Low Carb Chicken Stroganoff
Savor the rich and comforting flavors of this Low Carb Chicken Stroganoff, a keto-friendly twist on a classic dish that's perfect for busy weeknights. Tender strips of seasoned chicken are simmered in a luscious, creamy sauce made with heavy cream, Dijon mustard, sautéed mushrooms, and a medley of garlic and onions, delivering an irresistible combination of savory depth and velvety texture. This recipe comes together in just 40 minutes and features optional xanthan gum for a perfectly thickened sauce without added carbs. Serve it over zucchini noodles or cauliflower rice for a hearty, low-carb meal that doesn't compromise on flavor. Perfect for those following keto or low-carb diets, this dish guarantees indulgence that's both healthy and satisfying.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 8 ounces Mushrooms, sliced
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 cup Chicken broth
- 1 cup Heavy cream
- 1 tablespoon Dijon mustard
- 0.5 teaspoon Paprika
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Xanthan gum (optional, for thickening)
Instructions
Cut the chicken breasts into thin strips and season with salt and black pepper.
In a large skillet over medium-high heat, heat olive oil and add the chicken strips. Cook for 5-6 minutes until the chicken is browned and cooked through. Remove from the skillet and set aside.
In the same skillet, lower the heat to medium, add butter and let it melt. Add sliced mushrooms and chopped onion. Cook for 5 minutes or until the mushrooms are browned and the onion is soft.
Add minced garlic and cook for another minute until fragrant.
Pour in chicken broth, heavy cream, Dijon mustard, and paprika into the skillet. Stir well to combine.
Bring the mixture to a simmer and cook for 5-7 minutes until the sauce starts to thicken slightly.
If you prefer a thicker sauce, sprinkle in xanthan gum while stirring continuously to prevent clumping.
Return the cooked chicken strips to the skillet. Stir to coat the chicken in the sauce and heat through for another 2-3 minutes.
Garnish with chopped fresh parsley before serving.
Serve hot, either on its own or over a low-carb side like zucchini noodles or cauliflower rice.
Nutrition Facts
Calories |
2169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.3 g | 194% | |
| Saturated Fat | 69.7 g | 349% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 691 mg | 230% | |
| Sodium | 2671 mg | 116% | |
| Total Carbohydrate | 23.3 g | 8% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 10.2 g | ||
| Protein | 153.4 g | 307% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 140 mg | 11% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2383 mg | 51% | |
*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.
