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Why Chicken Stroganoff?
When I had to start an AIP diet, giving up sour cream and chips were the most difficult thing. Later on, I discovered the taste of coconut cream and tried to reproduce the Stroganoff recipe with great success. The original stroganoff may have its roots in Russian aristocracy, but this AIP Chicken Stroganoff is a more approachable and healthy take on the classic. By using chicken, coconut cream, and arrowroot, you get all the creamy goodness without the inflammatory ingredients. Whether you’re new to the AIP diet or just looking for a hearty, wholesome meal, this dish is sure to become a family favorite. Chicken is a great protein for those on the AIP diet or anyone looking for a lighter version of the traditional dish. It cooks quickly and absorbs the rich flavors of the sauce beautifully. Whether you’re serving this over mashed sweet potatoes or an AIP-approved noodle alternative, this Chicken Stroganoff will leave you satisfied without compromising on flavor or health.
Stroganoff is the epitome of comfort food—a creamy, rich, and savory dish traditionally made with beef or bison. Its origins trace back to mid-19th century Russia, where it was named after the Stroganoff family, one of the country’s wealthiest noble families. The original dish featured sautéed beef, onions, and a sour cream-based sauce, but over the years, it evolved, gaining popularity across Europe and eventually becoming a staple in global cuisine.
For those following the Autoimmune Protocol (AIP) diet or managing digestive sensitivities, this version replaces the classic ingredients with clean, nourishing alternatives. My AIP Chicken Stroganoff is made with tender chicken, creamy coconut milk, and flavorful mushrooms, creating a dish that’s both hearty and healing.
While this recipe stays true to the essence of stroganoff, I’ve replaced the beef with chicken for a leaner, more accessible protein. The creamy sauce gets its richness from coconut cream, and arrowroot starch ensures a smooth texture, all without any dairy or gluten.
Instructions
1. Prepare the Chicken
- Wash and cut the chicken into 1-inch cubes.
- In a large pan, heat 1 tablespoon of coconut oil or avocado oil over medium heat.
- Once the oil is heated, add the chicken cubes along with the salt and kelp. Lightly brown the chicken for 10–15 minutes, turning the pieces occasionally for even cooking.
- Once browned, remove the chicken from the pan and set it aside on a plate.
2. Sauté the Vegetables
- Using the same pan, add the diced onion and minced garlic. Sauté over medium heat until the onion turns translucent and fragrant, about 5 minutes.
- Add the sliced mushrooms to the pan and cook for an additional 5–7 minutes, until they are softened and begin to release their moisture.
3. Simmer the Chicken
- Return the browned chicken to the pan with the sautéed vegetables.
- Pour in 1 cup of water and stir everything together.
- Lower the heat, cover the pan, and let it simmer for 15–20 minutes, or until the chicken reaches your desired tenderness. Check occasionally, and if the water evaporates, add a little more to keep the dish moist.
4. Thicken the Sauce
- In a small bowl, dissolve 2 tablespoons of arrowroot flour in 1 tablespoon of cold water to create a slurry.
- Pour the coconut cream into the pan and stir in the arrowroot slurry. Mix everything well to combine.
- Allow the stroganoff to simmer for another 5–10 minutes, stirring frequently to prevent the arrowroot from sticking to the bottom of the pan. The sauce should thicken and coat the chicken and vegetables nicely.
5. Finishing Touches
- If you’re using horseradish, stir it in at the end to give the dish a subtle tangy kick.
- Taste and adjust the seasonings as needed, adding more salt or herbs if desired.
6. Serve
- Your Chicken Stroganoff is now ready to serve! It pairs wonderfully with AIP-friendly sides like mashed sweet potatoes or gluten-free pasta.
Tips for Perfect Chicken Stroganoff:
- Don’t Overcook the Chicken: Chicken, especially breasts, can dry out if overcooked. Keeping an eye on the simmer time ensures your chicken stays tender and juicy.
- Choosing Coconut Cream: The creamier part of canned coconut milk works best for this dish. If using coconut milk, make sure it’s full-fat to get the right consistency for the sauce.
