Stroganoff was originally a 19th century Russian dish made from sautéed pieces of beef served in a sauce with sour cream! But it has become popular around the world, including in Brazil. There are variations on the original recipe– and the Brazilian version of Stroganoff is one of them. Our Stroganoff version includes diced beef or chicken with onions, mushrooms, tomato sauce, and heavy cream, accompanied by white rice and shoestring potatoes.
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Chicken Stroganoff
- Total Time: 75 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
A creamy, comforting twist on a classic! This Brazilian take on Chicken Stroganoff is hearty and flavorful, perfect for a weeknight dinner.
Ingredients
- 2 lbs (907 g) boneless, skinless chicken breast
- Salt and freshly ground black pepper
- 6 tbsp olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 0.5 cups (118 ml) dry white wine
- 0.5 cups (118 ml) tomato sauce
- 2.5 cups (591 ml) chicken broth or stock
- 2 tbsp unsalted butter
- 1 lbs (454 g) fresh common white button mushrooms, cleaned and sliced
- 0.75 cups (177 ml) heavy cream
- 1 tbsp Dijon mustard
- 0.25 cups (59 ml) fresh parsley or cilantro, chopped
Instructions
- Pat the chicken breasts dry, cut into 2-inch cubes, and season with salt and pepper.
- In a large stainless steel pan, heat 3 tablespoons of oil over medium-high heat (approximately 375°F/190°C).
- Pan-fry the cubed chicken in batches until browned on all sides, then let rest on a plate or bowl.
- Lower the heat to medium, add 1 tablespoon of oil and the onions, cooking and stirring occasionally until soft (approximately 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 almost completely absorbed.
- Stir in the tomato sauce and chicken stock/broth.
- Cook, partially covered, over medium-low heat (approximately 300°F/150°C) for 40–45 minutes.
- In a large skillet over medium heat (approximately 300°F/150°C), heat 2 tablespoons of olive oil and melt 2 tablespoons of butter.
- Add the mushrooms and cook until browned and cooked through.
- Remove the mushrooms from heat and reserve.
- When the chicken is cooked, remove from the heat.
- Fold in the mushrooms, heavy cream, mustard, and parsley.
- Taste and adjust salt and pepper as needed.
- Serve the Chicken Stroganoff with white rice and shoestring potatoes, or with your favorite pasta.
Notes
- For a richer flavor, use chicken thighs instead of breasts. Adjust cooking time as needed.
- To thicken the sauce, whisk 1-2 tablespoons of cornstarch with 2 tablespoons of cold water before adding to the pan during the last 10 minutes of cooking.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 10
- Carbohydrates: 20
- Fiber: 2
- Protein: 35
- Cholesterol: 100
Frequently Asked Questions
Should the chicken be cooked through before adding the sour cream sauce?
Yes, cook the chicken pieces through first, then lower the heat before stirring in the sour cream. High heat will cause the sour cream to break and look grainy rather than creamy.
What cut of chicken works best for stroganoff?
Boneless chicken thighs stay juicier than chicken breasts during the braising process and hold up better in the sauce. Breasts work but can dry out if cooked too long. 
What do you serve chicken stroganoff over?
Egg noodles are traditional, but it also works well over mashed potatoes or steamed rice if that’s what you have on hand.
