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
4 ounce
Button Mushrooms
1 unit
Chicken Stock Concentrate
8 ounce
Asparagus
¼ cup
Monterey Jack Cheese
(Contains: Milk)
12 ounce
Chicken Cutlets
9 ounce
Carrot
2 unit
Scallions
Not included in your delivery
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
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.
Reviews from our home cooks
I swapped the mushrooms (we don't like them) for onions and green beans and sauteed them for a while. Then made the sauce as directed. It was out of this world. When I cook the chicken, I've learned to put the burner on medium-low and then cover it and cook it a little longer. It comes out tender every time. Hello Fresh has made me so confident in the kitchen now!
I loved this one. It was really delicious and it was comforting in its flavors. Also, since I made both the carrots and the asparagus substitution, it had almost enough vegetables.
This is my favorite dish so far! I love the mushroom sauce and simple sauteed chicken over mashed potatoes.
Delicious. Loved the mushroom sauce and the carrots. Chicken portion was a bit small.
It was right up my alley with the way it was coming together and prepared just right. Portions of chicken could have been a little bigger. It disappeared with way too much mashed potatoes on top, not having enough gravy mushroom topping. Actually that would have made it so much better. More of the gravy. Otherwise too bland.
Loved the mushroom sauce! The asparagus could have been bigger, though. My dad was an asparagus farmer. The bigger the stalk, the better!
Like. Chicken + mashed potatoes = can't go wrong. Not a fan of carrots, always try to swap them out for something green.
Need more sauce to use as gravy for potatoes. I add some of my own.
Amazing and I don't even like mushrooms and I still ate them it was really good
Soooo delicious and really easy for how gourmet it seemed
