Cheesy Smothered Mushroom Chicken
with Mashed Potatoes & Roasted Green Beans
- Milk
Chicken and melted cheese is always a recipe for success. Chicken and melted cheese plus a rich gravy, however, is the ultimate comfort trifecta. 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 extra sauce).
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
6 ounce
Green Beans
12 ounce
Potatoes
4 ounce
Button Mushrooms
1 unit
Chicken Stock Concentrate
¼ cup
Monterey Jack Cheese
(Contains: Milk)
12 ounce
Chicken Cutlets
ounce
Carrot
2 unit
Scallions
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Trim, peel, and cut carrots on a diagonal into 1-inch-thick pieces. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Trim and thinly slice scallions, separating whites from greens.
Trim green beans if necessary. (Save carrots for another use.)
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, then drain and return potatoes to pot. Keep covered off heat until ready to mash.
Swap in green beans for carrots. Roast until browned and tender, 12-15 minutes.
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.
Transfer to a plate.
Heat pot with drained potatoes over low heat; add half the sour cream (you’ll use the rest later) and 1 TBSP butter (2 TBSP for 4 servings). Mash potatoes until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.
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 remaining sour cream and 1 TBSP butter. Season with salt and pepper.
Heat pan with sauce over medium low; add chicken and spoon sauce over top. Evenly top chicken with Monterey Jack. Cover pan until cheese melts, 1-2 minutes.
Divide chicken, carrots, and mashed potatoes between plates. Spoon remaining sauce over chicken and potatoes. Garnish with scallion greens and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed this tasty dish, though some found it a bit bland. Consider boosting flavor with extra seasoning or spices 🌶️.
- Ease of prep: Preparation took longer than expected for some, but the results were worth the effort.
- Suggestions: For more sauce, increase the gravy quantity. Roasting potatoes with carrots and adding extra spices enhanced the dish.
- Portions: A few noted smaller portions than usual across all meal components.
- Vegetable options: Many appreciated the option to swap carrots for green beans, enhancing their enjoyment of the meal.
