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Brazilian Stroganoff
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Brazilian Chicken Stroganoff

This Brazilian Chicken Stroganoff recipe is perfect for your busy weeknight dinner. It's a blend of tender chicken and a savory, creamy sauce served with mushrooms and crispy potato sticks on a bed of rice. It's all done in just one pan and under 30 minutes. Now you know why it is a favorite in Brazil.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Brazilian
Keyword: Chicken, chicken breasts recipe, creamy chicken, easy weeknight dinner, one pot meal, under 30 minutes recipe
Servings: 4
Calories: 630kcal
Author: Lilian Vallezi

Equipment

  • 1 large skillet
  • 1 cutting board
  • 1 Sharp knife
  • measuring cups and spoons

Ingredients

  • 1 tablespoon olive oil
  • 1 lb boneless, skinless chicken breasts (500 grams / about 2-3 breasts)
  • 1 tablespoon salted butter
  • ½ onion (diced)
  • 3 garlic cloves (minced)
  • 3 tablespoon ketchup
  • 2 tablespoon soy sauce
  • 1 tablespoon yellow or Dijon mustard
  • 1 cup heavy cream (240 ml) (or one can of table cream)
  • salt to taste
  • 1 4oz can sliced mushrooms (optional)

Instructions

  • Cut chicken breasts into thin slices and salt it to your liking.
  • Drizzle a large skillet with olive oil and heat it over medium-high heat; wait until skillet is very hot and add chicken in a single layer. Don't disturb it until it starts to sear and becomes golden brown. Turn pieces over and sear the other side.
  • Once both sides are seared, push all chicken strips to one side and add butter to the empty side. Add onion and garlic and saute until translucent.
  • Add ketchup, soy sauce, mustard, and canned mushrooms (if using). Mix everything.
  • Check if the chicken is done; if it's not, turn the heat to low, cover the pan, and let it cook until no longer pink inside, or thermometer registers 165ºF/74ºC. Add about 2-3 Tablespoons of water to help it cook, if pan is too dry.
  • Once the chicken is cooked but still soft and moist, add heavy cream and bring it to a simmer, then turn off the heat and try it. Correct salt if necessary.
  • Enjoy it over rice, along with some potato sticks.

Notes

  1. Cut chicken into thin and uniform strips or small pieces for quick and even cooking.
  2. Adjust salt according to preference after all ingredients have been added.
  3. Don't overcook the chicken. The chicken is done when it's no longer pink inside, and the juices are running clear. Temperature shouldn't go higher than 165ºF/74ºC. This will avoid dry and tough chicken pieces.
  4. Traditionally, Brazilians use canned mushrooms, but you can use fresh ones or omit them altogether.

Nutrition

Calories: 630kcal | Carbohydrates: 9.1g | Protein: 31.7g | Fat: 53.4g | Saturated Fat: 20.6g | Cholesterol: 162mg | Sodium: 951mg | Potassium: 228mg | Fiber: 1.1g | Sugar: 4.8g | Calcium: 57mg | Iron: 2mg