Smothered Mushroom Chicken with Mashed Potatoes and Roasted Carrots

This comforting dish features tender chicken cutlets smothered in a savory mushroom gravy and melted Monterey Jack cheese. Paired with creamy sour cream mashed potatoes and crispy-edged roasted carrots, it’s a complete meal that’s sure to satisfy.

The umami-packed mushroom sauce coats the chicken and potatoes, while the roasted carrots add a touch of sweetness. Perfect for a cozy dinner any night of the week.

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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 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; 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, 3-5 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 in the next step). 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 (⅓ 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 heat; 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 chicken breasts instead of cutlets?

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

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.

Can I make this dish dairy-free?

Use dairy-free sour cream, butter and cheese alternatives. The flavor and texture may vary slightly.