Creamy Chicken Stroganoff
Creamy Brazilian chicken stroganoff with ketchup, mustard, and cream, ready in 40 minutes. Serve with white rice and crispy shoestring potatoes.
- Total time 40 min
- Prep time 15 min
- Cooking 25 min
- Makes 4 servings
- Difficulty Easy
Brazilian chicken stroganoff is quite different from the Russian dish it’s named after. Here, the sauce is made with ketchup, mustard, and cream, and served with rice and crispy shoestring potatoes. The diced chicken is browned first over high heat, in small batches, so it gets a nice sear instead of steaming in its own juices.
Add the cream at the very end, with the heat off or turned very low. If it boils, it may curdle and make the sauce grainy.
Ingredients
Amounts for 4 servings (4 servings).
Equipment
- Knife and cutting board
- Frying pan
- Wooden spoon
Instructions
-
Step 1 Season the chicken
Season the chicken pieces with salt and black pepper.
- 1 1/3 lb diced chicken breast
- 1 teaspoon salt
- black pepper to taste
-
Step 2 Brown in batches
Heat the oil and butter in a large skillet over high heat. Brown the chicken in two or three batches, without crowding the pan, for about 5 minutes per batch, until golden on the outside. Set aside.
- 1 tablespoon oil
- 1 tablespoon butter
About 12 min
-
Step 3 Sauté the onion and garlic
In the same skillet over medium heat, cook the onion until softened, then add the garlic. Scrape up the browned bits from the bottom of the pan with a wooden spoon—they add great flavor to the sauce.
- 1 chopped onion
- 2 cloves of minced garlic
About 4 min
-
Step 4 Make the sauce
Return the chicken to the skillet and add the ketchup, mustard, and mushrooms. Cook for 5 minutes, stirring.
- 3 tablespoons ketchup
- 1 tablespoon mustard
- 1 cup sliced mushrooms
About 5 min
-
Step 5 Finish with the cream
Turn the heat to low, stir in the cream, and warm for 2 minutes without letting it boil. Serve right away while hot.
- 1 carton of heavy cream
About 2 min
Tips for success
- Crowding the pan makes the chicken steam and turn pale. Browning it in batches makes a big difference in flavor.
- A splash of brandy or Worcestershire sauce added with the ketchup gives the sauce more depth.
- For beef stroganoff, use tenderloin or sirloin strips and brown them for less time.
Substitutions
- Heavy cream
- Use the same amount of fresh cream for a lighter sauce.
- Mushrooms
- Leave them out or replace them with sliced hearts of palm.
How to store
Refrigerate for up to 3 days. Reheat over low heat without boiling. Freezing isn't recommended because the cream may separate.
Allergens
Contains: Dairy.
Packaged ingredients may contain traces of other allergens. Always check the labels of the brands you use.
Published October 13, 2026. US measurements: 1 cup = 240 mL, 1 tablespoon = 15 mL, 1 teaspoon = 5 mL; 1 oz = 28 g.