Name: Gluten-Free Chicken Stroganoff with Penne
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 kg chicken, cut into bite-size strips; 400 g mushrooms, ideally white button mushrooms, cleaned and sliced (about 14 oz); 1 to 2 medium onions, finely diced (the source says 1 to 2 onions; medium size); 1 to 2 garlic cloves, finely chopped; 2 to 3 tbsp sunflower oil (30 to 45 ml. The source allows butter or another heat-stable oil; this version used sunflower oil); 1.5 tsp gluten-free flour or cornstarch (7.5 ml, about 4 g. The source says 1 to 2 tbsp; this version used 1.5 tsp. Not wheat flour); 250 to 300 ml chicken broth (about 1 to 1¼ cups. Check the label); 200 g sour cream, 10 % fat; 1 to 2 tbsp medium-hot mustard (15 to 30 ml. Check the label); 1 tbsp tomato paste (15 ml, about 15 g. Check the label); 1 tsp sweet paprika powder (5 ml, about 2 g. Check the label); salt and freshly ground black pepper (to taste); fresh parsley, chopped (for serving. Amount not given in the source); 400 g Barilla gluten-free penne (about 14 oz, dry. Cook according to the pack directions, drain, serve with the sauce)

45 minStart to table

851kcal*

70 gProtein*

91 gCarbs*

*Per serving, estimate. Serves 4.

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This gluten-free chicken stroganoff is a creamy dish made in one pan and served over penne: strips of chicken, browned mushrooms, onion and garlic in a paprika-orange sauce with mustard, tomato paste and sour cream.

We served it with Barilla gluten-free penne (400 g dry pasta). The sauce is thickened with a little gluten-free flour or cornstarch instead of wheat flour. Check the labels on broth, mustard and tomato paste, as these can contain gluten.

Creamy chicken stroganoff with mushrooms over gluten-free penne on a plate on a heart-patterned tablecloth in sunlight

Gluten-Free Chicken Stroganoff with Penne

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Prep Time 20

Cook Time 25

Total Time 45

Course Dinner, Main Course

Cuisine Russian

Servings 4 servings

Calories 851 kcal

Ingredients

1 kg chicken, cut into bite-size strips about 2.2 lb. The source does not say which cut or whether boneless; skinless breast fillet assumed for the nutrition estimate
400 g mushrooms, ideally white button mushrooms, cleaned and sliced about 14 oz
1 to 2 medium onions, finely diced the source says 1 to 2 onions; medium size
1 to 2 garlic cloves, finely chopped
2 to 3 tbsp sunflower oil 30 to 45 ml. The source allows butter or another heat-stable oil; this version used sunflower oil
1.5 tsp gluten-free flour or cornstarch 7.5 ml, about 4 g. The source says 1 to 2 tbsp; this version used 1.5 tsp. Not wheat flour
250 to 300 ml chicken broth about 1 to 1¼ cups. Check the label
200 g sour cream, 10 % fat about 7 oz, one 200 g tub. The source allows 200 to 250 g crème fraîche, sour cream or Schmand; this version used sour cream. Check the label
1 to 2 tbsp medium-hot mustard 15 to 30 ml. Check the label
1 tbsp tomato paste 15 ml, about 15 g. Check the label
1 tsp sweet paprika powder 5 ml, about 2 g. Check the label
salt and freshly ground black pepper to taste
fresh parsley, chopped for serving. Amount not given in the source
400 g Barilla gluten-free penne about 14 oz, dry. Cook according to the pack directions, drain, serve with the sauce

Instructions

Prep. Cut the chicken into bite-size strips. Clean and slice the mushrooms. Finely dice the onions and chop the garlic.
Sear the chicken in batches. Heat the sunflower oil in a large frying pan over high heat. Add the chicken in portions and sear each portion briefly over high heat until it takes color. Pro tip: do not crowd the pan, otherwise the chicken does not brown. Do not cook it too long either, or it dries out. Season with a little salt and pepper, take the portion out of the pan and set it aside, then sear the next portion.
Brown the mushrooms. In the same pan, sear the mushrooms over high heat until brown. Add the onions and garlic and cook until the onions turn glassy.
Toast the tomato paste. Stir the tomato paste in and let it roast briefly. Dust everything with the gluten-free flour or cornstarch and stir well.
Make the sauce. Deglaze with the chicken broth and stir well. Bring the sauce to a short boil until it thickens slightly.
Add the sour cream. Reduce the heat. Stir in the sour cream and the mustard, then add the paprika.
Return the chicken to the sauce and let it finish cooking over low heat for about 3 to 5 minutes. Season with salt and pepper to taste.
Cook the penne and serve. While you prepare the sauce, cook the Barilla gluten-free penne in a separate pot, using more water than usual and following the pack directions. Check the pasta after 10 minutes. Pro tip: gluten-free pasta tips quickly from too firm to mushy, so test it more often. Drain the penne, serve the stroganoff on top and sprinkle with fresh parsley.

Notes

To keep it gluten-free, check the labels on chicken broth or stock cubes, mustard, tomato paste, paprika and crème fraîche or sour cream for gluten or traces. Use gluten-free flour or cornstarch, never wheat flour.

Chicken: the source just says chicken; this version used chicken breast fillet, and the nutrition estimate assumes skinless breast fillet.

Fat for searing: this version used sunflower oil. The source also allows butter, which burns at high heat, so a heat-stable oil suits the hot sear.

Sour cream: the nutrition estimate assumes sour cream with 10 % fat (one 200 g tub). Crème fraîche or Schmand have more fat.

Nutrition values are an estimate calculated from the ingredient list, not a lab analysis. They are per serving including 100 g of dry gluten-free penne; check the pack for the penne values.

Pro tip for the penne: use more water than usual and check the pasta after 10 minutes. Gluten-free pasta tips quickly from too firm to mushy and falls apart, so test it more often.

Searing tip: sear the chicken in portions, briefly and hot. In one go it does not brown, and cooked too long it dries out.

Keyword creamy chicken mushroom sauce, family dinner, gluten-free chicken stroganoff, gluten-free penne dinner

Questions about gluten-free chicken stroganoff

Can I use cornstarch instead of flour to thicken the sauce?

The recipe thickens the sauce with a small amount (we used 1.5 tsp) of gluten-free flour or cornstarch dusted over the vegetables before the broth goes in. Both are gluten-free; a starch thickens more strongly than a flour blend, so start with the lower amount and check the pack. Regular wheat flour is not an option on a gluten-free diet.

Can I use crème fraîche or Schmand instead of sour cream?

Yes, the source allows crème fraîche, sour cream or Schmand. We used one 200 g tub of sour cream with 10 % fat. As general cooking guidance, lower-fat sour cream can split if the sauce boils after it goes in, so reduce the heat first and keep the sauce at a gentle simmer. Higher-fat crème fraîche or Schmand changes the nutrition estimate.

What can I serve with gluten-free chicken stroganoff?

We served it with Barilla gluten-free penne (400 g dry for the whole pan). Cook the pasta in a separate pot with more water than usual, check it after 10 minutes and often after that, because gluten-free pasta can tip quickly from too firm to mushy. Drain it and serve it with the sauce on top.