Brazilian Chicken Stroganoff is a comforting, flavorful dish made with chicken, onions, tomato, and cream. It’s hearty, simple to prepare, and perfect for an easy weeknight dinner or a family meal.
Highlights
- Family friendly — mild, not spicy
- Easy one-pan recipe
- Unique, tangy tomato-cream flavor
- Ready in about 30 minutes
- Can be adapted to low-carb or keto
This version of Brazilian Chicken Stroganoff is commonly served in restaurants across Brazil and is popular worldwide. It’s a great option when you want a new, straightforward dinner that still feels special.
The recipe usually uses boneless, skinless chicken breasts, though thighs work well too. The chicken is browned first to build flavor, then finished in the same pan with onions, tomato, and cream for a quick, one-pan meal.
Why you’ll love it
Flavorful – The combination of tomato and cream creates a rich, tangy sauce that’s full of comfort and depth.
Distinctive – This is a different take on classic stroganoff, using ketchup or tomato sauce and cream for a Brazilian twist.
Convenient – Everything cooks in one pan, so prep, cook time, and cleanup are all minimized.
Key ingredients
Boneless skinless chicken breasts (or thighs) – Cut into bite-sized pieces so they cook quickly.
Tomato sauce & ketchup or tomato paste – These give the dish its signature tomato taste. Use good-quality tomato products if possible.
Garlic – Fresh garlic brightens and deepens the sauce; garlic powder can be used in a pinch.
Instructions
Begin with clean hands, a clean work area, and sanitized utensils.
Step One: Trim and cut the chicken into bite-sized pieces. Season with kosher salt and freshly cracked pepper. Heat 2 tablespoons butter or oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken and brown about 2–3 minutes per side until golden. Remove chicken to a plate and keep warm.
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Cut chicken into bite-sized pieces and season. -
Brown the chicken on both sides.
Step Two: In the same pan, add the chopped onion (add a bit more butter or oil if needed) and cook over medium heat until softened, about 5 minutes. Stir in minced garlic and cook about 30 seconds until fragrant. Return the chicken to the pan, add a 15-ounce can of tomato sauce and 1 tablespoon ketchup (or tomato paste), and bring to a simmer. Cook until the chicken is cooked through, about 5 minutes.
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Cook onions and garlic until soft. -
Add chicken back with tomato sauce.
Step Three: Stir in 3/4 cup heavy cream (or light cream) and simmer uncovered for about 5 minutes until the sauce is heated through and slightly thickened. Taste and adjust seasoning. Serve hot over rice, noodles, or roasted vegetables and finish with chopped fresh parsley.
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Add cream and simmer briefly. -
Stir until well combined.
Top tips
- For chunkier texture, stir in a drained can of diced tomatoes along with the tomato sauce.
- Add about 8 ounces of sliced mushrooms when cooking the onions for an earthier version.
- Use boneless, skinless thighs if you prefer darker, juicier meat.
- Swap heavy cream for evaporated milk to reduce fat; the sauce will be a bit thinner.
How to serve
Traditionally this dish is served with rice and crispy potato sticks (batata palha) on top. It also pairs nicely with egg noodles, plain pasta, or crusty bread. Garnish with chopped parsley or a light sprinkle of grated Parmesan, and serve hot.
Variations
Add mushrooms with the onions for extra texture.
Substitute bite-sized sirloin or flank steak for a beef version.
Vegetarian: Replace the meat with hearty vegetables such as mushrooms, cauliflower, or a plant-based protein.
Low carb: Serve over cauliflower rice, zoodles, or roasted vegetables.
Storage and reheating
Refrigerate: Store in an airtight container for up to 4 days.
Freeze: For best texture, freeze without the cream to avoid separation; it will keep up to 6 months. Add cream when reheating.
Reheat: From refrigerated, warm in the microwave until 165°F. From frozen, thaw and reheat on the stovetop or in the oven until the internal temperature reaches 165°F.
Most asked questions
Stroganoff is a creamy savory dish traditionally made with sautéed meat, onions, and a cream-based sauce. Beef Stroganoff is the most well-known version, but many variations exist.
Brazilian versions commonly use tomato sauce or ketchup alongside cream, giving the dish a slightly sweeter, tangier profile compared with the original Russian-style stroganoff.
Yes. Swap the chicken for mushrooms, tofu, or hearty vegetables to create a satisfying vegetarian stroganoff.
📖 Recipe
Ingredients
- 2 tablespoons butter or oil
- 1.5 to 2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh cracked pepper
- 1 cup chopped onion
- 3 garlic cloves, finely chopped
- 1 (15-ounce) can tomato sauce
- 1 tablespoon ketchup or tomato paste
- 3/4 cup heavy cream or light cream
- Chopped fresh parsley for garnish
- Hot cooked rice, noodles, potatoes, or potato sticks for serving
Instructions
- Trim and cut chicken into bite-sized pieces. Season with salt and pepper.
- Heat butter or oil in a large, deep skillet over medium-high heat. Add chicken and brown 2–3 minutes per side. Remove and keep warm.
- Add chopped onion to the pan and cook until softened, about 5 minutes. Add garlic and cook 30 seconds.
- Return chicken to the pan. Add tomato sauce and ketchup (or tomato paste). Bring to a simmer and cook until chicken is cooked through, about 5 minutes.
- Stir in cream and simmer uncovered for 5 minutes. Adjust seasoning as needed.
- Serve over rice or noodles and top with chopped parsley.
Notes
Nutrition estimate does not include rice or side dishes.
Refrigerate leftovers in an airtight container for up to 4 days. Freeze without the cream to prevent separation; add cream when reheating.
Nutrition
Calories: 449 kcal | Carbohydrates: 13 g | Protein: 39 g | Fat: 27 g