Dairy-Free Strogonoff de Frango

Creamy, flavorful, and entirely lactose-free, this Dairy-Free Strogonoff de Frango is a delicious twist on the classic Brazilian comfort food. Tender strips of chicken are simmered in a luscious coconut milk-based sauce infused with garlic, Dijon mustard, tomato paste, and a touch of umami from soy sauce or tamari. Sautéed mushrooms add depth and texture, while smoked paprika delivers a hint of warmth. This easy, one-pan dish comes together in just 40 minutes, making it perfect for a satisfying family dinner or a quick meal prep option. Serve it over fluffy rice or dairy-free pasta and finish with a sprinkle of fresh parsley for a vibrant and aromatic garnish. Whether you're lactose-intolerant, following a dairy-free lifestyle, or simply craving a new take on a classic, this recipe promises indulgent flavor in every bite.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 g Chicken breast, boneless and skinless
• 2 tbsp Olive oil
• 1 medium Yellow onion, finely chopped
• 3 Garlic cloves, minced
• 2 tbsp Tomato paste
• 400 ml Coconut milk (unsweetened)
• 1 tsp Dijon mustard
• 200 g Mushrooms, sliced
• 2 tbsp Soy sauce or tamari (for gluten-free)
• 1 tsp Paprika
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 2 tbsp Fresh parsley, chopped (optional garnish)
• 4 cups Cooked rice or dairy-free pasta (for serving)

Directions

Step 1

Cut the chicken breast into thin strips or bite-sized cubes and set aside.

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken and cook until lightly browned on all sides, about 6–7 minutes. Remove the chicken from the skillet and set it aside.

Step 3

In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion and sauté for 3–4 minutes until softened and translucent.

Step 4

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

Step 5

Stir in the tomato paste, mixing well with the onions and garlic. Let it cook for 1–2 minutes to deepen the flavor.

Step 6

Pour in the coconut milk and stir until combined. Add the Dijon mustard, soy sauce, paprika, salt, and black pepper. Mix well to create a smooth and creamy sauce.

Step 7

Add the sliced mushrooms to the skillet and cook for 5 minutes, allowing them to soften and absorb the flavors of the sauce.

Step 8

Return the cooked chicken to the skillet. Simmer everything together for an additional 8–10 minutes, ensuring the chicken is fully cooked and the sauce thickens slightly.

Step 9

Taste the stroganoff and adjust the seasoning with more salt or pepper, if needed.

Step 10

Serve the Dairy-Free Strogonoff de Frango over cooked rice or dairy-free pasta. Garnish with freshly chopped parsley, if desired.

Nutrition Facts

Serving size	(2135.8g)

Amount per serving	% Daily Value*
Calories	3218.1

Total Fat 148.1g	0%
Saturated Fat 95.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 425mg	0%
Sodium 3654.1mg	0%
Total Carbohydrate 278.3g	0%
Dietary Fiber 18.8g	0%
Total Sugars 25.9g
Protein 198.7g	0%

Vitamin D 85IU	0%
Calcium 271.0mg	0%
Iron 23.0mg	0%
Potassium 3967.7mg	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: 41.1%

Protein: 24.5%

Carbs: 34.3%