Description
This Creamy Chicken Stroganoff is the perfect one pot chicken dinner. Tender, juicy chicken breasts, pan-seared to perfection and covered in a rich and creamy sour cream sauce with mushrooms, garlic, onions, and fresh herbs. This is a simple, but flavorful meal that will impress the whole family.
Ingredients
Units
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- 1 1/2 teaspoons sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 1/2 pounds chicken cutlets
- 1/4 cup coconut flour (I use this brand)
- 5 tablespoons butter, divided
- 1 tablespoon olive oil (I use this brand) code kyndraholley for $5 off
- 1 large sweet onion, chopped
- 4 cloves garlic, minced
- 12 ounces cremini mushrooms, sliced
- 1/2 cup dry white wine
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 1/2 cups chicken stock
- 1/2 cup heavy cream
- 3/4 cup sour cream
- Finely chopped fresh chives, for garnish
Instructions
- In a small bowl, combine the salt, pepper, garlic powder, onion powder, and paprika. Sprinkle the seasoning mixture over both sides of the chicken cutlets.
- Add the coconut flour to a shallow bowl. Lightly dredge each piece of chicken in the coconut flour and set aside.
- Heat 2 tablespoons of the butter and the olive oil in a large skillet over medium heat. Sear the chicken cutlets until they are golden brown on both sides, about 4 minutes each side. Remove from the pan and set aside.
- Add the remaining 3 tablespoons of butter to the pan. Once the butter has melted, add the onion, and cook until they are translucent. Add the garlic and cook until it is fragrant.
- Add the mushrooms to the pan and cook until they have released their liquid and start to caramelize.
- Deglaze the pan with white wine. Use a rubber spatula to scrape up and mix in any bits that are stuck to the bottom of the pan.
- Mix in the Worcestershire sauce and Dijon mustard.
- Add the chicken stock and bring to a boil. Reduce the heat to medium-low, mix in the heavy cream and let simmer until the sauce has reduced slightly and begins to thicken.
- Stir the sour cream into the sauce and mix until well combined. Let simmer for 5 to 10 additional minutes. Taste, and add salt and pepper, if needed.
- Add the chicken, and any juices back to the pan. Simmer for 5 additional minutes to heat the chicken through.
- Garnish with fresh chives.Â
Notes
- Storage: Store leftover keto chicken stroganoff in the refrigerator for up to 4 days.Â
- Reheating: I recommend reheating this creamy chicken stroganoff in a pan on the stove top. Adding a splash of heavy cream and/or chicken stock will help it come back to life.Â
- Use pork: This dish is also excellent made with thinly cut pork chops in place of the chicken. Season and cook them exactly as you would the chicken.Â
- Use beef: Instead of the chicken, add some cooked ground beef to the sauce for a keto beef stroganoff variation. Alternatively, you can use thinly sliced steak and season it and pan-sear it.Â
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Chicken Recipes
- Method: Sautéed
- Cuisine: American
Keywords: keto chicken stroganoff, one pot chicken stroganoff, gluten free chicken stroganoff, low carb chicken stroganoff, one pot chicken recipes, one pot keto meals, 30 minute keto meals