Low Carb Strogonoff de Frango
Indulge in the creamy richness of Low Carb Strogonoff de Frango, a healthier take on the classic Brazilian chicken stroganoff. This quick and easy recipe features tender chicken breast pieces simmered in a velvety sauce made with heavy cream, cream cheese, and hints of tomato paste for an irresistible depth of flavor. Enhanced with sautéed garlic, onion, paprika, and sliced mushrooms, this dish delivers comforting savory goodness while staying keto-friendly. Serve it over zucchini noodles or cauliflower rice for a low-carb twist, and garnish with vibrant parsley for a fresh finish. Ready in just 40 minutes, this meal is perfect for satisfying cravings without compromising on nutrition! Perfect for those seeking a healthy chicken stroganoff recipe with low-carb ingredients.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken breast
- 2 tablespoons olive oil
- 1 small onion
- 2 garlic cloves
- 2 tablespoons tomato paste
- 200 grams diced tomatoes (canned, no added sugar)
- 200 milliliters heavy cream
- 2 tablespoons cream cheese
- 1 teaspoon paprika
- 150 grams mushrooms (sliced)
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
- 300 grams zucchini or cauliflower rice (optional, for serving)
Instructions
Cut the chicken breasts into small bite-sized pieces.
Finely chop the onion and mince the garlic cloves.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken pieces and cook until they are lightly golden on the outside, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the onions until softened, about 3-4 minutes, then add the minced garlic and cook for 1 more minute.
Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor. Add the diced tomatoes, paprika, salt, and black pepper, stirring to combine.
Return the chicken to the skillet, along with the sliced mushrooms. Cook everything together for 5-7 minutes, allowing the chicken to cook through and the mushrooms to soften.
Lower the heat and stir in the heavy cream and cream cheese until a smooth, creamy sauce forms. Let it simmer gently for 3-5 minutes to thicken.
Taste and adjust seasoning if necessary.
If desired, serve over zucchini noodles or cauliflower rice for a low-carb accompaniment. Garnish with fresh parsley.
Nutrition Facts
Calories |
2066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.7 g | 161% | |
| Saturated Fat | 55.9 g | 280% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 655 mg | 218% | |
| Sodium | 1780 mg | 77% | |
| Total Carbohydrate | 47.1 g | 17% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 27.3 g | ||
| Protein | 170.9 g | 342% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 213 mg | 16% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 3468 mg | 74% | |
*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.
