Sautéed Chicken and Mushroom Stroganoff with Zucchini Noodles
Tender chicken strips simmered in a rich mushroom sauce, served over zucchini noodles for a satisfying low-carb meal. This french-inspired keto (vegetarian, low-carb) ready in about 35 minutes pairs chicken breast, cremini mushrooms, medium zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 345 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz chicken breast
- 8 oz cremini mushrooms
- 2 medium zucchini
- 1 shallot
- 1/2 cup heavy cream
- 1 tsp dijon mustard
- 1/2 tsp dried thyme
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- Step 1: Slice chicken breast into 1/2-inch strips and season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat, add chicken, and cook for 5-6 minutes until golden and cooked through. Remove chicken and set aside.
- Step 2: Add remaining 1 tbsp olive oil to the skillet, then add 1 finely chopped shallot and 8 oz sliced mushrooms. Sauté for 4-5 minutes until mushrooms are tender and release liquid. Stir in 1/2 tsp dried thyme and cook for 1 minute until fragrant.
- Step 3: Return chicken to the skillet, add 1/2 cup heavy cream and 1 tsp dijon mustard, and simmer for 3-4 minutes until sauce thickens and coats the back of a spoon. Meanwhile, spiralize 2 medium zucchinis into noodles and cook in boiling salted water for 2 minutes until al dente. Drain and toss with chicken mixture.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Chicken and Mushroom Stroganoff with Zucchini Noodles take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Chicken and Mushroom Stroganoff with Zucchini Noodles?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breast from drying out.
Can I substitute ingredients in Sautéed Chicken and Mushroom Stroganoff with Zucchini Noodles?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Chicken and Mushroom Stroganoff with Zucchini Noodles for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sautéed Chicken and Mushroom Stroganoff with Zucchini Noodles vegetarian?
Yes — this recipe is tagged vegetarian, low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
I've tried many keto recipes and this is hands down the best.
- ★★★★☆
Very good for a 15-minute recipe. Would bump up the spice level though.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
