home iconhome iconRecipe Archive
arrow right iconarrow right icon
American Recipes
Cheesy Smothered Mushroom Chicken

Cheesy Smothered Mushroom Chicken

with Mashed Potatoes and Roasted Carrots

calorie smart
Read more

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).

Allergens:Milk

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

Preparation Time40 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

3 unit

Carrots

4 ounce

Button Mushrooms

2 unit

Scallions

12 ounce

Yukon Gold Potatoes

12 ounce

Chicken Breasts

4 tablespoon

Sour Cream

(ContainsMilk)

1 unit

Chicken Stock Concentrate

¼ cup

Monterey Jack Cheese

(ContainsMilk)

Not included in your delivery

1 tablespoon

Vegetable Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Baking Sheet
Large Pot
Large Pan
Potato Masher
Strainer
Instructionsarrow up iconarrow up icon
download icondownload icon
Prep
Prep
1

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
Cook Carrots and Potatoes
2

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
Cook Chicken
3

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
Mash Potatoes
4

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
Make Sauce
5

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
Finish and Serve
6

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.