If you enjoyed my Beef Stroganoff, you’ll love this Chicken Stroganoff. Equally simple to prepare, it’s virtually dairy-free while remaining rich and creamy. The whole dish comes together in about 30 minutes and is delicious served over mashed potatoes, homemade fries, or a cauliflower purée for a lower-carb option.
What is Stroganoff?
Stroganoff is a classic Russian dish most often prepared with beef. That tradition aside, chicken makes an excellent, lighter alternative that delivers the same comforting, creamy flavors. You can also substitute pork cutlets or ground meat (chicken, beef, or pork) depending on what you have or prefer.
Traditional stroganoff relies on sour cream, and countless home cooks add their own twists. My father’s version packed extra garlic and lots of fresh dill and was always served over fries—an indulgent memory from growing up. For this recipe I keep the spirit of that approach but make it lighter and suitable for Whole30 and Paleo diets: no grains, gluten, refined sugar, legumes, or alcohol, and essentially dairy-free thanks to ghee and coconut milk.
Like my Beef Stroganoff, I replace sour cream with full-fat coconut milk and a touch of lemon juice. Instead of making a separate coconut “sour cream,” this recipe simplifies the process: coconut milk is reduced with mustard while cooking with onions and garlic, then loosened with chicken stock. Finely chopped fresh dill added at the end helps balance the flavor, so the sauce is creamy and savory without tasting strongly of coconut.
Pin
Chicken Stroganoff – Paleo, Whole30
Ingredients
- 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
Instructions
-
Instructions
-
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 the avocado oil and heat until shimmering. Cook the chicken, undisturbed, until golden brown, about 4 minutes. Flip and cook another 3 to 4 minutes until golden and cooked through. Transfer the chicken to a serving platter and keep warm, tented with foil if desired.
-
Return the pan to the stovetop and reduce the heat to medium. Add the mushrooms and ghee with a pinch of salt. Cook, stirring and scraping up any browned bits, until the mushrooms soften, about 4 to 5 minutes.
-
Once the mushrooms have browned and released their moisture, add the onion and cook until softened, 3 to 4 minutes. Add the garlic and cook for about 1 minute, stirring constantly.
-
Pour in the coconut milk and whisk in the mustard. Bring to a simmer and cook, stirring regularly, until reduced by about half. Add the chicken stock, return to a simmer, and continue cooking until the liquid is reduced by roughly half and the sauce is thickened.
-
Remove the pan from the heat. Stir in the chopped dill and lemon juice, then season with black pepper and additional salt to taste. Adjust seasoning as needed.
-
Spoon the hot stroganoff sauce over the chicken and serve immediately.