One Skillet Chicken Stroganoff
This one skillet chicken stroganoff is a healthy, creamy dinner made with coconut cream. It’s paleo, Whole30, and keto-friendly—perfect for busy weeknights with minimal cleanup and maximum comfort.
Ingredients
- 4 tbsp ghee
- 1.5 lbs boneless skinless chicken thighs or chicken of your choice
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- sea salt and black pepper to taste
- 1 large onion thinly sliced
- 8 oz mushrooms sliced
- 3 cloves garlic minced
- 2 tbsp arrowroot flour or tapioca
- 2 cups chicken stock or broth
- 3/4 cup coconut cream canned unsweetened
- 2 tbsp fresh lemon juice
Instructions
- In a large deep skillet, melt 2 tablespoons of the ghee over medium-high heat
- Season the chicken all over with the garlic and onion powder, paprika and salt and pepper.
- Add the chicken to the skillet and cook for 5 minutes to brown, then flip and cook on the other side until browned, 4-5 minutes.
- Remove chicken from the pan to a plate and set aside.
- Lower the heat to medium and add the remaining 2 tablespoons of ghee to the skillet. One it has melted, add the onions and sauté for about 3-4 minutes, until soft and fragrant.
- Add the mushrooms and sauté for an additional 5-7 minutes, stirring occasionally, or until the mushrooms and onions are soft.
- Stir in the garlic and sauté 1 minuet, stirring occasionally.
- Add in arrowroot or tapioca and stir, cooking for 30 seconds.
- Pour the broth in slowly while stirring until everything is well combined.
- Bring to a simmer, stirring and simmer for about 3 minutes.
- While the sauce simmers, in a small bowl whisk together the coconut cream and lemon juice.
- Add this mixture to the skillet and stir to combine.
- Taste and Sean with salt and pepper to preference.
- If you want your sauce a little thicker you can leave it on for a little longer while stirring until it thickens up to the consistency you want.
- Add chicken back to the skillet and cook for another 1 - 2 minutes to heat through.