This hearty and savory paleo chicken stroganoff is made all in one skillet for a quick, delicious and cozy weeknight meal. It’s Whole30, low carb and keto and delicious served over sautéed cauliflower rice, your favorite veggie noodles or roasted veggies.
As usual, I’m obsessed with one-skillet dinners lately, especially getting back into the school year!
If you’re a stroganoff fan, you’ll definitely want to try my beef version as well.
I tend to cool chicken a lot more often than beef so the chicken stroganoff is more practical for me, and for my chicken loving family!
I know that when I think of stroganoff I think of noodles, but really it’s the savory, creamy gravy that makes it, for me!
So no worries if you’re avoiding grains there are plenty of satisfying side dishes to pair with this chicken stroganoff!
But of course, if you’re a noodle person, feel free stick to the traditional side dish 🙂
What You Need to Make this Paleo Chicken Stroganoff
I love using boneless chicken thighs for this recipe rather than breasts, because the thighs are juicier and have a lot more flavor.
If you want to substitute ingredients, scroll down to see some of my recommendations.
Here’s everything you’ll need to prepare this chicken stroganoff:
- ghee
- boneless skinless chicken thighs
- garlic and onion powder
- smoked paprika
- Sea salt and black pepper
- onion
- mushrooms
- garlic
- arrowroot flour, or tapioca
- chicken stock or broth
- coconut cream canned, unsweetened
- fresh lemon juice
- Minced parsley
How to Make This Chicken Stroganoff
In a large deep skillet, melt 2 tablespoons of the ghee over medium-high heat.
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. Remove chicken from the pan to a plate and set aside.
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, stirring occasionally or until the mushrooms and onions are soft.
Stir in the garlic and sauté 1 minute, then add in the arrowroot or tapioca and stir to combine.
Pour the broth in slowly while stirring well. Bring to a simmer 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 well, then taste and season with salt and pepper to preference. Cook another 1-2 minutes to heat through, then garnish with parsley and serve.
Recipe Substitutions for Chicken Stroganoff
If you don’t need this recipe to be Whole30 and can eat dairy, you can sub in sour cream for the coconut cream/lemon juice mixture.
You can also use a dairy free sour cream, like Kite Hill, instead of the coconut cream/lemon mixture.
If you prefer to cook boneless chicken breasts instead of thighs, this is fine too.
I recommend pounding the breasts or butterflying them for even cooking, and checking for doneness earlier since breasts tend to dry out quickly.
What To Serve with Chicken Stroganoff
To keep this recipe paleo, Whole30 and keto friendly, you can serve over sautéed cauliflower rice or zucchini noodles.
You can also make a big batch of your favorite roasted veggies and serve alone with that.
The creamy mushroom gravy makes this a filling recipe, so serving with veggies alone works well!
Ready for the best cozy (and healthy!) comfort food ever?!
Grab your favorite skillet and all your ingredients because it’s time to cook – let’s go!
Chicken Stroganoff {Paleo, Whole30, Keto}
One Skillet Chicken Stroganoff {Paleo, Whole30, Keto}
Ingredients
- 4 Tbsp ghee divided
- 1.5 lbs boneless skinless chicken thighs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Sea salt and black pepper
- 1 large onion thinly sliced
- 8 oz mushrooms sliced
- 3 cloves garlic minced
- 2 Tablespoons arrowroot flour or tapioca
- 2 cups chicken stock or broth
- 3/4 cup coconut cream canned, unsweetened
- 2 teaspoons fresh lemon juice
- Sea salt and black pepper to taste
- Minced parsley for garnish
Instructions
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In a large deep skillet, melt 2 tablespoons of the ghee over medium-high heat.
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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. Remove chicken from the pan to a plate and set aside.
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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. Add in the arrowroot or tapioca and stir, cooking for 30 seconds.
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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. Taste and season with salt and pepper to preference, add the chicken back to the skillet and cook another 1-2 minutes to heat through.
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Garnish with parsley, and serve over sautéed cauliflower rice or your favorite veggie noodles. You can also serve over any roasted veggies you like. Enjoy!
