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Crispy Buffalo-Spiced Chicken

Crispy Buffalo-Spiced Chicken

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with Blue Cheese Sauce, Scallion Mashed Potatoes & Carrots

Yield: 2

Chicken is brushed with sour cream, coated in a Buffalo-spiced panko mixture, roasted to juicy, crunchy perfection, and then drizzled with creamy blue cheese sauce. Roasted carrots and sour cream-scallion mashed potatoes on the side make this dish a slam dunk.
Prep: 5 Cook: 35

  • 12oz carrots
  • 1TBS fry seasoning
  • ¼cup panko breadcrumbs
  • 1tsp hot sauce
  • 12oz potatoes
  • 2scallions
  • 4½TBS sour cream
  • 10oz chicken cutlets
  • ¼oz frank’s seasoning blend
  • 1½oz blue cheese dressing
  • salt & pepper
  • 2tsp olive oil
  • 1tsp cooking oil
  • 2TBS butter

Prep:

Adjust racks to top and middle positions and preheat oven to 425°F. Wash and dry produce.

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Dice potatoes into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens.

Roast carrots:

Toss carrots on a baking sheet with a large drizzle of olive oil, half the Fry Seasoning, salt, and pepper. Save or discard the remaining Fry Seasoning.

Roast on top rack until golden-brown and tender, 20-25 minutes. Swap in asparagus for carrots, roast 10-12 minutes.

Make mashed potatoes:

While carrots roast, place potatoes in a medium 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. Mash with one packet sour cream and 1 TBS butter until smooth, adding splashes of reserved potato cooking liquid as needed. (You’ll use more sour cream in the next step.)

Stir in half the scallion greens. Season with salt and pepper. Keep covered off heat until ready to serve.

Coat chicken:

Meanwhile, pat chicken dry with paper towels, season with salt and pepper.

Place 1 TBS butter in a shallow microwave-safe dish. Microwave until melted, 30 seconds. Stir in panko, Frank’s Seasoning Blend, and a pinch of salt and pepper.

Brush one packet sour cream onto tops of chicken in a thin layer. (You’ll use the remaining sour cream in the next step.) Working one piece at a time, dip brushed sides of chicken into panko mixture, pressing to adhere (no need to coat the undersides).

Place chicken, coated sides up, on a second, lightly oiled baking sheet.

Roast & make sauce:

Roast chicken on middle rack until browned and cooked through, 15-18 minutes. Transfer to a plate to rest.

While chicken cooks, in a small bowl, combine blue cheese dressing, scallion whites, and remaining sour cream.

Serve:

Divide carrots, mashed potatoes, and chicken between plates. Top chicken with blue cheese sauce, remaining scallion greens, and hot sauce if desired. Serve with any remaining

Crispy Maple Mustard Chicken

Crispy Maple Mustard Chicken

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with Roasted Potato Wedges & Carrots

Yield: 2

Crispy panko-coated chicken with a delicious maple and mustard sauce. On the side, there’s seasoned potato wedges and crispy-edged roasted carrots.
Prep: 10 Cook: 35

  • 12oz potatoes
  • 14cup panko breadcrumbs
  • 10oz chicken cutlets
  • 12oz carrots
  • 1TBS fry seasoning
  • 2TBS maple syrup
  • 2TBS Dijon mustard
  • salt & pepper
  • 1TBS olive oil
  • 2TBS butter

Prep:

Adjust racks to middle and top positions and preheat oven to 425°F. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces.

Season panko:

Place 1 TBS butter in a small microwave-safe bowl, microwave until just melted, 30 seconds.

Stir in half the Fry Seasoning (you’ll use the rest later), a big pinch of salt, and pepper. Add panko and stir until evenly combined.

Make maple mustard:

Place 1 TBS butter in a second small microwave-safe bowl, microwave until just melted, 30 seconds. Add maple syrup, mustard, and a pinch of salt, stir until smooth.

Reserve 1 TBS of the mixture for brushing onto chicken in step 5.

