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Cheesy Smothered Mushroom Chicken
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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).

Allergens:
Milk

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

Total Time40 minutes
DifficultyEasy

Ingredients

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

(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

Butter

(Contains Milk)

Salt

Pepper

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Nutrition Values

/ per serving
Energy (kJ)2803 kJ
Calories670 kcal
Fat34 g
Saturated Fat16 g
Carbohydrate44 g
Sugar13 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

Peeler
Baking Sheet
Large Pot
Large Pan
Potato Masher
Strainer

Instructions

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 a diagonal into 1-inch-thick pieces. Trim and thinly slice mushrooms. Trim and thinly slice scallions, separating whites from greens.

Cook Carrots and Potatoes
2

Toss carrots on a baking sheet with a drizzle of oil, salt, and pepper. Roast 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. Boil until very tender, 15-20 minutes. Reserve ¼ cup potato cooking liquid (½ cup for 4); drain and return potatoes to pot.

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
4

Heat pot with potatoes over low heat; add 1 TBSP butter (2 TBSP for 4 servings) and half the sour cream. Using a potato masher or fork, mash potatoes, adding splashes of reserved potato cooking liquid as needed, until smooth and creamy. Season with salt and pepper.

Make Sauce
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 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
6

Add chicken to same pan over medium-low heat; spoon some sauce over. Evenly top chicken with cheese. Cover pan until cheese is melted, 1-2 minutes. Divide carrots, potatoes, and chicken between plates. Spoon remaining sauce over chicken and potatoes. Garnish with scallion greens and serve.