Cheesy Mushroom Chicken with Creamy Mashed Potatoes and Roasted Carrots

There’s something magical about the combination of tender chicken, earthy mushrooms and gooey melted cheese. This dish takes that classic trio and elevates it with a luscious, umami-packed gravy that coats every bite. Paired with velvety mashed potatoes and sweet roasted carrots, it’s the ultimate comfort meal that feels both indulgent and satisfying.

Best of all, this recipe comes together in about 40 minutes using simple ingredients and one pan for the chicken and sauce. Whether you’re cooking for a busy weeknight or a cozy weekend dinner, 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

10 ounce Chicken CutletsView 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 Cooking 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 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; drain and return potatoes to pot. Keep covered off heat until ready to mash.
3. While potatoes cook, pat chicken cutlets 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, 3-5 minutes per side. Turn off heat; transfer chicken to a plate.
4. Heat pot with drained potatoes over low heat; add 1 tablespoon butter and half the sour cream (use 2 tablespoons butter and half the sour cream for 4 servings). 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 the same 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. Stir in 1 tablespoon butter and remaining sour cream until melted and combined. Season with salt and pepper.
6. Heat pan with sauce over medium-low heat; add chicken back to the pan and spoon sauce over top. Evenly top chicken with Monterey Jack cheese. 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! Monterey Jack melts beautifully, but you can substitute with mozzarella, provolone or even a mild cheddar.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water or broth to loosen the sauce.

Can I make this dish dairy-free?

You can use dairy-free sour cream, butter and cheese alternatives. The texture and flavor may vary slightly, but it will still be delicious.