Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add 1 pound of cubed chicken breast, seasoning it generously with salt and pepper. Cook the chicken for about 5 minutes, stirring occasionally, until it turns golden brown on all sides. Once browned, remove it from the skillet and set it aside on a plate.

In the same skillet, lower the heat to medium and add 1 medium diced onion and 2 cloves of minced garlic. Sauté for 2-3 minutes until the onions become translucent and fragrant.

Add 8 ounces of sliced mushrooms to the skillet, stirring them into the onion and garlic mix. Allow them to cook for about 5 minutes or until they turn golden brown and release their moisture.

Sprinkle 1 tablespoon of flour over the mushroom mixture, stirring well to combine. Cook for 1-2 minutes, then gradually pour in 1 cup of chicken broth while continuously stirring.

Return the browned chicken to the skillet with the sauce, ensuring it’s evenly coated. Let the chicken simmer for about 5 minutes.

Lower the heat and gently stir in 1 cup of sour cream, allowing it to mix thoroughly without boiling. Heat just until warmed through.

Serve your creamy Chicken Stroganoff over a bed of fluffy mashed potatoes or cooked egg noodles. Garnish with freshly chopped parsley.