Easy Chicken Stroganoff
User Reviews
5.0
3 reviews
Excellent
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Prep Time
5 mins
-
Cook Time
5 mins
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Slow Cooker Time
5 hrs
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Total Time
50 mins
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Servings
4
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Calories
315 kcal
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Course
Main Course
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Cuisine
American
Easy Chicken Stroganoff
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This Easy Chicken Stroganoff recipe yields moist chicken and tender mushrooms covered in an incredibly flavorful gravy. It's a healthy yet comforting meal that is gluten-free, dairy-free, and low-carb. Plus we love that it can be made on the stove or in the slow cooker!
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Ingredients
- 2 tbsp olive oil
- 1 lb boneless skinless chicken breasts
- 3 small White onions
- 2-3 garlic cloves crushed
- 2 tbsp gluten-free flour
- 2 tbsp tomato paste
- 2 tsp smoked paprika
- 2½ cups chicken stock
- 1 lb button mushrooms
- 2 tbsp Curly parsley chopped for garnish
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Instructions
- Peel the onions and cut in quarters. Cut the chicken breast into large chunks.
- In a high-rimmed skillet add 1 tablespoon of oil and heat until shimmering hot. Add chicken breasts and sear until each side is golden brown, about 2 minutes per side. Once golden, remove the chicken from the heat and set aside on a plate. The chicken doesn't have to be cooked through at this stage, as we will continue to cook it in the sauce.
- Heat remaining tablespoon of oil, add onion and cook until translucent, about 4 minutes.
- Stir in crushed garlic, and cook for about 1 minute more. Add in the tomato paste, paprika and flour.
- Pour in the stock in 1/2 cup increments, stirring well after each addition. This will help the flour incorporate well into the liquid.
- Reduce the heat to low and simmer until bubbly. Stir in the chicken chunks and mushrooms.
- At this stage you have 2 options:
Stove
- Cover the pan and cook on low for about 30-35 minutes, or until chicken is cooked through and mushrooms are tender.
Slow Cooker
- Transfer the mixture to a slow cooker.Cover and cook on LOW for 5 hours or on HIGH for 2.5 hours.
- Transfer the chicken stroganoff into a bowl. Garnish with fresh chopped parsley and enjoy!
Notes
- Boneless skinless chicken breasts: You can also use skin-on chicken, but the cooking time will vary.
- Gluten-free flour: You can substitute with all-purpose flour if you are not gluten-free.
- Tomato paste: You can substitute with 4 tbsp of tomato puree or tomato sauce, but you will need to reduce the chicken stock by 2 tbsp. The flavor will not be as deep and the sauce will not be as thick with this substitution.
- Smoked paprika: Smoked paprika has lots more flavor than regular paprika. I highly recommend using smoked without substitution.
- Button mushrooms: You can also use cremini or portabello mushrooms.
- Use a cast-iron or stainless steel skillet to cook the chicken for the best golden color and crispy crust.
- Storage: Store in an air-tight container in the fridge for 3-5 days.
- Freezing: Store in an air-tight container and freeze for up to 3 months. Thaw overnight in the fridge or on the counter for several hours. Reheat on the stove or in the microwave.
Nutrition Information
Show Details
Calories
315kcal
(16%)
Carbohydrates
19g
(6%)
Protein
33g
(66%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Cholesterol
77mg
(26%)
Sodium
419mg
(17%)
Potassium
1129mg
(32%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
809IU
(16%)
Vitamin C
13mg
(14%)
Calcium
34mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Calories | 315kcal | 16% |
| Carbohydrates | 19g | 6% |
| Protein | 33g | 66% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 77mg | 26% |
| Sodium | 419mg | 17% |
| Potassium | 1129mg | 24% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 809IU | 16% |
| Vitamin C | 13mg | 14% |
| Calcium | 34mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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