Gluten Free Chicken and Mushroom Stroganoff

Dr. Amy Myers:

If you are craving flavor, this AIP-approved take on traditional stroganoff definitely does the trick!

You can cook a whole chicken if you are feeling ambitious, but you can use a pre-cooked rotisserie chicken from your local grocery store to save time.

Also, this recipe can get you started on meal prep for the week – only half the chicken is used! Take advantage of the leftovers for other recipes throughout the week and the bones for making your own bone broth!

Servings: 4 Cook Time: 20 minutes (with pre-cooked chicken)


  • 1 (4.5 lb) whole chicken or 1 rotisserie chicken
  • 2 tsp olive oil
  • 1/3 cup chopped shallots
  • 1/2 tsp kosher salt
  • 1 (8 oz) package sliced cremini mushrooms
  • 2 tsp arrowroot starch
  • 1 cup bone broth
  • 1/3 cup unsweetened, plain coconut yogurt
  • 1 tbsp chopped tarragon
  • 1/4 tsp freshly ground black pepper
  • Optional: Serve with zucchini noodles or butternut squash/sweet potato noodles or cauliflower mash


  1. If cooking chicken from scratch, prepare whole chicken.
  2. Once chicken is cooked through, remove meat from 1 breast and 1 thigh and shred.
  3. Heat oil in a large skillet over medium heat. Add shallots and sautée for 1 minute or until translucent. Add mushrooms and cook until soft, about 4 minutes. Add arrowroot starch to pan and stir constantly for 1 minute.
  4. Add in 1 cup of bone broth and let simmer for 2-3 minutes or until sauce has thickened. Add in chicken, coconut yogurt, and seasonings. Serve as is or with veggie noodles.


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