Dairy-Free Chicken Stroganoff

Enjoy the creamy comfort of classic stroganoff without dairy in this rich and flavorful Dairy-Free Chicken Stroganoff recipe! Tender, golden-brown chicken pieces are paired with sautéed mushrooms, onions, and garlic, then simmered in a luxurious coconut cream-based sauce infused with Dijon mustard and paprika. A quick cornstarch slurry ensures the sauce achieves the perfect velvety consistency, all while keeping it completely dairy-free. Served over a bed of tender egg noodles and garnished with fresh parsley, this dish is a wholesome, family-friendly dinner that’s ready in just 45 minutes. Perfect for those with dietary restrictions or anyone craving a lighter take on traditional stroganoff, this recipe delivers comfort food at its finest.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound chicken breast, boneless and skinless
• 2 tablespoons olive oil
• 8 ounces button mushrooms, sliced
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 2 cups low-sodium chicken broth
• 2 tablespoons dijon mustard
• 1 cup coconut cream
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 1 teaspoon paprika
• 2 tablespoons parsley, chopped
• 12 ounces egg noodles, cooked

Directions

Step 1

Cut the chicken breast into bite-sized pieces.

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Step 3

Add the chicken pieces to the skillet and cook until golden brown, about 5-7 minutes. Remove chicken from the skillet and set aside.

Step 4

In the same skillet, add the remaining tablespoon of olive oil and reduce heat to medium.

Step 5

Add the sliced mushrooms and chopped onion to the skillet. Sauté for 5 minutes, until the mushrooms release their moisture and the onion becomes translucent.

Step 6

Add the minced garlic and cook for an additional 1 minute until fragrant.

Step 7

Stir in the chicken broth and dijon mustard, scraping up any bits from the bottom of the skillet. Bring the mixture to a simmer.

Step 8

While the mixture is simmering, in a small bowl, mix together the cornstarch and water to create a slurry.

Step 9

Pour the coconut cream into the skillet, then slowly add the cornstarch slurry, stirring continuously until the sauce thickens.

Step 10

Return the cooked chicken to the skillet, season with salt, black pepper, and paprika. Stir well to combine.

Step 11

Allow the stroganoff to simmer for another 5 minutes, ensuring the chicken is cooked through.

Step 12

Serve the stroganoff over cooked egg noodles and garnish with chopped parsley.

Nutrition Facts

Serving size	(1980.2g)

Amount per serving	% Daily Value*
Calories	2596.3

Total Fat 98.6g	0%
Saturated Fat 47.7g	0%
Polyunsaturated Fat 3.0g
Cholesterol 483.4mg	0%
Sodium 3657.2mg	0%
Total Carbohydrate 253.2g	0%
Dietary Fiber 12.1g	0%
Total Sugars 137.5g
Protein 172.6g	0%

Vitamin D 81.6IU	0%
Calcium 174.7mg	0%
Iron 11.7mg	0%
Potassium 2624.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.3%

Protein: 26.7%

Carbs: 39.1%