Gluten-Free Dairy-Free Chicken Stroganoff Recipe

This wonderful creamy gluten-free dairy-free chicken stroganoff recipe has all the flavours of beef stroganoff. Rich texture and bold flavours make the finest comfort food! 

– 2 Tbsp avocado oil – ½ yellow onion sliced – 8 ounces baby bella mushrooms sliced – 3 cloves garlic minced – 1 to 1.5 pounds boneless skinless chicken breast – 1 tsp sea salt to taste – 1 15-ounce can full-fat coconut milk – 1 Tbsp lemon juice – 2 Tbsp whole grain mustard* – 2 Tbsp gluten-free all-purpose flour** For Serving: – 8 ounces pasta noodles*** – Dried or fresh parsley


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Cook pasta as directed on the packet. Drain the noodles in a colander and reserve until use.Make the stroganoff sauce while the noodles simmer.  


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A 12-inch skillet with deep sides or a Dutch oven can be used to heat avocado oil over medium heat. Add chopped onions and sauté for 3–5 minutes to soften. 

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Sea salt, garlic, and sliced mushrooms. Stir mushrooms for 3–5 minutes to soften. For stuck veggies, deglaze the skillet with water, beef stock, or chicken broth. 

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Chopped chicken breasts brown in 2–5 minutes. For stroganoff sauce, mix full-fat coconut milk, lemon juice, mustard, all-purpose flour, black pepper, and salt.  

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Turn up the heat to medium-high and boil the mixture. Cook, stirring periodically, until chicken is done and sauce is thick. 

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If time allows, boil the sauce while cooking or multitasking. Creamy cooked-noodle chicken stroganoff. 

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To taste, add sea salt or lemon juice. Serve lots of chicken stroganoff and enjoy!  

Also See

Ground Turkey Cabbage Skillet Recipe