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Brazilian Chicken Stroganoff

By Valentina Dimitrova | Updated on October 23, 2026
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Creamy and easy to make, Brazilian Chicken Stroganoff coats tender chicken and mushrooms in a flourless tomato gravy with mustard and heavy cream, ready in just 30 minutes.

Overhead view of creamy chicken and sliced mushrooms in a black cast-iron skillet.

Stroganoff de frango, or estroganofe de frango, is Brazil's version of the classic Russian dish. Instead of the traditional sour cream sauce, this Brazilian stroganoff recipe uses heavy cream, tomato sauce, and mustard for a creamy, flourless gravy. It's a popular family meal in Brazil, usually served with white rice and crispy shoestring potatoes. You can make it on the stovetop, in the slow cooker, or in the Instant Pot. For other variations, try my Beef Stroganoff or Pork Stroganoff.

Quick Look: Brazilian Chicken Stroganoff

  • ⏱️ Prep Time: 15 minutes
  • 🔥 Cook Time: 15 minutes
  • ⏲️ Total Time: 30 minutes
  • 🍽️ Servings: 4
  • 🍄 Flavor Profile: Savory, creamy, and slightly tangy
  • 🍗 Texture: Tender chicken and mushrooms in a smooth, creamy sauce
  • 👌 Difficulty: Easy
  • 🍽️ Best For: Family dinners and weeknight meals
  • 🍳 Cooking Method: Stovetop
  • 🥘 Key Ingredients: Chicken thighs, mushrooms, tomato sauce, heavy cream, Dijon mustard, and white wine
  • Why This Recipe Works: Brown the chicken and mushrooms separately for better flavor, then let the sauce thicken naturally without flour. Finish with heavy cream and Dijon mustard off the heat for a smooth, creamy gravy with a slight tang.

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Chef's Notes from Valentina

  • I prefer the stovetop method because it gives me more control over the sauce's consistency. The slow cooker and Instant Pot also work well when I need a different cooking option.
  • You can adjust the sauce to your preference. Let it reduce a little longer for a thicker gravy, or keep it slightly looser if you plan to serve it over rice or noodles.
  • For the best texture, serve the stroganoff freshly made. The sauce stays creamy, and the chicken remains tender without the extra heating that leftovers require.
  • Pair Brazilian chicken stroganoff with Broccoli Gratin for a vegetable side, or try Cauliflower Bread or Low-Carb Biscuits as alternatives to traditional accompaniments.

Ingredients

  • Boneless, skinless chicken thighs – 2.2 pounds (1 kg). Cut into 2-inch cubes. Thighs have more fat than chicken breasts, which helps them stay juicy and tender during simmering.
  • Fresh white button mushrooms – 1 pound (450 g), sliced. Earthy and savory, with a slightly chewy, meaty texture that contrasts with the tender chicken.
  • Heavy cream – ¾ cup. Creates a silky, rich gravy with a milder tang than the sour cream used in traditional stroganoff.
  • Tomato sauce – ½ cup. Gives Brazilian chicken stroganoff its reddish-orange gravy and a mild tomato tang.
  • Chicken broth or stock – 2 cups. Choose low-sodium broth to avoid an overly salty sauce. Use 1 cup for the slow cooker or ½ cup for the Instant Pot.
  • Dry white wine – ½ cup. Choose a dry wine such as Sauvignon Blanc or Pinot Grigio rather than a sweet variety. It contributes subtle acidity and fruity notes.
  • Dijon mustard – 1 tablespoon. Slightly sharp and tangy, with a smoother texture and less vinegary taste than yellow mustard.
  • Unsalted butter – 1 tablespoon. Used with olive oil to sauté the mushrooms, without increasing the dish's salt content.
  • Fresh parsley or cilantro – ¼ cup, chopped. Parsley has a mild, grassy taste, and cilantro has a brighter, citrusy note. Either herb gives the rich sauce a fresher finish.

Substitutions And Additions

Meat Alternatives: Replace the chicken thighs with beef sirloin, shrimp, or cooked ham. Adjust the cooking time to suit the protein, especially for shrimp, which cooks much faster than chicken.

