chicken and gravy, then refrigerate. Reheat gently on the stovetop, adding a splash of water if needed. Mash the potatoes just before serving for best texture.

What can I serve instead of mashed potatoes?

This dish pairs well with rice, egg noodles or crusty bread to soak up the gravy.