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top view of chicken and mushroom in a bowl

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!
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Slow Cooker Time 5 hours
Total Time 50 minutes
Servings 4
Calories 315kcal
Author Rena


  • 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
  • cups chicken stock
  • 1 lb button mushrooms
  • 2 tbsp curly parsley chopped for garnish


  • 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:


  • 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!


  • 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. 


Calories: 315kcal | Carbohydrates: 19g | Protein: 33g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 77mg | Sodium: 419mg | Potassium: 1129mg | Fiber: 3g | Sugar: 8g | Vitamin A: 809IU | Vitamin C: 13mg | Calcium: 34mg | Iron: 2mg