Season veggies:

Toss potatoes on a baking sheet with a large drizzle of olive oil, remaining Fry Seasoning, salt, and pepper.

On a separate baking sheet, toss carrots with a drizzle of olive oil, salt, and pepper. Push carrots to one side of sheet. Swap in asparagus for potatoes.

Coat chicken:

Pat chicken dry with paper towels, season all over with salt and pepper.

Place on opposite side of baking sheet from carrots. Evenly spread reserved maple mustard onto tops of chicken, then mound seasoned panko on top, pressing to adhere (no need to coat the undersides).

Finish & serve:

Transfer chicken and carrots to middle rack and potatoes to top rack.

Roast until chicken is golden-brown and cooked through and veggies are tender, 15-18 minutes.

Tip: If chicken is done before veggies, remove from sheet and continue roasting veggies until browned and tender, 5- to 7-minutes more.

Divide chicken, potato wedges, and carrots between plates. Serve with remaining maple mustard on the side for dipping or drizzling.

Goat Cheese Chicken with Figgy Balsamic

Goat Cheese Chicken with Figgy Balsamic

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with Garlic Roasted Potatoes & Carrots

Yield: 2

When you combine luscious fig jam with tart balsamic vinegar and a little butter, it becomes something more than the sum of its parts. Add a layer of tangy melted goat cheese on top, serve with a side of garlicky roasted potatoes and carrots, and you’ve got a quick, delicious way to a weeknight dinner.
Prep: 10 Cook: 35

  • 12oz potatoes
  • 9oz carrots
  • 1tsp garlic powder
  • 1oz goat cheese
  • 2scallions
  • 10oz chicken cutlets
  • 1tsp dried rosemary
  • 1oz fig jam
  • 1oz chicken stock concentrate
  • 5tsp balsamic vinegar
  • salt & pepper
  • 4tsp cooking oil
  • 1TBS butter

Start prep:

Adjust rack to top position and preheat oven to 450°F. Wash and dry produce.

Dice potatoes into ½-inch pieces. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces.

Roast veggies:

Toss potatoes and carrots on a baking sheet with a large drizzle of oil, garlic powder, salt, and pepper. Roast on top rack, tossing halfway through, until tender and crisp, 20-25 minutes. Toss carrots on one side of a baking sheet with a drizzle of oil, garlic powder, salt, and pepper. Roast on top rack for 12 minutes, then stir. Carefully toss asparagus on empty side of sheet with a drizzle of oil, salt, and pepper. Roast on top rack until lightly browned, 10-12 minutes more.

Finish prep:

While veggies roast, halve goat cheese lengthwise. Trim and thinly slice scallions, separating whites from greens.

Cook chicken:

Pat chicken dry with paper towels, place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ½ inch thick. Season all over with salt, pepper, and two-thirds of the rosemary.

Heat a drizzle of oil in a large pan over medium heat. Add chicken and cook until browned and cooked through, 4- to 6-minutes per side. In the last 2 minutes of cooking, top chicken with goat cheese, cover pan to melt cheese.

Remove pan from heat and keep covered until ready to serve.

Make sauce:

While chicken cooks, heat a drizzle of oil in a small pan over medium heat. Add scallion whites and remaining rosemary. Cook, stirring, until softened, 1- to 2-minutes.

Stir in stock concentrate, vinegar, jam, and ¼ cup water. Bring to a simmer, cook, stirring occasionally, until thickened and saucy, 2- to 3-minutes.

Remove pan from heat, stir in 1 TBS butter until melted. Season with salt and pepper.

Finish & serve:

Divide chicken, potatoes, and carrots between plates. Spoon sauce over chicken. Sprinkle scallion greens over veggies and serve.

