I’ve always enjoyed Stroganoff. It’s one of my favorite comfort dishes. But here’s the thing: I’m not particularly wedded to any one flavor in particular. Sometimes I make it with thinly sliced rib-eye, sometimes with lean ground beef for a quick dinner, and sometimes with this lighter but equally easy Chicken Stroganoff. It’s a 30-minute one-pot supper that always tastes delicious.

This all comes together in a single skillet, but in a “batch” approach in which you brown the chicken first and then remove it from the pan while you prepare the remainder of the dish. Because the pan is not overcrowded, you can properly sear the chicken without steaming it. (In other words, you develop superior flavor.) You only need two chicken breasts, which weigh around a pound, and simply slice them into bite-sized pieces before seasoning them with salt and pepper, flour, and browning in olive oil.

It doesn’t need to be fully cooked at this point; just golden brown on the exterior, so transfer it to a platter and set aside while you saute some onions and mushrooms in butter. I’m not a huge mushroom enthusiast, but the rest of my family is, so I always include them in Stroganoff and eat around them. They give Stroganoff its trademark earthier flavor, but they can be omitted if you choose.

Once the liquid has cooked out of the mushrooms, it’s time to make the sauce, which is simply a question of whisking in some dry mustard, Worcestershire sauce, garlic, and broth and bringing it all to a simmer. (While scraping up any excellent browned pieces on the pan’s bottom, obviously.) And, of course, Stroganoff isn’t complete without a dollop of sour cream at the finish. It provides the trademark mild tang and creaminess. Just be sure you use low heat so it doesn’t break. All that’s left to do is the greatest part: eat!