Homemade chicken breast goulash in Hungarian style

Chicken breast goulash with gravy

Today we will tell you one of the simplest, but very effective ways to prepare a delicious lunch for the whole family. We present a step-by-step recipe, thanks to which you can prepare juicy and tasty, quite dietary goulash from chicken breast. The whole cooking process will not take you much time, and as a result you will get a happy and well-fed family.

For anyone who prefers dietary nutrition, our recipe for delicious and juicy chicken breast goulash with gravy will be useful.

Many people believe that the diet is tasteless and meager - this is not true. The dishes are no less appetizing and aromatic, and they also contain a reduced calorie content.

Very often, for lunch or dinner, we like to cook goulash with chicken breast in sour cream sauce and tomato paste. Of course, this slightly increases the overall calorie content of the dish, but the taste is indescribable.

How to cook chicken goulash

The dish itself consists of slices of meat that are stewed with the addition of potatoes, onions, and peppers. Sometimes other vegetables are added. It turns out something similar to both soup and the main dish. Today, many national cuisines have their own version of goulash. Each nation adds its own culinary twists. Only pieces of meat and aromatic gravy remain unchanged. To prepare chicken goulash, it is important to follow several basic steps:

1. First of all, the pieces of meat must be fried until golden brown.
2. Next, it is prepared by adding a little water with flour diluted in it. The latter is often replaced with starch.
3. To add a special taste, add sour cream, cream or tomato sauce. Tomatoes, adjika, herbs and spices are also sometimes used.

Chicken breast goulash: TOP 3 recipes

Hello, dear readers of the blog about weight loss!

Did you know that white chicken meat is considered the lowest calorie and dietary protein? This may be why chicken breast meat is considered the main ingredient in many dietary dishes. This product contains virtually no fat, is highly satiating, nourishes the body with proteins, and is suitable for almost everyone, but is especially recommended for those who are watching their weight or following a diet plan.

I cook chops or Italian meat from this meat, but chicken breast goulash is considered a particularly preferred dish in my family.

Chicken goulash with vegetable gravy

White chicken meat is considered a special product among chefs. You should know how to cook it correctly: otherwise the finished dish may turn out dry or tough. Experienced housewives claim that after cooking, the finished chicken breast meat should be kept for some time in the broth or sauce in which it was cooked. This is why chicken breast goulash turns out juicy and tender.

I prefer to cook goulash with vegetables: it turns out not only tasty, but also quite nutritious and healthy.

To prepare this meat product with vegetable gravy, you will need the following ingredients:

• half a kilogram of chicken breast;
• carrots – 1 pc.;
• a pair of onions;
• sweet bell pepper (I prefer red);
• a couple of spoons of tomato paste;
• mixture of peppers, salt;
• vegetable oil.

Step-by-step cooking recipe:

1. Wash the chicken breast, dry it with a paper towel, and cut it into small cubes.
2. I cut the onion and carrots into small cubes and chop the pepper into thin strips.
3. In a frying pan, fry pieces of chicken breast until white, using a slotted spoon, strain the meat from the oil and transfer it to a container with a thick bottom.
4. In the oil remaining in the pan, fry the onion until transparent and transfer it to the meat.
5. I fry the carrots and peppers in oil for 4 minutes, place them in a container with meat and onions.
6. Add salt and spices and mix. I dilute tomato paste in 150 ml of liquid and pour over the meat and vegetables.
7. I bring the goulash to a boil, reduce the heat to low and simmer the meat in the gravy for half an hour.

Calorie content per 100 g – 97 kcal.

I prefer to serve boiled rice as a side dish for this dish, but this particular goulash goes well with both pasta and buckwheat porridge.

Tip: Tomato paste can be replaced with sauce in the recipe, especially for those who prefer a meat dish with a sour taste.

Important: it is advisable to add a little pepper to this dish, as excessive spiciness can spoil the taste. You can also add a small piece of chili pepper to replace the pepper mixture in the recipe.

Chicken goulash with sour cream

• Cooking time: 30 minutes.
• Number of servings: 3 persons.
• Calorie content of the dish: 86 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Hungarian.
• Difficulty of preparation: medium.

Chicken goulash with sour cream is tender meat in a creamy gravy. Its taste is simply amazing, and what a pleasant aroma. The meat is prepared by stewing, so it is very useful for children's diets. Kids will sweep it away in a couple of minutes. Goulash is good as an independent dish, but you can make it even tastier. To do this you need to add a side dish. It could be buckwheat, pasta or mashed potatoes. Using any of the side dishes, you get a new dish every time.

