White Truffle Creamy Mushroom Chicken

Tender pan-seared chicken, golden mushrooms, cream, parmesan, and TruffLove White Truffle Sauce come together in a rich skillet dinner that feels elegant but easy. It is comforting, savoury, and perfect for a quiet luxury weeknight meal.

Prep 10 min

Cook 20 min

Total 30 min

Serves 4

Difficulty Easy

Ingredients

What You’ll Need

2 large chicken breasts, sliced in half horizontally
Salt, to taste
Black pepper, to taste
1 tablespoon olive oil
2 tablespoons unsalted butter, divided
225 g cremini or baby bella mushrooms, sliced
2 garlic cloves, minced
1/2 cup chicken broth
3/4 cup heavy cream
1/4 cup finely grated parmesan cheese
2 tablespoons TruffLove White Truffle Sauce
1 tablespoon fresh parsley or chives, finely chopped
Optional: 1 teaspoon Dijon mustard for depth

Method

How to Make It

Season the chicken on both sides with salt and black pepper.
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
Add the chicken and cook for 4–5 minutes per side, until golden and cooked through. Transfer to a plate.
Lower the heat to medium. Add the remaining butter and sliced mushrooms to the same skillet.
Cook the mushrooms for 6–8 minutes, until browned and their moisture has mostly evaporated.
Add garlic and cook for 30 seconds.
Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
Stir in heavy cream, parmesan, and optional Dijon mustard. Simmer gently for 3–4 minutes, until slightly thickened.
Stir in the TruffLove White Truffle Sauce.
Return the chicken to the skillet and spoon the sauce over the top. Simmer for 1–2 minutes, just until warmed through.
Finish with fresh herbs and serve immediately.

Pairing Note

Serve with mashed potatoes, buttered pasta, risotto, roasted asparagus, or crusty bread for the sauce. Add the White Truffle Sauce near the end so the cream stays smooth and the truffle aroma remains refined.

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