Our PlansGift CardsHelloFresh for Teams
Cheesy Smothered Mushroom Chicken
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Cheesy Smothered Mushroom Chicken

Cheesy Smothered Mushroom Chicken

with Mashed Potatoes and Roasted Carrots

Chicken and melted cheese is always a recipe for success. Chicken and melted cheese plus a rich gravy, however, is the ultimate comfort trifecta. And since we’ve been feeling the late-winter blues lately, we’re looking for an extra warm and cozy meal. Seared chicken is topped with a umami-packed mushroom gravy and melty Monterey Jack cheese. On the side, there’s sour cream mashed potatoes and crispy-edged roasted carrots for maximum deliciousness (and for catching any runoff sauce).


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes


serving amount

3 unit


4 ounce

Button Mushrooms

2 unit


12 ounce

Yukon Gold Potatoes

12 ounce

Chicken Breasts

4 tablespoon

Sour Cream

(Contains Milk)

1 unit

Chicken Stock Concentrate

¼ cup

Monterey Jack Cheese

(Contains Milk)

Not included in your delivery

1 tablespoon

Vegetable Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)2803 kJ
Calories670 kcal
Fat34 g
Saturated Fat16 g
Carbohydrate45 g
Sugar11 g
Dietary Fiber9 g
Protein45 g
Cholesterol185 mg
Sodium560 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Large Pot
Large Pan
Potato Masher



Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Trim and peel carrots, then cut on an angle into 1-inch pieces. Trim and thinly slice mushrooms. Trim and thinly slice scallions, separating whites from greens.

Cook Carrots and Potatoes

Toss carrots on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 25-30 minutes. Meanwhile, dice potatoes into ½-inch cubes (peeling first if you like a smoother texture). Place in a large pot with enough salted water to cover by 2 inches. Boil until tender when pierced with a fork, about 15 minutes.

Cook Chicken

Meanwhile, pat chicken dry with paper towels; 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, 5-7 minutes per side. Turn off heat; transfer to a plate.

Mash Potatoes

Once potatoes are cooked, reserve ¼ cup cooking water, then drain and return potatoes to pot. Mash over low heat with 1 TBSP butter, half the sour cream, and half the reserved cooking water. (If needed, add remaining cooking water, a splash at a time, until smooth.) Season with salt and pepper.

Make Sauce

Heat a drizzle of oil in pan used to cook 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 ⅓ cup water. Bring to a boil, then lower to a simmer. Cook until slightly thickened, 1-2 minutes. Turn off heat. Stir in remaining sour cream and 1 TBSP butter. Season with salt and pepper.

Finish and Serve

Add chicken to pan and spoon some sauce on top. Evenly top chicken with cheese. Cover pan until cheese has melted, 1-2 minutes. Divide carrots, mashed potatoes, and chicken between plates. Spoon remaining sauce over chicken and potatoes. Garnish with scallion greens and serve.