Creamy Mushroom Garlic Chicken Stir-Fry with rice

A hearty, comforting, and protein-packed dish featuring tender marinated chicken, vibrant sautéed vegetables, and a luscious garlicky cream sauce—all served over fragrant garlic-infused jasmine rice. This quick, wholesome meal is perfect for busy weeknights yet elegant enough for a cozy dinner at home!

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Ingredients (Serves 2–3)

For the Garlic-Marinated Chicken:

2 boneless, skinless chicken breasts, cut into bite-sized pieces

1 tablespoon olive oil

1 clove garlic, minced

Salt and pepper, to taste

For the Mushrooms & Vegetables:

1 cup sliced mushrooms (button or cremini)

1 cup mixed vegetables (such as broccoli florets, sliced bell peppers, snap peas)

1 clove garlic, minced

1 tablespoon olive oil

Salt and pepper, to taste

For the Garlic-Infused Jasmine Rice:

1½ cups cooked jasmine rice

1 tablespoon olive oil

1 clove garlic, minced

Salt, to taste

For the Creamy Mushroom-Garlic Sauce:

½ cup plain Greek yogurt

1 clove garlic, minced

1 tablespoon olive oil

2 tablespoons grated Parmesan cheese (optional but recommended)

1 teaspoon fresh lemon juice

Salt and pepper, to taste

Water, as needed to adjust sauce consistency

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Instructions

1. Marinate and Cook the Chicken:

In a bowl, combine the chicken pieces, olive oil, minced garlic, salt, and pepper. Toss well to coat.

Let marinate for 10–15 minutes.

Heat a large skillet over medium heat. Add the marinated chicken and cook, stirring occasionally, until golden brown and cooked through (about 6–8 minutes). Transfer to a plate and set aside.

2. Sauté the Vegetables:

In the same skillet, add 1 tablespoon olive oil and sauté the minced garlic until fragrant (about 30 seconds).

Add the mushrooms and cook for 2–3 minutes until lightly browned.

Add the mixed vegetables, season with salt and pepper, and stir-fry for another 3–5 minutes, until just tender but still vibrant. Remove from heat and set aside with the chicken.

3. Prepare the Garlic Jasmine Rice:

In a separate pan, heat 1 tablespoon olive oil over medium heat.

Add the minced garlic and sauté for about 1 minute until aromatic.

Stir in the cooked jasmine rice and toss to coat evenly with the garlic oil. Season lightly with salt. Keep warm.

4. Make the Creamy Garlic Sauce:

In a small saucepan, heat 1 tablespoon olive oil over medium-low heat.

Add the minced garlic and sauté for 1 minute.

Stir in the Greek yogurt, lemon juice, and Parmesan cheese (if using). Mix until smooth and creamy.

If the sauce is too thick, add a splash of water to reach the desired consistency.

Season to taste with salt and pepper. Let simmer gently for 2–3 minutes, stirring occasionally.

5. Bring It All Together:

Return the cooked chicken and sautéed vegetables to the skillet.

Pour the creamy garlic sauce over the top and stir well to coat everything evenly.

Cook for 2–3 minutes, until everything is heated through and infused with the rich, garlicky sauce.

6. Serve:

Spoon the garlic-infused jasmine rice onto plates or bowls.

Top generously with the creamy chicken and vegetable mixture.

Garnish with extra Parmesan cheese, fresh herbs (such as parsley or basil), or a light squeeze of lemon if desired.

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Recipe Notes:

Protein Boost: Substitute chicken with turkey breast or tofu for a variation.

Veggie Swaps: Use any seasonal vegetables you have on hand—zucchini, carrots, or baby corn all work beautifully.

Make It Lighter: Use low-fat Greek yogurt and skip the Parmesan for an even lighter meal.

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Comfort food meets clean eating—with bold, irresistible garlic flavor in every single bite!

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