Tomato and Ketchup Variation: Replace 2 tablespoons of tomato sauce with ketchup for a sweeter, tangier gravy. Keep the remaining tomato sauce and Dijon mustard unchanged.

Worcestershire and Paprika: Add 1 teaspoon Worcestershire sauce and ½ teaspoon sweet paprika for extra savory flavor and a mild peppery note.

Brazilian Table Cream: Substitute ¾ cup creme de leite (Brazilian table cream) for the heavy cream. Stir it in off the heat, as directed in the original recipe.

Requeijão Stroganoff: Stir 2 tablespoons of Brazilian requeijão into the finished sauce for a thicker, creamier consistency.

How to Make Brazilian Chicken Stroganoff

Stovetop Brazilian Chicken Stroganoff

  1. Brown the mushrooms: Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large stainless steel pan over medium heat. Add the sliced mushrooms and cook for about 5 minutes, until browned. Transfer to a plate.
  2. Sear the chicken: Pat the chicken thighs dry, cut them into 2-inch cubes, and season with salt and freshly ground black pepper. Add 2 tablespoons of olive oil to the pan and increase the heat to medium-high. Sear the chicken in batches for about 3–5 minutes per batch, until browned on all sides. Transfer to a plate.
  3. Cook the aromatics: Reduce the heat to medium. Add the remaining tablespoon of olive oil and the chopped onion. Cook for about 3 minutes, until softened. Add the garlic and cook for another minute.
  4. Prepare the sauce: Return the chicken to the pan and pour in the white wine. Cook until most of the wine has evaporated, then stir in the tomato sauce and 2 cups of chicken broth.
  5. Simmer the chicken: Partially cover the pan and simmer over medium-low heat for 15–20 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
  6. Finish the sauce: Remove the pan from the heat. Stir in the browned mushrooms, heavy cream, Dijon mustard, and chopped parsley or cilantro. Taste and adjust the salt and pepper.
  7. Serve: Spoon the creamy chicken stroganoff over white rice and serve with shoestring potatoes. Egg noodles are another serving option.

Slow Cooker Brazilian Chicken Stroganoff

  1. Prepare the ingredients: Pat the chicken thighs dry, cut them into 2-inch cubes, and season with salt and freshly ground black pepper. Brown the mushrooms, chicken, onion, and garlic in a pan as described in the stovetop method.
  2. Transfer to the slow cooker: Add the browned chicken, onion, and garlic to the slow cooker, followed by the white wine, tomato sauce, and 1 cup of chicken broth.
  3. Cook: Cover and cook on HIGH for 4 hours, until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
  4. Finish the sauce: Stir in the browned mushrooms, heavy cream, Dijon mustard, and chopped parsley or cilantro. Taste and adjust the seasonings before serving.
Sautéed mushrooms, browned chicken, chopped onions, and chicken in tomato sauce, finished with creamy mushroom stroganoff.

Instant Pot Brazilian Chicken Stroganoff

  1. Sauté the ingredients: Pat the chicken thighs dry, cut them into 2-inch cubes, and season with salt and freshly ground black pepper. Select the Sauté function. Brown the mushrooms, chicken, onion, and garlic as described in the stovetop method. Set the mushrooms aside. PICS. 1–3
  2. Add the liquids: Return the chicken to the pot with the white wine and tomato sauce. Pour in ½ cup of chicken broth instead of the 2 cups used for the stovetop method.
  3. Pressure cook: Cancel the Sauté function, secure the lid, and seal the pressure valve. Select the Poultry setting and cook for about 15 minutes at pressure. PIC. 4
  4. Release the pressure: Carefully perform a quick pressure release according to your pressure cooker's instructions. Remove the lid only after the pressure has fully released. PIC. 5
  5. Finish the sauce: Stir in the browned mushrooms, heavy cream, Dijon mustard, and chopped parsley or cilantro. Adjust the seasoning and serve. PIC. 6
Chicken pieces and sliced mushrooms in a creamy orange sauce, served in a white oval dish with scattered green herbs.

