Why You’ll Love Creamy Chicken Stroganoff (Keto) Recipe
This recipe is creamy, hearty, and full of savory flavor while still fitting a low-carb lifestyle. The chicken stays tender, the mushrooms add depth, and the sauce is rich without being heavy. It is also quick enough for busy nights but flavorful enough to serve for a special dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 ½ teaspoons sea salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 ½ pounds chicken cutlets
¼ cup coconut flour
5 tablespoons butter, divided
1 tablespoon olive oil
1 large sweet onion, chopped
4 cloves garlic, minced
12 ounces cremini mushrooms, sliced
½ cup dry white wine
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 ½ cups chicken stock
½ cup heavy cream
¾ cup sour cream
Finely chopped fresh chives, for garnish
Directions
In a small bowl, combine the sea salt, black pepper, garlic powder, onion powder, and paprika. Sprinkle the seasoning evenly over both sides of the chicken cutlets.
Add the coconut flour to a shallow bowl. Lightly dredge each chicken cutlet in the coconut flour, shaking off any excess.
Heat 2 tablespoons butter and the olive oil in a large skillet over medium heat. Sear the chicken until golden brown on both sides, about 4 minutes per side. Remove the chicken from the skillet and set aside.
Add the remaining 3 tablespoons butter to the same skillet. Once melted, add the chopped onion and cook until translucent. Stir in the garlic and cook until fragrant.
Add the mushrooms and cook until they release their liquid and begin to caramelize.
Pour in the white wine to deglaze the pan, scraping up the browned bits from the bottom of the skillet.
Stir in the Worcestershire sauce and Dijon mustard.
Add the chicken stock and bring the mixture to a boil. Reduce the heat to medium-low, stir in the heavy cream, and simmer until the sauce slightly reduces and begins to thicken.
Stir in the sour cream until smooth and well combined. Simmer for 5 to 10 minutes, then taste and adjust with salt and pepper if needed.
Return the chicken and any juices to the skillet. Simmer for 5 more minutes, until the chicken is heated through.
Garnish with fresh chives and serve warm.
Servings and timing
Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
For extra richness, add a little grated Parmesan to the sauce before serving. You can also swap cremini mushrooms for white button mushrooms or baby bella mushrooms. For a stronger flavor, use more Dijon mustard or add a pinch of smoked paprika. To keep it extra low-carb, serve it over cauliflower rice, zucchini noodles, or steamed vegetables.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, stirring often so the cream sauce stays smooth. You can also microwave it in short intervals, stirring between each one. Add a splash of chicken stock or cream if the sauce thickens too much.
Freezing is not ideal because sour cream-based sauces can separate after thawing.
FAQs
Can I make this chicken stroganoff ahead of time?
Yes, you can make it ahead and store it in the refrigerator for up to 3 days. Reheat gently to keep the sauce creamy.
Is this recipe keto-friendly?
Yes, this recipe uses coconut flour instead of regular flour and has a creamy low-carb sauce.
What can I serve with keto chicken stroganoff?
Serve it with cauliflower rice, zucchini noodles, mashed cauliflower, roasted broccoli, or sautéed green beans.
Can I use chicken thighs instead of chicken cutlets?
Yes, boneless skinless chicken thighs work well. They may need a few extra minutes to cook through.
Can I skip the white wine?
Yes, replace the wine with extra chicken stock if preferred.
Can I use almond flour instead of coconut flour?
Yes, almond flour can be used, though the coating may be slightly less absorbent.
Why did my sauce separate?
The sauce may separate if the heat is too high after adding sour cream. Keep the heat low and stir gently.
Can I make it without mushrooms?
Yes, you can leave them out or replace them with zucchini, spinach, or extra onion.
How do I thicken the sauce?
Let the sauce simmer longer until it reduces. Coconut flour from the chicken coating also helps thicken it slightly.
Can I use Greek yogurt instead of sour cream?
Yes, full-fat Greek yogurt can work, but add it over low heat to prevent curdling.
Conclusion
Creamy Chicken Stroganoff is a quick, satisfying keto meal with tender chicken, flavorful mushrooms, and a rich sour cream sauce. It is simple enough for a weeknight dinner and comforting enough to make again and again.
Creamy Chicken Stroganoff (Keto)
This creamy chicken stroganoff is a rich and comforting keto-friendly dinner featuring tender chicken cutlets in a savory mushroom cream sauce. Perfect for a quick weeknight meal with bold flavors and a velvety texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet
- Cuisine: American
- Diet: Low Calorie
Ingredients
- 1 1/2 teaspoons sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 1/2 pounds chicken cutlets
- 1/4 cup coconut flour
- 5 tablespoons butter, divided
- 1 tablespoon olive oil
- 1 large sweet onion, chopped
- 4 cloves garlic, minced
- 12 ounces cremini mushrooms, sliced
- 1/2 cup dry white wine
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 1/2 cups chicken stock
- 1/2 cup heavy cream
- 3/4 cup sour cream
- Finely chopped fresh chives, for garnish
Instructions
- In a small bowl, combine the sea salt, black pepper, garlic powder, onion powder, and paprika. Sprinkle the seasoning mixture evenly over both sides of the chicken cutlets.
- Add the coconut flour to a shallow bowl and lightly dredge each chicken cutlet. Set aside.
- Heat 2 tablespoons of butter and the olive oil in a large skillet over medium heat. Sear the chicken cutlets until golden brown on both sides, about 4 minutes per side. Remove from the skillet and set aside.
- Add the remaining 3 tablespoons of butter to the skillet. Once melted, add the chopped onion and cook until translucent. Stir in the minced garlic and cook until fragrant.
- Add the sliced mushrooms and cook until they release their liquid and begin to caramelize.
- Deglaze the skillet with the white wine, scraping up any browned bits from the bottom of the pan.
- Stir in the Worcestershire sauce and Dijon mustard until combined.
- Add the chicken stock and bring to a boil. Reduce heat to medium-low, stir in the heavy cream, and simmer until the sauce thickens slightly.
- Mix in the sour cream and simmer for 5 to 10 minutes, stirring occasionally. Taste and adjust seasoning if needed.
- Return the chicken and any accumulated juices to the skillet. Simmer for 5 more minutes until heated through.
- Garnish with fresh chives before serving.
Notes
- Serve over cauliflower rice, zucchini noodles, or mashed cauliflower for a complete keto-friendly meal.
- Use boneless chicken thighs instead of chicken cutlets for extra richness.
- If you prefer not to cook with wine, substitute additional chicken stock.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over low heat to prevent the sauce from separating.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 980 mg
- Fat: 36 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 165 mg
