Seared Chicken with Creamy Mushroom Sauce, Garlic Mashed Potatoes and Arugula Salad

This dish is all about comfort and flavor. Tender chicken cutlets are pan-seared until golden, then topped with a luscious mushroom sauce made with sour cream and butter. On the side, creamy garlic mashed potatoes soak up every drop of sauce, while a peppery arugula salad with Parmesan adds a bright, fresh contrast.

Whether you’re cooking for a special occasion or a weeknight treat, this meal comes together in under an hour and feels truly indulgent. The combination of textures and tastes-savory chicken, earthy mushrooms, velvety potatoes and zesty greens-will have everyone asking for seconds.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Cremini MushroomsView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. If desired, peel potatoes and dice into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 12-15 minutes. Reserve ½ cup potato cooking liquid; drain and return potatoes to pot. Keep covered off heat until ready to mash.
2. While potatoes cook, trim and thinly slice mushrooms. Quarter the lemon.
3. Pat chicken dry with paper towels. Place between two large pieces of plastic wrap and pound with a mallet or heavy-bottomed pan until about ½ inch thick. Season all over with salt and pepper. Sprinkle chicken all over with flour, pressing to adhere; shake off any excess. Heat a drizzle of oil in a large pan over medium-high heat. Add coated chicken and cook until browned and cooked through, 4-6 minutes per side. Transfer chicken to a cutting board and wipe out the pan.
4. Return the pot with drained potatoes to low heat. Add half the sour cream, half the garlic powder and 1 tablespoon butter. Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. Keep covered off heat until ready to serve.
5. Heat a drizzle of oil in the same pan over medium-high heat. Add mushrooms and season with remaining garlic powder and pepper. Cook, stirring, until softened, 2-4 minutes. Stir in stock concentrate and ¼ cup water. Bring to a boil, then reduce to a low simmer. Cook, stirring, until slightly thickened, 2-3 minutes. Remove from heat. Stir in remaining sour cream and 1 tablespoon butter until melted and combined. Season with salt and pepper.
6. In a large bowl, toss arugula with a drizzle of olive oil, a squeeze of lemon juice, salt and pepper until evenly coated. Taste and adjust seasoning if desired.
7. Divide chicken, mashed potatoes and salad between plates. Spoon mushroom sauce over chicken and mashed potatoes. Sprinkle Parmesan over salad. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, simply slice chicken breasts in half horizontally or pound them to an even thickness for quicker cooking.

What can I substitute for sour cream?

Greek yogurt or crème fraîche work well as substitutes for sour cream in both the sauce and mashed potatoes.

How do I store leftovers?

Store chicken, potatoes and salad separately in airtight containers in the refrigerator for up to 3 days. Reheat gently.