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5.0 from 6 votes

Gluten-Free Dairy-Free Chicken Stroganoff

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 to 6 Servings
Calories: 770 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 Tbsp avocado oil
  • ½ yellow onion sliced
  • 8 ounces baby bella mushrooms sliced
  • 3 cloves garlic minced
  • 1 to 1.5 pounds boneless skinless chicken breasts
  • 1 tsp sea salt to taste
  • 1 15-ounce can full-fat coconut milk
  • 1 Tbsp lemon juice
  • 2 Tbsp whole grain mustard*
  • 2 Tbsp gluten-free all-purpose flour**
For Serving:
  • 8 ounces pasta noodles***
  • dried or fresh parsley

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Stir in the chopped chicken breasts and cook for 2 to 5 minutes, until the chicken pieces begin to brown. 
  5. 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.
  6. 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.
  7. 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.
  8. 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

Serving 1Large Serving (of 4) Calories 770kcal (39%) Carbohydrates 48g (16%) Protein 63g (126%) Fat 35g (54%) Saturated Fat 19g (95%) Polyunsaturated Fat 8g Cholesterol 128mg (43%) Sodium 773mg (32%) Fiber 7g (28%) Sugar 6g (12%)

Nutrition Facts

Serving: 4to 6 Servings

Amount Per Serving

Calories 770

% 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.