Cheesy Smothered Mushroom Chicken
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Cheesy Smothered Mushroom Chicken

Cheesy Smothered Mushroom Chicken

with Mashed Potatoes & 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. Here, chicken is topped with an umami-packed mushroom gravy and melty Monterey Jack cheese. On the side, there’s creamy mashed potatoes and crispy roasted carrots for maximum deliciousness (and for catching any runoff gravy).

Carb Smart
Calorie Smart

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

Total Time40 minutes
Prep Time10 minutes


serving amount

9 ounce


4 ounce

Button Mushrooms

2 unit


12 ounce

Yukon Gold Potatoes

10 ounce

Chicken Cutlets

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

Cooking Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories650 kcal
Fat34 g
Saturated Fat16 g
Carbohydrate46 g
Sugar11 g
Dietary Fiber9 g
Protein42 g
Cholesterol170 mg
Sodium510 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.


Baking Sheet
Large Pot
Large Pan
Paper Towel
Potato Masher



• 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. Trim and thinly slice scallions, separating whites from greens.

Cook Carrots & Potatoes

• 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. (TIP: 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; drain and return potatoes to pot. • Keep covered off heat until ready to mash.

Cook Chicken

• 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. • Turn off heat; transfer to a plate.

Mash Potatoes

• Heat pot with drained potatoes over low heat; add 1 TBSP butter (2 TBSP for 4 servings) and half the sour cream (you’ll use the rest in the next step). • Mash potatoes until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.

Make Sauce

• 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 (1⁄3 cup for 4 servings). Bring to a boil, then reduce to a low simmer. Cook until slightly thickened, 1-2 minutes. • Stir in 1 TBSP butter and remaining sour cream until melted and combined. Season with salt and pepper.

Finish & Serve

• Heat pan with sauce over medium-low heat; add chicken and spoon sauce over top. Evenly top chicken with Monterey Jack. Cover pan until cheese has melted, 1-2 minutes. • Divide chicken, carrots, and potatoes between plates. Spoon remaining sauce over chicken and potatoes. Garnish with scallion greens and serve.