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Creamy Coconut Chicken Stroganoff with Noodles for Easy Weeknight Dinners
This Creamy Coconut Chicken Stroganoff is a nice change from traditional creamy dishes. It’s easy to make and fits right into a relaxed dinner routine.
Why you will love and enjoy this Creamy Coconut Chicken Stroganoff
- It’s rich and creamy without using heavy cream
- The butternut noodles add a slightly sweet balance
- It’s simple enough for weeknights but still feels like a proper meal
Comforting stroganoff with butternut noodles and herbs.
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Creamy Coconut Chicken Stroganoff with Butternut Noodles
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings depending on size 1x
- Category: Dinner Recipes
- Method: Easy Cooking
Description
Creamy Coconut Chicken Stroganoff is a fresh take on a familiar dish. It’s smooth, savoury, and easy to enjoy.
Ingredients
Chicken Stroganoff
- 4 to 5 chicken fillets, cut into bite-sized pieces
- 1 punnet mushrooms, sliced
- 1 onion, diced
- 2 to 3 garlic cloves, grated
- 1 cup chicken stock
- 1 can of coconut milk
- 1/3 cup olive oil (you won’t use all of it, just enough for cooking)
- Salt and pepper to taste
- Fresh dill, for garnish
Butternut Noodles
- 1 butternut, peeled and spiralized
- 1 to 2 tbsp olive oil (for sautéing)
- Salted water (if boiling option)
Instructions
Chicken Stroganoff
- Cut the 4 to 5 chicken fillets into bite-sized pieces and season lightly with salt and pepper.
- Heat about 2 to 3 tbsp of the 1/3 cup olive oil in a large pan over medium-high heat.
- Brown the chicken in batches so it doesn’t crowd the pan, about 3 to 4 minutes per batch. Remove and set aside.
- In the same pan, add a little more olive oil if needed, then cook the 1 diced onion for about 5 minutes until softened.
- Stir in the 2 to 3 grated garlic cloves and cook for about 30 seconds, just until fragrant.
- Add the sliced mushrooms and cook for 6 to 8 minutes until they release their moisture and start to brown slightly.
- Return the chicken to the pan, add the 1 cup chicken stock, and season again with salt and pepper.
- Let it simmer uncovered until the liquid reduces and the chicken is cooked through.
- Pour in the 1 can of coconut milk, stir, and let it gently simmer until slightly thickened. Taste and adjust seasoning if needed.
- Remove from heat and scatter fresh dill over the top just before serving.
Butternut Noodles
- Peel the 1 butternut and spiralize it into noodles.
- Option 1: Heat 1 to 2 tbsp olive oil in a pan and sauté the butternut noodles for 5 to 7 minutes until just tender but not mushy.
- Option 2: Drop the noodles into salted boiling water and cook for 3 to 4 minutes, then drain well.
- Season lightly with salt before serving.
To Serve
- Spoon the creamy chicken stroganoff over the butternut noodles and finish with extra dill if you like.
Equipment
Cast iron Skillet – Frying Pan
Buy Now →Notes
Created, prepared, tried, and tested by Rochelle
Nutrition
- Serving Size: 1
- Calories: 706
- Sugar: 4.1 g
- Sodium: 442 mg
- Fat: 42.9 g
- Saturated Fat: 17.5 g
- Trans Fat: 0 g
- Carbohydrates: 16.2 g
- Fiber: 2.3 g
- Protein: 65.8 g
- Cholesterol: 200 mg
Chicken Stroganoff brings together tender chicken and a silky coconut sauce. It’s a great option when you want something filling but not too heavy.
Creamy Coconut Chicken Stroganoff is the kind of meal that balances comfort and ease without overcomplicating things. The creamy coconut sauce, tender chicken, and soft butternut noodles come together in a way that feels satisfying from the first bite, making it an easy choice when a warm, flavourful dinner is on the table.
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