Easy Chicken Strogonaff

There’s nothing better than a cozy, comforting dinner on a chilly winter night, and this Dairy-Free Brazilian Chicken Stroganoff checked every single box. I made it on a whim one evening, and somehow—miraculously—every single person in my family liked it. It’s creamy, flavorful, and comes together quickly with simple ingredients you probably already have on hand. If you need an easy, delicious dinner that feels like a warm hug (and happens to be allergy-friendly), this one is about to become a new family favorite.

Recipe card is at the bottom of the post!

Ingredients:

• 1.5 lbs chicken breast, cut into small cubes

• 1 tbsp olive oil

• 1 small onion, finely diced

• 2–3 garlic cloves, minced

• ½ cup tomato sauce

• 2 tbsp ketchup

• 1–2 tbsp tomato paste (adjust for richness)

• 1–2 tbsp Dijon or yellow mustard

• 1 cup dairy-free heavy cream (Silk / Country Crock / coconut cream)

• 1 tbsp Worcestershire sauce (or coconut aminos)

• 1 cup sliced mushrooms (optional but traditional)

• Salt + pepper to taste

• Optional: ¼ cup chicken broth if it gets too thick

• Parsley for topping

• Crunchy potato sticks

Instructions

1. Cook the chicken:

Heat oil in a pan over medium heat. Add chicken, salt, and pepper. Cook until lightly golden and mostly cooked through. Remove and set aside.

2. Build the flavor base:

In the same pan, sauté the onion until soft. Add garlic and mushrooms, cooking until mushrooms brown and release their liquid.

3. Tomato time:

Stir in the tomato sauce, ketchup, and tomato paste.

Cook for 2–3 minutes until it thickens slightly and develops a deeper color.

4. Add the mustard + Worcestershire:

Mix in mustard and Worcestershire sauce.

5. Bring in the chicken:

Return chicken to the pan and coat in the tomato mixture.

6. Pour in the dairy-free heavy cream:

Reduce heat to medium-low and simmer 5–7 minutes until the sauce becomes creamy, silky, and a bit glossy.

Add a splash of broth if needed for a saucier consistency.

7. Taste + adjust:

More mustard for tang, more tomato paste for richness, more cream for silky texture.

8. Serve the Brazilian way:

Over white rice with batata palha (crispy potato sticks).

Top with parsley.