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a cast iron skillet with seared chicken in a rich and creamy sour cream sauce, with mushrooms and onions.

Creamy Chicken Stroganoff (Keto)

  • Author: Kyndra Holley
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free


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.


Units Scale
  • 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


  1. 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.
  2. Add the coconut flour to a shallow bowl. Lightly dredge each piece of chicken in the coconut flour and set aside.
  3. 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.
  4. 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.
  5. Add the mushrooms to the pan and cook until they have released their liquid and start to caramelize.
  6. 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.
  7. Mix in the Worcestershire sauce and Dijon mustard.
  8. 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.
  9. 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.
  10. Add the chicken, and any juices back to the pan. Simmer for 5 additional minutes to heat the chicken through.
  11. Garnish with fresh chives. 


  • Storage: Store leftover keto chicken stroganoff in the refrigerator for up to 4 days. 
  • 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. 
  • 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. 
  • 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. 
  • 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