Ingredients:

• chicken fillet – 0.5 kg;
• flour – 1 tbsp. l.;
• carrots – 1 pc.;
• salt – 1 pinch;
• sour cream – 1 tbsp. spoon;
• olive oil – a little for frying;
• onion – 1 pc.

Cooking method:

1. First of all, deal with the meat: wash it under the tap, remove pieces of fat from it, cut into large slices.
2. Next, put the chicken in a saucepan, add water, and cook the meat over low heat.
3. Grind the onion and carrots. It is better to process the latter into shavings using a grater.
4. Place the oil in a frying pan, heat it up, then pour in a little broth.
5. Add chopped vegetables and simmer until half cooked.
6. Next, add sour cream and simmer until it becomes creamy.
7. Sprinkle the vegetables with flour and stir.
8. Transfer the entire mixture to the meat and simmer the food for another 10 minutes.

Goulash in sour cream sauce

Aromatic and dietary goulash from chicken breast is prepared in sour cream sauce. This meat dish will be tender and juicy, and at the same time low in calories.

I prepare the following ingredients:

• large chicken breast;
• a pair of onions;
• one carrot;
• 5 tablespoons of sour cream;
• a teaspoon of tomato paste and flour;
• 8 cloves of garlic;
• seasoning, salt, spices.

Before cooking, I cool the chicken breast for several hours in the refrigerator or half an hour in the freezer.

1. I cut the breast into small cubes, cut the garlic into large slices. In a separate container, mix the meat, garlic and seasoning and leave to marinate for half an hour. I use any seasoning for chicken, but it should contain turmeric and cinnamon.
2. I cut the onion into small cubes and grate the carrots on a medium-sized grater. Sauté vegetables over low heat in vegetable oil until soft.
3. I transfer the marinated chicken into a frying pan with vegetables, stir and fry the mixture until the meat is browned.
4. Mix sour cream with tomato paste and flour, grind until smooth until lumps disappear.
5. I add boiling water to the sour cream mixture in a 1:1 ratio and stir quickly to avoid separation.
6. I add the sauce to the cooked meat and let it simmer for about 10 minutes over low heat. After turning it off, I let the meat sit in the sauce for a while and soak in the flavors.

Per 100 g – 99 kcal.

This goulash can be served with any side dish, but I especially like any vegetable one.

Chicken goulash with mushrooms

• Cooking time: 40 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 112 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Hungarian.
• Difficulty of preparation: medium.

Chicken goulash with mushrooms has an unusual aroma and taste. Most recipes contain champignons. It is advisable to take them fresh, but canned ones are also suitable. It turns out especially tasty from wild mushrooms. Their aroma is more pronounced when compared to canned or dried ones. The delicate creamy sauce makes for an incredibly tasty dish.

Ingredients:

• sour cream – 0.25 kg;
• spices - to taste;
• champignons – 0.3 kg;
• vegetable oil – 50 ml;
• onions – 2 pcs.;
• chicken fillet – 0.5 kg;
• flour – 1 tbsp. l.

Cooking method:

1. Wash the mushrooms, let stand for a couple of minutes to dry, then cut into thin slices.
2. Pour half the oil into a frying pan and fry the champignons until brown.
3. Next add finely chopped onion.
4. Cut the fillet into slices and fry in another frying pan until golden brown.
5. Next, mix the mushrooms with the meat, sprinkle with flour, and stir.
6. Add your favorite spices to taste, then season with sour cream and simmer for 3 minutes.
7. Assess the thickness of the goulash. If there is not much sauce, then pour in a little boiling water or broth.

Special goulash in a slow cooker

In the photo: chicken breast goulash

On those days when I don’t have time to cook dinner, kitchen appliances, in particular, a multicooker, come to the rescue. Cooking chicken goulash in a slow cooker does not require a lot of time and attention from the housewife.

The main ingredients of slow cooker chicken goulash are:

• chicken breast – 3 pcs.;
• carrots – 2 pcs.;
• 3 onions;
• sweet red pepper;
• pepper mixture;
• a tablespoon of flour and tomato paste;
• vegetable oil;
• salt.

Prepare goulash in a slow cooker in the following way:

1. I chop the onion and carrots into half rings and fry them in vegetable oil until half cooked.
2. I cut the chilled chicken fillet into cubes, add seasoning, flour, and spices.
3. I put the meat in a multicooker bowl, add fried vegetables, chopped peppers, tomato paste, and bay leaf.
4. I add half a glass of water to the mixture, close the lid of the multicooker and set the “Stew” mode for two and a half hours.
5. After the beep indicates the end, I let the meat sit in the slow cooker for a little longer.

