This easy chicken goulash is a healthier twist on traditional Hungarian goulash. It’s super flavourful and easy to make in one pot for a hearty, comforting weeknight dinner.
Chicken goulash is a no-fuss one-pot dinner that I love to make because I get to use copious amounts of Hungarian paprika. Plus, it’s really easy to cook in one pot, so what’s not to like?
Hungarian goulash is traditionally made with beef but making it with chicken means a lower cooking time and a healthier stew. It’s just the perfect goulash to try if you’re not a fan of red meat.
I use boneless chicken thighs to make this chicken goulash with potatoes but chicken breast is also a good choice, even though less juicy.
This goulash is quite hearty from the chicken and potatoes and it goes well with a chunk of crusty bread. It’s also perfect over bulgur wheat, rice or freshly cooked pasta.
Why you’ll love this chicken goulash recipe
- It’s super flavourful from the Hungarian paprika and peppers.
- You can have it on the table in just 45 minutes and you only need one pot to make it.
- It’s a perfect meal to make ahead because the flavours deepen as it sits.
What goes into Hungarian chicken goulash
Olive oil + butter — A mix of olive oil and butter sets a creamy base for the goulash.
Chicken thighs — I like to make this goulash with chicken thighs because they’re juicier but breast would work just as well.
Onion, carrot and celery — Dice the veggies on the small side if you want them to cook quicker.
Bell peppers — You can substtute these with pointed peppers.
Garlic — Freshly chopped or minced garlic is best here but jarred or frozen also work if you don’t have fresh.
Plain flour — You need two tablespoons of plain flour to thicken the goulash.
Caraway seeds — Add this for some extra warmth — caraway seeds have sweet, sharp undertones that add depth to the goulash.
Chopped tomatoes — Canned chopped tomatoes are perfect here but you can also use some very ripe fresh tomatoes.
Potatoes — These are optional but I lie to add them for an extra hearty goulash.
How to make chicken goulash
Add the chicken and cook for 5 minutes over medium heat until golden. Remove the chicken from the pot with a slotted spoon and set it aside.
Add the onion, carrot and celery to the pot and saute them for 2-3 minutes. Next, stir in the garlic and red bell pepper and continue to cook for another 2-3 minutes.
The goulash is ready when the potatoes are fork-tender and the sauce has thickened.
Add the cooked chicken back to the pot and stir in the fresh parsley. Season to taste and serve with crusty bread, over pasta or with rice.
Leftovers and storage
- Chicken goulash tastes even better the next day so you can make a double batch and that’s dinner sorted for two days.
- Leftovers will keep well in the fridge for up to 3 days in an airtight container and you can reheat it in the microwave or on the stovetop.
- This Hungarian chicken goulash also freezes well for up to 3 months. Thaw it in the refrigerator overnight before reheating.
Recipe notes and tips
- You can add other veggies to this simple goulash recipe — mushrooms and zucchini are two good options.
- Serve the goulash with a dollop of soured cream on top.
- Make it extra flavourful by adding some smoked bacon with the chicken.
If you liked this easy chicken goulash, you might also like some of my other easy recipes with chicken:
- Chinese Chicken and Mushrooms (Panda Express Mushroom Chicken)
- Chicken Penne Arrabbiata
- Creamy Chicken Piccata Pasta
- Creamy Chicken Boursin Pasta
- Easy Peanut Butter Chicken
- 1 tablespoon olive oil
- 20 g (1 tablespoon) butter
- 450 g (1 lb) boneless chicken thighs, cut into bite-size pieces
- 1 medium onion, diced
- 1 medium carrot, sliced
- 2 celery stalks, diced
- 4 garlic cloves, chopped
- 1 red bell pepper, chopped
- 2 tablespoons plain flour
- 3 tablespoons Hungarian paprika
- ½ teaspoon caraway seeds
- 1 x 400 g (14 oz) can chopped tomatoes
- 250 g (½ lb) potatoes, peeled and cubed
- 250 ml (1 cup) chicken stock
- A handful fresh parsley, finely chopped
- Salt and freshly ground pepper to taste
- Heat the olive oil in a heavy-bottomed pot such as a Dutch oven and then melt the butter in it.
- Add the chicken and cook for 5 minutes over medium heat until golden. Remove the chicken from the pot with a slotted spoon and set it aside.
- Add the onion, carrot and celery to the pot and sauté them for 2-3 minutes. Next, stir in the garlic and red bell pepper and continue to cook for another 2-3 minutes.
- Stir in the flour, then add the paprika and caraway seeds. Add the chopped tomatoes, potatoes and chicken stock. Bring to a boil, then lower heat and simmer for 20 minutes, covered with a lid.
- The goulash is ready when the potatoes are fork-tender and the sauce has thickened. Add the cooked chicken back to the pot and stir in the fresh parsley. Season to taste and serve with crusty bread, over pasta or with rice.
Amount Per Serving: Calories: 470Total Fat: 25gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 157mgSodium: 440mgCarbohydrates: 33gFiber: 6gSugar: 8gProtein: 33g
Nutritional information is an estimate provided by an online nutrition calculator.