Chicken Stroganoff is a dish featuring tender slices of chicken and mushrooms enveloped in a rich, creamy sauce bursting with flavor. Traditionally served over egg noodles, this keto-friendly version offers a delicious and satisfying low-carb alternative. This recipe adapts the classic stroganoff to be suitable for those following a ketogenic diet, making it a versatile option for families with varying dietary needs.
Why Chicken Stroganoff?
Inspired by the classic Beef Stroganoff, this Chicken Stroganoff recipe provides a lighter yet equally satisfying experience. It captures the essence of a "restaurant-style" dish without compromising on richness or flavor. This recipe is fairly quick and very easy to make.
Ingredients
- 2 pounds thin cut chicken breasts or any cut of chicken you prefer
- Salt and pepper to taste
- 3 tablespoons unsalted butter
- ½ cup onion, chopped
- 1 pound mushrooms, sliced
- 1 cup chicken stock
- 1 cup heavy cream
- 1 cup sour cream (or substitute)
- 1 tablespoon Dijon mustard
- Parsley, for garnish
- Optional: dollop of sour cream to garnish
- 2 tbsp olive oil
- 4 garlic cloves crushed
- 1 tbsp sweet paprika
- 4 tsp Dijon mustard
- 2 tbsp Worcestershire sauce
- 200g soured cream or crème fraiche
- A large handful of parsley chopped
- Coconut flour
- Avocado oil
- Garlic powder
- Onion powder
- Paprika
- White wine (Pinot Grigio, Sauvignon Blanc, or Viognier)
- Coconut milk
- Lemon juice
- 2 tablespoons of ghee
- Xanthan gum (optional, for thickening)
- Bacon (optional)
Instructions
Preparing the Chicken
- Season both sides of the chicken with salt and pepper. For paleo version, season the chicken all over with the garlic and onion powder, paprika and salt and pepper.
- Melt butter (or ghee) in a large, deep skillet over medium-high heat. Alternatively, heat half the olive oil in a frying pan.
- Cook the chicken until golden brown, about 3-4 minutes per side, ensuring it is no longer pink in the center. Work in batches to avoid overcrowding the pan. Remove to a plate and tent with foil to keep warm.
Creating the Stroganoff Sauce
- Add the onion to the pan and cook, stirring frequently, until softened, about 2-3 minutes.
- Add the mushrooms and cook until the pan is mostly dry, about 3-4 minutes. For paleo version, sauté for an additional 5-7 minutes, stirring occasionally, or until the mushrooms and onions are soft. Stir in the garlic and sauté 1 minute, stirring occasionally.
- Stir in the chicken stock, bring to a boil, then lower the heat to medium and simmer about 10 minutes, until the liquid reduces. There should only be a few tablespoons of stock remaining. For paleo version, pour the broth in slowly while stirring well to combine. Bring to a simmer, stirring, and simmer for about 3 minutes.
- Stir in the heavy whipping cream, sour cream, Dijon mustard, chicken, and any accumulated juices. Cook a minute or two to warm through. Taste and season with salt and pepper, as needed.
Serving
- Either stir in the parsley immediately before serving, or sprinkle it on top as a garnish. You can also add a dollop of sour cream to garnish, as well.
- Serve over cauliflower rice, shirataki noodles, zucchini noodles, or any other low-carb option. For a more traditional stroganoff, serve over egg noodles or fried potatoes.
Keto Chicken Bacon Stroganoff Variation
For a twist, consider making a Keto Chicken Bacon Stroganoff. Substitute bacon for the mushrooms to create a unique flavor profile.
- Fry bacon until desired crispness. Remove bacon. Crumble and set aside, draining all but 1 tablespoon of bacon grease from skillet.
- Over medium heat, saute onions in skillet with reserved bacon grease until softened, 3-4 minutes. Add garlic during last minute.
- Add chicken broth, sour cream, parsley, paprika, salt, and pepper to skillet. Whisk until mixture is smooth.
- Add chicken and crumbled bacon. Increase heat to medium high. Cook until mixture comes to a boil. Decrease heat to medium. Cook, stirring occasionally, until mixture is heated through.
- Sprinkle xanthan gum over mixture. Stir to combine. Simmer until mixture thickens, 3-4 minutes.
- Serve immediately.
Tips and Tricks
- Chicken Options: You can use any cut of chicken you prefer. Rotisserie chicken is a great quick option as well.
- Sour Cream Substitute: A good sour cream substitute is mixing 1 tablespoon of lemon juice with one cup of milk. Alternatively, use creme fraiche or Greek yogurt. For a dairy-free option, use a plant-based sour cream.
- Bacon: When buying bacon, always check to make sure it has zero carbs.
- Flavor Enhancers: Use just ¼ cup diced onions and 2 cloves of minced garlic to provide incredible flavor and helps to limit the carbs in the dish.
- Thickening the Sauce: Xanthan gum is the main thickener for this sauce.
- Serving Suggestions: Serve this dish over some cooked cauliflower rice or your favorite keto noodles and top them with the stroganoff.
- Shirataki Noodles: If using shirataki noodles, rinse them under hot water for a couple of minutes in a strainer. Then use a towel or paper towel to dry them as much as possible. Dry saute the noodles over medium heat, stirring occasionally, for 8-10 minutes.
Paleo Chicken Stroganoff Variation
- Season the chicken all over with the garlic and onion powder, paprika and salt and pepper.
- Add the chicken to the skillet and cook for 5 minutes to brown, then flip and cook on the other side until browned, 4-5 minutes.
- Lower the heat to medium and the remaining 2 tablespoons of ghee to the skillet. Once it has melted, add the onions and sauté for about 3-4 minutes, until soft and fragrant.
- Add the mushrooms and sauté for an additional 5-7 minutes, stirring occasionally, or until the mushrooms and onions are soft.
- Stir in the garlic and sauté 1 minute, stirring occasionally.
- Pour the broth in slowly while stirring well to combine. Bring to a simmer, stirring, and simmer for about 3 minutes.
- While the gravy simmers, in a small bowl whisk together the coconut cream and lemon juice. Add this mixture to the skillet and stir to combine.
- Garnish with parsley, and serve over sautéed cauliflower rice or your favorite veggie noodles.
Dairy-Free Option
For a dairy-free version, substitute the heavy cream with full-fat coconut milk and the sour cream with a plant-based, dairy-free sour cream alternative.
Serving Suggestions
This is delicious served with cauliflower mash (or mashed potatoes if you do not eat low carb), roasted asparagus, broccoli, or even cauliflower rice.
Read also: Easy Low-Carb Cheese Crackers
Storage and Reheating
Store leftovers tightly covered in the refrigerator. Chicken Stroganoff can be frozen up to 3 months. However, when reheating it the texture may be slightly different and the sauce may separate. Reheat in a pan on the stovetop, adding a splash of heavy cream and/or chicken stock to help it come back to life.
Additional Tips
- Wine Substitution: If you do not want to cook with wine, you can substitute extra chicken stock.
- Alternative Proteins: This dish is also excellent made with thinly cut pork chops in place of the chicken or with cooked ground beef for a keto beef stroganoff variation.
Read also: Keto Calorie Counting: A Detailed Guide
Read also: Magnesium Supplements for Keto
tags: #keto #chicken #stroganoff #recipe