Creamy Chicken and Oyster Mushrooms

Creamy Chicken and Oyster Mushrooms

Courtesy of Emily and Dillon Yialouris, owners, Cool Mushrooms Farm
Course Main Course
Cuisine American
Servings 4


  • 1 pound chicken tenderloins or thin pieces of chicken breast
  • 1/2 teaspoon black pepper, ground
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 cloves fresh garlic, minced
  • 2 cups oyster mushrooms, torn into strips
  • 1/2 cup heavy cream
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup mozzarella cheese, grated
  • 1 cup chicken broth
  • Cooked pasta or rice, optional


  • Pat chicken pieces dry. Mix together pepper, salt, paprika, and garlic powder. Coat chicken pieces in spice mix.
  • Heat oil in a large frying pan over medium heat. Cook chicken for 3 minutes on each side. Remove from pan and keep warm. To the same pan, add butter and garlic. Sauté garlic for 1 to 2 minutes, then add shredded mushrooms. Toss and cook mushrooms down for 2 to 3 additional minutes. 
  • Stir in heavy cream, cheeses, and chicken broth, and simmer 2 minutes. Add chicken back to pan. Cover and cook over medium-low heat for an additional 10 minutes or until chicken is done.
  • Serve immediately on its own, over pasta, or with rice.