Chicken Stroganoff
As the temperatures begin to cool down, I start to crave warm and comforting foods like this chicken stroganoff. My beef stroganoff recipe is my most popular recipe of all time and this is just a variation of that beloved recipe. You can find that one here. It’s still easy and delicious, though it does take a little longer than the beef version because we’re using bone-in chicken for all the extra flavor that provides.
You know how it is – inflation, prices up, wages not necessarily up to match – and so those of us who need to eat well to stay well have to be extra savvy with our grocery shopping dollars. I ended up creating this recipe when I found bone-in chicken breasts on sale and grass fed ground beef nowhere to be found. It was a lucky occurrence in the end, because this recipe was born.
To keep this entire meal suitable for the autoimmune paleo diet, serve over mashed parsnips, mashed cauliflower or cauliflower rice. You could also just add extra broth and make this a soup. Serve with a side salad or your favorite green veggie.
If you are looking for the same flavors in this dish, but in 30 minutes or less, give the beef version a try.
This recipe has been a staple in my house for seven years now. I hope it will become a favorite for your family too!
Chicken Stroganoff
Ingredients
- 2 lbs. bone-in chicken breasts
- 2 tsp. avocado oil or ghee
- 8 oz. cremini mushrooms
- 1 medium sweet onion
- 1 1/2 tsp. paprika
- 2 cloves garlic
- 2 Tbsp. arrowroot
- 2 cups chicken broth
- 1/3 cup coconut cream
- 1-2 tsp. fresh lemon juice
- 1 Tbsp. coconut aminos
- salt and pepper to taste
Instructions
- Pat chicken dry and sprinkle all sides with salt, pepper and paprika.
- Heat a large, heavy skillet (cast iron is best) over medium high heat. Add oil and swirl to coat the bottom of the pan.
- Gently lay the chicken in the pan, skin side down. Allow to sear and then flip and brown the other side. This should take 8-10 minutes total. While chicken is browning, slice the onions and mushrooms and mince the garlic.
- Remove chicken from the pan.
- Add the mushrooms and onions to the pan. Sprinkle in a little more salt and pepper. Stir and cook until vegetables are softened, 5-8 minutes.
- Add in the garlic and cook one more minute.
- Sprinkle in the arrowroot and stir. Allow to cook 1-2 more minutes.
- Add the broth and deglaze the pan. Scrape up any bits stuck to the bottom of the pan. This adds yummy flavor to the dish!
- Add the chicken back to the pan, submerge it as best you can in the liquid, reduce heat to a simmer and allow to cook until the chicken is done (165 degrees). The time required for this step depends entirely on how large your pieces of chicken are. Mine were huge and this step took about 20 minutes. Once the chicken is completely cooked, move on to the next step.
- Remove the chicken from the pan, add the coconut cream, lemon juice and aminos to the pan. Stir these ingredients into the sauce and taste for seasoning. Add salt and/or pepper if desired.
- Remove chicken from the bones and add the meat back into the sauce. Stir it all together, give it one final taste and simmer until ready to serve.
