Whole30 Chicken Stroganoff
This Whole30 Chicken Stroganoff is a wholesome and flavorful twist on the classic comfort dish, made entirely compliant with Whole30 guidelines. Tender, bite-sized pieces of chicken are seared to perfection, then simmered in a creamy, dairy-free sauce crafted from coconut milk, chicken broth, and coconut aminos for a rich, velvety texture that's brimming with savory goodness. Sliced button mushrooms and aromatic garlic elevate the dish with earthy depth, while a hint of fresh parsley delivers a burst of brightness. Thickened naturally with arrowroot powder, this recipe avoids gluten and grains while remaining true to its indulgent roots. Ready in just 45 minutes and perfect for a family meal or weeknight dinner, this easy chicken stroganoff pairs wonderfully with roasted vegetables or a bed of cauliflower rice for a complete, Whole30-approved feast.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 8 ounces button mushrooms, sliced
- 1 cup coconut milk
- 1 cup chicken broth
- 2 tablespoons coconut aminos
- 2 tablespoons arrowroot powder
- 2 tablespoons water
- 2 tablespoons fresh parsley, chopped
Instructions
Cut the chicken breasts into bite-sized pieces and season with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and sear until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and cook for 3-4 minutes until soft and translucent. Stir in the minced garlic and cook for an additional 1 minute.
Add the sliced mushrooms to the skillet and cook for about 5 minutes, stirring occasionally, until they are browned and tender.
Pour in the coconut milk and chicken broth, then add the coconut aminos. Stir well to combine all the ingredients.
Return the chicken to the skillet. Reduce the heat to low and let it simmer for 10 minutes until the chicken is cooked through.
In a small bowl, mix the arrowroot powder with the water to create a slurry. Pour this mixture into the skillet and stir continuously for about 2 minutes until the sauce thickens.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 901 mg | 39% | |
| Total Carbohydrate | 16.3 g | 6% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 8.1 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 47 mg | 4% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 809 mg | 17% | |
*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.
