Low-Carb Brazilian Chicken Stroganoff

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Low-Carb Brazilian Chicken Stroganoff AI-generated image
30 minTotal time
EasyDifficulty
350kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Heavy cream Use an equal amount of crème fraîche for a similarly rich, creamy sauce.
  • Chicken breast Use an equal weight of boneless, skinless chicken thighs; allow a little extra cooking time if needed.
  • Chicken broth Use an equal amount of vegetable broth.
  • Fresh parsley Use chopped fresh cilantro in the same amount for a different fresh finish.

Nutrition per serving

Estimated values for 1 serving, 350 kcal

Protein34 g
Carbohydrates13 g
Fat19 g

Fiber 3 g · Sugar 6 g · Sodium 650 mg

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Enjoy a healthy twist on the classic Brazilian comfort food. This low-carb version of chicken stroganoff is packed with flavor and perfect for a satisfying meal.

Main Dish Brazilian Low-Carb

Steps

  1. Season the chicken breast with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook the chicken breast until browned on both sides and cooked through. Remove from the skillet and set aside.
  2. In the same skillet, add the onion, garlic, and red bell pepper. Sauté until the vegetables are softened.
  3. Add the mushrooms and cook until they release their moisture and start to brown.
  4. Stir in the tomato paste and paprika. Cook for a minute to toast the spices.
  5. Pour in the chicken broth and bring to a simmer. Cook until the liquid is reduced by half.
  6. Slice the cooked chicken breast into thin strips and return it to the skillet.
  7. Stir in the heavy cream and let it simmer for a few minutes until the sauce thickens slightly.
  8. Season with salt and pepper to taste.
  9. Serve the low-carb Brazilian chicken stroganoff over cauliflower rice or zucchini noodles.
  10. Garnish with fresh parsley.

Tips for Low-Carb Brazilian Chicken Stroganoff

  • A glossy, lightly coating sauce is the goal; boiling hard after adding cream can make it look grainy or separate.
  • Use a wide skillet so mushrooms can brown rather than steam; crowding them can leave the sauce watery.
  • Have cauliflower rice or zucchini noodles ready before the sauce is finished, since both are best served promptly.

Drink pairing

A dry, medium-bodied white wine such as Chardonnay
Its rounded body complements the creamy sauce, while its freshness balances the chicken and mushrooms.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot; the cream sauce may thicken, so stir well as it warms.

Frequently asked questions

How can I tell when the sauce is thick enough?
It should look creamy and cling lightly to the chicken and vegetables, not run like broth. It will thicken a little more as it stands.

Can I make this ahead?
For the best texture, cook it close to serving time. You can slice the vegetables ahead and refrigerate them in a covered container.

What can I serve alongside it?
Cauliflower rice or zucchini noodles suit the creamy sauce; a crisp green salad makes a fresh contrast.
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