Paleo Chicken Stroganoff

Why make this recipe

Paleo Chicken Stroganoff is a delicious and wholesome dish that fits perfectly into a Paleo diet. It’s a great option for anyone looking for a comforting meal that doesn’t rely on grains or dairy. By using coconut cream and cauliflower rice or veggie noodles, this recipe offers a creamy and satisfying flavor without any guilt. Whether you’re following a specific diet or just want a tasty meal, this chicken stroganoff is sure to please.

How to make Paleo Chicken Stroganoff

Ingredients :

• 1 lb chicken breast, sliced
• 2 cups mushrooms, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 cup coconut cream
• 2 tablespoons olive oil
• Salt and pepper to taste
• Cauliflower rice or veggie noodles for serving

Directions :

1. Heat olive oil in a skillet over medium heat. Add the onions and garlic, sautéing until fragrant.
2. Add the sliced chicken and cook until browned.
3. Stir in the mushrooms and cook until softened.
4. Pour in the chicken broth and let it simmer for a few minutes.
5. Add coconut cream and stir until well combined, letting it cook until thickened.
6. Season with salt and pepper before serving over cauliflower rice or veggie noodles.

How to serve Paleo Chicken Stroganoff

Serve the Paleo Chicken Stroganoff hot on a bed of cauliflower rice or veggie noodles. You can garnish with fresh herbs like parsley for added flavor. It makes for a great family meal or a satisfying dinner after a long day.

How to store Paleo Chicken Stroganoff

To store leftover Paleo Chicken Stroganoff, let it cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. If you want to keep it longer, consider freezing portions in freezer-safe containers. When ready to eat, thaw in the refrigerator and reheat on the stove or in the microwave.

Tips to make Paleo Chicken Stroganoff

• For extra flavor, try adding some herbs like thyme or rosemary while cooking.
• Make sure to use fresh, high-quality coconut cream for the best texture.
• If you prefer a thicker sauce, let it simmer a bit longer after adding the coconut cream.

Variation (if any)

You can easily change this recipe by adding different vegetables like spinach or bell peppers. For a spicier kick, add a pinch of red pepper flakes. You can also substitute chicken with turkey or even sautéed shrimp for a different protein option.

FAQs

Can I make this recipe ahead of time?
Yes, you can prepare this dish ahead of time and reheat it before serving. It is perfect for meal prep!

Is this recipe gluten-free?
Yes, Paleo Chicken Stroganoff is naturally gluten-free as it uses no grains or gluten-containing ingredients.

Can I substitute coconut cream?
If you do not want to use coconut cream, you can try using cashew cream as a substitute for a similar creamy effect.

Paleo Chicken Stroganoff

A wholesome and comforting Paleo Chicken Stroganoff made with coconut cream and served over cauliflower rice or veggie noodles.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Paleo

Calories: 400

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb chicken breast, sliced
• 2 cups mushrooms, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 cup coconut cream Use fresh, high-quality coconut cream for best texture.
• 2 tablespoons olive oil
• to taste salt and pepper
• as needed Cauliflower rice or veggie noodles for serving

Method

 

Preparation

1. Heat olive oil in a skillet over medium heat. Add the onions and garlic, sautéing until fragrant.
2. Add the sliced chicken and cook until browned.
3. Stir in the mushrooms and cook until softened.
4. Pour in the chicken broth and let it simmer for a few minutes.
5. Add coconut cream and stir until well combined, letting it cook until thickened.
6. Season with salt and pepper before serving over cauliflower rice or veggie noodles.

Notes

For extra flavor, try adding some herbs like thyme or rosemary while cooking. If you prefer a thicker sauce, let it simmer a bit longer after adding the coconut cream. Leftovers can be stored in the refrigerator for up to 3-4 days or frozen for longer storage.