If you loved my Beef Stroganoff, you’re going to really enjoy this Chicken Stroganoff. It’s just as easy to prepare, virtually dairy-free, and super rich and creamy. In fact, I’ve even made it easier to prepare! The entire dish comes together in just 30 minutes and is excellent when served overtop of some mashed potatoes or homemade French fries. You can even pair it with some cauliflower purée for a low-carb dinner.
What is Stroganoff?
Most commonly made with beef, Stroganoff is a classic, Russian delicacy. Personally, I don’t think that should stop anyone from trying this delicious, creamy dish with chicken. In fact, I’d even go so far as to say that you can substitute pork cutlets or even some ground meat (chicken, beef or pork) if that’s what you have on hand or prefer.
A classic stroganoff sauce is most often made with sour cream and just about everyone has their own spin on it. As with everything else he cooks, my father’s spin is extra garlic, lots of fresh dill and serving it over homemade french fries. It was always a treat when he made us stroganoff growing up, although he never once did it with chicken.
Here, I riff on my dad’s version but make things a bit lighter and healthier. It’s Whole30 compliant and Paleo friendly, which is an easier way of saying it’s free of grains, gluten, refined sugar, legumes and alcohol and virtually free of dairy since I use ghee. So, feel free to use it in your Whole30 or fit it into your food freedom as you see fit.
As with my Beef Stroganoff, I replace the traditional sour cream with coconut milk and a bit of lemon juice. However, I don’t go through the step of making a coconut sour cream here. Instead, I decided to try simplifying things and making them easier. Happy to say that things worked out!
The coconut milk gets reduced down with mustard and cooks with the onions and garlic, which helps to mellow out the flavours. Then, to reconstitute and loosen the sauce, I add the chicken stock. Adding fresh dill at the end also helps mask any coconut flavour. The result is a sauce that is rich, creamy and super delicious but doesn’t taste like coconut.
Chicken Stroganoff - Paleo, Whole30
- 2 chicken breasts sliced in half lengthwise
- Kosher salt and freshly-cracked black pepper
- 2 tbsp avocado oil
- 8 ounces cremini mushrooms – thinly sliced
- 1 teaspoon ghee
- 1/4 small red onion thinly sliced
- 3 cloves garlic – thinly sliced
- 1 cup full-fat coconut milk
- 1 tbsp Dijon or whole-grain mustard
- 1 cup chicken stock
- 2 tbsp finely chopped fresh dill plus extra for garnish
- 1 teaspoon lemon juice
- Lightly season both sides of each chicken breast with salt and pepper
- Preheat a 12” stainless-steel or cast-iron skillet over high heat. Add avocado oil and heat until shimmering. Cook the chicken, undisturbed, until golden brown, around 4 minutes. Flip and cook an additional 3 to 4 minutes or until golden brown on the second side. Transfer the chicken to a serving platter and set aside. You can tent it with foil to keep it warm.
- Return the pan to the stovetop and lower the heat to medium. Add the mushrooms and ghee and season with a pinch of salt. Cook the mushrooms, stirring and scraping any brown bits on the bottom of the pan, until softened, 4 to 5 minutes.
- Once the mushrooms have browned and their moisture has evaporated, add the onions and cook, stirring, until softened, 3 to 4 minutes. Add the garlic and cook, stirring, 1 minute.
- Add coconut milk and mustard, bring to a simmer and cook, stirring regularly, until reduced by half in volume. Add the chicken stock, bring to a simmer and cook, stirring regularly, until reduced by half in volume.
- Remove from heat, add dill and lemon juice and season with black pepper to taste. Stir to combine, taste the sauce for seasoning and adjust with salt and pepper as desired.
- Spoon the hot stroganoff sauce overtop of the chicken and serve immediately.