Start by cutting the chicken into bite-sized pieces and seasoning it with salt, pepper, and garlic powder. This step ensures the chicken is flavorful from the inside. Let it sit for a few minutes while you prep other ingredients.

Heat olive oil in a large skillet over medium-high heat and cook the chicken pieces until golden brown. Make sure not to overcrowd the pan for even browning. Once cooked, remove the chicken and set it aside.

In the same pan, melt butter and add chopped onions and mushrooms. Cook until softened and lightly golden, releasing their natural flavors. Stir occasionally to avoid burning and ensure even cooking.

Add minced garlic and cook briefly until fragrant, then sprinkle in the flour. Stir continuously so the flour blends smoothly with the butter. This step helps create a thick and creamy sauce base.

Pour in chicken broth while stirring to avoid lumps. Add Dijon mustard and paprika, mixing well to combine all flavors. Let the sauce simmer gently until it starts to thicken slightly.

Lower the heat and stir in the sour cream slowly to prevent curdling. Mix until the sauce becomes smooth and creamy. This step gives the stroganoff its signature rich texture.

Return the cooked chicken to the pan and coat it well with the sauce. Let everything simmer together for a few minutes so flavors blend perfectly. Garnish with fresh parsley before serving.