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Paleo Chicken Stroganoff

A wholesome and comforting Paleo Chicken Stroganoff made with coconut cream and served over cauliflower rice or veggie noodles.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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.