Cheesy Mushroom Chicken with Mashed Potatoes and Roasted Carrots

There’s something magical about chicken and melted cheese-especially when paired with a rich, savory gravy. This dish brings together seared chicken cutlets, a umami-packed mushroom gravy and gooey Monterey Jack cheese for the ultimate comfort meal. On the side, creamy sour cream mashed potatoes and crispy-edged roasted carrots round out the plate, perfect for catching every last drop of sauce.

Whether you’re looking for a cozy weeknight dinner or a satisfying meal to chase away the winter blues, this recipe delivers maximum deliciousness with minimal fuss. The combination of tender chicken, earthy mushrooms and melty cheese is a classic for a reason.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView 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

Instructions

1. Preheat your oven to 425°F. Wash and peel the carrots, then cut them into 1/2-inch thick sticks. Trim and thinly slice the scallions, separating white and green parts. Slice the mushrooms. Cut the potatoes into 1-inch chunks.
2. Place the carrot sticks on a baking sheet, drizzle with oil, season with salt and pepper and toss to coat. Roast for 20-25 minutes, until tender and caramelized.
3. Meanwhile, place the potato chunks in a pot and cover with cold salted water. Bring to a boil and cook for 15-20 minutes until fork-tender. Drain and return to the pot. Add sour cream and mash until smooth. Season with salt and pepper to taste. Cover and keep warm.
4. While the potatoes cook, heat a large skillet over medium-high heat. Pat the chicken cutlets dry and season both sides with salt and pepper. Add a drizzle of oil to the skillet and cook the chicken for 3-4 minutes per side, until golden and cooked through. Transfer to a plate and tent with foil.
5. In the same skillet, add the sliced mushrooms and cook for 4-5 minutes, stirring occasionally, until browned. Add the scallion whites and cook for 1 minute more. Stir in the chicken stock concentrate and 1/4 cup water, scraping up any browned bits. Simmer for 2-3 minutes until slightly thickened.
6. Return the chicken to the skillet, spooning the mushroom gravy over the top. Sprinkle the Monterey Jack cheese over the chicken. Cover the skillet and cook for 1-2 minutes until the cheese is melted. Garnish with scallion greens.
7. Serve the cheesy mushroom chicken alongside the mashed potatoes and roasted carrots.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Slice them in half horizontally to create thinner cutlets or pound them to an even thickness for quicker cooking.

Can I make this dish dairy-free?

To make it dairy-free, use a dairy-free sour cream alternative and omit the cheese or use a vegan cheese substitute. The gravy can be made with vegetable stock concentrate if needed.

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 to the gravy if it thickens too much.