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A cozy bowl of low-carb chicken stroganoff with tender chicken pieces and mushrooms in a creamy sauce, topped with fresh parsley on a rustic wooden table.
Dreena Grace Burthon

Mushroom & Chicken Stroganoff (Low-Carb Version)

A creamy, comforting low-carb chicken stroganoff made with tender chicken, golden mushrooms, and a silky sauce simple, cozy, and surprisingly light.
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Prep Time 10 minutes
Cook Time 20 hours
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 people
Course: dinner, Main Course
Cuisine: American, European
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons Butter or Olive Oil For cooking the mushrooms and chicken
  • 2 Chicken Breast Cut into bite-sized pieces
  • 2 cups Mushrooms Sliced (baby bella or white mushrooms)
  • 1/2 small Onion Chopped
  • 2 cloves Garlic Minced
  • 1/2 cup Chicken Broth Low-sodium if possible
  • 1/2 cup Heavy Cream Can swap for half-and-half
  • 2 tablespoons Cream Cheese Helps thicken and adds creaminess
  • 1 teaspoon Paprika Optional, for a little warmth
  • 1 tablespoon Worcestershire Sauce Adds depth and umami flavor
  • to taste Salt and Pepper Adjust at the end
  • optional Fresh Parsley For garnish
  • optional Cauliflower Rice or Zucchini Noodles For serving (low-carb side options)

Equipment

  • 1 Large Skillet or Frying Pan For browning mushrooms and chicken
  • 1 Wooden Spoon For stirring the sauce
  • 1 Cutting board For chopping chicken, mushrooms, and onions
  • 1 Sharp knife For slicing mushrooms and chicken
  • 1 Measuring Cups and Spoons Optional you can eyeball it if you’re comfy cooking
  • 1 Spatula Helps scrape all that good sauce from the pan

Method
 

  1. Prep the basics .Slice the mushrooms, chop the onion, mince the garlic, and cut the chicken into bite-sized pieces. Keep everything close by this cooks fast once you start.
  2. Cook the mushrooms. Heat the butter or olive oil in a large skillet over medium heat. Add the mushrooms and let them sit for a minute or two before stirring. Let them brown a bit and soak up the flavor.
  3. Add the onions and garlic. Toss them into the pan with the mushrooms. Cook until everything smells amazing and the onions turn soft and golden.
  4. Cook the chicken. Push the mushrooms to the side of the pan and add the chicken. Season with salt, pepper, and a little paprika if you like. Cook until the chicken is no longer pink in the middle.
  5. Build the sauce. Pour in the chicken broth. Stir and scrape the bottom of the pan to pick up all the browned bits that’s where the flavor hides. Turn the heat down a bit and add the heavy cream and cream cheese.
  6. Let it get creamy. Stir slowly until the cream cheese melts and the sauce thickens. Add the Worcestershire sauce and taste it. Adjust the seasoning if needed.
  7. Serve and enjoy. Spoon it over cauliflower rice, zucchini noodles, or eat it straight from the pan. Top with a little parsley if you want to feel fancy.

Notes

  • Don’t rush the mushrooms. Let them sit a bit in the pan so they get that nice golden color that’s where all the flavor happens.
  • If the sauce looks thin at first, just give it time. It thickens up as it cools a little.
  • You can use chicken thighs instead of breasts if you like darker meat or want extra tenderness.
  • For dairy-free, swap the cream for coconut cream and skip the cream cheese. It changes the flavor a little but still tastes amazing.
  • Leftovers keep well for about 3 days in the fridge. Just reheat slowly on the stove and add a splash of broth or cream to loosen the sauce.
  • Serve it over cauliflower rice, zucchini noodles, or even plain sautéed spinach for a quick low-carb meal.