Start by cutting the boneless, skinless chicken breasts into 1-inch pieces, then season generously with garlic powder, salt, and black pepper. Coat each piece lightly with flour.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Carefully add the seasoned chicken pieces, cooking for about 4-5 minutes per side until golden brown and cooked through.

Using the same skillet, add another tablespoon of olive oil if needed, then toss in the diced onion and cremini mushrooms. Sauté for 6-8 minutes until onions are translucent and mushrooms are soft.

Stir in 1 tablespoon of Dijon mustard and a splash of Worcestershire sauce, cooking for another minute. Then add a minced garlic clove, stirring until fragrant.

Pour in 1 cup of chicken broth, scraping up any brown bits from the bottom of the pan. Return cooked chicken to the skillet, letting everything simmer together for about 2 minutes.

Lower the heat and stir in 1 cup of full-fat sour cream, mixing until smooth. Heat gently without boiling, adjusting seasoning as needed.

Serve your Rich Chicken Stroganoff over wide egg noodles, mashed potatoes, or rice, garnished with fresh parsley.