Paleo Chicken Stroganoff
Indulge in the creamy, comforting flavors of this Paleo Chicken Stroganoff, a healthier twist on the classic comfort food. Made with tender, seasoned chicken breast, earthy mushrooms, and a luxuriously creamy sauce crafted from coconut milk and thickened with arrowroot powder, this dish skips the dairy and gluten while delivering bold, satisfying taste. Served over light and nutrient-packed zucchini noodles, it’s a perfect low-carb, grain-free option that’s loaded with wholesome ingredients. With a total prep and cook time of just 45 minutes, this one-skillet recipe is ideal for busy weeknights. Garnished with fresh parsley for a burst of freshness, this paleo-friendly masterpiece will quickly become a family favorite! Keywords: Paleo Chicken Stroganoff, creamy chicken recipe, zucchini noodles, dairy-free stroganoff, low-carb dinner.
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 2 tablespoons olive oil
- 1 medium yellow onion
- 2 pieces garlic cloves
- 8 ounces mushrooms
- 1 cup coconut milk
- 1 cup chicken broth
- 2 tablespoons arrowroot powder
- 1 tablespoon ghee
- 3 medium zucchini
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons fresh parsley
Instructions
Thinly slice the chicken breasts and season with salt, pepper, and paprika. Set aside.
Slice the onion thinly and mince the garlic cloves. Slice the mushrooms as well.
Use a spiralizer to spiralize the zucchini into noodles. Set them aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken slices and cook for about 4-5 minutes on each side until cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil. Then, add the onions and garlic, and sauté for about 3 minutes until the onions are translucent.
Add the mushrooms to the skillet and cook for an additional 5 minutes, stirring occasionally, until the mushrooms are softened.
Pour in the chicken broth and bring to a simmer. Let it reduce by half, about 5 minutes.
Reduce the heat to low and stir in the coconut milk.
In a small bowl, mix the arrowroot powder with a bit of water to create a slurry. Slowly add this to the skillet while stirring continuously to thicken the sauce.
Add the cooked chicken back into the skillet. Stir everything together and allow to heat through for about 2-3 minutes.
In a separate pan, melt the ghee over medium-high heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender.
To serve, place a portion of zucchini noodles on each plate and top with the chicken stroganoff mixture.
Garnish with fresh parsley and serve immediately.
Nutrition Facts
Calories |
1311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.3 g | 80% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 9679 mg | 421% | |
| Total Carbohydrate | 104.6 g | 38% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 68.5 g | ||
| Protein | 86.4 g | 173% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 3687 mg | 78% | |
*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.
