Chicken Stroganoff
Chicken Stroganoff is made with thin cut slices of chicken and mushrooms in a rich, creamy, incredibly flavorful sauce. The recipe is naturally low carb and gluten free and can be served over cauliflower rice, zoodles or spaghetti squash to keep the carbohydrates lower, or over egg noodles for a more classic presentation.
Servings: 8 servings
Calories: 354kcal
Ingredients
- 2 pounds thin cut chicken breasts (or diced chicken)
- salt (to taste)
- pepper (to taste)
- 3 tablespoons unsalted butter
- 1/2 cup onion (diced)
- 1 pound mushrooms (sliced)
- 1 cup chicken stock
- 1 cup heavy cream
- 1 cup sour cream
- 1 tablespoon dijon mustard
- parsley (optional garnish)
Instructions
- Melt butter in a large, deep skillet. Season both sides of the chicken with salt and pepper. Cook until golden brown, about 3-4 minutes. Flip and continue to cook until the chicken is no longer pink in the center, about 3 minutes depending on how thick the chicken is. Remove to a plate and tent with foil to keep warm.2 pounds thin cut chicken breasts, salt, pepper, 3 tablespoons unsalted butter
- Add the onion to the pan and cook, stirring frequently, until softened, about 2-3 minutes.1/2 cup onion
- Add the mushrooms and cook until the pan is mostly dry, about 3-4 minutes.1 pound mushrooms
- Stir in the chicken stock, bring to a boil, then lower the heat to medium and simmer about 10 minutes. There should only be a few tablespoons of stock remaining.1 cup chicken stock
- Stir in the heavy whipping cream, sour cream, dijon mustard, chicken, and any accumulated juices. Cook a minute or two to warm through. Taste and season with salt and pepper, as needed.salt, 1 cup heavy cream, 1 cup sour cream, 1 tablespoon dijon mustard, pepper
- Either stir in the parsley immediately before serving, or sprinkle it on top as a garnish. You can also add a dollop of sour cream to garnish, as well.parsley
- For a more traditional stroganoff, serve over egg noodles or fried potatoes. To keep the recipe low carb, serve over cauliflower rice, zoodles, or spaghetti squash.
Notes
Tips and Techniques
- You can use any cut of chicken that you prefer. Thin cut chicken breasts and diced chicken cook easily in a skillet on the stovetop.
- Store leftovers tightly covered in the refrigerator. Use within 3-4 days.
Nutrition
Serving: 1serving | Calories: 354kcal | Carbohydrates: 6g | Protein: 28g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 234mg | Potassium: 713mg | Fiber: 1g | Sugar: 3g | Vitamin A: 784IU | Vitamin C: 4mg | Calcium: 64mg | Iron: 1mg