Keto Strogonoff de Frango
Indulge in the rich, creamy flavors of Keto Strogonoff de Frango, a low-carb twist on the classic Brazilian comfort food. This quick and easy recipe is perfect for weeknight dinners, featuring tender strips of chicken breast simmered in a luscious sauce made with heavy cream, cream cheese, and a hint of tomato paste for depth. Sautéed mushrooms, onions, and fragrant garlic infuse every bite with bold flavors, while a touch of smoked paprika adds a smoky warmth. Ready in just 35 minutes, this dish is keto-friendly, gluten-free, and pairs beautifully with cauliflower rice or zucchini noodles for a satisfying and wholesome meal. Perfect for those craving a hearty, creamy dish without compromising on their health goals!
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Ingredients
- 500 grams chicken breast
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium, diced onion
- 3 minced garlic cloves
- 200 grams, sliced cremini or white mushrooms
- 200 milliliters heavy cream
- 2 tablespoons cream cheese
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon, or to taste salt
- 0.5 teaspoon, or to taste black pepper
- 2 tablespoons, finely chopped fresh parsley
Directions
Step 1
Cut the chicken breast into thin strips or bite-sized pieces and season with salt and pepper.
Step 2
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden on both sides, about 4-5 minutes. Remove the chicken from the skillet and set aside.
Step 3
In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Add the diced onion and sauté for 2-3 minutes until soft and translucent.
Step 4
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Step 5
Add the sliced mushrooms to the skillet and sauté for 4-5 minutes until they release their moisture and become tender.
Step 6
Reduce the heat to low and stir in the heavy cream, cream cheese, and tomato paste, mixing well until the sauce is smooth and creamy.
Step 7
Sprinkle in the paprika and smoked paprika, then season with additional salt and pepper to taste.
Step 8
Return the cooked chicken to the skillet, stirring to combine with the sauce. Simmer gently for 5-7 minutes to allow the flavors to meld and the chicken to cook through.
Step 9
Remove from heat and garnish with freshly chopped parsley before serving.
Step 10
Serve hot, optionally with a side of cauliflower rice or zucchini noodles for a complete keto-friendly meal.
Nutrition Facts
| Serving size | (1162.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2000.3 |
| Total Fat 136.0g | 0% |
| Saturated Fat 61.4g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 693.2mg | 0% |
| Sodium 3087.3mg | 0% |
| Total Carbohydrate 32.6g | 0% |
| Dietary Fiber 6.8g | 0% |
| Total Sugars 14.8g | |
| Protein 151.2g | 0% |
| Vitamin D 16.2IU | 0% |
| Calcium 210.8mg | 0% |
| Iron 5.9mg | 0% |
| Potassium 2967.3mg | 0% |
Source of Calories