Apricot-Sumac Chicken

Apricot-Sumac Chicken

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with Roasted Veggies, Lemony Bulgur & Almonds

Sweet apricot jam spiced with sumac adds a tart punch to a sauce for chicken that’s irresistible. Served with lemony bulgur, topped with roasted zucchini, chili-kissed onion, and sliced almonds.
Note: If the apricot jam doesn’t immediately dissolve when you add it to the pan, break up any clumps into smaller pieces. Eventually, they’ll melt into a sweet and tangy sauce.
Prep: 10 Cook: 30

  • 1zucchini
  • 1lemon
  • ½cup bulgur wheat
  • 1tsp sumac
  • 1red onion
  • 1clove garlic
  • 1tsp chili powder
  • 2oz chicken stock concentrates
  • 10oz chicken cutlets
  • 1oz apricot jam
  • ½oz sliced almonds
  • salt & pepper
  • 4tsp cooking oil
  • 1TBS butter

Prep:

Adjust rack to top position and preheat oven to 450°F. Wash and dry produce.

Trim and halve zucchini lengthwise, slice crosswise into ½-inch-thick half-moons. Halve, peel, and cut onion into ½-inch wedges. Peel and mince or grate garlic. Zest and quarter lemon.

Roast veggies:

Toss zucchini and onion on a baking sheet with a drizzle of oil, chili powder, salt and pepper.

Roast on top rack, tossing halfway through, until tender and browned, 14-16 minutes.

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Creamy Caramelized Onion Chicken

Creamy Caramelized Onion Chicken

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with Apple, Walnut & Carrot Salad

Yield: 2

Onion is cooked until sweet and jammy, adding astonishing depth to a creamy, rich pan sauce for chicken. Caramelized onion is also the flavor bridge that connects the savory chicken to a sweet ‘n’ tangy side salad dressed with honey Dijon dressing.
Prep: 10 Cook: 35

  • 6oz carrots
  • ¼oz parsley
  • 5tsp white wine vinegar
  • 1oz chicken stock concentrate
  • 1½oz honey Dijon dressing
  • 1apple
  • 1yellow onion
  • ½oz walnuts
  • 4oz kale
  • 1tsp dried thyme
  • 10oz chicken cutlets
  • 2TBS crème fraîche
  • 2TBS cream cheese
  • salt & pepper
  • 2tsp sugar
  • 2tsp cooking oil
  • 1TBS butter

Prep:
Wash and dry produce.
Remove and discard any large stems from kale, chop into bite-size pieces. Trim and peel carrots. Halve lengthwise, then slice into ¼-inch thick half-moons. Halve, core, and dice apple into ½-inch pieces. Halve, peel, and thinly slice onion. Finely chop parsley. Roughly chop walnuts.

Make salad:
Place kale in a large bowl, using your hands, massage kale (similar to how you would knead dough) until leaves are tender, 1 minute.
Tip: Don’t skip this step – massaging helps the kale leaves wilt slightly, lending a tender, not fibrous texture.) Add carrots and apple, toss to combine. Set aside.

Caramelize onion:
Heat a drizzle of oil in a large, preferably nonstick, pan over medium high heat. Add onion and cook, stirring occasionally, until browned and softened, 8-10 minutes.
Add 2 tsp vinegar, ¼ tsp thyme, 1 tsp sugar, and a splash of water. Cook, stirring occasionally, until caramelized and jammy, 2- to 3-minutes.
Tip: If pan seems dry, stir in more splashes of water.) Season with salt and pepper.
Turn off heat, transfer to a small bowl. Wipe out pan.

Cook chicken:
Pat chicken dry with paper towels. Season all over with salt and pepper.
Heat a drizzle of oil in pan used for onion over medium-high heat. Add chicken and cook until browned and cooked through, 3- to 5-minutes per side.
Remove from pan and set aside. Cover to keep warm.

Make sauce:
Return caramelized onion to pan. Stir in stock concentrate, ½ tsp vinegar, and ¼ cup water. Cook, stirring, until combined and thickened, 2- to 3-minutes.
Remove pan from heat. Stir in crème fraîche, cream cheese, half the parsley, and 1 TBS butter until combined.
Tip: If sauce seems too thick, stir in water 1 TBS at a time.

Finish & serve:
Drizzle dressing over salad, toss to coat.
Divide chicken and salad between plates. Pour sauce over chicken. Top salad with walnuts. Garnish everything with remaining parsley and serve.

