An easy chicken goulash recipe with diced chicken breast fillets and sliced peppers in a rich tomato sauce flavoured with caraway seeds and paprika.
Serve the Hungarian chicken goulash with rice, sour cream, and parsley for a delicious chicken dinner on busy weeknights. You might also like this tasty pork goulash too!
Love traditional beef goulash? Then you're going to love this chicken version as well!
It's certainly not an authentic goulash recipe (you won't find chicken goulash in Hungary - it's usually made with beef, pork, or lamb), but what it lacks in authenticity, it more than makes up for in flavour. It's also really quick to make too!
👩🍳 Try my easy beef goulash in the slow cooker!
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✔️ Why you'll love this recipe!
- Quick and easy dinner for busy weeknights.
- Tasty and flavourful.
- Freezer-friendly.
- Great for batch cooking.
🛒 Ingredient notes
- Chicken - 4 skinless boneless chicken breast fillets, but you could use 8 skinless boneless chicken thighs instead. Dice the chicken into bitesize chunks.
- Flour - plain flour coats the chicken before frying, which in turn helps to thicken the tomato sauce.
- Olive Oil - for frying.
- Onion - peeled, and finely chopped.
- Garlic - 2 cloves, finely chopped.
- Peppers - I like to use a mixture of red and green peppers, but you could use any colour peppers you like.
- Pancetta Cubes - or smoked bacon lardons add flavour to the dish.
- Seasonings - paprika, smoked paprika, caraway seeds and oregano.
- Passata - I like smoother sauces so use passata, but substitute with chopped tomatoes if you like your sauces chunkier in texture.
- Tomato Puree - adds a richness to the dish.
- Stock - use chicken stock from a cube or stockpot.
- Salt, Pepper & Sugar (the sugar balances the acidity of the tomatoes).
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Place the chicken in a bowl and coat it in plain flour. Shake off any excess.
Two: Heat 1 tablespoon of olive oil in a shallow casserole or frying pan (with lid) and brown the chicken in batches. Remove to a plate.
Three: Add another tablespoon of olive oil to the pan and cook the onion, garlic, peppers and pancetta lardons for 5 minutes.
Four: Stir in the paprika, smoked paprika, oregano and caraway seeds.
Five: Add the chicken back to the pan.
Six: Mix in the passata, tomato puree, stock, salt, pepper and sugar.
Seven: Simmer (with lid on) for 30 minutes.
Eight: Serve with rice, sour cream and chopped parsley.
🍴 What to serve with goulash?
Traditionally Hungarian goulash is served with noodles, but I like to serve it with rice, crusty bread, or baked potatoes!
A side of seasonal green vegetables is also nice with it. Roasted Tenderstem broccoli or roast courgettes are a good choice!
📖 Variations
- Use diced pork or lamb instead of chicken. You may need to extend the cooking time.
- Add a bay leaf for extra flavour.
- Make the chicken goulash in a slow cooker. Reduce the stock to 200ml and the passata to 200ml.
- Add leftover roast chicken to the goulash, instead of using diced chicken breast fillets. Add the cooked chicken to the pan 10 minutes from the end of cooking to warm through.
🥡 Storage
Store: Leftover goulash can be stored in an airtight container in the fridge for up to 3 days.
Reheat: Microwave until piping hot or reheat in a saucepan on the hob.
Freeze: Allow to cool, then spoon into a freezer-safe container. Freeze for up to 3 months. Defrost in the fridge before reheating in the microwave.
❓ Frequently asked questions
Although long established as the national dish of Hungary, its origins actually go back as far as the 9th century, when herdsmen would prepare a supply of meat before they left home on long journeys. This was cooked and seasoned, along with onions, on an open fire until all the liquid was gone. Then all that needed to be done was to add boiling water when they were ready to eat!
By the 16th century, explorers had begun to bring back peppers to Europe from Mexico, which could also be dried to make the spice paprika. Goulash thus evolved to become more stew-like with the addition of peppers, tomatoes and paprika, which is how we know it today.
The key ingredients in goulash are meat (usually beef or pork), onions, paprika, and other spices. Some variations may include potatoes, carrots, peppers, tomatoes, and other vegetables.
Goulash can be a healthy meal if it is made with lean meats and lots of vegetables.
😋 More easy chicken recipes
- BBQ Chicken Pasta
- Chicken and Vegetable Stew
- Chicken and Chorizo Stew
- Chicken and Apricot Tagine
- Chicken Bolognese
- Mango Chutney Chicken Curry
- Chicken Pasanda
- Garlic Butter Chicken
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Recipe
Easy Chicken Goulash
Equipment
- Measuring Spoons
- Chopping Board
- Knife
- Shallow Casserole
- Wooden Spoon
Ingredients
- 2 tablespoon Olive Oil
- 4 Chicken Breasts diced
- 2 tablespoon Plain Flour
- 1 Onion chopped
- 2 Garlic Cloves chopped
- 1 Red Pepper deseeded and sliced
- 1 Green Pepper deseeded and sliced
- 100 g Pancetta or smoked bacon lardons
- 2 tablespoon Smoked Paprika
- 1 teaspoon Paprika
- 1 teaspoon Caraway Seeds
- 1 teaspoon Oregano
- 1 tablespoon Tomato Puree
- 300 g Passata
- 300 ml Chicken Stock
- 1 teaspoon Salt
- ½ teaspoon Sugar
- ½ teaspoon Black Pepper
Instructions
- Place the chicken in a bowl and coat in plain flour. Shake off any excess.4 Chicken Breasts, 2 tablespoon Plain Flour
- Heat 1 tablespoon of olive oil in a shallow casserole or frying pan (with lid) and brown the chicken in batches. Remove to a plate.2 tablespoon Olive Oil
- Add another tablespoon of olive oil to the pan and cook the onion, garlic, peppers and pancetta lardons for 5 minutes.2 tablespoon Olive Oil, 1 Onion, 2 Garlic Cloves, 1 Red Pepper, 1 Green Pepper, 100 g Pancetta
- Stir in the paprika, smoked paprika, oregano and caraway seeds.2 tablespoon Smoked Paprika, 1 teaspoon Paprika, 1 teaspoon Caraway Seeds, 1 teaspoon Oregano
- Add the chicken back to the pan.
- Mix in the passata, tomato puree, stock, salt, pepper and sugar. Simmer for 30 minutes with the lid on.1 tablespoon Tomato Puree, 300 g Passata, 300 ml Chicken Stock, 1 teaspoon Salt, ½ teaspoon Sugar, ½ teaspoon Black Pepper
- Serve with sour cream, rice or noodles and chopped parsley.
Notes
- Use diced pork or lamb instead of chicken. You may need to extend the cooking time.
- Add a bay leaf for extra flavour.
- Make the chicken goulash in a slow cooker. Reduce the stock to 200ml and the passata to 200ml.
- Add leftover roast chicken to the goulash, instead of using diced chicken breast fillets. Add the cooked chicken to the pan 10 minutes from the end of cooking to warm through.
Gina
First time making chicken goulash and it came out great. This was easy to make and so tasty. Such a great recipe!
Toni
Such an amazing dinner! Totally comforting and really easy to make!
Jess
My family loves when I make this goulash for them!
Kali Alexandria
I've never made chicken goulash before but this was next level!! Thank you!
Beth
I love all the flavors here. I also love how easy it is to make. That's the winner for me when considering recipes.
Hailey
I love this lighter spin on classic goulash! Chicken is my favorite protein and I love goulash so this is a no-brainer.