Cheesy Mushroom Chicken with Mashed Potatoes and Roasted Carrots

This hearty dish brings together juicy chicken, a savory mushroom gravy and gooey melted cheese for the ultimate comfort meal. Served alongside creamy sour cream mashed potatoes and caramelized roasted carrots, every bite is warm and satisfying.

Perfect for a cozy weeknight dinner, this recipe uses simple ingredients and comes together in under an hour. The rich gravy and melted Monterey Jack cheese elevate the chicken, while the sides soak up every last drop of flavor.

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Ingredients

3 unit 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. Preheat the oven to 425°F (220°C) and position a rack in the top third. Wash and dry all produce. Trim and peel the carrots, then cut them on a diagonal into 1-inch pieces. Thinly slice the mushrooms. Thinly slice the scallions, separating the white parts from the green tops.
2. Toss the carrot pieces on a baking sheet with a drizzle of oil, salt and pepper. Roast on the top rack until browned and tender, 25-30 minutes. Meanwhile, dice the potatoes into ½-inch cubes (peel first if desired). Place them in a large pot and add enough salted water to cover by 2 inches. Bring to a boil and cook until fork-tender, about 15 minutes.
3. While the potatoes cook, pat the chicken dry with paper towels and season both sides with salt and pepper. Heat a drizzle of oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, 5-7 minutes per side. Transfer the chicken to a plate and set aside.
4. When the potatoes are done, reserve ¼ cup of the cooking water, then drain the potatoes and return them to the pot. Mash over low heat with 1 tablespoon of butter, half the sour cream and half the reserved cooking water. Add more cooking water as needed until smooth. Season with salt and pepper.
5. In the same skillet used for the chicken, heat a drizzle of oil over medium-high heat. Add the sliced mushrooms and scallion whites; season with salt and pepper. Cook, stirring, until softened, 2-4 minutes. Stir in the chicken stock concentrate and ⅓ cup water. Bring to a boil, then reduce to a simmer and cook until slightly thickened, 1-2 minutes. Turn off the heat and stir in the remaining sour cream and 1 tablespoon butter. Season with salt and pepper.
6. Return the chicken to the skillet and spoon some of the mushroom sauce over the top. Sprinkle the Monterey Jack cheese evenly over the chicken. Cover the skillet and let the cheese melt, 1-2 minutes. Divide the roasted carrots, mashed potatoes and chicken among plates. Spoon the remaining sauce over the chicken and potatoes. Garnish with the scallion greens and serve.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute Monterey Jack with provolone, mozzarella or any good melting cheese.

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 oven.

Can I make this dish without sour cream?

You can replace sour cream with Greek yogurt or omit it from the mashed potatoes and gravy, though the texture will be slightly different.