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Chicken Stroganoff with Butternut Squash Mash

Chicken Stroganoff with Butternut Squash Mash is delicious, creamy, hearty, healthy and with lots of comfort 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 butternut squash mash for a simple weeknight dinner.
Course Main Course
Cuisine Brazilian, Russian
Keyword butternut squash, Chicken, gluten-free, low-carb, Stroganoff
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 bowls
Calories 198kcal



  • 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.


  • 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. 


Serving: 1/4 | Calories: 198kcal | Carbohydrates: 12g | Protein: 19g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 44mg | Sodium: 392mg | Potassium: 420mg | Fiber: 2g | Sugar: 4g