Begin by seasoning the chicken breasts with garlic powder, salt, and pepper, then dredge them lightly in flour for a delectable crust. Set the seasoned chicken aside while you heat the skillet.

In a large skillet, pour 3 tablespoons of olive oil over medium-high heat. Once shimmering, add the chicken in batches, searing for about 4-5 minutes on each side until they are beautifully browned. Remove the chicken from the skillet and leave it to rest on a plate.

Lower the heat to medium and add 2 tablespoons of butter to the same skillet. Once melted, toss in the sliced cremini mushrooms and chopped onions, sautéing for about 5-7 minutes until they turn soft and caramelized.

Next, stir in 1 tablespoon of Dijon mustard, a splash of Worcestershire sauce, and 1 minced garlic clove to the pan. Cook for an additional minute until the mixture is aromatic and savory.

Pour in 1 cup of chicken broth, scraping the bottom of the pan to incorporate any browned bits. Return the seared chicken to the skillet and allow everything to heat through for about 2 minutes.

To finish, gently stir in 1 cup of full-fat sour cream, allowing it to blend smoothly into the sauce without boiling. Heat through for about 2-3 minutes, adjusting seasoning to taste with more salt and pepper if desired. Your creamy Chicken Stroganoff is now ready to serve.