Published: · Modified: by Jennifer Banz· 17 Comments
Servings: 6
|
Cals: 295
|
Fat: 21
|
Carbs: 3
|
Fiber: 1
|
Protein: 28
|
Time: 30 minutes mins
Jump to RecipePin for Later
Keto Chicken Stroganoff is chicken breast smothered in a rich and creamy mushroom sauce...this keto 30 minute meal can be on your dinner table in no time. Serve it with my Instant pot mashed cauliflower for a winner of a dinner.
We start this recipe by slicing the chicken breast in half lengthwise. We do this by placing our palm on top of the chicken breast and using a sharp knife to slice down the length of the chicken breast. This makes the chicken breast faster to cook.
Can I use boneless skinless chicken thighs?
I like to use chicken breast with a creamy sauce because chicken thighs can get heavy with a heavy cream sauce. Feel free to use boneless skinless chicken thighs if you like.
Cooking the chicken
We want to cook the chicken in batches so we do not crowd the pan. Cook each chicken breast cutlet for a few minutes on each side or until an internal meat thermometer reaches 165F.
Making the sauce
The sauce starts out with cooking the onions and the mushrooms in the same pan we used to cook the chicken.
When the mushrooms are browned, we can add in the heavy cream and the chicken broth. We want to bring this liquid to a boil and let it reduce by half so the sauce can thicken.
The finishing touches for the sauce are lemon juice and dried dill.
I like to serve this recipe with mashed cauliflower. So yummy!
Check out some of these other recipes I have on the blog:
- Keto Strawberry Lemonade
- Cheesy Keto Broccoli
- Keto Reuben Casserole
- Keto Strawberry Shortcake
Keto Chicken Stroganoff
Keto Chicken Stroganoff is chicken breast smothered in a rich and creamy mushroom sauce...this keto 30 minute meal can be on your dinner table in no time.
5 from 7 votes
Course: dinner
Cuisine: russian
Prep Time: 5 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 30 minutes minutes
Servings: 6
Calories: 295
Author: Jennifer Banz
This post may contain affiliate links
Ingredients
- 3 Chicken breast sliced in half lengthwise
- kosher salt and pepper
- 2 Tablespoons avocado oil
- ½ Small onion, diced
- 8 ounces Baby bella mushrooms, sliced
- 3 Cloves Garlic, minced
- 1 Cup Heavy cream
- 1 Tablespoon Dijon mustard
- 1 Cup Chicken broth
- ½ Tablespoon Dried dill
- 1 teaspoon lemon juice
Instructions
Season both sides of the chicken breast cutlets with salt and pepper
Heat a skillet over medium high heat. Add the avocado oil and cook the chicken breast on both sides until brown and cooked through. Use a meat thermometer to insure they are 165F internal temperature. Remove chicken from the pan and set aside.
Lower the heat to medium and add in the onions. Cook until translucent. Add in the garlic, and the mushrooms. Continue to cook for 8 more minutes until the mushrooms are browned
Add in the heavy cream, chicken broth and dijon mustard. Bring the sauce to a boil and let cook over medium high heat until reduced by half.
Add in the dill and the lemon juice.
Add the chicken back to the pan and serve.
Servings: 6
Nutrition per serving
Calories: 295 | Carbohydrates: 3g | Protein: 28g | Fat: 21g | Fiber: 1g
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
Keyword :recipe for chicken stroganoff
More Chicken
- Grilled Teriyaki Chicken Thighs
- Easy Teriyaki Chicken Marinade - 4 Ingredients
- Easy Pesto Marinated Chicken Thighs
- Crockpot Keto Chicken and Gravy
Reader Interactions
Comments
Dana Townsend says
This is outstanding!Reply
Pepper says
Big Family Hit! Super easy and fast!Reply
Annettw says
Made this for dinner tonight. So easy and so scrumptious! Restaurant quality!Reply
Maeve says
Made this tonight, it was delicious! Thanks for such a tasty & easy recipe!Reply
Pia says
Can I make this without the mushrooms or add something else like green beens
Reply
jenniferbanz says
Definitely!
Reply
Michelle says
This recipe is unbelievably delicious! My husband requested this be on the menu weekly in our home. It's so flavorful and the leftovers are delicious too! We serve this with cauliflower rice. I'm thinking it would also be good on zucchini noodles!
Reply
Aj says
When do we take the chicken out of pan the 1st time?
Reply
jenniferbanz says
At the end of step 2. I fixed the recipe!
Reply
Melissa says
Could you make this without the Dijon mustard?
Reply
jenniferbanz says
Sure
Reply
Noah G. says
Very good, sauce is incredible. Very simple and the Bellas take and hold the sauce very well.Reply
Ginny says
delicious Recipe! Made this for my sister and brother in law! Served with asparagus & egg noodles! A family favorite!Reply
Mary Dollus says
This is YUMMY! I like fast, easy dishes for summer... and this hit the spot! The only change I made was after I split the breasts in half lengthwise, I then cut them into cubes. Yummy, fast, and delicious! I ate mine over cauliflower rice; and my BF ate it over mashed potatoes. :)! Thank you Jennifer!Reply
Charlotte says
Hi is this 3G total carbs or net?
Reply
jenniferbanz says
This is 2g net carbs. 3g carbs - 1g fiber
Reply
Debbie says
I made this tonight and it was great!! I will definitely make again. Thanks for the recipe.
Reply
