First Step: Prep and Season the Chicken Slice the chicken thighs or breasts into bite-sized strips. Season thoroughly on all sides with garlic powder, salt, and pepper. This ensures every piece is flavorful from the start.

Second Step: Brown the Chicken Heat 1 tablespoon olive oil in a large skillet over medium to medium-high heat. Add the chicken pieces carefully and cook for about 4 minutes on each side, or until golden brown and cooked through (internal temperature 165°F/74°C). Remove the chicken onto a plate and set aside to prevent overcooking.

Third Step: Sauté Aromatics and Mushrooms In the same skillet, add 3 tablespoons butter. Once melted, add the chopped onions and sauté for about 1 minute, until translucent. Add sliced mushrooms and cook them for 6-8 minutes until they become golden and release their moisture, scraping up any browned bits from the pan for extra flavor.

Fourth Step: Make the Sauce Base Sprinkle the flour (or cornstarch slurry) over the mushrooms and onions. Cook for about 1 minute to remove the raw flour taste. Slowly whisk in half the broth, then pour in the remainder while stirring until the sauce begins to thicken. The gradual and constant stirring avoids lumps and builds a smooth creamy sauce.

Fifth Step: Add Flavor and Creaminess Mix in the Dijon mustard and Worcestershire sauce (if using). Stir in the sour cream or yogurt off heat to prevent curdling. The sauce may look slightly curdled initially, but gentle heating over low heat for a few minutes will bring it together into a rich creaminess. Adjust seasoning with salt, pepper, or a pinch of nutmeg if you like.

Final Step: Combine and Serve Return the cooked chicken and any juices on the plate back to the skillet. Simmer together gently for 1-2 minutes to meld flavors and warm through without boiling. Serve hot over cooked pasta or egg noodles. Sprinkle chopped parsley or chives for freshness and a splash of color. Enjoy your flavorful, comforting chicken stroganoff dinner!