Pan Fried Chicken with a Cheesy Mushroom Loaded Gravy

Serve with Air Fried Carrots and Mashed Potatoes with Garlic Butter

I have been trying to add more and more easy weeknight dinners on my blog. After all, who doesn’t like the ease of cooking a wonderful meal everyday. If my dinner is something delicious yet quick to prepare, it just makes up my whole day. 

Let’s start this journey with Chicken, over the next few weeks I am planning to add some Fish and Pasta recipes as well. 

Today’s recipe is a simple pan fried chicken. Simple but delicious and packed with flavors. It took me a few tries to perfect it and now this is my new favorite weeknight dinner. Imagine perfectly fried chicken, topped with a cheesy mushroom sauce. Pair it with caramelized air fried carrots and melt in your mouth garlic butter mashed potatoes. Yum!

Serves 2: (for the Chicken and Mushroom Sauce)

Ingredients:

• Chicken Cutlets - 2, patted dry with paper towels and seasoned with salt and pepper on both sides 
• White Button Mushrooms - 8-10, trimmed, thinly sliced
• Scallions - 2,  trimmed, thinly sliced, white and greens separated
• Sour Cream - 1.5 - 2 tablespoons
• Chicken Stock - ¼ cup
• Monterey Jack Cheese - ¼ cup, shredded
• Canola / Grapeseed Oil - ¼ cup
• Salt - to taste
• Black Pepper - freshly grounded, to taste
• Unsalted Butter - 1 tablespoon

Directions:

• Heat a tablespoon of oil in a large pan over medium-high heat. 
• Add chicken and cook until browned and cooked through, about 5 minutes per side. Do not touch or try to flip before that time.
• Transfer to a plate.
• Heat a tablespoon of oil in the pan used for chicken over medium-high heat (or use a fresh pan). 
• Add mushrooms and scallion whites; season with salt and pepper. 
• Cook, stirring, until softened, 2-4 minutes.
• Stir in stock, bring to a boil, then reduce to a low simmer. 
• Cook until slightly thickened, 1-2 minutes.
• Turn off heat; stir in Sour Cream, Monterey Jack cheese and Butter. 
• Season with Salt and Black Pepper.
• Mix until the cheese melts.

Air Fried Carrots 

Ingredients:

• Carrots - 4-5, trimmed, peeled and cut into 1 inch pieces
• Canola / Grapeseed Oil - 1-2 tablespoons
• Salt - to taste
• Black Pepper - freshly grounded, to taste

Directions:

• Toss carrots with a tablespoon of Oil, season with Salt and Black Pepper. 
• Air fry at 350 F until tender, 15-20 minutes.

Mashed Potatoes with Garlic Butter

Ingredients:

• Idaho Potatoes - 4-6, peeled,  cut into 1⁄2-inch pieces
• Garlic Herb Butter - 1.5 - 2 tablespoons
• Salt - to taste
• Black Pepper - freshly grounded, to taste

Directions:

• Pressure cook potatoes for 2 whistles (cover them with water and a big pinch of salt), let the steam cool down then drain the potatoes. Alternatively, you can also place them in a large pot with salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.
• Drain the potatoes. If they are in the cooker, let the steam drop completely before opening the lid.
• Once the potatoes are drained, mash them with the Garlic Herb Butter until smooth and creamy.
• Season with salt and pepper.

To serve:

• Divide chicken, carrots and mashed potatoes between plates. 
• Spoon the sauce over the chicken and potatoes. 
• Garnish with scallion greens and serve.

Love Chicken? Try these recipes as well:

• Chicken Kosha (Bengali Style Hot Chicken Gravy)

• Tandoori Chicken

• Debarshi’s Garlic Chicken

• Dahi Chicken (Seared Chicken in Yogurt Gravy)

• Dhaba Wala Saag Chicken (Chicken in Spinach Curry Rustic Indian Style)

• Butter Chicken (Indian Recipe: Chicken pieces in a creamy buttery gravy)

• One Pot Chicken Tikka Masala

• Chilly Chicken

• Murgh Malai Tikka (Grilled Creamy Tender Chicken)

• Chicken Masala

• Debarshi’s Chicken Tikka Biryani

• Chicken Tikka Chow Mein
• Spice Up Your Weeknight with Red Hot Baked Chicken