An easy Brazilian chicken stroganoff in a flourless and creamy mushroom gravy that is cooked in 30 minutes, making a hearty and comforting keto and gluten-free family dinner. It can be made in the slow cooker, pressure cooker, or on the stovetop.
2.2pounds (1 kg )boneless, skinless chicken thighs
Salt and freshly ground black pepper to tasteabout 1 teaspoon of salt and ½ teaspoon of pepper per pound of chicken
1pound (about 450 g)fresh common white button mushrooms, cleaned and sliced
1medium yellow onionchopped
½cupdry white wine
2cupschicken broth or stock(only 1 cup for the slow cooker or ½ cup for the pressure cooker)
¾cupheavy creamsour cream, plain or Greek yogurt, or coconut milk can be substituted for the heavy cream. SEE NOTES!!!
¼cupfresh parsley or cilantrochopped
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 tablespoons 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/CROCKPOT: 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/PRESSURE COOKER: 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.
IMPORTANT: if using yogurt instead of heavy cream, make sure it is at ROOM TEMPERATURE and also to add the yogurt to the chicken stroganoff when it is warm. If added while the stroganoff is still hot, the yogurt will break apart. If this happens, please remove just the sauce from the pan and blend in a blender until smooth. Then place it back into the pan. What to serve with chicken stroganoffYou may serve this Brazilian chicken stroganoff over white rice, egg noodles/pasta, or mashed potatoes. On the other hand, you may serve 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 a good cauliflower bread or low carb biscuits plus keto-friendly steamed vegetables. It’s really up to you! SGot 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 no 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 in the fridge and heat on 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.
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