Keto Strogonoff de Frango
Indulge in the creamy richness of Keto Strogonoff de Frango, a healthier, low-carb twist on the classic Brazilian chicken stroganoff. Tender strips of chicken breast are sautéed to golden perfection before being enveloped in a luscious, velvety sauce made from heavy cream, cream cheese, savory tomato paste, and aromatic smoked paprika. Complemented by earthy cremini mushrooms, garlic, and a fresh parsley garnish, this dish delivers bold flavors while staying true to keto-friendly principles. Ready in just 35 minutes, this recipe is perfect for busy weeknights and pairs flawlessly with cauliflower rice or zucchini noodles for a guilt-free meal. With its high-protein content and irresistible taste, Keto Strogonoff de Frango is a standout dish for anyone embracing a ketogenic lifestyle or simply craving wholesome comfort food.
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Recipe Information
Ingredients
- 500 grams chicken breast
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium, diced onion
- 3 minced garlic cloves
- 200 grams, sliced cremini or white mushrooms
- 200 milliliters heavy cream
- 2 tablespoons cream cheese
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon, or to taste salt
- 0.5 teaspoon, or to taste black pepper
- 2 tablespoons, finely chopped fresh parsley
Instructions
Cut the chicken breast into thin strips or bite-sized pieces and season with salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden on both sides, about 4-5 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Add the diced onion and sauté for 2-3 minutes until soft and translucent.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and sauté for 4-5 minutes until they release their moisture and become tender.
Reduce the heat to low and stir in the heavy cream, cream cheese, and tomato paste, mixing well until the sauce is smooth and creamy.
Sprinkle in the paprika and smoked paprika, then season with additional salt and pepper to taste.
Return the cooked chicken to the skillet, stirring to combine with the sauce. Simmer gently for 5-7 minutes to allow the flavors to meld and the chicken to cook through.
Remove from heat and garnish with freshly chopped parsley before serving.
Serve hot, optionally with a side of cauliflower rice or zucchini noodles for a complete keto-friendly meal.
Nutrition Facts
Calories |
2000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.0 g | 174% | |
| Saturated Fat | 61.4 g | 307% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 693 mg | 231% | |
| Sodium | 3087 mg | 134% | |
| Total Carbohydrate | 32.6 g | 12% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 14.8 g | ||
| Protein | 151.2 g | 302% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 211 mg | 16% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2967 mg | 63% | |
*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.