- Customizing the Flavor: If you enjoy a little more kick, add an extra tablespoon of horseradish or even a pinch of AIP-friendly mustard powder to give the stroganoff a sharper edge.
- Mushroom Options: You can mix in other AIP-friendly mushrooms like cremini or shiitake for a richer, earthy flavor profile.
You can freeze leftovers of AIP Chicken Stroganoff, but there are a few tips to ensure it freezes well and retains its texture when reheated:
Tips for Freezing AIP Chicken Stroganoff:
- Cool Completely: Before freezing, allow the stroganoff to cool completely to room temperature. This helps prevent condensation, which can create ice crystals and affect the texture.
- Use Airtight Containers: Transfer the cooled stroganoff to airtight containers or freezer-safe bags. If using bags, try to remove as much air as possible before sealing.
- Portion It Out: Freeze in individual portions for easy reheating. This way, you only thaw what you need for a meal.
- Label and Date: Make sure to label the container or bag with the date so you can track how long it’s been in the freezer.
- Freeze for Up to 3 Months: While the stroganoff can be frozen safely for longer, it’s best enjoyed within 2 to 3 months for optimal flavor and texture.
Reheating Frozen Chicken Stroganoff:
- Thaw in the Fridge: For best results, thaw the stroganoff overnight in the refrigerator.
- Reheat Slowly: Reheat the stroganoff on the stove over low to medium heat, stirring occasionally to help restore the creamy texture. You can add a little water or more coconut cream if the sauce seems too thick.
- Microwave Option: If you’re in a hurry, you can reheat it in the microwave, but do so at a lower power setting and stir frequently to ensure it heats evenly.
By following these tips, your AIP Chicken Stroganoff should freeze and reheat well, making it a convenient meal for busy days!
AIP Chicken Stroganoff Recipe: A Creamy and Comforting Twist
Course: Dinner, LunchCuisine: Russian, EuropeanDifficulty: Easy4
servings10
minutes25
minutes210
kcalFor those following the Autoimmune Protocol (AIP) diet or anyone managing digestive sensitivities, this version replaces the classic ingredients with clean, nourishing alternatives.
Ingredients
2 lb. chicken breast, cut in 1″ cubes
24 oz white mushrooms, sliced
1 small onion, diced
3 garlic cloves minced
1 tbsp horseradish, finely grated
2-3 tbsp coconut or avocado oil
1 tsp sea salt
½ tsp kelp
1 can coconut cream
2 tbsp arrowroot or tapioca flour/starch
1 cup water
Directions
- Wash and cut the chicken breast in 1” cubes.
- In a large pan once the oil is heated add the meat, salt and kelp and over medium heat let it lightly brown for 10 – 15 minutes turning it around from time to time. Remove on a plate.
- Using the same pan add the onion, garlic and sauté until the onion is translucent, around 2-3 minutes.
- Add the mushrooms and cook, until they are softened.
- Add the meat back in the pan and the water and let it simmer, covered, for 15-20 minutes or until the meat is at the desired tenderness. If the water did evaporate, add a little more water.
- In a bowl mix the arrowroot / tapioca flour with a 1/3 coconut cream and stir to dissolve.
- Add the rest of the coconut cream / milk to the pan and let it bring to a boil.
- Pour in the arrowroot flour / coconut cream mixture into the pan. Let it simmer for another 5-10 minutes stirring so that the arrowroot does not stick to the bottom of the pan.
- Now it’s ready to serve.
Recipe Video
Notes
- Give this recipe a try and let me know how it turned out for you! I’d love to hear how you’ve adapted it to suit your tastes or dietary needs.
AIP-Friendly Sides to Serve With Chicken Stroganoff
- Mashed Sweet Potatoes: Creamy and slightly sweet, this is the perfect base for soaking up the stroganoff sauce.
- Cauliflower Rice: A lighter, low-carb alternative that complements the rich sauce.
- AIP-Friendly Pasta: If you can find a grain-free, AIP-approved pasta, this dish will resemble the classic stroganoff we all know and love.
