Gluten-Free Dairy-Free Chicken Stroganoff
User Reviews
5
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
30 mins
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Total Time
40 mins
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Servings
4 to 6 Servings
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Calories
770 kcal
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Course
Main Course
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Cuisine
American
Gluten-Free Dairy-Free Chicken Stroganoff
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All of the flavors of classic traditional beef stroganoff are wrapped up in this delicious creamy gluten-free dairy-free chicken stroganoff recipe. Luscious texture and big flavors make for the best comfort food!
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Ingredients
- 2 Tbsp avocado oil
- ½ yellow onion sliced
- 8 ounces baby bella mushroom sliced
- 3 cloves garlic minced
- 1 to 1.5 pounds chicken breast boneless skinless
- 1 tsp salt to taste, sea salt
- 1 coconut milk 15-ounce can, full-fat
- 1 Tbsp lemon juice
- 2 Tbsp mustard whole grain
- 2 Tbsp all-purpose flour gluten-free
For Serving:
- 8 ounces pasta noodles
- parsley dried or fresh
Instructions
- Cook the pasta noodles according to the instructions on the package. Drain the noodles into a colander and set them aside until they are ready to use.
- While the noodles are cooking, prepare the stroganoff sauce. Heat the avocado oil in a large skillet over medium heat (I recommend using a 12-inch skillet with deep sides) or a large stock pot such as a Dutch oven. Add the chopped onions and sauté for 3 to 5 minutes, until the onions begin to soften.
- Stir in the chopped mushrooms, garlic, and sprinkle everything liberally with sea salt. Continue cooking and stirring until the mushrooms begin to soften, about 3 to 5 minutes. If the vegetables begin to stick to the bottom of the pan at any point, deglaze the pan with water, beef broth, or chicken broth.
- Stir in the chopped chicken breasts and cook for 2 to 5 minutes, until the chicken pieces begin to brown.
- Add in the rest of the ingredients for the stroganoff sauce (full fat coconut milk, lemon juice, mustard, all-purpose flour, black pepper and salt). Increase the heat to medium-high heat and bring the mixture to a full boil. Cook, stirring occasionally, until the chicken has cooked through and the sauce is nice and thick.
- If you have the time, you can continue cooking the sauce on low heat at a gentle simmer while you're preparing the rest of dinner or multi-tasking.
- Stir the cooked noodles into the creamy chicken stroganoff. Taste the dish for flavor and add sea salt or more lemon juice to your personal taste.
- Serve chicken stroganoff in big bowls, and enjoy!
Notes
- *Use cider vinegar, lemon juice or rice vinegar instead of mustard if you prefer.
- **or tapioca flour
- ***I use gluten-free noodles, but you can use any type of noodle you like. You can also serve the stroganoff over steamed white rice or brown rice if you’d like.
- Store any leftover chicken stroganoff in an airtight container in the refrigerator for up to 1 week.
Nutrition Information
Show Details
Serving
1Large Serving (of 4)
Calories
770kcal
(39%)
Carbohydrates
48g
(16%)
Protein
63g
(126%)
Fat
35g
(54%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
8g
(47%)
Cholesterol
128mg
(43%)
Sodium
773mg
(32%)
Fiber
7g
(28%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 4to 6 Servings
Amount Per Serving
Calories 770 kcal
% Daily Value*
| Serving | 1Large Serving (of 4) | |
| Calories | 770kcal | 39% |
| Carbohydrates | 48g | 16% |
| Protein | 63g | 126% |
| Fat | 35g | 54% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 128mg | 43% |
| Sodium | 773mg | 32% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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