Nutrition
Want More Paleo + Low Carb One Skillet Meals? Try One of These!
Smothered Chicken with Herbs and Gravy
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Looks delicious!
Do you recommend a substitution for the coconut milk?
Thanks!
Hi Olivia – she mentions if not following Paleo using sour cream instead of the coconut cream and lemon juice. Also mentioned is using a vegan sour cream such as Kite Hill. Hope that helps.
Why don’t you separate a recipe from the surrounding annoying ads? Why don’t you have a PRINT option?
She does 🙃 it’s under the picture above the ingredient list.
Looks yummy! At what point do you add the chicken back into the sauce? Should the chicken be cooked through in the first round of cooking it, or is that just to brown them? Is the chicken added back in right after the coconut milk, or do you pour the sauce over the plated chicken?
After the gravy is done, add the chicken back and cook/simmer another 1-2 minutes to hear through and blend flavors. Just added this to the recipe, sorry about the omission 🙂
This looks delicious! When do we add the chicken back in? Before or after the broth?
After the gravy is complete, add the chicken back in and cook/simmer 1-2 minutes. I added this step to the recipe just now – sorry about the omission 🙂
This is the best chicken recipe! SO YUMMY!
ultra pixel survive
Hi, just wondering is that 11 carbs per serve or for the whole dish. I’m keto and trying to stay under 20 carbs a day till I hit my weight goal so just helps for my planning. Thanks Janice
This chicken is a great one skillet meal! It was delicious over cauliflower rice. I searched everywhere but can’t find the Pinterest button. Am I missing it somewhere?
wow, this chicken stroganoff looks so delicious and appetizing. i just love this recipe. thanks for sharing this amazing article and delicious recipe of chicken stroganoff.
Yes, very oftened. We love this recipe.
I subbed boneless pork loin for chicken thighs and it was delicious. Felt great after eating it as well.
Your post is amazing. Keep writing next posts.
Tried this recipe today, so delicious. I only substituted sodium alginate for the arrow root. Your recipe was so delicious.
Can i cook it a day before?
has anyone tried this recipe in the crock pot? if so, how did it turn out? any modifications?
Can this be made ahead and frozen?
We are newly Paleo due to some health issues my youngest daughter has, I have just found your page and I am super excited about a lot of your recipes 😀
I would absolutely love if you included in your recipes if they can be made ahead and frozen (and if so how that should be done for best results) 🙂 I find Paleo quite time consuming so making ahead is always a great option for me!
Made this tonight. Soo good.
So delicious! We will definitely be making this again.!Thank you!
This is an easy recipe. I used left over chicken thighs and cooking broth from the previous day. Great way to use leftovers. I liked the sautéed onions and mushrooms and broth/coconut milk sauce. I felt the dish needed a little more lemon juice and flavor. I added some thyme. The grain free noodles were very gummy. I think it is the nature of the product. If you can eat real pasta, do it.
This was delicious !
Followed it exactly as it was written
Also love your cookbook
Excellent recipe; simple and tasty. Hubby and I happily ate it 2 nights in a row.
Awesome! It was great to see you and meet you Thanks
It was a very helpful
This was amazing! We will definitely make it again. I am dairy-free, but I subbed oat milk for coconut cream because my husband doesn’t like the coconut flavor. Such good flavor!
“I can’t get enough of your blog! The quality of your content is consistently top-notch, and your passion for the subject matter shines through in every post.”
At what point in this culinary symphony should the triumphant return of the chicken occur – should it grace the pot’s embrace prior to the broth’s liquid serenade, or does it deserve its grand entrance after the flavorful broth has taken center stage?
This is beautifully worded. Thanks for the chuckle.
Very nice Post thank you
This was great! Whole family loved it and prep was quick!
The goal is to keep running and avoid falling into the abyss or colliding with any obstacles along the way.
Just made this, only sub was Greek yogurt in place of coconut cream. Amazing, so much flavor! Love all of your recipes, they are so consistent and thought through.
Very nice recipe
super yummy and easy!!
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