Paprika Chicken in a Lemony Sauce

Paprika Chicken in a Lemony Sauce

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with Pistachio Rice & Roasted Carrots

Yield: 2

Paprika-coated chicken is drizzled with a creamy, lemon-and-thyme-spiked pan sauce, served with tender roasted carrots and steamy rice with lemon zest and pistachios.
Prep: 10 Cook: 35

  • 12oz carrots
  • 1lemon
  • 1tsp paprika
  • ½oz pistachios
  • 2scallions
  • ¼oz thyme
  • ½cup basmati rice
  • 10oz chicken cutlets
  • 1oz chicken stock concentrate
  • 1½TBS sour cream
  • salt & pepper
  • 2tsp olive oil
  • 1tsp cooking oil
  • 1TBS butter

Prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. Strip 1 tsp thyme leaves from stems, finely chop leaves. Zest and quarter lemon.

Roast carrots:

Toss carrots on a baking sheet with a drizzle of olive oil, salt, and pepper.

Roast on top rack until golden brown and tender, 20-25 minutes.

Cook rice:

Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites, cook, stirring occasionally, until just softened, 1 minute.

Stir in rice, ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Cook chicken:

While rice cooks, pat chicken dry with paper towels and season all over with paprika, salt, and pepper.

Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side.

Tip: If chicken begins to brown too quickly, lower the heat.

Turn off heat, transfer to a plate. Wipe out pan.

Make sauce:

Melt 1 TBS butter in same pan over medium heat. Add chopped thyme, cook until fragrant, 30 seconds.

Stir in stock concentrate and ¼ cup water. Bring to a simmer, then immediately turn off heat.

Stir in sour cream and a squeeze of lemon juice. Season with pepper.

Finish & serve:

Fluff rice with a fork, stir in lemon zest and pistachios. Season with salt and pepper.

Divide rice, carrots, and chicken between plates. Top chicken with sauce and sprinkle with scallion greens. Serve with remaining lemon wedges on the side

Balsamic Tomato & Herb Chicken

Balsamic Tomato & Herb Chicken

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over Buttery Garlic Spaghetti

Yield: 2 Servings

Coated chicken cutlets in Italian herbs, seared for an eye-catching crust and roasting each with a blanket of mozzarella until the meat is tender and the cheese is melty. It’s all perched atop twirly garlicky spaghetti, then topped with a warm balsamic tomato mixture that’s laced with fresh parsley.
In Step 4, you’ll be adding a bit of sugar to your tomato mixture. Rather than turning the balsamic tomato into a dessert course, the sugar helps balance out the acidity of the tomato and vinegar for a delicious depth of flavor.
Prep: 5, Cook: 30

  • 1tomato
  • 10oz chicken cutlets
  • 6oz spaghetti
  • ¼oz parsley
  • 1clove garlic
  • 1TBS Italian seasoning
  • ½cup mozzarella cheese
  • 5tsp balsamic vinegar
  • 1TBS cooking oil
  • ¼tsp sugar
  • 1tbs butter

Prep:

Adjust rack to top position and preheat oven to 425°F. Bring a large pot of salted water to a boil. Wash and dry produce.

Finely dice tomato. Pick parsley leaves from stems, finely chop leaves. Peel and mince garlic.

Cook chicken:

Pat chicken dry with paper towels. Season with 1½ tsp Italian Seasoning, salt, and pepper. (You’ll use more Italian Seasoning later.)

Heat a drizzle of oil in a medium pan over medium-high heat. Add chicken and cook until browned, 2- to 3-minutes per side.

Transfer chicken to a baking sheet. Top with half the mozzarella (save the rest for serving).

Roast on top rack until chicken is cooked through and cheese melts, 9-11 minutes.

Cook pasta:

Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve ½ cup pasta cooking water, then drain. Keep empty pot handy for Step 5.