Expert Tips for Brazilian Chicken Stroganoff

  • Trim excess fat from the chicken thighs. Remove large, loose pieces before cutting the meat into cubes. Leave some fat for juicy, tender chicken without an oily layer on the creamy gravy.
  • Save the chicken juices. Pour any juices collected on the plate back into the pan when returning the chicken. Those drippings give the sauce more savory flavor.
  • Prevent an Instant Pot burn warning. Scrape the bottom of the pot with the wine and broth to remove stuck-on bits before pressure cooking. Check your model's minimum liquid requirement to help prevent scorching.
  • Thaw chicken before slow cooking. Defrost frozen chicken thighs completely in the refrigerator before starting. Thawed chicken heats more evenly and avoids the food-safety risks associated with putting frozen poultry directly into a slow cooker.

FAQ About Brazilian Chicken Stroganoff

What type of mushrooms work best for Brazilian chicken stroganoff recipe?

White button mushrooms are a good choice for their mild, earthy flavor and tender texture. Cremini mushrooms also work well if you prefer a firmer bite and a richer mushroom taste.

Can I use tomato paste instead of tomato sauce?

Yes. Mix 2 tablespoons of tomato paste with 6 tablespoons of water or chicken broth to replace the ½ cup of tomato sauce. Tomato paste is more concentrated, and the gravy may have a stronger tomato flavor.

How can I thicken my chicken stroganoff sauce?

Simmer the sauce uncovered for a few extra minutes before adding the heavy cream. If the chicken is already cooked, remove it temporarily to prevent overcooking. The gravy thickens as excess liquid evaporates, without needing flour.

Can I make Brazilian chicken stroganoff without white wine?

Yes. Replace the ½ cup of white wine with ½ cup of chicken broth. The gravy will have a milder flavor, but the tomato sauce and Dijon mustard still contribute tanginess.

Close-up of Brazilian Chicken Stroganoff in a black skillet.

What to Serve with Brazilian Chicken Stroganoff

  • Rice and Shoestring Potatoes: In Brazil, chicken stroganoff is traditionally served with white rice and crispy shoestring potatoes (batata palha). Serve the potatoes on the side or sprinkle them over the chicken just before eating.
  • Pasta and Potatoes: Serve the stroganoff over egg noodles, your favorite pasta, or Garlic Mashed Potatoes. All three work well with the creamy mushroom gravy.
  • Vegetables: Steamed broccoli, sautéed green beans, or roasted carrots are easy additions to the meal. You can also serve Broccoli Gratin.
  • Salads: Pair the stroganoff with a simple green salad and vinaigrette or a tomato and cucumber salad for a lighter side.
  • Bread: Serve slices of No Yeast Bread alongside the chicken for dipping into the sauce.

More Easy Recipes

Creamy Brazilian chicken stroganoff with mushrooms and parsley in a cast-iron skillet.
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4.82 from 16 votes

Brazilian Chicken Stroganoff

Creamy and easy to make, Brazilian Chicken Stroganoff coats tender chicken and mushrooms in a flourless tomato gravy with mustard and heavy cream, ready in just 30 minutes.
Course:Main Course
Cuisine:Brazilian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories710.3 kcal
Author Valentina Dimitrova
Cost $ 3.00 per person

Equipment

  • 1 pan
  • 1 Pressure cooker (or slow cooker)
  • 1 cutting board
  • 1 Chef's knife
  • 1 wooden spoon

Ingredients

  • 2.2 pounds boneless skinless chicken thighs
  • salt and freshly ground black pepper – to taste
  • 5 tablespoons olive oil – divided
  • 1 tablespoon unsalted butter
  • 1 pound fresh white button mushrooms – cleaned and sliced
  • 1 medium yellow onion – chopped
  • 3 garlic cloves – minced
  • ½ cup dry white wine
  • ½ cup tomato sauce
  • 2 cups chicken broth or stock – 1 cup for the slow cooker or ½ cup for the pressure cooker
  • 1 tablespoon Dijon mustard
  • ¾ cup heavy cream
  • ¼ cup fresh parsley or cilantro – chopped
US Customary - Metric

