Chicken Stroganoff Brazilian Style with Creamy Tomato Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Brazilian-style chicken stroganoff featuring tender chicken strips simmered in a creamy tomato and mushroom sauce, served over white rice. This brazilian-inspired chicken ready in about 30 minutes blends cut into strips chicken breast, medium, chopped white onion, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, cut into strips chicken breast
• 1 medium, chopped white onion
• 2, minced garlic cloves
• 8 oz, sliced button mushrooms
• 1/4 cup ketchup
• 1/2 cup heavy cream
• 2 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups, for serving cooked white rice
• 2 tbsp, for garnish chopped parsley

Instructions

1. Step 1: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add 1 lb chicken breast cut into strips and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Cook, stirring occasionally, for 5-7 minutes until the chicken is cooked through and lightly browned.
2. Step 2: Add 1 medium chopped white onion and 2 minced garlic cloves to the skillet. Sauté for 3-4 minutes until the onion softens and becomes translucent.
3. Step 3: Stir in 8 oz sliced button mushrooms and cook for 5 minutes until the mushrooms release their moisture and begin to brown.
4. Step 4: Lower the heat to medium and add 1/4 cup ketchup and 1/2 cup heavy cream to the skillet. Stir well to combine and cook for 3-4 minutes until the sauce thickens slightly and coats the chicken and mushrooms.
5. Step 5: Taste and adjust seasoning with additional salt or pepper if desired. Serve the stroganoff hot over 4 cups cooked white rice and garnish with 2 tablespoons chopped parsley.