Chicken Stroganoff with Butternut Squash Mash is delicious, creamy, and hearty, with lots of comforting flavors. This easy dinner is perfect for a busy weeknight, and it’s also dairy-free and low-carb! The chicken is cooked in a creamy mushroom sauce and served over creamy butternut squash mash.
Growing up in Brazil, I used to have stroganoff de frango (chicken stroganoff) at my auntie’s house many times. Although stroganoff is a traditional Russian dish, made with beef and sour cream and served over egg noodles, in Brazil, stroganoff de frango is a very popular recipe that many families make for lunch. But, there this recipe is made with chicken, heavy cream and served over fluffy white rice and topped with potato shoestrings. OMG, as a kid, potato shoestrings were my favourite part of this dish. 😉
I love this dish, and I still have it to this day, however, I cook chicken stroganoff with a few twists to make this dish lighter. My new version of this chicken stroganoff is just as delicious and comforting as this classic dish.
I’ve changed things around for this Chicken Stroganoff with Butternut Squash Mash recipe because I didn’t use heavy cream. For this recipe, I used coconut milk to give the recipe a rich flavor, a creamy texture and to bring extra goodness since coconut milk is packed with good fats.
I love swapping for butternut squash as it’s such a versatile vegetable. I use it for everything, like my Roasted Butternut Squash Mash, Roasted Butternut Squash Cauliflower Salad, Ground Beef Butternut Squash Kale Soup, and Rice with Roasted Butternut Squash and Dried Cranberries!
Anyways, you can find canned coconut milk in the Asian section of your local grocery store or at Amazon as well. Do not use coconut milk from the carton because it won’t help to make this chicken stroganoff creamy. Instead, it may become watery. If you use dairy in this recipe, I have this other healthier chicken stroganoff recipe that’s made with Greek yogurt instead of heavy cream that I think you will like it too.
Ingredients you will need to make this Chicken Stroganoff with Butternut Squash Mash:
- Olive oil
- White Mushroom
- Onions, any kind you prefer
- Garlic
- Organic chicken breast
- White wine (skip if you’re doing Whole30)
- Tomato Sauce
- Coconut milk
- Dijon mustard
- Parsley
- Butternut Squash
How to Make Chicken Stroganoff with Butternut Squash Mash:
This is one of the easiest recipes to make during the busy weeknights that will please your entire family. All you need to do is:
- In a large pot or skillet, heat olive oil over medium-high heat until the pan smokes just a bit, which is a sign that it’s properly heated.
- Then, add mushrooms and sauté for about 5 minutes or until they get brown and crispy. Add onions and garlic and cook until browned.
- Add chicken and season with salt and pepper or even some chilli pepper just to add more flavour if you prefer. Cook through, about 5 minutes. The time will depend on the thickness of the chicken cubes.
- Pour white wine in the pan and cook for 3 more minutes, and then add tomato sauce and Dijon mustard and cook for 2 minutes.
- Finally, pour in coconut milk, parsley and cook for one more minute. Done!
- Click here to see how to make butternut squash mash.
5 Reasons why you should make this Chicken Stroganoff with Butternut Squash Mash:
- It’s a perfect weeknight meal that’s packed with flavors.
- It’s made start to finish in under 40 minutes.
- It’s made with simple and easy ingredients that you probably already have in your pantry.
- This Chicken Stroganoff with Butternut Squash Mash goes well with rice, pasta, zucchini noodles, mashed potatoes, and any other type of vegetable mash you prefer, such as sweet potato, butternut squash, and cauliflower mash.
I serve this recipe with butternut squash mash instead of egg noodles because always when I can, I love to replace white carbs for veggies. You can also serve it with cauliflower mash, zucchini noodles, cauliflower rice, or if you love your carbs, serve it over rice.
Chicken Stroganoff with Butternut Squash Mash
Ingredients
- 1 tbsp olive oil
- 8 oz mushroom sliced
- 1 cup white onions diced
- 4 tbsp garlic minced
- 2 cups free range organic chicken breast diced
- Salt and pepper
- 1/2 cup white wine
- 1 cup tomato sauce
- 1/2 cup coconut milk from a can
- 2 tbsp Dijon mustard
- 1/2 cup ½ cup parsley chopped
- Serve over butternut squash mash (recipe here)
Instructions
- In a large pot, heat olive oil over medium-high heat.
- Add mushroom and sauté for about 5 minutes. Add onions and garlic and cook until browned.
- Add chicken and season with salt and pepper. Cook through, about 5 minutes. It can take less or more minutes. The time will depend on the thickness of chicken.
- Add white wine and cook for 3 minutes.
- Now it is time to add one cup of tomato sauce and Dijon mustard and cook for 2 minutes.
- Pour coconut milk and parsley cook for one more minute.
- Serve over butternut squash mash.
Notes
- Make sure you are using coconut milk from a can and not carton. The texture and thickness is different and will affect the outcome.
- Skip the wine to make the recipe Whole30 and paleo friendly.
- Feel free to use a different type of mushroom if you don't have white mushrooms on hand.
- To store: Keep the chicken stroganoff in an airtight container for up to 3 to 4 days in the fridge.
- To reheat: You can reheat the chicken in the microwave or stovetop.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
Follow @primaverakitchen on Instagram, snap a photo, and tag it #primaverakitchen. We'd love to see your recreation.
Meu preferido alimento
Amo esse alimento
Love the combination of flavors.
Awesome! Happy you liked it 😉