Gluten-Free Dairy-Free Chicken Stroganoff with lusciously creamy mushroom sauce and tender chicken served with yummy gluten-free pasta noodles. This easy, delicious dinner recipe comes together in 40 minutes or less!
My Gluten-Free Dairy-Free Ground Beef Stroganoff and my Paleo Beef Stroganoff were so well-received when I originally shared them that I knew I had to make a chicken version.
While the two beef stroganoff recipes I’ve shared have been a couple of my personal favorites, I don’t typically discriminate when it comes to animal proteins, and it just so happens I ended up enjoying this chicken rendition just as much!
This easy gluten-free dairy-free chicken stroganoff recipe calls for simple ingredients, turns out lusciously creamy in spite of being dairy-free and has all the classic flavors of traditional stroganoff.
Think: your favorite cream of chicken soup or cream of mushroom soup mixed with delightful al dente noodles, but made healthier.
All of the ingredients can be found at any grocery sore and you already may keep some of them on hand regularly. The flavorful sauce is just so inviting!
Plus, the whole recipe takes 40 minutes or less from start to finish. What a gem for an easy weeknight meal!
Let’s discuss the fresh ingredients needed to make this healthy chicken stroganoff!
Ingredients for Gluten-Free Dairy-Free Chicken Stroganoff:
Avocado: Used to saute the vegetables and brown the chicken, we use avocado oil (or a little olive oil) to do some cooking.
Onion, Garlic, Mushrooms: The garlic, yellow onion, and fresh mushrooms are responsible for the big bold, earthy flavors of chicken stroganoff. You can easily scale the garlic up or down depending on how much you like. Feel free to double the amount of mushrooms if you love them.
Chicken Breasts: Boneless skinless chicken breasts get chopped up into bite sized pieces and cooked to tender perfection in the creamy mushroom sauce. Feel free to swap them out for boneless chicken thighs or ground turkey.
Full-Fat Canned Coconut Milk, Lemon Juice, Mustard: The combination of full-fat canned coconut milk, lemon juice, and whole grain mustard (or dijon mustard) takes the place of dairy in this recipe. We’re left with a creamy, tangy sauce that tastes remarkably similar to classic stroganoff, without the need for cream or sour cream.
Be sure to use the full-fat coconut milk from the can, not from the carton. I don’t recommend using any other type of non-dairy milk in place of the full-fat coconut milk due to their low fat content. The flavor and texture just won’t be the same.
I recommend using whole grain mustard, stone ground mustard, or dijon mustard for the sauce, but not yellow mustard for the best results.
Some people use one tablespoon of mustard instead of two for a creamier, less tangy flavor. Feel free to adjust the amount of lemon juice and mustard to your personal taste.
Gluten-Free All-Purpose Flour: Used to thicken the sauce, we add a little flour to make the sauce even more luscious. Feel free to us regular all-purpose flour or tapioca flour instead of a gluten-free flour blend.
Gluten-Free Noodles: In order to keep this recipe both gluten-free and dairy-free, I use gluten-free pasta noodles. For this particular recipe, I used chickpea pasta noodles in the shape of rigatoni noodles. I often use GF noodles made out of brown rice or cassava flour as well.
If you aren’t gluten-free, use any of your favorite pasta noodles. Most people serve stroganoff with wide egg noodles. You can also serve this recipe over steamed brown rice or white rice if you prefer!
Salt and Pepper: Add salt and pepper to taste. If you taste the chicken stroganoff and feel it tastes bland, continue adding small amounts of salt until the rich, bold flavors shine through. I add over one teaspoon salt and half teaspoon pepper, but you can adjust these amounts as needed.
Recipe Adaptations:
- Add up to 1 tablespoon of Italian seasoning if you like herby flavor.
- Some people substitute Worcestershire sauce for mustard.
- I use baby bella mushrooms, but white mushrooms (or cremini mushrooms) work too.
- If you aren’t dairy-free, replace the coconut milk with two cups of half & half or heavy cream. You can also use a combination of milk and cream cheese, Greek yogurt, or sour cream. If you’d like, add 2 to 3 tablespoons of butter to the sauce for even more decadent flavor.
- Add one teaspoon of onion powder or garlic powder if you want even more onion and garlic flavor.
- For a low carb option, use keto noodles, or serve this flavorful meal over cauliflower rice, zucchini noodles, or cauliflower mash.
- Add a splash of white wine to the creamy sauce for a fancy vibe.
- If you enjoy the flavor of paprika, add one teaspoon paprika to the flavorful sauce.
Now that we’re familiar with the basic ingredients list, let’s make this delicious chicken stroganoff recipe!
How to Make Gluten-Free Dairy-Free Chicken Stroganoff:
Cook the pasta noodles according to the instructions on the package. Drain the noodles into a colander and set them aside until they are ready to use.
