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 Dairy Free Stroganoff is Grain Free, Gluten Free, Paleo, Whole30, Keto and Specific Carbohydrate Diet Legal.
WHY YOU WILL LOVE THIS CHICKEN STROGANOFF
- This Chicken Stroganoff 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.
- 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 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 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, 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 creamy sauce remain consistent across all variations. 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
I usually keep it simple and stick with button or cremini mushrooms which I normally have in my fridge. If you want to switch things up you could alternatively use 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 Chicken Stroganoff recipe the chicken is seared first and then cut 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 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 dish 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 (such as egg noodles) 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. 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 a few minutes before it’s time to eat.
WHAT ABOUT LEFTOVERS
Leftovers of this Dairy Free 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 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!
- 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.
I am going to try this recipe this week. It looks sooo yummy!!! I have two questions if you don’t mind. Is the dijon in this recipe used for flavor, and emulsifier, or something else? I don’t prefer the taste of dijon and was considering using regular mustard, but that might be too strong a flavor. Secondly, I don’t usually stock red wine vinegar and don’t want to have to use up the rest of the bottle after just one recipe. Do you think using white wine vinegar would be an ok substitute for the red wine vinegar called for? I feel a bit guilty asking you if I can replace the ingredients called for with different ones. I mean no disrespect at all. Just always trying to save money and use up everything we have. Thanks so much for this incredible looking recipe. Can’t wait to make it!
No worries at all! The dijon becomes undetectable once stirred into the sauce, although you could use a different type of mustard it may give a strong tangy taste to the sauce. White wine vinegar can also be used but will give a slightly stronger vinegar flavour. Alternatively you could add 1/4 cup red wine in its place and leave the sauce to simmer for a little longer until the sauce has thickened.
I made the Beef Stroganoff from your cookbook and it was divine ❤️ I ate it with cauliflower mash and my husband had it with egg noodles, but he agreed it would be perfect over the mash for a lower carb option. This will definitely be added into our dinner rotation. Thank you!!
I LOVE recipe. My daughter is lactate intolerant and I wanted to bring a good dinner over to her house to fee her and her family. I made this on a rainy, chilly day here in Atlanta and WOW it was great! Good comfort meal…added a loaf of Italian, 5 grain bread to meal and got all the gravy.
LOVE this recipe! So creamy, so easy to make, so delicious. It’s a family favourite
So tasty and easy to make. No one in my family had any idea its dairy free.
For those considering making this recipe, JUST DO IT!!!!! I have made it multiple times now and it is so, so delicious. The sauce makes this dish taste so rich and luxurious. This meal is very satisfying. Actually, so much so, and I am not exaggerating when I say, I am having to work hard to not eat the leftovers for multiple meals in a row. I wake up and see it in the fridge and think how wonderful that would be for breakfast. Lol! Carmen, thank you for this wonderful addition to my meal rotation. You hit the ball out of the park with this one!!!