Brazilian chicken stroganoff - in a flourless and creamy mushroom gravy - is ready in 30 minutes and makes a hearty and comforting keto and gluten-free family dinner. If you love beef stroganoff and also pork stroganoff, you will rave about our chicken stroganoff recipe, which can be made in the slow cooker, pressure cooker, or on the stovetop.
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Do you love a creamy stew with a rich and comforting sauce? If your answer is YES, you can’t miss our Chicken Stroganoff. It has browned golden chicken breasts smothered in a flavorful stroganoff sauce for a quick and easy weeknight dinner.
You can choose to make it on the stovetop or in the slow cooker or pressure cooker. Awesome, right?
How to make chicken stroganoff
- Pat the chicken thighs dry, cut into 2-inch cubes, and season with salt and pepper. Then follow the instructions according to the chosen cooking method below.
Stovetop Method
- In a large stainless steel pan, heat the 2 tablespoons of olive oil and melt 1 tablespoon butter over medium heat. Add the mushrooms and cook until they are browned and cooked through. Remove from heat and reserve.
- Add 2 tablespoons of oil and increase the heat to medium-high. Pan-fry the cubed chicken in batches so that it is browned on all sides (about 3-5 minutes), then let it rest on a plate or in a bowl after pan-frying.
- Lower the heat to medium and add 1 tablespoon of oil and the onions, cooking and stirring occasionally until they are soft (about 3 minutes). Add the garlic and cook until soft and fragrant, about 1 minute. Return chicken to the pan! Pour in the wine and let it cook until it has been almost fully absorbed. Stir in both the tomato sauce and the chicken stock/broth.
- Cook, partially covered, over medium-low heat for 15-20 minutes.
- When the chicken is cooked, remove it from the heat and fold in the mushrooms, heavy cream, mustard, and parsley. Taste and adjust the salt and pepper if needed.
- Serve the Chicken Stroganoff with white rice and shoestring potatoes. Or, as a variation, serve with egg noodles.
Slow Cooker or Crockpot
- To make our Brazilian chicken stroganoff in the slow cooker, follow steps 1 to 4 above.
- Place cooked onion, garlic, and chicken, along with the wine, tomato sauce, and stock (reduce the amount to only 1 cup) in the slow cooker. Close the lid and cook on high for 4 hours. Then, follow steps 6 and 7 above.
Instant Pot or Pressure Cooker
- Press the sauté function, and once your Instant Pot or Pressure cooker heats, cook the mushrooms (SEE PIC. 1), the chicken (SEE PIC. 2), and also both the garlic and onion (SEE PIC. 3) as described in steps 1 to 4 on the stovetop version. Make sure to add only ½ cup of broth or stock instead of 2 cups (SEE PIC. 4).
- Lock the lid, seal the valve, and cancel the sauté function. Then, press the poultry button and let it cook for about 15 minutes. Carefully turn the valve to release the pressure quickly, then remove the lid (SEE PIC. 5).
- Next, follow steps 6 and 7 on the stovetop version (SEE PIC. 6).
Stroganoff sauce
One of the things about this dish is the good amount of sauce in our chicken mushroom stroganoff. Be aware this is not any stroganoff sauce; it is the best one: creamy and flavorful with plenty of spices, mustard, and a velvety heavy cream, making a stand-alone gravy.
First, the mushrooms are browned, releasing lots of flavor, and then combined in a sauce cooked with seared chicken and lots of other tasty elements, resulting in a bold Chicken Stroganoff gravy.
You won’t need to thicken the sauce because:
- It will be reduced in the cooking process if using the stovetop method.
- The sauce won’t be thin if using either the slow cooker or pressure cooker methods because we used less stock and the right amount of heavy cream.
What’s Stroganoff?
The word stroganoff comes from the French mustard for seasoning beef, according to the “A Taste of Russia” cookbook.
The classic Stroganov is a 19th-century Russian dish that consists of sautéed pieces of tender beef served in a sauce with sour cream. The dish became popular all around the world, including its variations made with different sauce ingredients as well as other types of meat such as chicken and pork.
Several countries have their versions, including Brazil. See the differences between the authentic stroganoff recipe and its Brazilian version.
Brazilian Chicken Stroganoff Recipe
Stroganoff is originally a 19th-century Russian dish made from sautéed pieces of beef served in a sauce with sour cream. But Brazil makes the dish with heavy cream, and no flour is added to thicken the sauce, which means it is gluten-free and keto.
As the traditional stroganoff recipe, the Brazilian version,n also known as estroganofe de frango, also presents variations. Our creamy chicken stroganoff includes chicken chunks with onions, mushrooms, tomato sauce, and heavy cream instead of sour cream. For a healthy chicken stroganoff, use low-fat Greek yogurt
Unlike the Russian stroganoff served with crispy pan-fried potatoes and the American served over egg noodles, in Brazil, its most common sides are white rice and shoestring potatoes.