While the noodles are cooking, prepare the stroganoff sauce.
Heat the avocado oil in a large skillet over medium heat (I recommend using a 12-inch skillet with deep sides) or a large stock pot such as a Dutch oven. Add the chopped onions and sauté for 3 to 5 minutes, until the onions begin to soften.
Stir in the chopped mushrooms, garlic, and sprinkle everything liberally with sea salt. Continue cooking and stirring until the mushrooms begin to soften, about 3 to 5 minutes.
If the vegetables begin to stick to the bottom of the pan at any point, deglaze the pan with water, beef broth, or chicken broth.
Stir in the chopped chicken breasts and cook for 2 to 5 minutes, until the chicken pieces begin to brown.
Add in the rest of the ingredients for the stroganoff sauce (full fat coconut milk, lemon juice, mustard, all-purpose flour, black pepper and salt). Increase the heat to medium-high heat and bring the mixture to a full boil. Cook, stirring occasionally, until the chicken has cooked through and the sauce is nice and thick.
For more sauce or thinner sauce, add 1/3 cup of chicken broth, or until it reaches your desired consistency. If you have the time, you can continue cooking the sauce on low heat at a gentle simmer while you’re preparing the rest of dinner or multi-tasking.
Stir the cooked noodles into the creamy chicken stroganoff. Taste the dish for flavor and add sea salt or more lemon juice to your personal taste.
Serve chicken stroganoff in big bowls, and enjoy!
Store any leftover chicken stroganoff in an airtight container in the refrigerator for up to 1 week.
I hope you love this yummy healthy pasta recipe as much as I do! The perfectly cooked chicken paired with creamy, garlicky, earthy flavors makes for such delicious comfort food.
Make it as a meal prep recipe to eat throughout the week for any busy weeknight, or even for a fancy occasion!
This impressive meal exudes sexy, fancy vibes, yet is easy to make and just so simple! It’s a great option for my creamy chicken pasta lovers!
If you’re a fan of the combination of saucy creamy chicken and mushrooms, also check out my Dairy-Free Creamy Mushroom Chicken Brown Rice Casserole.
If you love delicious pasta recipes, also try these tasty recipes!
More Healthy Pasta Recipes:
- Creamy Sun-Dried Tomato Pasta
- 30-Minute Gluten-Free Dairy-Free Creamy Chicken Pasta
- Rigatoni Pasta with Bolognese Sauce
- Mediterranean Shrimp Pasta
- Gluten-Free Dairy-Free Hamburger Helper
- Baked Feta Pasta
Creamy chicken and mushrooms forever!
Gluten-Free Dairy-Free Chicken Stroganoff
Ingredients
- 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 breasts
- 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
Instructions
- Cook the pasta noodles according to the instructions on the package. Drain the noodles into a colander and set them aside until they are ready to use.
- While the noodles are cooking, prepare the stroganoff sauce. Heat the avocado oil in a large skillet over medium heat (I recommend using a 12-inch skillet with deep sides) or a large stock pot such as a Dutch oven. Add the chopped onions and sauté for 3 to 5 minutes, until the onions begin to soften.
- Stir in the chopped mushrooms, garlic, and sprinkle everything liberally with sea salt. Continue cooking and stirring until the mushrooms begin to soften, about 3 to 5 minutes. If the vegetables begin to stick to the bottom of the pan at any point, deglaze the pan with water, beef broth, or chicken broth.
- Stir in the chopped chicken breasts and cook for 2 to 5 minutes, until the chicken pieces begin to brown.
- Add in the rest of the ingredients for the stroganoff sauce (full fat coconut milk, lemon juice, mustard, all-purpose flour, black pepper and salt). Increase the heat to medium-high heat and bring the mixture to a full boil. Cook, stirring occasionally, until the chicken has cooked through and the sauce is nice and thick.
- If you have the time, you can continue cooking the sauce on low heat at a gentle simmer while you're preparing the rest of dinner or multi-tasking.
- Stir the cooked noodles into the creamy chicken stroganoff. Taste the dish for flavor and add sea salt or more lemon juice to your personal taste.
- Serve chicken stroganoff in big bowls, and enjoy!
Notes
Nutrition
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Tried this tonight and we loved it! I followed the recipe as written except for using arrowroot starch for the gluten free flour. I reserved a few ounces of the coconut milk in the can and whisked the arrowroot starch in it, adding it closer to the end of cook time! Yummy, yummy!
Yaaay! I love that, Deb! So happy you enjoyed it, and great to know that the arrowroot flour worked out so well. Thanks for following up!! xo
@Julia, and forgot to add we had your 4 ingredient oatmeal bars for dessert 😋 Those are always on repeat here!
Oooh, YUM! I love those bars!! xoxo