In a large skillet, heat 1 tablespoon of olive oil or butter over medium-high heat. Add 1 finely chopped onion and 2 minced garlic cloves. Sauté for 2–3 minutes until translucent and fragrant.

Add 8 ounces of sliced fresh mushrooms to the skillet. Cook for about 5–7 minutes until golden brown and caramelized.

Add 1 pound of boneless skinless chicken thighs or breasts cut into bite-sized pieces. Season with salt and pepper, cooking for 7–10 minutes until browned and cooked through.

Stir in 1 cup of low-sodium chicken broth, scraping up any bits stuck to the bottom. Bring to a simmer, then reduce heat to low and bubble for 2–3 minutes.

Mix in 1 cup of sour cream, stirring until smooth and heated through. Let warm gently for about 2 minutes, avoiding boiling.

Serve over mashed potatoes or egg noodles, garnished with freshly chopped parsley.