Make balsamic tomato:

While pasta cooks, heat a drizzle of oil in pan used for chicken over medium high heat. Add tomato and 1½ tsp Italian Seasoning. Cook, stirring, until slightly softened, 1- to 2-minutes.

Stir in vinegar and ¼ tsp sugar. Simmer until mixture is slightly thickened, 1 minute.

Remove pan from heat and stir in 1 TBS butter until melted. Stir in chopped parsley, season with salt and pepper. Turn off heat.

Toss pasta:

Melt 2 TBS butter in pot used for pasta over low heat. Stir in garlic, cook until fragrant, 30 seconds.

Add drained spaghetti, 2 TBS reserved pasta cooking water , and 1 TBS butter. Toss to thoroughly combine.

Tip: For a saucier pasta, add more reserved pasta cooking water a splash at a time.

Season generously with salt and pepper.

Finish & serve:

Slice chicken crosswise if desired.

Divide spaghetti between bowls and top with chicken. Spoon balsamic tomato over chicken. Sprinkle with remaining mozzarella and serve.

Honey Miso Chicken Bulgur Bowls😊

Honey Miso Chicken Bulgur Bowls😊

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with Kale & Roasted Carrots

Yield: 2 Servings

A nutritious bowl truly has it all, with bulgur wheat—a hearty, fluffy whole grain and longtime staple of Middle Eastern and Mediterranean cuisines. Combined with crunchy tenderized kale for a big dose of greens, oven-roasted sweet red onion and carrots, topped with garlicky pan-seared chicken, and drizzled with a savory-sweet honey-miso sauce.
BULGUR – This hearty whole grain is a nutritional powerhouse.
Cutting carrots diagonally (bias cut) not only looks good but also provides more surface area to caramelize in the oven.
Prep: 10, Cook: 35

  • 6oz carrots
  • ½cup bulgur wheat
  • 1oz miso sauce concentrate
  • 1red onion
  • 4oz kale
  • 10oz chicken cutlets
  • 1tsp garlic powder
  • 2tsp honey
  • salt & pepper
  • 2TBS cooking oil

Prep:

Adjust rack to middle position and preheat oven to 450°F. Wash and dry produce.

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Halve, peel, and slice onion into ½-inch-thick wedges, mince one wedge.

Remove and discard any large stems from kale, chop into bite-size pieces if desired. Add kale and a drizzle of oil to a large bowl, using your hands, massage kale until leaves are tender (similar to how you would knead dough), 1 minute.

Roast veggies:

Toss carrots and onion wedges on a baking sheet with a large drizzle of oil, salt, and pepper.

Roast on middle rack until browned and tender, 20-25 minutes.

Make bulgur:

Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add minced onion, cook, stirring, until softened and translucent, 3- to 4-minutes.

Stir in bulgur, 1 cup water, and ½ tsp salt. Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed, and bulgur is tender, 12-15 minutes.

Keep covered off heat (you’ll finish it in Step 6).

Cook chicken:

While bulgur cooks, pat chicken dry with paper towels, season all over with garlic powder, salt, and pepper.

Heat a large drizzle of oil in a large pan over medium heat. Add chicken, cook until browned and cooked through, 6- to 8-minutes per side.

Transfer chicken to a cutting board to rest.

Make sauce:

While chicken cooks, in a small microwave-safe bowl, combine miso sauce concentrate, honey, 2 TBSP water, and a pinch of salt. Cover with plastic wrap, microwave until heated through, 30 seconds. Stir honey miso sauce to combine and set aside.

Finish & serve:

Drain any excess water from bulgur, if necessary, fluff with a fork. Season with salt and pepper. Add bulgur and roasted veggies to bowl with kale. Toss to combine, season with salt and pepper to taste.

Slice chicken crosswise.

Divide bulgur-kale mixture between bowls. Top with chicken and drizzle with honey miso sauce. Serve.

