Creamy Garlic Mushroom Chicken with Truffle Roasted Potatoes & Garlic Rice

Season chicken breasts with salt and pepper.

Heat olive oil in a skillet over medium-high heat.

Sear chicken for 4–5 minutes per side, or until golden and cooked through.

Remove from skillet and set aside.

2. Prepare the Garlic Mushroom Sauce
In the same skillet, melt butter over medium heat.

Add garlic and mushrooms; cook until mushrooms are golden (about 5 minutes).

Stir in heavy cream and Parmesan, simmering until thickened.

Return the chicken to the skillet and spoon sauce over top.

3. Roast the Potatoes
Preheat oven to 400°F (200°C).

Toss diced potatoes with olive oil, truffle oil, rosemary, salt, and pepper.

Spread on a baking sheet and roast for 20–25 minutes, flipping once halfway through.

4. Make Garlic-Infused Rice
Heat olive oil in a saucepan over medium heat.

Add garlic and sauté until fragrant (about 1 minute).

Stir in cooked rice and season with salt.

5. Mix the Truffle-Mushroom Cream Drizzle
In a bowl, combine Greek yogurt, truffle oil, chopped cooked mushrooms, lemon juice, salt, and pepper.

Add a little water to thin the sauce to a drizzle consistency.

6. Assemble the Plate
Plate a scoop of garlic-infused rice.

Top with chicken and spoon over the creamy mushroom sauce.

Add roasted potatoes on the side.

Finish with a drizzle of the truffle-mushroom cream.

Optional: garnish with parsley or extra Parmesan.

Serving and Storage Tips

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