Prepare the chicken: Sprinkle both sides of the chicken pieces with garlic + onion powder, salt, and pepper.
1 pound boneless skinless chicken breast or thighs, 1 teaspoon garlic powder, 1 teaspoon onion powder, 2 cracks of black pepper, ½ teaspoon salt or to taste
Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the chicken to the pan, smooth side down. Press lightly with a spatula and cook for about 4 minutes until golden brown. Flip the chicken, press again, and cook for another 2 minutes. Remove chicken from the skillet and set it aside on a plate.
1 tablespoon olive oil or your preferred cooking oil
Cook the veggies: In the same skillet, turn the heat to medium-high and add the butter. Once melted, add the diced onion and cook for 1 minute. Toss in the sliced mushrooms and cook until they’re golden, about 5 minutes. Scrape up any brown bits from the bottom of the pan (that's all the flavor!).
3 tablespoons unsalted butter, 1 cup brown onion, 12 ounces mushrooms
Make the sauce: Sprinkle in the flour and stir for 1 minute. Gradually add half of the cream while stirring, followed by the rest. Stir in Worcestershire sauce, broth (or water), and Dijon mustard. Let the sauce simmer for about 3 minutes until it thickens to a creamy consistency. Taste and adjust seasoning with salt and pepper.
1 tablespoon + 1 teaspoon Dijon mustard, 2 tablespoons Worcestershire sauce, 1 cup + ¼ cup half & half, 1 tablespoon all purpose flour, ⅓ cup water or broth
Finish the dish: Return the cooked chicken (along with any juices) to the skillet. Let it simmer for 1 more minute before removing the skillet from the heat.
Serve: Serve the chicken stroganoff over mashed potatoes or egg noodles and top with fresh parsley or chives for a burst of color and flavor!