Dairy-Free Chicken Stroganoff
Indulge in the creamy, comforting flavors of this Dairy-Free Chicken Stroganoff, a wholesome twist on the classic dish that’s perfect for those avoiding dairy. Tender chicken breast is sautéed to golden perfection and paired with earthy mushrooms, sweet onions, and fragrant garlic, all coated in a luscious coconut cream-based sauce thickened just right with a cornstarch slurry. Infused with the tangy zest of Dijon mustard and a touch of warming paprika, this hearty dish achieves rich, velvety depth without a drop of dairy. Serve it over a bed of al dente egg noodles and finish with a sprinkle of fresh parsley for a satisfying dinner that’s both indulgent and allergen-friendly. Ideal for family meals or special nights in, this recipe is as simple to prepare as it is delicious, ready in just 45 minutes from start to finish. Perfect for those searching for dairy-free comfort food recipes, this stroganoff is sure to become a household favorite!
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Recipe Information
Ingredients
- 1 pound chicken breast, boneless and skinless
- 2 tablespoons olive oil
- 8 ounces button mushrooms, sliced
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 cups low-sodium chicken broth
- 2 tablespoons dijon mustard
- 1 cup coconut cream
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon paprika
- 2 tablespoons parsley, chopped
- 12 ounces egg noodles, cooked
Instructions
Cut the chicken breast into bite-sized pieces.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the chicken pieces to the skillet and cook until golden brown, about 5-7 minutes. Remove chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil and reduce heat to medium.
Add the sliced mushrooms and chopped onion to the skillet. Sauté for 5 minutes, until the mushrooms release their moisture and the onion becomes translucent.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the chicken broth and dijon mustard, scraping up any bits from the bottom of the skillet. Bring the mixture to a simmer.
While the mixture is simmering, in a small bowl, mix together the cornstarch and water to create a slurry.
Pour the coconut cream into the skillet, then slowly add the cornstarch slurry, stirring continuously until the sauce thickens.
Return the cooked chicken to the skillet, season with salt, black pepper, and paprika. Stir well to combine.
Allow the stroganoff to simmer for another 5 minutes, ensuring the chicken is cooked through.
Serve the stroganoff over cooked egg noodles and garnish with chopped parsley.
Nutrition Facts
Calories |
2596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.6 g | 126% | |
| Saturated Fat | 47.7 g | 239% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 483 mg | 161% | |
| Sodium | 3657 mg | 159% | |
| Total Carbohydrate | 253.2 g | 92% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 137.5 g | ||
| Protein | 172.6 g | 345% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 175 mg | 13% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2624 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