Instructions

Stovetop Brazilian Chicken Stroganoff

  • Brown the mushrooms: Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large stainless steel pan over medium heat. Add the sliced mushrooms and cook for about 5 minutes, until browned. Transfer to a plate.
  • Sear the chicken: Pat the chicken thighs dry, cut them into 2-inch cubes, and season with salt and freshly ground black pepper. Add 2 tablespoons of olive oil to the pan and increase the heat to medium-high. Sear the chicken in batches for about 3–5 minutes per batch, until browned on all sides. Transfer to a plate.
  • Cook the aromatics: Reduce the heat to medium. Add the remaining tablespoon of olive oil and the chopped onion. Cook for about 3 minutes, until softened. Add the garlic and cook for another minute.
  • Prepare the sauce: Return the chicken to the pan and pour in the white wine. Cook until most of the wine has evaporated, then stir in the tomato sauce and 2 cups of chicken broth.
  • Simmer the chicken: Partially cover the pan and simmer over medium-low heat for 15–20 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
  • Finish the sauce: Remove the pan from the heat. Stir in the browned mushrooms, heavy cream, Dijon mustard, and chopped parsley or cilantro. Taste and adjust the salt and pepper.
  • Serve: Spoon the creamy chicken stroganoff over white rice and serve with shoestring potatoes. Egg noodles are another serving option.

Slow Cooker Brazilian Chicken Stroganoff

  • Prepare the ingredients: Pat the chicken thighs dry, cut them into 2-inch cubes, and season with salt and freshly ground black pepper. Brown the mushrooms, chicken, onion, and garlic in a pan as described in the stovetop method.
  • Transfer to the slow cooker: Add the browned chicken, onion, and garlic to the slow cooker, followed by the white wine, tomato sauce, and 1 cup of chicken broth.
  • Cook: Cover and cook on HIGH for 4 hours, until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
  • Finish the sauce: Stir in the browned mushrooms, heavy cream, Dijon mustard, and chopped parsley or cilantro. Taste and adjust the seasonings before serving.

Instant Pot Brazilian Chicken Stroganoff

  • Sauté the ingredients: Pat the chicken thighs dry, cut them into 2-inch cubes, and season with salt and freshly ground black pepper. Select the Sauté function. Brown the mushrooms, chicken, onion, and garlic as described in the stovetop method. Set the mushrooms aside.
  • Add the liquids: Return the chicken to the pot with the white wine and tomato sauce. Pour in ½ cup of chicken broth instead of the 2 cups used for the stovetop method.
  • Pressure cook: Cancel the Sauté function, secure the lid, and seal the pressure valve. Select the Poultry setting and cook for about 15 minutes at pressure.
  • Release the pressure: Carefully perform a quick pressure release according to your pressure cooker's instructions. Remove the lid only after the pressure has fully released.
  • Finish the sauce: Stir in the browned mushrooms, heavy cream, Dijon mustard, and chopped parsley or cilantro. Adjust the seasoning and serve.

Recipe Video

Recipe Notes

Cooking time varies by method. The time listed in the recipe applies to the stovetop method.

Storage and Reheating

Refrigerate: Store leftover chicken stroganoff in an airtight container in the refrigerator for up to 3 days. Refrigerate within 2 hours of cooking, using shallow containers for faster cooling.
Freezer: Freeze the stroganoff without rice or pasta in airtight, freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. The cream sauce may separate slightly after thawing.
Reheating: Reheat in a saucepan or microwave until the chicken and sauce reach 165°F (74°C) throughout. Stir occasionally for even heating. Add a splash of chicken broth if the sauce has thickened, and avoid cooking it longer than necessary.