Southwest-Spiced Chicken & Cumin Rice

Southwest-Spiced Chicken & Cumin Rice

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with Roasted Zucchini, Smoky Crema & Toasted Pepitas

Yield: 2 Servings

Capture the bold, zesty flavors of Southwestern cuisine. Tender spiced chicken is served alongside buttery cumin-infused jasmine rice studded with crunchy toasted pepitas, plus succulent, garlicky roasted zucchini. Drizzle the chicken with a tangy, smoky red pepper crema just before serving to bring it all home for a hearty meal to remember.
Pepitas – Meaning “little squash seeds,” pepitas are shell-less seeds from certain varieties of pumpkin.
It’s normal for pumpkin seeds to snap, crackle, and sometimes pop right out of the pan! Cover with a lid if you’ve got a wild bunch.
Prep: 10, Cook: 35

  • 1zucchini
  • ½cup jasmine rice
  • 10oz chicken cutlets
  • 1½TBS sour cream
  • 1clove garlic
  • ¼oz cilantro
  • 1tsp cumin
  • ½oz pepitas
  • 1TBS southwest spice blend
  • 2TBS smoky red pepper crema
  • salt & pepper
  • 4tsp cooking oil
  • 1TBS butter

Prep:
Adjust racks to middle and top positions and preheat oven to 450°F. Wash and dry produce.
Peel and mince or grate garlic. Trim and halve zucchini lengthwise, cut crosswise into ½-inch-thick half moons. Roughly chop cilantro.

Cook rice:
Heat a drizzle of oil in a small pot over medium-high heat. Add garlic and cook, stirring, until fragrant, 30-60 seconds.
Stir in rice, cumin, and ¾ cup water, bring to a boil. Once boiling, cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.

Roast zucchini:

While rice cooks, toss zucchini on a baking sheet with a drizzle of oil, salt, and pepper. Roast on middle rack, tossing halfway through, 14-16 minutes.

Toast pepitas:

Meanwhile, heat a large dry pan over medium-high heat. Add pepitas and toast, stirring occasionally, until fragrant and browned, 2- to 3-minutes. Transfer to a plate.

Cook chicken:

Pat chicken dry with paper towels and season all over with Southwest Spice Blend, salt, and pepper. Sprinkle with cilantro.

Heat a large drizzle of oil in pan used for pepitas over medium-high heat. Add chicken and sear until browned, 1- to 3-minutes per side. Turn off heat.

Transfer chicken to a second baking sheet.

Tip: For easy cleanup, line baking sheet with aluminum foil first. Roast on top rack until cooked through, 6- to 8-minutes.

Make sauce & finish rice:

While chicken and zucchini roast, in a small bowl, combine red pepper crema and sour cream.

Fluff rice with a fork, stir in toasted pepitas and 1 TBS butter. Season with salt and pepper to taste.

Serve:

Slice chicken crosswise.

Divide rice, chicken, and roasted zucchini between plates. Drizzle chicken with smoky crema and serve.

Southwest Spice Blend

4          parts garlic powder        1 TBS
2          parts cumin                     1½ tsp
2          parts chili powder           1½ tsp

Cheesy Smothered Mushroom Chicken

Cheesy Smothered Mushroom Chicken

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with Mashed Potatoes & Roasted Carrots

Yield: 2 Servings

  • 9oz carrots
  • 12oz potatoes
  • 1oz chicken stock concentrate
  • 4oz button mushrooms
  • 2scallions
  • 10oz chicken cutlets
  • 3TBS sour cream
  • ¼cup Monterey jack cheese
  • 1TBS cooking oil
  • 2TBS butter

Prep:

Adjust rack to top position and preheat oven to 425°F. 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 (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.

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- to 5-minutes per side. Transfer to a plate.

Mash potatoes:

Heat pot with drained potatoes over low heat; add half the sour cream and 1 TBS butter. 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- to 4-minutes. Stir in stock concentrate and ¼ cup water. Bring to a boil, then reduce to a low simmer. Cook until slightly thickened, 1- to 2-minutes. Turn off heat; stir in remaining sour cream and 1 TBS butter. Season with salt and pepper.

Finish & serve:

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- to 2-minutes. Divide chicken, carrots, and mashed potatoes between plates. Spoon remaining sauce over