Paleo Chicken Stroganoff

Indulge in the creamy, comforting flavors of Paleo Chicken Stroganoff—a wholesome twist on a classic dish that's completely dairy-free, gluten-free, and packed with nutritious ingredients. This recipe features tender slices of seasoned chicken breast, hearty mushrooms, and a velvety coconut milk-based sauce thickened with arrowroot powder for a silky texture. Served over lightly sautéed zucchini noodles instead of traditional pasta, this dish is a low-carb dream that fits perfectly into paleo or Whole30 eating plans. With its natural richness, enhanced by a hint of ghee and a pop of fresh parsley, this quick, one-skillet meal comes together in just 45 minutes, making it an ideal choice for weeknight dinners. Treat your taste buds to this healthier, flavor-packed comfort food staple while staying true to your clean-eating goals!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces chicken breast
• 2 tablespoons olive oil
• 1 medium yellow onion
• 2 pieces garlic cloves
• 8 ounces mushrooms
• 1 cup coconut milk
• 1 cup chicken broth
• 2 tablespoons arrowroot powder
• 1 tablespoon ghee
• 3 medium zucchini
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon paprika
• 2 tablespoons fresh parsley

Directions

Step 1

Thinly slice the chicken breasts and season with salt, pepper, and paprika. Set aside.

Step 2

Slice the onion thinly and mince the garlic cloves. Slice the mushrooms as well.

Step 3

Use a spiralizer to spiralize the zucchini into noodles. Set them aside.

Step 4

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken slices and cook for about 4-5 minutes on each side until cooked through. Remove the chicken from the skillet and set aside.

Step 5

In the same skillet, add another tablespoon of olive oil. Then, add the onions and garlic, and sauté for about 3 minutes until the onions are translucent.

Step 6

Add the mushrooms to the skillet and cook for an additional 5 minutes, stirring occasionally, until the mushrooms are softened.

Step 7

Pour in the chicken broth and bring to a simmer. Let it reduce by half, about 5 minutes.

Step 8

Reduce the heat to low and stir in the coconut milk.

Step 9

In a small bowl, mix the arrowroot powder with a bit of water to create a slurry. Slowly add this to the skillet while stirring continuously to thicken the sauce.

Step 10

Add the cooked chicken back into the skillet. Stir everything together and allow to heat through for about 2-3 minutes.

Step 11

In a separate pan, melt the ghee over medium-high heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender.

Step 12

To serve, place a portion of zucchini noodles on each plate and top with the chicken stroganoff mixture.

Step 13

Garnish with fresh parsley and serve immediately.

Nutrition Facts

Serving size	(1723.7g)

Amount per serving	% Daily Value*
Calories	1311.1

Total Fat 62.3g	0%
Saturated Fat 17.4g	0%
Polyunsaturated Fat 8.0g
Cholesterol 246.4mg	0%
Sodium 9679.2mg	0%
Total Carbohydrate 104.6g	0%
Dietary Fiber 11.0g	0%
Total Sugars 68.5g
Protein 86.4g	0%

Vitamin D 0IU	0%
Calcium 224.2mg	0%
Iron 5.9mg	0%
Potassium 3686.6mg	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: 42.3%

Protein: 26.1%

Carbs: 31.6%