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This chicken stroganoff is a simple one-pan meal that can easily be made in 20 minutes. It’s paleo, whole30, and AIP-friendly.

chicken stroganoff in cast iron skillet

Chicken Stroganoff

Stroganoff is a dish with Russian origin that’s seriously hearty and comforting, made with a hearty mushroom gravy and often served over noodles, mashed potatoes or rice. Stroganoff is often made with different proteins such as beef, turkey, or in this case, chicken!

Chicken stroganoff is traditionally made with heavy cream and flour. This version is made to be gluten-free, dairy-free, Paleo, AIP-friendly and Whole30 compliant, all while not missing any of the flavors you know and love from this dish! It’s made easily in one pan in just 20 minutes, but tastes like it came fresh from a restaurant.

The Ingredients for Chicken Stroganoff

  • Chicken Breast: You can also use chicken thigh, but I prefer to use breast.
  • Chicken Broth & Coconut Cream: These are the main ingredients to make the base of the sauce.
  • Arrowroot Starch: You can also use tapioca starch.
  • Mushrooms, Onion & Garlic
  • Avocado Oil: You can sub other oils if you prefer.
  • Coconut Aminos & Apple Cider Vinegar: These give the classic flavor to the sauce.
  • Salt & Black Pepper: Omit pepper for AIP.

How To Make Chicken Stroganoff

  • Cook Chicken: Prepare a bowl with arrowroot starch and half of the salt and pepper. Mix well and add the chicken, thoroughly coating in the arrowroot mixture. Heat the avocado oil over medium-high heat in a large pan. Once the oil is hot, add the chicken. Rotate often, cooking 3-4 minutes on each side or until the chicken is cooked through. Set aside.
  • Cook Vegetables: Using the same pan (adding more oil if needed) saute the onion and garlic until the onion is translucent. Add the mushrooms to the pan and cook for 3-4 minutes to soften.
  • Combine & Serve: Pour in the broth, coconut cream, apple cider vinegar, coconut aminos, salt and pepper, and the cooked chicken. Stir to combine and allow to simmer and thick for 2-3 minutes. Salt further to taste. Top with fresh parsley and serve over mashed sweet potato or, gluten-free pasta or vegetable noodles.

chicken stroganoff in skillet

What can you serve chicken strogranoff with?

This stroganoff is perfect to serve with gluten-free pasta, vegetable noodles, or mashed sweet potato!

Can I use a different broth?

Yes, you can use beef broth or vegetable broth instead, if you’d like.

Can you store this as leftovers?

Yes! You can easily store it in the fridge in glass for 3-4 days. The best way to reheat it is on the stovetop.

Can you make this recipe coconut free?

I haven’t found a way to make this recipe coconut free that’s also dairy free, but still creamy. Coconut cream helps keep it creamy, but you can try other dairy alternatives, though it will be less creamy.

 

chicken stroganoff in skillet

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Chicken Stroganoff

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Michelle
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Main Dishes
  • Method: Stove Top
  • Diet: Gluten Free
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Description

This chicken stroganoff is a simple one-pan meal that can easily be made in 20 minutes. It’s paleo, whole30, and AIP-friendly.

Ingredients

Scale
  • 2 tbsp arrowroot starch
  • 3/4 tsp salt, divided
  • 1/4 tsp black pepper, divided (omit for AIP)
  • 1 lb chicken breast, cubed
  • 2 tbsp avocado oil
  • 1/2 onion, diced
  • 3 cloves garlic, minced
  • 8 oz baby bella mushrooms, sliced
  • 3/4 cup chicken broth
  • 1/2 cup coconut cream
  • 1 tbsp coconut aminos
  • 1 tsp apple cider vinegar

Instructions

  1. Prepare a bowl with arrowroot starch and half of the salt and pepper. Mix well and add the chicken, thoroughly coating in the arrowroot mixture.
  2. Heat the avocado oil over medium-high heat in a large pan. Once the oil is hot, add the chicken. Rotate often, cooking 3-4 minutes on each side or until the chicken is cooked through. Set aside.
  3. Using the same pan (adding more oil if needed) saute the onion and garlic until the onion is translucent.
  4. Add the mushrooms to the pan and cook for 3-4 minutes to soften.
  5. Pour in the broth, coconut cream, apple cider vinegar, coconut aminos, salt and pepper, and the cooked chicken. Stir to combine and allow to simmer and thick for 2-3 minutes. Salt further to taste.
  6. Top with fresh parsley and serve over mashed sweet potato or, gluten-free pasta or vegetable noodles.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition

  • Serving Size: 1 serving
  • Calories: 302
  • Fat: 10.1g
  • Carbohydrates: 9.3g
  • Fiber: 0.8g
  • Protein: 28.1g