Nutrition

Calories: 710.3kcal | Carbohydrates: 11.6g | Protein: 54.7g | Fat: 47.6g | Saturated Fat: 17.2g | Polyunsaturated Fat: 5.2g | Monounsaturated Fat: 21.3g | Trans Fat: 0.2g | Cholesterol: 297.3mg | Sodium: 867.9mg | Potassium: 1224.2mg | Fiber: 2.4g | Sugar: 6.7g | Vitamin A: 1257.6IU | Vitamin C: 12.5mg | Calcium: 85.9mg | Iron: 3.6mg

** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

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Post first published on June 6, 2013. 

4.82 from 16 votes (14 ratings without comment)

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44 Comments

  2. Such a fun dish! Love this chicken version of stroganoff ---a nice twist on an old favorite. This looks delish -- thanks.

    Reply

  3. 5 stars
    This stroganoff looks absolutely delicious! Denise! It is such a wonderful variation of beef stroganoff .. I just need to get white wine, Will try it for lunch on weekend

    Reply

    1. Hi, Allie! Yes, you can! If you would like to, you can use nothing to replace or another veggie of your choice. Thanks for stopping by. Enjoy!

      Reply

  5. This sauce is amazing! This chicken looks so delicious in combination with the sauce! I am definitely preparing this!

    Reply

  6. Hi Denise - Thank you for this amazing recipe! I have lived in Brazil and it was always my favorite dish. I have just a couple questions - do you use tomato paste or sauce? Also, how long do you let the chicken cook initially (browned) and how long do you let it cook just with the white wine? Thank you!!

    Reply

    1. Hi, Maria! Thank you for stopping by.
      I used tomato paste in this recipe, which is more concentrated and contains more acidity than tomato sauce. I usually let the chicken brown for about 5-7 minutes but you can eyeball it and remove from the pan when it turns golden brown. It will take about 2-3 minutes to let the wine almost evaporate from the pan.I hope this helps... and that you can make and enjoy this family fave. 🙂

      Reply

  7. I'm excited to try this recipe. How many servings? Is it creamy enough? I see other recipes calling for a lot more cream. I lived in Brazil for a while and came to love its style of estroganofe. The tomato sauce makes a huge difference!

    Reply

    1. Hi, Aaron! Welcome!
      The broth is reduced and then, the heavy cream is added making the final product creamy and velvety. If you would like extra creamness though, you can add plain yogurt or sour cream. Yes, the tomato sauce adds flavor to the dish as well as tangyness. This dish serves 4 as you can see under the title of the recipe. Enjoy it!!!!!!!!!!!!

      Reply

  8. This is my go-to stroganoff recipe! I don't like beef and didn't want to use any kind of "cream of-" product, and this delivers. I have to say though, by some crazy accident I've always forgotten the tomato sauce until tonight - it really kicks it up to another level! Thank you for a delicious dish!

    Reply

    1. Libby:
      I am so glad that you enjoy this recipe. My husband prefers his stroganoff with chicken as well. This recipe is his very favorite. Every time that I make, he smiles large.
      And yes, the tomato paste makes a big difference because it adds both flavor and acidity to the dish. I always use it in mine. Enjoy this and have a happy summer!

      Reply

  9. Happy Father's Day to your husband and your dad! Love seeing your happy family. 🙂 Both Chicken Stroganof and lemon pie looks extraordinary! I can see your family had a wonderful time. 🙂

    Reply

  10. Oh my goodness, I took one look at that first photo and knew this would have to be on my "to try" list. It looks and sounds fantastic! Happy Father's Day to your hubby!

    Reply

  11. I miss stroganoff with creme de leite...yours look delicious, creamy and so tasty Denise. I enjoy the pictures of your husband with the girls...beautiful family my dear.
    Have a wonderful week 😀

    Reply

    2. Juliana this is my go to recipe and I am able to find creme de leite at most grocery stores here in California. Mine is a Stater Bros. As a Brazilian in the US this always reminds me of home. Thank you so much for sharing the recipe!

      Reply

    1. Zainab: You can certainly leave the wine out. In this case, I would add the fresh juice of one lemon to the recipe immediately right before removing the stroganoff from the heat and adding the mustard, heavy cream, and parsley. I hope you enjoy this recipe which it is one of my family's favorite. Have a great week and thanks for stopping by!!!

