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This creamy Chicken Stroganoff is a favourite during the colder months, with a rich white wine, paprika and dijon mustard sauce. Packed with tender chicken chunks and chestnut mushrooms, this is so tasty served with rice, mashed potato or even gluten free pasta.
Notes On This Chicken Stroganoff Recipe
- This Creamy Chicken Stroganoff recipe is ready in 30 minutes, the perfect family dinner for busy evenings.
- Stroganoff is one of those dishes that feels like something you’d get in a restaurant, but with hardly any effort! I always forget how good it is 😍
- This recipe is easy to make gluten free – just ensure you use a gluten free stock. To ensure it is coeliac-safe, be sure to avoid any cross contamination too.
- Serve this stroganoff with gluten free pasta, basmati rice or even creamy mashed potatoes – it’s so versatile! I love mine with my Cottage Cheese Mash.
Table of Contents
Ingredients and Substitutions
There’s a printable recipe card below for these creamy chicken stroganoff with the full quantities. But here are the main ingredients and ideas for any swaps.
- Chicken: I use chicken breast but you could use chicken thighs if you prefer.
- Chestnut Mushrooms: Or any sort of mushrooms would work.
- Onion
- Garlic: You can use chopped, minced or even garlic paste.
- Butter and Olive Oil: You can swap one for the other, but using both adds to the taste.
- Gluten Free Vegetable Stock: I use Knorr as it’s certified gluten free.
- White Wine: Swap for extra vegetable stock or, for a better flavour, use a dry, alcohol-free white wine instead.
- Spices: I use Smoked Paprika and Cayenne Pepper – the pepper adds a very subtle flavour, it’s not spicy.
- Dijon Mustard: This is usually gluten free – you could also use a wholegrain mustard.
- Crème Fraîche: I’d recommend using a full fat version, as the lower fat ones can split when boiled.
How to Make Chicken Stroganoff
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this gluten free chicken stroganoff is to make.
Storing and Freezing Instructions
TO STORE: Any leftovers can be kept in the fridge and reheated before eating. It should keep for 2-3 days.
TO FREEZE: I recommend freezing this in portions to reheat from frozen. You can also freeze it with cooked rice to reheat as a ready meal when needed.
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Chicken Stroganoff Recipe
Equipment
Ingredients
- 300 g chicken breast, diced
- 250 g chestnut mushrooms, (sliced)
- 1 onion, finely chopped
- 2 tsp chopped garlic
- 25 g butter
- 1 tbsp olive oil
- 200 ml gluten free vegetable stock
- 100 ml white wine
- 0.5 tsp smoked paprika
- 1 pinch cayenne pepper
- 0.5 tbsp dijon mustard
- 200 ml crème fraîche
- 1 handful fresh parsley, (chopped)
Instructions
- Add the olive oil to a large pan and place on a medium heat. Add the chicken and fry for 4-5 minutes until browned.
- Add the butter to the pan and melt, then add the mushrooms, onion, garlic, paprika and cayenne pepper and fry on a low heat for 3-4 minutes until the mushrooms and onion have softened.
- Add the wine and continue to cook for another 5 minutes. Then add the vegetable stock, bring to the boil and simmer for a further 5 minutes.
- Add the mustard and crème fraîche and stir through. Bring back up to the boil and simmer for another 2-3 minutes.
- Serve with boiled rice to soak up the delicious sauce and sprinkle with the parsley. Enjoy straight away!
Nutrition
More Easy Gluten Free Dinner Recipes
If you like this chicken stroganoff then make sure you check out these other gluten free dinner recipes too…
- Gluten Free Beef Stroganoff
- Ham and Mushroom Pasta
- Slow Cooker Paprika Chicken
- Mushroom Stroganoff
- Creamy Garlic Pasta
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