Brazilian Chicken Stroganoff is a Brazilian dish often made with chicken, onions, ketchup, and other spices. It has a hearty taste that will leave your mouth watering for more!
- Family friendly - this recipe isn't spicy
- Easy to make
- Made in one pan
- Unique flavor
- Ready in about 30 minutes
- Can be made low carb or keto
This Brazilian Chicken Stroganoff is a popular dish served in many Brazilian restaurants all over the world. Brazilian chicken stroganoff is an excellent choice if you're looking for a new and easy-to-make recipe for dinner tonight.
This delicious Brazilian Chicken Stroganoff is typically made with chicken breasts, but you can also use thighs if you prefer. The chicken is first browned in a large skillet over medium-high heat until golden brown, then removed from the pan and set aside.
In the same skillet, you'll add the rest of the ingredients to finish the recipe, so it's essentially an easy one-pan meal that can be easily made on a busy evening.
Try my Baked Spaghetti Casserole for another dinner idea full of tomato flavor!
Why you'll love it
Flavorful - Brazilian food does not lack in flavor, and this recipe is no exception. If you are looking for something new that is bursting with flavor, you will absolutely love this recipe.
Unique - this is not your mother's stroganoff recipe. Take the traditional stroganoff recipe that you're used to up a notch and make it Brazilian for some new to put on your dinner table tonight.
Easy - with this recipe, you cook everything together in just one pan so it will not only save time, it will save you the headache of having to wash a bunch of dishes after your meal.
Boneless skinless chicken breasts - the chicken is the main star of this dish, so you definitely don't want to skip it. However, if you are not a fan of chicken breasts, you can use chicken thighs instead.
Tomato sauce & ketchup - these two ingredients give this Brazilian Chicken Stroganoff its famous zesty tomato flavor. If you really want to take the flavor up a notch, I suggest using San Marzano tomato products. You can use tomato paste instead of ketchup, if preferred.
Garlic cloves - talk about flavor! The garlic in this dish gives it a flavor punch that you will not want to miss! However, if you do not have garlic cloves on hand, you can use garlic powder instead.
Always start with clean hands, work area, and kitchen utensils.
Step One: Trim chicken breasts and cut them into bite-sized pieces. Season with salt and pepper. Heat butter or olive oil in a large, deep skillet or dutch oven over medium-high heat. Add chicken and cook for about 2 to 3 minutes per side or until browned. Remove to a plate and keep warm.
Step Two: Add chopped onions to the pan (add more butter or oil if needed) and cook over medium heat until softened, about 5 minutes. Add garlic and cook for 30 seconds. Return chicken to the pan with onions. Add tomato sauce and ketchup and bring to a simmer. Cook until chicken is cooked through, about 5 minutes.
Cook onions and garlic. Add chicken and tomato sauce.
Step Three: Add cream and simmer uncovered for 5 minutes. Serve over rice or noodles and top with chopped parsley.
Add cream. Stir well.
- If you want some more tomato flavor or prefer chunkier tomatoes, you can add a can of diced tomatoes (drained).
- Mushrooms would be a great addition to this stroganoff. If you would like to add some mushrooms, just add about 8 ounces of sliced mushrooms when cooking the onions. Use button, baby Bellas, or your favorite.
- Use chicken thighs instead of breasts if you prefer. Just make sure they are boneless and skinless.
- Adjust the amount of cream to control the richness of the recipe. Or try evaporated milk instead. It won't be quite as thick, but it will be lower in fat and calories.
Helpful tools and equipment
How to serve brazilian chicken stroganoff
Cook some rice or noodles for serving with your stroganoff. Typical noodles used in traditional stroganoff dishes are egg noodles, but you can use any noodle you prefer.
You will want to serve this dish hot, and feel free to add some chopped parsley to the top of even some finely grated parmesan cheese.
Breadsticks or freshly baked french bread with butter would make a perfect side to serve alongside this hearty meal. Round it out with a Caesar salad.
Add mushrooms along with the onions.
Try bite sized pieces of sirloin or flank steak in place of chicken.
Vegetarian: use vegetables in place of meat. Try broccoli, carrots, cauliflower - whatever you enjoy.
Low carb: serve over roasted vegetables, cauliflower rice, shiratake miracle noodles, or zoodles instead of rice or pasta.
Storage and reheating
Refrigerate your stroganoff in an air-tight container for up to 4 days.
To freeze: for best results, freeze your stroganoff without the cream in order to avoid separation. This stroganoff will keep in the freezer for up to 6 months.
To reheat from refrigerated: reheat the stroganoff in your microwave until it reaches 165 F.
To reheat from frozen: you can reheat your frozen stroganoff on the stovetop or in the oven until your meat thermometer reaches 165 F.
Always use your meat thermometer to be sure your meat is warmed to the safe temperature of 165 degrees F.
Most asked questions
Stroganoff is a delicious dish traditionally made with a type of meat sautéed with onion and cooked in a sauce of cream, seasonings, and, typically, mushrooms. The most famous version is Beef Stroganoff.
Stroganoff was first created in Russia in the 19th century. It quickly became popular around the world with many different variations. Brazilian stroganoff uses heavy cream and ketchup rather than the sour cream and mustard that was used in the original Russian version of the recipe.
Yes, you can! You can use a plant-based substitute for the chicken in this recipe, or you can use veggies such as potatoes or mushrooms to make it vegetarian.
Brazilian Chicken Stroganoff
- 2 tablespoons butter or oil
- 1.5 to 2 pounds boneless skinless chicken breasts cut into bite sized pieces
- 1 teaspoon kosher salt
- ½ teaspoon fresh cracked pepper
- 1 cup onion chopped
- 3 garlic cloves finely chopped
- 1 15 ounce can tomato sauce
- 1 tablespoon ketchup or tomato paste
- ¾ cup heavy cream or light cream
- Chopped fresh parsley for garnish
- Hot cooked rice, noodles, potatoes, or potato sticks for serving
- Trim chicken breasts and cut into bite sized pieces. Season with salt and pepper.
- Heat butter or oil in a large, deep skillet or dutch oven over medium high heat. Add chicken and cook about 2 to 3 minutes per side or until browned. Remove to a plate and keep warm.
- Add chopped onions to pan (add more butter or oil if needed) and cook until softened, about 5 minutes. Add garlic and cook for 30 seconds.
- Return chicken to pan with onions. Add tomato sauce and ketchup and bring to a simmer. Cook until chicken is cooked through, about 5 minutes.
- Add cream and and simmer uncovered for 5 minutes.
- Serve over rice or noodles and top with chopped parsley.