Start by slicing your chicken breast, chopping your onions, and mincing the garlic.

In a large skillet, heat the olive oil over medium heat.

Add the sliced chicken, seasoning with salt and pepper. Cook until the chicken is no longer pink in the center, about 5–7 minutes.

Remove the chicken from the skillet and set aside.

In the same skillet, add the chopped onions and sliced mushrooms.

Sauté until the onions are translucent and the mushrooms are tender, approximately 4–5 minutes.

Add the minced garlic and cook for an additional minute until fragrant.

Sprinkle the flour over the vegetable mixture, stirring well to combine.

Slowly pour in the chicken broth while keeping the mixture moving to avoid lumps.

Bring to a simmer.

Reduce the heat to low and return the cooked chicken to the skillet.

Stir in the sour cream, mixing well until everything is heated through.

Serve the Easy Chicken Stroganoff over cooked egg noodles or rice.

Garnish with fresh parsley for an extra touch of color and flavor.