This Brazilian Chicken Stroganoff is ultra-creamy comfort food with a sunny twist. Tender strips of chicken simmer in a silky sauce of mushrooms, tomato, cream, and Worcestershire, creating a rich, slightly tangy flavor that’s classic to Brazilian kitchens. Served over fluffy white rice, it’s cozy, crowd-pleasing, and weeknight-fast.
Ingredients
- 1 lb (450 g) chicken breast, cut into thin strips
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 tablespoon tomato paste
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons Worcestershire sauce
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Cooked white rice, for serving
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and sauté for 3–4 minutes, until softened and translucent.
- Stir in the minced garlic and sliced mushrooms. Cook for 4–5 minutes, stirring occasionally, until the mushrooms are tender and any released liquid has mostly evaporated.
- Increase the heat to medium-high and add the chicken strips to the skillet in an even layer. Season with salt and pepper.
- Cook the chicken for 5–7 minutes, stirring occasionally, until lightly browned and cooked through with no pink remaining.
- Stir in the tomato paste and cook for about 1 minute, coating the chicken and vegetables to deepen the flavor.
- Pour in the chicken broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer and cook for 5 minutes to slightly reduce the sauce.
- Reduce the heat to low. Stir in the heavy cream until fully combined, and let the stroganoff heat through gently for 2–3 minutes, without boiling, until the sauce is smooth and velvety.
- Taste and adjust seasoning with more salt and pepper if needed.
- Serve the Brazilian Chicken Stroganoff hot over cooked white rice and garnish with chopped fresh parsley.
Variation
- For a classic Brazilian touch, add 2–3 tablespoons of ketchup along with the tomato paste for a slightly sweeter, tangy sauce.
- Swap the heavy cream for light cream or half-and-half for a lighter version, or use coconut cream for a dairy-free twist with a subtle tropical note.
- Make it extra hearty by adding diced bell peppers or peas with the mushrooms, or stir in a spoonful of cream cheese at the end for extra richness.
Cooking Notes
- Do not overcrowd the pan when adding the chicken; if needed, cook in batches to get a light sear instead of steaming.
- If the sauce reduces too much or gets too thick, add a splash of chicken broth or water to loosen it to your desired consistency.
- For the best flavor, use low-sodium broth so you can better control the salt level, especially with Worcestershire sauce in the mix.
Serving Suggestions
- Serve traditionally over fluffy white rice, with a side of shoestring potatoes or potato sticks for crunch, as is common in Brazil.
- Pair with a simple green salad dressed with lime and olive oil to cut through the richness of the sauce.
- Offer it with brown rice, mashed potatoes, or buttered egg noodles as alternative bases if you prefer.
Tips
- Cut the chicken against the grain for extra tenderness and to prevent chewy strips.
- Have all your ingredients prepped before you start cooking—the recipe moves quickly once the chicken hits the pan.
- If you like a thicker, clingier sauce, let the stroganoff simmer for an extra few minutes after adding the cream, stirring often to avoid scorching.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutritional Information (Per Serving)
- Calories: 450 kcal
- Protein: 30 g
- Sodium: 740 mg
Frequently Asked Questions
- Can I make this ahead of time?
Yes, you can cook the stroganoff, cool it, and refrigerate for up to 3 days. Reheat gently over low heat, adding a splash of broth or cream if the sauce has thickened. - Can I freeze Brazilian Chicken Stroganoff?
Cream-based sauces can sometimes separate when frozen, but this recipe generally freezes well for up to 2 months. Thaw overnight in the fridge and reheat slowly, stirring often. - Can I use chicken thighs instead of breast?
Absolutely. Boneless, skinless chicken thighs add extra richness and stay very tender—just cook until no longer pink and the juices run clear. - Is it spicy?
No, this version is mild and family-friendly. If you like heat, add a pinch of red pepper flakes or a dash of hot sauce when simmering the sauce.
Conclusion
Brazilian Chicken Stroganoff is pure comfort in a bowl: tender chicken, sautéed mushrooms, and a silky tomato-cream sauce layered with savory Worcestershire depth. Served over hot white rice and finished with fresh parsley, it turns simple ingredients into something luxurious yet weeknight-easy. Ideal for family dinners or casual entertaining, it’s a quick, warming dish that always satisfies.
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Brazilian Chicken Stroganoff
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free (if using gluten-free Worcestershire sauce and broth)
Description
This Brazilian Chicken Stroganoff is ultra-creamy comfort food with a sunny twist. Tender strips of chicken simmer in a silky sauce of mushrooms, tomato, cream, and Worcestershire, creating a rich, slightly tangy flavor that’s classic to Brazilian kitchens. Served over fluffy white rice, it’s cozy, crowd-pleasing, and weeknight-fast.
Ingredients
Scale
- 1 lb (450 g) chicken breast, cut into thin strips
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 tablespoon tomato paste
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons Worcestershire sauce
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Cooked white rice, for serving
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and sauté for 3–4 minutes, until softened and translucent.
- Stir in the minced garlic and sliced mushrooms. Cook for 4–5 minutes, stirring occasionally, until the mushrooms are tender and any released liquid has mostly evaporated.
- Increase the heat to medium-high and add the chicken strips to the skillet in an even layer. Season with salt and pepper.
- Cook the chicken for 5–7 minutes, stirring occasionally, until lightly browned and cooked through with no pink remaining.
- Stir in the tomato paste and cook for about 1 minute, coating the chicken and vegetables to deepen the flavor.
- Pour in the chicken broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer and cook for 5 minutes to slightly reduce the sauce.
- Reduce the heat to low. Stir in the heavy cream until fully combined, and let the stroganoff heat through gently for 2–3 minutes, without boiling, until the sauce is smooth and velvety.
- Taste and adjust seasoning with more salt and pepper if needed.
- Serve the Brazilian Chicken Stroganoff hot over cooked white rice and garnish with chopped fresh parsley.
Notes
- Slice the chicken into even, thin strips so it cooks quickly and stays tender in the sauce.
- Let the mushrooms cook long enough to release their moisture and brown slightly for a deeper, savory flavor.
- Keep the heat low once the cream is added—gentle warming prevents the sauce from splitting or becoming grainy.
- Season in layers: a little salt and pepper when browning the chicken, then adjust again at the end.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 portion (about 1 cup stroganoff with rice, ¼ of recipe)
- Calories: 450 kcal (estimated)
- Sugar: 4 g (estimated, from onions, cream, and tomato paste)
- Sodium: 740 mg (estimated, varies with broth and Worcestershire)
- Fat: 30 g (estimated)
- Saturated Fat: 15 g (estimated)
- Unsaturated Fat: 13 g (estimated)
- Trans Fat: 0 g
- Carbohydrates: 16 g (estimated, without rice)
- Fiber: 1 g (estimated)
- Protein: 30 g (estimated)
- Cholesterol: 145 mg (estimated)
Keywords: Brazilian chicken stroganoff, creamy chicken, stovetop chicken, easy weeknight dinner, rice and chicken, mushroom chicken, comfort food