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.
-
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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If I make this again I would reduce the liquid by half. Very soupy. I even added up to 4 T arrowroot to reduce the liquid. Overall, not as tasty as I was hoping.