What to serve with chicken stroganoff
You may serve this Brazilian chicken stroganoff over white rice, egg noodles/pasta, or mashed potatoes. On the other hand, you may serve it with a side of broccoli gratin, crispy pan-seared or roasted potatoes, shoestring potatoes, or a hard-crusted no yeast bread to soak in. For low-carb sides, serve with good cauliflower bread or low-carb biscuits plus keto-friendly steamed vegetables. It’s really up to you! S
Got Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. It reheats well in the microwave or over low heat on the stovetop. Since the chicken is already cooked, make sure to heat just enough to eat; otherwise, the chicken may acquire a not-so-pleasant texture.
Can you freeze chicken stroganoff? Yes!! Place only the stew (without the pasta) in plastic containers, seal well, and freeze for up to 3 months. Then, defrost it in the fridge and heat it on a low stove or microwave, stirring well so the creamy chicken stroganoff sauce won’t become gritty. If you want to freeze the pasta as well, do it in a separate container so the stew won’t make the pasta mushy/soggy.
Got mushroom leftovers? Make our mushroom curry!
More chicken recipes
- Ranch Chicken Thighs
- Fried Chicken
- Chicken Satay
- Roast Chicken Adobo
- Honey Soy Chicken
- Honey Mustard Chicken
- Coconut Chicken Curry
- Chicken in Lime Coconut Sauce
PIN & ENJOY!
Best Chicken Stroganoff (3 Methods)
Equipment
- 1 pan
- 1 Pressure cooker (or slow cooker)
- 1 cutting board
- 1 Chef's knife
- 1 wooden spoon
Ingredients
- 2.2 pounds (1 kg ) boneless, skinless chicken thighs
- Salt and freshly ground black pepper to taste about 1 teaspoon of salt and ½ teaspoon of pepper per pound of chicken
- 5 tablespoons olive oil divided
- 1 tablespoons unsalted butter
- 1 pound (about 450 g) fresh common 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 (only 1 cup for the slow cooker or ½ cup for the pressure cooker)
- 1 tablespoon Dijon mustard
- ¾ cup heavy cream sour cream, plain or Greek yogurt, or coconut milk can be substituted for the heavy cream. SEE NOTES!!!
- ¼ cup fresh parsley or cilantro chopped
Instructions
- Pat the chicken thighs dry, cut into 2-inch cubes, and season with salt and pepper. Then follow the instruction according to the chosen cooking method below.
STOVETOP METHOD
- In a large stainless steel pan, heat the 2 tablespoons of olive oil and melt 1 tablespoon of butter over medium heat. Add the mushrooms and cook until they are browned and cooked through (about 5 minutes). Remove from heat and reserve.
- Add 2 tablespoons oil and increase the heat to medium-high. Pan-fry the cubed chicken in batches so that it is browned on all sides (about 3-5 minutes), then let rest on a plate or bowl after pan-frying. Lower the heat to medium and add 1 tablespoon of oil and the onions, cooking and stirring occasionally until they are soft (about 3 minutes).
- Add the garlic and cook until soft and fragrant, about 1 minute. Return chicken to the pan! Pour in the wine and let cook until it has been almost fully absorbed. Stir in both the tomato sauce and the chicken stock/broth. Cook, partially covered, over medium-low heat for 15-20 minutes.
- When the chicken is cooked, remove from the heat and fold in the mushrooms, heavy cream, mustard, and parsley. Taste and adjust the salt and pepper, if needed. Serve the Chicken Stroganoff with white rice and shoestring potatoes. Or, as a variation, serve with egg noodles.
SLOW COOKER
- To make our Brazilian chicken stroganoff in the slow cooker, cook the mushroom, chicken, and onion/garlic in a pan as described in the STOVETOP METHOD. Place cooked onion, garlic, and chicken along with the wine, tomato sauce, and stock (use only 1 cup instead of 2) in the slow cooker.
- Close the lid and cook on high for 4 hours. Then when the chicken is cooked, fold in the mushrooms, heavy cream, mustard, and parsley. Taste and adjust the salt and pepper, if needed.
INSTANT POT
- Press the sauté function and once your Instant Pot or Pressure cooker heats, cook the mushrooms, the chicken, and also both the garlic and onion as described in STOVETOP METHOD.
- Make sure to add only ½ cup of broth or stock instead of 2 cups. Lock the lid, seal the valve, and cancel the sauté function. Then press the poultry button and let it cook for about 15 minutes.
- Carefully turn the valve to release the pressure quickly, then remove the lid. Next, fold in the mushrooms, heavy cream, mustard, and parsley. Taste and adjust the salt and pepper, if needed.
Recipe Video
Recipe Notes
Nutrition
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Did you make this recipe?
Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.Post first published on June 6, 2013.
My Family Loved this Brazilian chicken stroganoff.
Such a fun dish! Love this chicken version of stroganoff ---a nice twist on an old favorite. This looks delish -- thanks.
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
This chicken stroganoff is quite delish yet so easy to make.
Can you leave the mushrooms out?
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!
This sauce is amazing! This chicken looks so delicious in combination with the sauce! I am definitely preparing this!
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!!
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. 🙂
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!
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!!!!!!!!!!!!
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!
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!