This Chicken Stroganoff has a thick and savory sauce with large chunks of seasoned chicken and tons of earthy mushroom slices. Definitely bursting with flavor!
To the now-empty skillet, heat the remaining 2 tablespoons of oil until shimmering. Add the onion and cook until softened. Add the garlic and cook until fragrant, about a minute.
Add the mushrooms and cook until browned. Stir in the butter until melted, scraping up any brown bits. Add the flour and stir until no lumps remain.
Pour in the chicken broth, followed by the Worcestershire sauce. Add the chicken along with any juices. Bring to a boil. Reduce the heat and let simmer until thickened.
TO STORE LEFTOVERS: Leftover chicken stroganoff can be stored in the refrigerator for up to 3-4 days in an airtight container. Best if wrapped tightly in plastic wrap.