Low Carb Strogonoff de Frango

Creamy, flavorful, and low in carbs, this Low Carb Strogonoff de Frango is a healthier twist on the classic Brazilian chicken stroganoff. Tender pieces of chicken breast are simmered in a rich, velvety sauce made with heavy cream, cream cheese, tomato paste, and aromatic spices like paprika. The addition of earthy mushrooms and sweet onions enhances the dish’s depth, while optional zucchini noodles or cauliflower rice provide the perfect low-carb base for serving. Ready in just 40 minutes from start to finish, this easy-to-make recipe is ideal for weeknight dinners or special occasions. Garnish with fresh parsley for a burst of color and added freshness. A delicious, keto-friendly dish you’ll want to make again and again!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams boneless, skinless chicken breast
• 2 tablespoons olive oil
• 1 small onion
• 2 garlic cloves
• 2 tablespoons tomato paste
• 200 grams diced tomatoes (canned, no added sugar)
• 200 milliliters heavy cream
• 2 tablespoons cream cheese
• 1 teaspoon paprika
• 150 grams mushrooms (sliced)
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley (optional, for garnish)
• 300 grams zucchini or cauliflower rice (optional, for serving)

Directions

Step 1

Cut the chicken breasts into small bite-sized pieces.

Step 2

Finely chop the onion and mince the garlic cloves.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken pieces and cook until they are lightly golden on the outside, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the onions until softened, about 3-4 minutes, then add the minced garlic and cook for 1 more minute.

Step 5

Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor. Add the diced tomatoes, paprika, salt, and black pepper, stirring to combine.

Step 6

Return the chicken to the skillet, along with the sliced mushrooms. Cook everything together for 5-7 minutes, allowing the chicken to cook through and the mushrooms to soften.

Step 7

Lower the heat and stir in the heavy cream and cream cheese until a smooth, creamy sauce forms. Let it simmer gently for 3-5 minutes to thicken.

Step 8

Taste and adjust seasoning if necessary.

Step 9

If desired, serve over zucchini noodles or cauliflower rice for a low-carb accompaniment. Garnish with fresh parsley.

Nutrition Facts

Serving size	(1564.7g)

Amount per serving	% Daily Value*
Calories	2065.5

Total Fat 125.7g	0%
Saturated Fat 55.9g	0%
Polyunsaturated Fat 3.1g
Cholesterol 655.3mg	0%
Sodium 1780.5mg	0%
Total Carbohydrate 47.1g	0%
Dietary Fiber 10.5g	0%
Total Sugars 27.3g
Protein 170.9g	0%

Vitamin D 35.5IU	0%
Calcium 212.8mg	0%
Iron 9.5mg	0%
Potassium 3467.6mg	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: 56.5%

Protein: 34.1%

Carbs: 9.4%