This Chicken Stroganoff is rich and creamy and so comforting. It’s a 30-minute dish packed with seared pieces of chicken, tender sauteed mushrooms and a creamy sauce. This is a great one pan dish to make for weeknight dinner when you want something fast, easy and delicious. This Paleo Chicken Stroganoff is Grain Free, Gluten Free, Dairy Free, Whole30, Keto and Specific Carbohydrate Diet Legal.
WHY YOU WILL LOVE THIS CHICKEN STROGANOFF
- It is incredibly easy to make and comes together in under 30 minutes making it a perfect dish for weeknight dinner that your whole family will enjoy.
- The sauce is so rich and creamy you would have no idea that it’s Dairy Free!
- The chicken is moist and tender with a golden crust which makes it a wonderful contrast to the soft mushrooms and rich sauce
- Leftovers will last for up to 4 days in the fridge and reheat well
WHAT IS STROGANOFF
Stroganoff is a Russian dish named after the influential Stroganoff family. Traditionally it is made with strips of beef that are seared with mushrooms and onions and then smothered in a rich and creamy sauce made with sour cream and dijon mustard. This is a healthy spin on the traditional stroganoff which subs coconut cream for sour cream to obtain the same creamy sauce and seared chicken in place of the beef.
WHAT TYPE OF MUSHROOMS TO USE
You can keep it simple and stick with button or cremini mushrooms, or switch things up and use oyster, shiitake, enoki or portobello or experiment with a combination of any types that you prefer.
WHAT TYPE OF CHICKEN SHOULD I USE
For this recipe the chicken is seared first and then cut, I find that it is much easier to get a golden crust on the chicken if it is in larger pieces. I prefer using chicken thighs for the delicious flavour, but chicken breasts can also be used. I recommend cutting the chicken breasts in half to reduce the cook time.
WHAT SHOULD I SERVE WITH THIS CHICKEN STROGANOFF
Stroganoff is traditionally served over egg noodles but to make this one Paleo and Grain Free I served it over a creamy cauliflower mash which absorbs all of that deliciously rich sauce. You can serve it over cauliflower mash or potato mash, cauliflower rice or regular rice, or pasta or your favourite vegetable noodles.
CAN I MAKE THIS IN ADVANCE
You can! This chicken stroganoff is a great dish to make in the afternoon and then quickly warm up before serving. If the sauce becomes too thick, you can add a splash of chicken stock to thin it out while it heats up.
WHAT ABOUT LEFTOVERS
Leftovers of this Chicken Stroganoff will last for up to 4 days stored in an airtight container in the fridge. You can reheat leftovers in the microwave, or in a pot on medium heat on the stove with a splash of chicken stock. You can freeze the stroganoff for up to 3 months in an airtight container, and is best thawed in the fridge overnight before warming in a pan.
Here are a few more comforting chicken dishes that you might enjoy:
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
This Chicken Stroganoff is rich and creamy and so comforting. It’s a 30-minute dish packed with seared pieces of chicken, tender sauteed mushrooms and a creamy sauce. This is a great one pan dish to make for weeknight dinner when you want something fast, easy and delicious.
- 6 boneless skinless chicken thighs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika
- 3 tbsp ghee or butter
- 12 oz mushrooms sliced
- 1 onion cut into thin slices
- 4 cloves garlic minced
- 1 3/4 cup chicken stock
- 1 tbsp dijon mustard
- 1 1/2 tsp red wine vinegar
- 3/4 cup coconut cream unsweetened
In a bowl stir together garlic powder, onion powder, salt, pepper and paprika. Generously season both sides of the chicken thighs with the spices.
Melt 1 tbsp of ghee/butter in a nonstick skillet on medium high heat. Add in the chicken thighs and leave them to cook for 4 minutes until golden in colour and then flip and cook for another 4 minutes. Once cooked set the chicken thighs aside on a cutting board and cut the chicken into 1 inch thick slices.
Add the remaining 2 tbsp of ghee/butter to the skillet and then add in the sliced mushrooms, onions and garlic. Saute the veggies for 5 minutes until tender.
Add the chicken stock, red wine vinegar and dijon to the skillet and leave the sauce to simmer for 5 minutes before adding in the coconut cream. Let the sauce simmer for 5 more minutes until it has thickened and then add in the chicken and remove the pan from the heat. Garnish with chopped parsley before serving.