Cheesy Mushroom Chicken with Mashed Potatoes and Roasted Carrots

There’s something magical about tender chicken blanketed in a velvety mushroom gravy and gooey melted cheese. This dish brings together all the cozy flavors you crave on a chilly evening. The umami-packed sauce, made with sautéed mushrooms and a touch of sour cream, clings to every bite of juicy chicken breast. On the side, you’ll find creamy sour cream mashed potatoes and oven-roasted carrots with crispy edges-perfect for sopping up any extra gravy.

This recipe is designed to be straightforward and satisfying, using simple ingredients to create a restaurant-quality meal at home. The key is to sear the chicken until golden, then let it finish cooking in the luscious sauce. The mashed potatoes are enriched with butter and sour cream for a silky texture, while the carrots caramelize in the oven for natural sweetness. Whether you’re cooking for a family dinner or a special weeknight treat, this cheesy mushroom chicken is sure to become a favorite.

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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 on top rack 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, then 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). 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 (1/3 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 sharper flavor, try Gruyère.

How do I prevent the chicken from drying out?

Cook the chicken until just done (internal temperature 165°F) and let it rest before slicing. The gravy and cheese also help keep it moist.

Can I make this dish ahead of time?

You can prepare the components separately and assemble just before serving. Reheat the chicken and sauce gently on the stovetop and reheat potatoes in the microwave or oven.