Tender chicken pieces cooked with mushrooms in a creamy, flavorful sauce, perfect for a comforting dinner.

Scale

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

Salt and pepper to taste

2 tablespoons olive oil

1 small onion, finely chopped

3 cloves garlic, minced

8 oz mushrooms, sliced

1/2 cup chicken broth

1 teaspoon Dijon mustard

1/2 teaspoon paprika

1 cup sour cream

2 tablespoons flour (optional, for thicker sauce)

Fresh parsley, chopped, for garnish

Cooked egg noodles, rice, or mashed potatoes, for serving

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1. Season chicken with salt and pepper. Heat olive oil; cook chicken 5–6 minutes until golden. Remove and set aside.

2. Sauté onion and garlic until fragrant, 2–3 minutes.

3. Add mushrooms; cook until tender, 5 minutes.

4. Stir in chicken broth, Dijon mustard, and paprika; simmer.

5. Return chicken; cook until heated through.

6. Stir in sour cream; add flour slurry for thicker sauce if desired.

7. Simmer 2–3 minutes until creamy.

8. Garnish with parsley; serve over noodles, rice, or mashed potatoes.

Use Greek yogurt for a lighter sauce.

Add a splash of white wine for depth.

Use cremini or button mushrooms.

Sprinkle with paprika for color.

Prepare sauce and chicken separately for make-ahead convenience.