Gluten-Free Chicken Stroganoff
Dive into comfort food bliss with our Gluten-Free Chicken Stroganoff, a creamy and savory classic reimagined for gluten-sensitive eaters. Tender, seasoned chicken breast is paired with earthy mushrooms and sauteed onions, then enveloped in a velvety sauce made from gluten-free chicken broth, sour cream, and a hint of Dijon mustard. Paprika adds a subtle smoky warmth, while rice noodles serve as the perfect gluten-free base for soaking up all the rich, flavorful goodness. Quick to prepare and ideal for busy weeknights, this recipe boasts a mere 45 minutes from start to finish, making it a mouthwatering solution for a wholesome, gluten-free family dinner. Topped with fresh parsley, it’s as visually stunning as it is delicious—comfort food, elevated.
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Recipe Information
Ingredients
- 1 pound Chicken breast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 1 medium Yellow onion
- 8 ounces Mushrooms
- 2 cups Gluten-free chicken broth
- 3 tablespoons Gluten-free flour
- 1 cup Sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon Paprika
- 8 ounces Rice noodles
- 2 tablespoons Fresh parsley
Instructions
Start by preparing the chicken breast. Cut it into bite-sized pieces and season with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until they are browned on all sides, about 6-7 minutes. Remove the chicken from the skillet and set aside.
Mince the garlic cloves and finely chop the yellow onion.
In the same skillet, add the chopped onion and mushrooms. Cook until the onions are soft and translucent, and the mushrooms are browned, about 5 minutes.
Add the minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant.
Sprinkle gluten-free flour over the onion and mushroom mixture. Stir well to coat the vegetables evenly.
Gradually stir in gluten-free chicken broth, making sure to scrape up any bits stuck to the bottom of the skillet. Bring the mixture to a simmer, allowing it to thicken.
Reduce the heat to low, stir in the sour cream, Dijon mustard, and paprika. Mix until smooth.
Return the cooked chicken to the skillet and let it simmer in the sauce for about 5-10 minutes, ensuring it is cooked through and coated in the sauce.
While the chicken simmers, prepare the rice noodles according to the package instructions. Once cooked, drain and set aside.
Serve the chicken stroganoff over the prepared rice noodles.
Garnish with freshly chopped parsley before serving for a burst of color and flavor.
Nutrition Facts
Calories |
1974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.7 g | 134% | |
| Saturated Fat | 40.3 g | 201% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 505 mg | 168% | |
| Sodium | 6983 mg | 304% | |
| Total Carbohydrate | 115.4 g | 42% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 26.0 g | ||
| Protein | 152.3 g | 305% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 467 mg | 36% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 2733 mg | 58% | |
*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.
