Preheat a large cooking pan over medium-high heat and add oil. Season chicken with some salt, pepper, and garlic powder. Sear chicken over medium-high heat until it gets golden brown and almost done. (Drain off chicken juices while cooking but do not discard.)
Take chicken out of the pan and set aside.
Add onions and mushroom to the same pan. (You may need to add a little more oil.) Sear mushrooms and onions over medium-high heat until it gets nicely browned.
Lower the heat to low and add chicken back into the pan. Stir in sour cream, juices from chicken, (a little chicken broth if you didn’t get much chicken juices), Worcestershire sauce, salt, and fresh cracked black pepper.
Stir until the sauce is completely smooth. Let it all simmer for a few minutes and stir in parsley.
Serve Chicken Stroganoff over egg noodles, another pasta, rice, mashed potatoes, or vegetables.
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Notes
Gluten Free Notes: this recipe can easily be gluten free if you serve it with gluten free pasta. The chicken and the ingredients for the sauce are already gluten free. Do double check the nutritional information on all of the packaging to make sure.
Using other meats: The traditional Stroganoff recipe does call for thinly sliced beef, so you can easily make this recipe with beef instead. Use a flank steak and slice thinly against the grain. Sear it for a few minutes and follow the recipe for the remaining steps as instructed. If you wish, you can also use ground chicken or ground beef. For a leaner option, use raw turkey breast meat and make sure to slice it thin like you would be using chicken or beef
How to reheat: Since this sauce is cream based, it’s very easy to scald. You can reheat it in a pan on the stove-top or in the microwave, just be careful not to overheat. For stove-top, reheat it over medium-low heat, stirring from time to time, just until warmed through. In the microwave, reheat it in 30 second increments, stirring in between, just until warmed through