Creamy Garlic Mushroom Chicken with Truffle Roasted Potatoes & Garlic Rice

Serve immediately while hot for the best flavor and texture.

Leftovers can be stored in the fridge for up to 3 days. Reheat in a skillet or microwave with a splash of water or cream to revive the sauce.

Not freezer-friendly due to the cream-based sauce.

Variations
Substitute chicken breasts with chicken thighs for more richness.

Add sautéed spinach or kale to the sauce for extra greens.

Try sweet potatoes instead of Yukon Gold for a touch of sweetness.

FAQ
Q: Can I use canned mushrooms instead of fresh?
Fresh mushrooms are best for texture and flavor, but well-drained canned mushrooms can work in a pinch.

Q: What can I use if I don’t have truffle oil?
You can skip it or replace it with a little extra olive oil and a pinch of umami-rich mushroom powder or Parmesan.

Q: Is this recipe gluten-free?
Yes, it’s naturally gluten-free as long as all ingredients (like Parmesan) are certified gluten-free.