Description
This Chicken Stroganoff reimagines a classic comfort dish with a creamy mushroom sauce that suits Paleo, Whole30, and Keto diets. It’s a flavorful, quick weeknight meal that’s both healthy and satisfying.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 tablespoon olive oil or avocado oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 tablespoons ghee (or coconut oil for dairy-free)
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced (button or cremini)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 tablespoon arrowroot powder
- 1 cup chicken broth (ensure it’s compliant with your diet)
- 1 cup full-fat coconut milk
- 1 tablespoon coconut aminos
- 2 teaspoons Dijon mustard (check ingredients for Whole30 compliance)
- 2 tablespoons nutritional yeast (optional, adds cheesy flavor)
- 1 tablespoon fresh lemon juice
- Fresh parsley for garnish
Instructions
- Season chicken with salt, pepper, garlic powder, and paprika. Heat oil in a large skillet over medium-high heat and cook chicken until golden brown and cooked through. Remove and set aside.
- In the same skillet, add ghee and sauté the onion until soft, about 3–4 minutes. Add garlic and cook for 30 seconds until fragrant.
- Add mushrooms and thyme to the skillet. Season lightly with salt and pepper and cook until mushrooms release their moisture and turn golden, about 5 minutes.
- Sprinkle in arrowroot powder and stir well to coat the vegetables. Gradually pour in chicken broth, stirring constantly to avoid lumps. Bring to a simmer.
- Stir in coconut milk, coconut aminos, Dijon mustard, and nutritional yeast (if using). Simmer for 3–5 minutes until the sauce begins to thicken.
- Return the chicken to the skillet and stir to coat with the sauce. Simmer for another 5 minutes to reheat and infuse flavors.
- Finish with lemon juice. Taste and adjust seasoning as needed. Let sit for a few minutes off heat before serving. Garnish with fresh parsley.
Notes
- Use full-fat canned coconut milk for the creamiest texture and best flavor.
- For meal prep, store in airtight containers for up to 4 days in the refrigerator or freeze for up to 3 months.
- Simmer longer for a thicker sauce, or add a splash of broth to thin it out as needed.
- Serve over cauliflower rice, mashed sweet potatoes, or spiralized veggies for a complete Paleo meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: N/A
Nutrition
- Serving Size: 1 cup
- Calories: 405
- Sugar: N/A
- Sodium: N/A
- Fat: 26
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 9
- Fiber: 2
- Protein: 35
- Cholesterol: N/A
Keywords: chicken stroganoff, paleo, whole30, keto, creamy chicken, low carb, healthy comfort food, dairy-free stroganoff, quick weeknight dinner, gluten-free