This tasty chicken goulash is made with tender chicken pieces, plenty of colorful peppers, and a flavorful stew seasoned with paprika and thyme, then finished with a little sour cream.
Today’s chicken goulash is the perfect weeknight recipe. It tastes great, is filling without being too heavy, is budget-friendly, is quick to make, and is great for meal prep because it freezes well. You can also cook a big batch and reheat it over the next few days. Plus, it’s very kid-friendly.
If you like goulash, check out the Traditional Hungarian Beef Goulash, an Authentic German Goulash, or this super simple Sausage Goulash. They all pair well with Garlic Rosemary Mashed Potatoes.
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Recipe ingredients
Boneless skinless chicken breast, but you can also make the goulash with boneless skinless chicken thighs.
Bell peppers: I use different color peppers, but if all you have are red peppers, it's fine.
Sweet paprika powder: Use the best quality you can buy; it’s really worth it! I use Hungarian sweet paprika (the Amazon affiliate link opens in a new tab) most of the time, but Spanish paprika also tastes good.
See the recipe card for full information on ingredients and quantities.
How to make chicken goulash?
Step #1: Chop the vegetables.
Step #2: Chop the breasts into bite-sized pieces.
Step #3: Sauté onions and carrots, stir in garlic.
Step #4: Add paprika and sugar and sauté for a few minutes.
Step #5: Add the chicken, flour, and spices, and mix. Stir in the tomato paste.
Step #6: Add the stock and bring to a boil.
Step #7: Simmer for 12-15 minutes or until the chicken is cooked through and the sauce has thickened.
Step #8: Stir in the sour cream and adjust the taste of the chicken goulash.
Make ahead and store
Make ahead: The chicken goulash can be made 1-2 days in advance. Refrigerate the whole covered pot and reheat it on the stove.
Refrigerate leftovers for 3-4 days and reheat them on the stovetop or in the microwave before serving.
Freeze the goulash in an airtight container for 2-3 months. Defrost in the fridge and reheat well before serving.
How to serve it?
Serve immediately or reheated with an extra dollop of sour cream if you like.
Mashed Potatoes with Garlic and Parmesan, rice, spätzle, pasta, or crusty bread all work. I like adding pickles - cucumbers, Pickled Green Tomatoes, or Sweet Zucchini Pickles - but that’s just my Eastern European heart. A simple salad works just as well.
Chicken Goulash
Equipment
- Dutch oven or a large, heavy-bottomed, deep saucepan
Ingredients
- 2 lbs boneless skinless chicken breast Note 1
- 2 large bell peppers Note 2
- 1 medium carrot
- 1 medium onion
- 3 garlic cloves
- 2 tablespoons oil
- 1 ½ teaspoons granulated sugar
- 4 tablespoons all-purpose flour
- 2 teaspoons sweet paprika powder
- 1 teaspoon marjoram or thyme, both work well
- ½ teaspoon fine sea salt
- ½ teaspoon ground black pepper
- 3 tablespoons tomato paste
- 2 cups chicken stock
- 4 tablespoons sour cream
- 1 teaspoon balsamic vinegar
- salt and pepper to taste
Instructions
- Chop vegetables: Cut the peppers into pieces about 1 to 1.5 inches (2-3 cm) and set aside. Slice the carrots into thin half-moons, dice the onion, and mince the garlic (keep the garlic separate).2 large bell peppers + 1 medium carrot + 1 medium onion + 3 garlic cloves
- Prepare chicken: Cut the chicken into bite-sized pieces.2 lbs boneless skinless chicken breast
- Sauté vegetables: Heat the oil in the pan. Sauté the onions and carrots on medium-low heat for about 3 minutes. Add the garlic and sauté for 1 minute. Stir in the peppers and sugar and cook for another 2 minutes.2 tablespoons oil + onions + carrots + garlic + peppers + 1 ½ teaspoons granulated sugar
- Add chicken and seasonings: Add the chicken to the pan, then sprinkle the flour and all the spices on top. Stir well to coat the chicken. Add the tomato paste and stir for another minute.chicken + 4 tablespoons all-purpose flour + 2 teaspoons sweet paprika powder + 1 teaspoon marjoram + ½ teaspoon fine sea salt + ½ teaspoon ground black pepper + 3 tablespoons tomato paste
- Simmer: Pour in the stock, stir well, scraping the bottom and sides of the pan, and bring to a boil. Cook uncovered on medium-low heat for 12-15 minutes, or until the chicken is fully cooked and the sauce has thickened (Note 3).2 cups chicken stock
- Finish: Stir in the sour cream and mix well. Adjust the flavor with balsamic vinegar, salt, pepper, and, if needed, a small amount of sugar.4 tablespoons sour cream + 1 teaspoon balsamic vinegar + salt and pepper
Notes
- Chicken: You can also make this goulash with boneless, skinless chicken thighs. Drumsticks work too, but will need a bit more time to cook through. Be sure to check they’re fully cooked.
- Peppers: I use red, yellow, and green peppers, but if you only have red or yellow, that's fine. I wouldn’t recommend using only green peppers, as their flavor can be overpowering.
- The sauce: If the sauce isn't thick enough after cooking, you can thicken it with cornstarch. I rarely need to do this, but if you do, mix 2 teaspoons of cornstarch with 1-2 tablespoons of cold water to form a slurry. Whisk this into the sauce and let it bubble a few times until thickened.
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