      Reply

  13. What a lovely tribute to the men in your life. I've never made chicken stroganoff, only beef. This looks delicious!

    Reply

  14. What a beautiful post for Father's Day!
    Congratulations for your lovely family, Denise.
    The Stroganoff "Brazilian Way" looks delicious, no wonder it is your husbands favorite 🙂

    Reply

  15. I usually use beef on this one and never had tried chicken, this is a great idea. Got to do this style soon 🙂

    Reply

  16. Just like you, I have mixed feelings about Father's day as my dad is not amongst us either. Last year was the first year in years to celebrate the day as it was the first one to celebrate for my husband.

    The stroganoff sounds delicious. Happy father's day to your husband. Enjoy the day, my friend.

    Reply

    1. SO sorry, Lail!!! I know how hard can be this date for those whose fathers are not on Earth anymore. Hugs to you!! Happy Father's Day to your husband!!! xx

      Reply

  17. What a sweet celebration to commemorate your day! I'm sure he's smiling down at you and your family 🙂

    Happy Father's Day to your hubby and the family!

    Reply

  18. Denise, this is a rich, exciting dish that anyone would love. But since it is your husband's favorite, it must be very, very good. How lucky you are to have such a gorgeous family!

    Reply

  19. Altho' I am writing from Down Under I was born in Estonia right next to Russia and stroganoff naturally was often on the menu. Since most of my menus now are heavily Asian oriented fusion food and I am very health conscious, have not made this awhile. But I must say I do like your chicken version, which I would admittedly tweak with Greek yogurt probably 🙂 ! Oh: Father's Day - ours in Oz and NZ is in September!!!

    Reply

    1. Hi, Eha!!! Thanks for stopping by. I do hope you try this Brazilian version. Stroganoff is a very appreciated and popular dish in Brazil although we have adapted it. If you are a healthy conscious person, I think using Greek yogurt would be the best option for you instead of heavy cream for sure. Thanks for letting me know that both in OZ and NZ Father's Day is celebrated in September. Cultural differences have always interested me. Wishing you a great weekend!!!!

      Reply

  20. Great idea to use chicken instead of beef, my kids like chicken more than beef.
    Lovely pictures Denise...happy Father's Day.

    Reply

    1. Thanks, Nydia! We eat more chicken than beef. I think it is healthier because it contains less fat. Happy Father's Day to both your father and husband too.

      Reply

    1. Thanks, Liz! I love this recipe because it is easy to prepare and great for weeknight meals as well as for special occasions such as Father's Day.

      Reply

  22. Denise, this is a beautiful commemoration to your father! I am sure he was such a wonderful sweet man to raise a daughter like you! And, please save a portion of this chicken Stroganoff for me, ok? 🙂 You're quite the chef!

    Reply

    1. Thanks a lot!!! You are very sweet, Julia! Wishing your father a very happy Father's Day! And I am glad that you are back. I loved your post for today. I am crazy for crepes.

      Reply

  23. Outra receita que me traz maravilhosas lembrancas do Brasil, minha irma mais velha fazia sempre, era meio que a 'signature dish" dela - sempre servindo com shoestring potatoes

    minha irma nao cozinha mais, diz que perder a paciencia ha' muitos e muitos anos, o que acho uma pena

    enfim, nunca fiz strogonoff de frango para meu maridao americano - acho que esta' mais do que na hora!

    (tambem sinto muita falta do meu pai, faz 9 anos que se foi)

    Reply

    1. Sally: Meu marido eh americano e ele ama esse estrogonofe de frango. Ele ontem comeu no jantar quase tudo o que fiz com a batata palha. Ele eh louco por esse prato. Eu e minhas filhas adoramos tambem. Faz para o teu marido. Acho que ele vai gostar. Eu nunca conheci ninguem que nao gostasse de estrogonofe. Sinto muito pela perda do seu pai. Fica com Deus, querida! Um abraco grande.

      Reply