Cut the chicken breast into bite-sized pieces and season with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the chicken for 5–7 minutes until golden brown, then remove and set aside.

In the same skillet, add another tablespoon of olive oil. Add chopped onion and sauté for about 3 minutes until translucent. Add minced garlic and sliced mushrooms, cook for approximately 5 minutes until tender.

Sprinkle flour over the vegetables, stirring for 1 minute. Gradually pour in chicken broth, stirring until thickened (3–4 minutes). Reduce heat, mix in sour cream, mustard, and paprika.

Return chicken to the skillet, stirring to coat. Simmer for an additional 5 minutes on low heat. Adjust seasoning as needed.

Serve the creamy stroganoff over cooked egg noodles or rice, garnished with fresh parsley.