Brazilian-Style Chicken Stroganoff Recipe

Brazilian Chicken Stroganoff is a comforting Brazilian dish made with chicken, onions, tomato sauce, ketchup, and cream. Its rich, slightly tangy sauce and tender chicken make it an easy weeknight favorite that’s ready in about 30 minutes.

Highlights

• Family friendly — mild and not spicy
• Quick and easy to prepare
• One-pan meal
• Distinctive tangy tomato flavor
• Ready in about 30 minutes
• Can be adapted for low-carb or keto

This popular Brazilian version of stroganoff is commonly found in restaurants across Brazil and makes a satisfying dinner any night of the week. It’s an approachable recipe that uses simple pantry ingredients and yields a creamy, flavorful sauce.

The recipe typically calls for boneless, skinless chicken breasts, but boneless thighs work well too. The chicken is seared until golden, then combined with sautéed onions, garlic, tomato sauce and a touch of ketchup for sweetness and tang. Finishing with cream gives the sauce its signature richness.

Try another easy dinner: Baked Spaghetti Casserole.

Why you’ll love it

Flavorful – The blend of tomato sauce, ketchup and cream creates a balanced, savory-sweet profile that is distinctively Brazilian.

Unique – This is a fresh take on classic stroganoff, trading sour cream and mustard for tomato-based ingredients and cream for a different, crowd-pleasing flavor.

Simple – Everything cooks in one pan, which saves time and cleanup while delivering a comforting, homemade meal.

Key ingredients

Boneless skinless chicken breasts – The main protein; substitute boneless thigh meat if preferred.

Tomato sauce & ketchup – These provide the characteristic tomato tang and slight sweetness. Use a good-quality tomato sauce or paste for best results.

Garlic – Fresh garlic adds bright savory depth. Garlic powder can be used in a pinch.

Instructions

Always begin with clean hands, a clean work surface, and clean utensils.

Step One: Trim and cut chicken into bite-sized pieces. Season with salt and pepper. Heat 2 tablespoons butter or oil in a large deep skillet or Dutch oven over medium-high heat. Add chicken and brown about 2–3 minutes per side until golden. Remove chicken to a plate and keep warm.

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Step Two: In the same pan, add the chopped onion and cook over medium heat until softened, about 5 minutes; add a bit more butter or oil if needed. Stir in finely chopped garlic and cook 30 seconds. 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 fully cooked, about 5 minutes.

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Step Three: Stir in 3/4 cup heavy cream (or light cream), simmer uncovered for 5 minutes to allow flavors to meld and the sauce to thicken slightly. Serve hot over rice, noodles, or roasted vegetables, and garnish with chopped parsley.

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Top tips

• For a chunkier texture and more tomato flavor, add a drained can of diced tomatoes.
• Mushrooms are a classic addition—add about 8 ounces sliced with the onions.
• Substitute boneless, skinless thighs if you prefer darker meat; adjust cooking time as needed.
• Use evaporated milk or a lighter cream to reduce richness; the sauce will be slightly thinner.

How to serve Brazilian chicken stroganoff

Traditionally this dish is served with crispy potato sticks (batata palha) and hot rice, but it also pairs well with egg noodles or crusty bread. Serve immediately, garnished with chopped parsley and, if you like, a sprinkle of finely grated Parmesan. A simple green salad or breadsticks round out the meal nicely.

Variations

Add sliced mushrooms when cooking the onions. Swap chicken for bite-sized sirloin or flank steak for a beef version. For a vegetarian take, replace meat with hearty vegetables such as mushrooms, potatoes, broccoli, or cauliflower. To keep it low-carb, serve over cauliflower rice, zoodles, or shirataki noodles.

Storage and reheating

Refrigerate: Store in an airtight container for up to 4 days.

Freeze: Freeze without the cream to avoid separation; keep up to 6 months. Add cream when reheating.

Reheat: From refrigerated, reheat in the microwave or on the stovetop until the internal temperature reaches 165°F. From frozen, thaw overnight and reheat to 165°F.

📖 Recipe

Brazilian Chicken Stroganoff

A creamy, tomato-forward stroganoff made with chicken, onions, garlic, tomato sauce, ketchup, and cream. Ready in about 30 minutes.

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, or potato sticks, for serving

Instructions

1. Trim and cut chicken into bite-sized pieces. Season with salt and pepper.
2. Heat butter or oil in a large deep skillet or Dutch oven over medium-high heat. Add chicken and brown 2–3 minutes per side. Remove and keep warm.
3. Add chopped onion to the pan (add more butter or oil if needed) and cook until softened, about 5 minutes. Add garlic and cook 30 seconds.
4. Return chicken to the pan, add tomato sauce and ketchup, and bring to a simmer. Cook until chicken is cooked through, about 5 minutes.
5. Stir in cream and simmer uncovered for 5 minutes. Adjust seasoning to taste.
6. Serve hot over rice or noodles and top with chopped parsley.

Notes

• Nutrition estimate excludes sides.
• Refrigerate leftovers in an airtight container up to 4 days.
• To freeze, omit the cream and add it after reheating to prevent separation.

Most asked questions