Chicken Goulash

Save this recipe for later!

Chicken Goulash is an easy chicken stew that’s absolutely delicious. It’s the perfect winter dinner because it’s tasty, easy to make, and incredibly comforting. 

I love stews or casseroles. They are perfect comfort food, and in winter, we eat a lot of them. 

Chicken goulash is a tasty and cheap alternative to the more popular beef goulash (which we also make a lot!). 

We often eat it, especially when it’s cold outside, and we need something easy and warming. 

Why I Love Chicken Goulash

I love Hungarian chicken goulash because:

• This recipe for chicken goulash is delicious. Caraway adds a unique flavour, unlike traditional British stews. 
• It’s easy to make and, unlike some stews, doesn’t need simmering for hours and hours. 
• Chicken thighs are budget-friendly and super soft. 
• The kids love it, which is always a bonus!

Ingredients For Chicken Goulash

When I make my easy Goulash with Chicken, I use these simple ingredients:

Cooking Spray – You can use a splash of olive oil too. 

Boneless Skinless Chicken Thighs

Onions – I use brown. 

Bell Peppers – I try to use red, but any colours you’ve got are fine. 

Bacon Lardons – You can also dice some bacon. 

Garlic Puree – I use puree or garlic paste because I’m lazy. You can use fresh. 

Plain Flour

Salt and Freshly Ground Black Pepper

Chicken Stock

Chopped Tomatoes

Salad Tomatoes – This is optional, but I like the addition. 

Paprika

Caraway Seeds – If you haven’t got caraway seeds, swap them for fennel. 

Soured Cream – This is optional, but I like a slightly creamy chicken goulash.

You’ll Also Need

You don’t need much to make a goulash with chicken. It’s a one-pot. I use:

• A sharp knife and chopping board. 
• Large, non-stick, flameproof cooking dish or pan. I typically use a large Cast Iron Dutch Oven. 
• Spatula to serve.

What else you need will depend on how you serve your goulash. 

How to Make Chicken Goulash – Step-by-Step Instructions

Full, easy-to-follow instructions and quantities are available in the recipe card at the bottom of this post.

Step One

Liberally mist a large, flameproof, non-stick cooking dish or pan with cooking spray. I use my cast iron Dutch oven. 

Step Two

Warm over medium heat on the hob. 

Step Three

Add the diced chicken thighs. If your pan is small, you might find it easier to do this in small batches. 

Step Four

Fry for 5-10 minutes, stirring often, until browned. 

Step Five

Remove from the dish and leave to one side. Don’t worry if there’s some chicken juice left in the pan. 

Step Six

Add the onions to the same pan, with a little more cooking spray if needed. 

Step Seven

Fry for 5 minutes, stirring often. 

Step Eight

Add the peppers and garlic and fry for 3 minutes, stirring often. 

Step Nine

Add the lardons and fry for 5 minutes until brown. 

Step Ten

Return the chicken to the dish. 

Step Eleven

Stir in the flour, paprika, salt and pepper and caraway seeds. 

Step Twelve

Pour in the stock and chopped tomatoes.

Step Thirteen

Add the diced tomatoes. 

Step Fourteen

Bring to a simmer and reduce the heat. 

Step Fifteen

Cook on a low simmer for 30 minutes. 

Step Sixteen

Stir through the sour cream or add a dollop to each serving. I like it stirred in. 

Top Tips

My only tip is to taste before serving. You can add more paprika, salt and pepper, soured cream, and even some chilli to taste. 

How to Serve Goulash with Chicken

We tend to serve Hungarian goulash with chicken thighs with either homemade chunky bread or mashed potatoes. 

I really love a chicken goulash with potatoes. 

I know some people also serve Hungarian Chicken Gouslah with rice or pasta. It is a fairly thick sauce, so chicken goulash pasta would work well. 

Variations

Use Chicken Breasts

I love chicken thighs. They are cheap, soft and tasty. 

But if you prefer, you can use breasts. 

Any boneless, skinless chicken portions are fine. Just make sure it’s cooked correctly and piping hot before serving. 

Skip the Soured Cream

You can skip it entirely if you don’t want to add a creamy finish, or you can swap to creme fraiche if that’s what you have.

Skip the Caraway

Caraway seeds add a lovely flavour, and fennel is an excellent substitution if that’s what you have. But another option is to skip it altogether and make a paprika chicken stew. 

Leftovers

Leftovers can be reheated on the hob, simmering for around 15 minutes until the chicken is piping hot. 

Storage 

Remove the leftover chicken goulash from the heat and leave to cool. Cover and refrigerate for up to 2 days. 

FAQ

Other Recipes 

If you like this easy chicken goulash recipe, you might also enjoy:

• Sausage and Chorizo Casserole
• Beef Stroganoff
• Pork Stroganoff
• Pork and Cider Casserole
• Sausage and Beer Casserole
• Beef and Chorizo Stew
• Chorizo and Butterbean Stew

Recipe Card

Chicken Goulash

Author NameAuthor: Donna

This easy chicken goulash is delicious, easy, and a little bit different. It’s a chicken stew with a twist that’s perfect for weekend dinners.

5 from 1 vote

Print Recipe Pin Recipe Save Recipe Saved Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Dinner

Cuisine British, Hungarian

Servings 6 Servings

Calories 712 kcal

Ingredients

  

• Cooking Spray
• 600 g Boneless Skinless Chicken Thigh Portions – Diced into bites.
• 2 Onions – Diced
• 2 Peppers – Seeds removed and sliced.
• 400 g Bacon Lardons – Or diced bacon.
• 1 Teaspoon Garlic Puree – Or two crushed cloves of garlic.
• 1 Tablespoon Plain Flour
• Pinch Salt and pepper
• 500 ml Chicken Stock
• 400 g Chopped Tomatoes
• 3 Salad Tomatoes – Diced
• 4 Teaspoons Paprika
• 1/2 Teaspoon Caraway
• 2 Tablespoons Soured Cream

Instructions

 

• Liberally mist a large, flameproof, non-stick cooking dish or pan with cooking spray.
• Warm over medium heat on the hob.
• Add the diced chicken thighs.
• Fry for 5-10 minutes, stirring often, until browned.
• Remove from the dish and leave to one side.
• Add the onions to the same pan, with a little more cooking spray if needed.
• Fry for 5 minutes, stirring often.
• Add the peppers and garlic and fry for 3 minutes, stirring often.
• Add the lardons and fry for 5 minutes until brown.
• Return the chicken to the dish.
• Stir in the flour, paprika, salt and pepper and caraway seeds.
• Pour in the stock and chopped tomatoes.
• Add the diced tomatoes.
• Bring to a simmer and reduce the heat.
• Cook on a low simmer for 30 minutes.
• Stir through the soured cream or add a dollop to each serving.
• Serve.

Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.

Keyword chicken recipes, midweek meal recipes, stew recipe

Save this recipe for later!