Cheesy Smothered Mushroom Chicken
with Mashed Potatoes & Roasted Asparagus
- 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)
12 ounce
Potatoes
6 ounce
Asparagus
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)
Black Pepper
teaspoon (tsp)
Salt
2 tablespoon (tbsp)
Butter
(Contains: Milk)
1 tablespoon (tbsp)
Cooking Oil
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.
Adjust rack to middle position. Trim and discard woody bottom ends from asparagus. (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 asparagus for carrots; roast on middle rack, 10-12 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 loved the mushroom sauce, finding it delicious and comforting. Some felt it needed more seasoning for deeper flavor.
- Ease of prep: Several found it easy to make, though a few noted multiple steps and veggie prep took time.
- Suggestions: Consider adding extra herbs or stock to boost sauce flavor. For tender chicken, try cooking on medium-low heat covered.
- Portions: Some wanted more sauce; others felt chicken portions were small compared to the amount of potatoes.
- Vegetables: Many enjoyed the roasted carrots or asparagus substitution. Some wished for more varied veggie options.
