Chicken Stroganoff (With A Dairy Free Creamy Sauce)
This Chicken Stroganoff is rich and creamy and the perfect comfort food. It’s a 30-minute dish packed with seared pieces of tender chicken, sauteed mushrooms and a creamy sauce that’s full of flavor. This is a great one pan easy dinner that is perfect for weeknight dinner when you want something fast, easy and delicious. This easy Chicken Stroganoff recipe is Grain Free, Gluten Free, Paleo, Whole30, Keto, Low Carb and Specific Carbohydrate Diet Legal.
Why You Will Love This Chicken Stroganoff
- This homemade Chicken Stroganoff is incredibly easy to make and with a cooking time of less than 30-minutes it is a perfect dish for busy weeknights that your whole family will enjoy.
- It contains simple ingredients such as chicken, mushrooms plus pantry staples including dijon mustard and coconut cream so you may already have everything you need!
- The creamy mushroom sauce is so rich and delicious that you would have no idea that it’s Dairy Free!
- The tender pieces of chicken are moist with a golden crust which makes it a wonderful contrast to the creamy mushrooms sauce
- Leftovers of this Dairy Free Stroganoff will last for up to 4 days in the fridge and reheat well
What Is Stroganoff
Stroganoff is a classic Russian dish that has become popular around the world. It typically consists of tender strips of beef cooked with onions, white mushrooms (or brown mushrooms), and a sour cream-based sauce. The origin of the dish is somewhat unclear, but it is believed to have been created in the mid-19th century by a chef in the service of Count Pavel Stroganoff, a Russian aristocrat. The dish quickly became popular in Russia and eventually made its way to Europe and the United States.
There are many variations of Stroganoff, however, the basic elements of tender meat, mushrooms, and a tangy sauce with a creamy consistency that remains consistent across all variations. This is a healthy spin on the traditional beef stroganoff which subs coconut cream for sour cream (or heavy cream) to obtain the same creamy sauce and seared chicken in place of the beef.
What Type Of Mushrooms To Use
I usually keep it simple and stick with button or cremini mushrooms (baby bella) which I normally have in my fridge. If you want to switch things up you could alternatively use more earthy mushrooms such as oyster mushrooms, shiitake mushrooms, enoki mushrooms or portobello mushrooms or experiment with a combination of any types that you prefer.
What Type Of Chicken Should I Use?
For this delicious Chicken Stroganoff recipe the chicken is seared first and then cut into pieces because I find that it is much easier to get a golden crust on the chicken if it is cooked in larger pieces. I prefer using boneless 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.
How To Make This Creamy Chicken Stroganoff Recipe
- Start by mixing together the chicken seasoning (salt, black pepper, garlic powder, onion powder and paprika) and then sprinkle the seasoning all over both sides of the chicken thighs.
- In a large skillet on medium-high heat melt butter (or olive oil) and once hot add the chicken thighs and sear until golden brown in color on both sides. Once done, cut the cooked chicken into bite-sized pieces.
- Add the mushrooms, garlic and yellow onion to the skillet and sauté for 4-5 minutes. Next add in the chicken broth, vinegar and dijon mustard and bring to a simmer before using a wooden spoon to scrape the brown bits from the bottom of the pan. Finally stir in the coconut cream and leave it to simmer until it the stroganoff sauce begins to thicken and then return the chicken pieces to the pan. Garnish the dish with freshly chopped parsley before serving.
You can find more detailed step-by-step instructions in the recipe card below.
What Should I Serve With This Chicken Stroganoff
Stroganoff is traditionally served over egg noodles but to make this dish Paleo and Grain Free I served it over a creamy cauliflower mash which absorbs all of that deliciously rich creamy mushroom gravy. You can serve it over cauliflower mash or mashed potatoes, cauliflower rice or regular rice, or pasta (such as wide egg noodles) or your favourite vegetable noodles such as zucchini noodles. A few sides dishes that I like to serve with this chicken mushroom stroganoff include green beans, broccoli or asparagus.
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. Alternatively you could cut and sear the chicken and saute the mushrooms a day or two in advance, and then simply add them to the pan with the sauce ingredients and bring to a gentle simmer for a couple of minutes on medium-low heat before it’s time to eat.
What About Leftovers
Leftovers of this Dairy Free Stroganoff will last for 3-4 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 also freeze the stroganoff for up to 3 months in an airtight container, and it is best thawed in the fridge overnight before warming in a pan.
Here are a few more comforting chicken dishes that you might enjoy:
- Creamy Chicken, Bacon & Broccoli Casserole
- Peanut Chicken
- Chicken Puttanesca
- Creamy Mushroom Chicken
- Garlic Mushroom & Bacon Chicken Thighs
- Coq No Vin
- Creamy Sundried Tomato & Basil Chicken
- Chicken Pot Pie Soup
- Slow Cooker Chicken Curry
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!
Chicken Stroganoff Recipe
- 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.