A comforting and rich dish featuring tender chicken pieces simmered in a creamy mushroom sauce, perfect for a hearty weeknight dinner.

1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

8 oz (225g) mushrooms, sliced

1 teaspoon smoked paprika

1 teaspoon dried thyme

1 cup chicken broth

1 tablespoon Worcestershire sauce

1 cup sour cream or Greek yogurt

1 tablespoon all-purpose flour

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Cooked egg noodles or rice, for serving

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Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
In the same skillet, add the onion and garlic. Sauté until softened and fragrant, about 3-4 minutes.
Add the sliced mushrooms and cook until they release their juices and become golden, about 5-6 minutes.
Stir in smoked paprika and thyme, cooking for 1 minute to release their aroma.
Sprinkle the flour over the mushrooms and onions and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the chicken broth while stirring to avoid lumps. Add Worcestershire sauce and bring to a simmer.
Return the chicken to the skillet and simmer for 8-10 minutes until the chicken is cooked through and the sauce has thickened slightly.
Lower the heat and stir in the sour cream (or Greek yogurt), mixing until fully incorporated and creamy. Do not boil after adding sour cream to prevent curdling.
Season with salt and pepper to taste. Garnish with chopped parsley.
Serve hot over cooked egg noodles or rice.

Use Greek yogurt as a tangy alternative to sour cream.

Substitute chicken breasts with chicken thighs for added richness.

Add veggies like spinach, peas, or bell peppers for extra nutrition.

To make it gluten-free, use a gluten-free flour blend.

Do not boil after adding sour cream to prevent curdling.