Chicken Stroganoff
- Total Time
- 35 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 4tablespoons unsalted butter
- 1pound button mushrooms, wiped clean and cut into quarters
- Kosher salt
- 1large yellow onion, finely diced
- 4garlic cloves, minced
- 1fresh or dried bay leaf
- 1cup heavy cream
- 1pound boneless, skinless chicken breasts, cut into ½-inch pieces
- 1cup tomato purée or passata
- 1tablespoon ketchup
- 1tablespoon Dijon mustard
- 2teaspoons Worcestershire sauce
- ⅓cup parsley leaves, roughly chopped
- Freshly cracked black pepper
- Cooked white rice, for serving
- Crispy potato sticks, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
595 calories; 38 grams fat; 22 grams saturated fat; 1 gram trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 32 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 34 grams protein; 1077 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Place a medium pot over medium-high heat and add the butter. When the butter has started foaming, add the mushrooms, toss to coat and season with a large pinch of salt. Cook, stirring frequently, until the mushrooms have released all their liquid and are a deep mahogany brown, about 15 minutes.
- Step 2
Add the onion, garlic and bay leaf and cook, stirring frequently, until onion and garlic are fragrant, softened and a little brown along the edges, about 5 minutes.
- Step 3
Add the heavy cream, scraping off any stuck-on bits with a spatula or wooden spoon. Add the chicken, tomato purée, ketchup, mustard, Worcestershire sauce and a large pinch of salt. Stir to combine, bring to a gentle simmer and cook until flavors meld and chicken is fully cooked, about 10 minutes.
- Step 4
Take the pan off the heat, remove and discard the bay leaf and stir in the parsley. Taste and season with salt and pepper. Serve on top of white rice and garnish with a handful of potato sticks.
Private Notes
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Cooking Notes
Aleochi Carvalho
As a Brazilian, I must say that this recipe is probably one of the most beloved dishes around here. It's usually a Sunday or family-gathering kind of dish. In Brazil potato sticks (Called "straw-potatoes" in Portuguese) are very popular and we have multiple types such as extra thin, medium, seasoned, spicy.... And one last thing, in Brazil, white rice is cooked with salt, onions, and garlic, not like Asian rice. Enjoy :)
Deborah
They are usually in the chip aisle at grocery stores. In cans, near the pringles!
Dori Rose
Wow… tried this on a whim one Sunday night. This was unique and delicious!!!! Two glasses of wine in and I’m having a moment. The potato sticks on top are a must.
a cook from Toronto
Very tasty. Hubby licked his plate! Used sour cream as I did not have heavy cream and liked the slight tartness. The potato sticks added texture but I didn’t think they were needed for flavour. A good way to stretch a large chicken breast. Cut the recipe in half for just the two of us. Used two Tbsp of tomato paste in half cup of water instead of sauce and left out the ketchup.
celia
Or Greek yougurt instead of the heavy cream...
Raquel
I still remember my mom cutting potatoes in julienne fashion and frying them in oil to serve along with the Stroganoff. Yum! At our home, the potatoes went on the side and perfectly portioned among all the kids, while dad would steal them from our plates just to create mayhem.
LIChef
I found the recipe good, but a little bland, and was wondering whether a healthy dollop of sweet or smoked paprika would make a difference (sort of like a paprikash).
Elizabeth
Any suggestions for a substitution for the mushrooms? Mot a fan of them in our house. but this sounds yummy!
Jana M
Growing up in Brazil, this was such a popular dish on Sundays. For those who do not like mushrooms, a substitute is hearts of palm. No need to sauté first, just add them by the end and let it cook for a while with the chicken.
KS
Pik-Nik is a very common brand of potato sticks but French's makes a version as well. Walmart sells the French's version, at least in Colorado.
Richard
Try a grocery store. Or Google "potato sticks near me."
John
Having spent 4-5 years in Brazil, this seemed to me to be one of those recipes where every family has their little twists. I tend to use half an onion, only a little garlic and paste instead of puree. I have even added olives. Goto a global market or Brazilian store and look for extra thin potato sticks!
