Easy Chicken Stroganoff

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!

Beef stroganoff is a classic comfort food loved by many… but Easy Chicken Stroganoff is just as tasty and simpler to make! Golden, seared chicken breasts get cooked in an easy gravy flavored with garlic, onions, tomato paste, and mushrooms. We love that this recipe only requires 20 minutes of hands-on time. It will soon become a family favorite for any cold winter night!

Why you will love this recipe

• Healthier. This recipe omits the cream or sour cream component often found in stroganoff recipes, which makes it a low-fat, dairy-free version. It is also low-carb and filled with protein and vegetables.
• Fast and easy. In just 20 minutes of hands-on time, you can have this meal simmering on the stove or in the slow cooker. It is significantly easier prep than beef stroganoff.
• Versatile. You can easily substitute the mushrooms in this recipe for zucchini, eggplant, or potatoes. You can also serve it with a variety of sides (see below for ideas).

Ingredients you will need

Olive oil
Boneless skinless chicken breast
White onions
Garlic cloves
Gluten-free flour
Tomato paste
Smoked paprika
Chicken stock
Button mushrooms
Fresh curly parsley, to garnish

How to make easy chicken stroganoff

• Prep ingredients. Peel the onions and cut into quarters. Cut the chicken breasts into large chunks.
• Cook chicken. 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.

• Cook veggies. Heat the 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 remaining sauce ingredients. Add in the tomato paste, paprika, and flour. Pour in the stock in 1/2 cup increments, stirring well after each addition to incorporate the flour into the liquid.
• Reduce heat and cook. Reduce the heat to low and simmer until bubbly. Stir in the chicken chunks and mushrooms.

• Finish on the stove or in the slow cooker.
  • On the stove, cover the pan and cook on low for about 30-35 minutes, or until chicken is cooked through and mushrooms are tender.
  • In the slow cooker, cover and cook on LOW for 5 hours or on HIGH for 2.5 hours.
• Serve. Transfer the chicken stroganoff into a bowl. Garnish with fresh chopped parsley and enjoy!

faqs and tips

• 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.

what do i serve with chicken stroganoff?

Traditionally chicken stroganoff is served over pasta, but it is also delicious when served over gluten-free pasta or mashed potatoes. For more veggies and lower-carb options, try it with zucchini noodles, cauliflower rice, or our Garlic Butter Mashed Cauliflower.

Is Chicken Stroganoff healthy?

This particular recipe is made with gluten-free flour and omits the sour cream component that is common in the stroganoff recipe. That makes it a gluten-free, dairy-free, and low-carb version that still tastes delicious! Plus it is full of protein and nutrients from the mushrooms and stock.

Can you make this recipe without mushrooms?

Yes, you can substitute the mushrooms for zucchini, eggplant, or potatoes. You can also add sun-dried tomatoes or even tofu. Cut the veggies in thick slices so they don’t overcook.

Can you freeze and reheat it?

Store any leftovers in an air-tight container and freeze for up to 3 months. Thaw in the fridge overnight or on the counter for a few hours, then reheat on the stove or in the microwave.

Other chicken breast recipes

• Chicken Mushroom and Wild Rice Soup
• Keto Creamy Italian Chicken Skillet
• Chicken Francese Recipe
• Spinach and Cheese Stuffed Chicken
• Asparagus Chicken Pasta
• Lemon Garlic Marinated Chicken
• Grilled Cilantro Lime Chicken

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