Sandra
Would the similarly packaged crispy onions or crispy jalapenos be a good substitute for the potato sticks? Is it the crispy or the starchy that’s wanted?
John M.
I knew that as soon as I saw this recipe that I had to try, and I'm so glad I did. I thought that it was delicious! I made it as written, but did have to use 4 4oz. cans of button mushrooms packed in water, drained and then patted dry before cooking. Easy to prepare and real easy to eat. I even found the potato sticks and thought that they were indeed essential. Thanks so much, Mr. El-Waylly!
Christine Weber Kearney
For the cream, I used a large spoon of yogurt and then soy milk and milk. I used hamburger instead of chicken. This is definitely a repeater.
Maria
In my Brazilian-American household, the go-to is neither heavy cream or sour cream but "table cream" or a shelf stable cream in cans or cartons often found in a Latin goods store or aisle. Nestle's is called Media Crema. Makes this almost a pantry meal. Add it at the end, after it's off the heat, so it doesn't split Growing up 3rd gen Eastern Euro, stroganoff was made with beef and sour cream. It's a joy to be open-minded and try new traditions... I like the Brazilian version twice as much now.
jude
Word to the wise, add the cream before the tomato! I got it backwards, and the whole thing turned into a curdled mess. No amount of gentle heat and stirring convinced the cream to blend.
Gina
I really enjoyed this. I couldn’t find a reasonable substitute for the potato sticks, I tried using broken up ridged chips but I wouldn’t bother with it another time. The rest of the recipe was simple and quick with very tasty results. Also - I grilled the chicken separately and added it to the sauce as I have a kid who struggles if he can’t see the separate elements of the dish. It worked fine that way.
Lydia
More chicken, extra garlic, less mushrooms, over garlicky rice
TonyR
This is a nice, som sort of semi-sweet, chicken stew. But definitely NOT a Stroganoff. A true Stroganoff has somewhat tangy/sour taste to it. Which this recipe definitely has not.
Akshay & Yvette
Overall very nice but felt there was more cream than needed. I'd cut it in half next time....seems like it diluted the flavor and we ended up with more of a pink sauce than a red one. Glad we took the time to cook everything as long as suggested -- like the mushrooms. That helped with developing the flavor. Love the suggestion to add smoked paprika.
claraend
So much better when I don’t have Covid. Did 4 ketchup packets, mustard and worcestershire to sight.
Tandy
This was so good. The only thing I did differently was that I was unsure about simmering the chicken so I lightly sautéed it in a different pan. I'm sure it would have been fine otherwise, but it did work the way I did it. :)
Richard L.
Serving it with rice works. I just prefer rotelli noodles, buttered with a little salt and pepper. Also, when we were introduced to Brazillian Stroganoff, we were told that her family liked colorful vegetables added like red and green bell peppers and carrots. It is always a popular hit for a bigger group.
RDCollins
Excellent as written! Couldn’t find potato sticks, so i used lightly crushed potato chips, specifically the “double crunch” variety, which are thicker and crispier than regular chips, and they worked very well.
LMH
I added extra Dijon and smoked paprika and it was fabulous
dvdmgsr
I just made this using 1 lb of remnants of a two-day old grocery store chicken, mostly breast meat, which reduced the cooking time considerably. I also did half sour cream/half heavy cream. The outcome was somewhat pulled pork-like, and as it turned out. I made some leftover thaw and rose rolls to go with, and voila! Delicious on rice or roll, including the potato sticks! I would consider spicing it up a bit — I probably should have used some of the leftover horseradish sauce from Christmas Eve.
Laura
Agree with others to definitely add crushed red pepper and paprika. I thought it was good, but don’t know if I’d make again.
DennisD
It needs something to give it a little zing. Perhaps some dry sherry or lemon juice would do it for me.
David Craft
Thought about a handful of raisins in this?
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