Per 100 g – 107 kcal.

This goulash can be served as an independent dish, but I like its combination with millet porridge cooked with baked milk.

I hope you liked my recipes for making chicken breast goulash, dear readers. Perhaps you prepare this goulash in a special way and with interesting flavor combinations? We will be happy to try preparing goulash according to your recipes, we will be happy to test your culinary experiments.)) Share your culinary skills with us, it is possible that you are ready to recommend our recipes to your acquaintances and friends on social networks and not only.

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Chicken goulash in a slow cooker

• Cooking time: 2 hours 20 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 96 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Hungarian.
• Difficulty of preparation: medium.

You can simplify the process even further by cooking chicken goulash in a slow cooker. Delicious tender pieces of meat in a fragrant sauce will impress even the most picky eaters. Novice cooks will appreciate the speed of preparation. This chicken goulash recipe is what you need if you can't make the chicken juicy. Due to processing in a slow cooker, the meat will definitely not dry out. But the technology on how to prepare chicken fillet goulash step by step still needs to be followed - the recipe contains it.

Ingredients:

• flour – 2 tbsp. l.;
• bay leaf – 2 pcs.;
• chicken fillet – 400 g;
• water – 100 ml;
• tomato paste – 1 tbsp. l.;
• carrots – 1 pc.;
• vegetable oil – 3 tbsp. l.;
• pepper, salt - to taste;
• onion – 1 pc.

Cooking method:

1. First, wash the fillets under running water and pat dry using paper towels. After this, you can start cutting the meat into slices.
2. Chop the onion and place in a frying pan with heated oil.
3. After a couple of minutes of frying, add the grated carrots and cook the vegetables until soft.
4. Next, place the sauteed ingredients on a plate, sprinkle flour and seasonings on top.
5. Add a little oil to the multicooker bowl, then add the chicken.
6. Add a tablespoon of pasta and spread the roasted vegetables on top.
7. Season with bay leaf and add water.
8. Select the “Extinguishing” program on the device panel for 2 hours. Almost all models of multicookers have this mode, including Redmond, Philips, Polaris, etc.

Cooking process

Goulash is a thick soup or a liquid main dish. I love goulash for its large amount of delicious sauce. Chicken breast goulash is great served with a side dish of potatoes or pasta, or maybe with rice or couscous, it’s up to your taste.

Making chicken breast goulash is not difficult. We will need chicken breast, carrots, onions, tomato sauce (I use my own), vegetable oil, sour cream, salt and pepper, and a little flour.

Cut the fillet from the breast and cut it into small pieces.

Finely chop or grate the onion and carrots.

Mix tomato sauce with sour cream.

Heat oil in a cauldron and fry the chicken. Add onions and carrots and fry for another 5 minutes.

Add flour and fry everything. Add sour cream and tomato, stir and pour in boiling water. Add salt and simmer for 15-20 minutes. A few minutes before the end, add bay leaf and pepper.

Serve the finished chicken breast goulash hot.

You can submit it like this.

. or maybe with a side dish. Bon appetit!

How to cook chicken goulash with gravy

Let's take a closer look at how to cook chicken goulash with gravy.

Step 1

Cut the chicken into small pieces. Heat the oil in a frying pan and lightly fry the fillet.

Fry the chicken fillet

Step 2

Grate the carrots, finely chop the onion and garlic. Add carrots, onion and garlic to the chicken, mix well and fry for about 7 minutes, then reduce the heat slightly.

Add vegetables

Step 3

Then add flour and stir fry for 1 minute. Then add sour cream and then tomato paste. Mix well and simmer for 7 minutes.

Add sour cream and tomato paste

Step 4

Pour in water, salt and mix carefully. When the water boils, reduce the heat to low and simmer for 20 minutes. At the very end, add bay leaf and spices.

Rinse the chicken fillet with cold water and dry with a paper towel. Cut into fairly large cubes. After frying, the chicken meat will decrease in volume, moisture will leave, and the pieces will become smaller. Therefore, for goulash we do not cut the meat into very small pieces. Place the meat in a frying pan where the oil is heated. The chicken will immediately begin to sizzle and cook.

Fry the meat until golden brown, add salt and pepper to taste. The chicken cooks quickly, especially the fillet we're using, so don't wait too long. Within 7-8 minutes the meat will be almost ready.

Place the meat in a pan, and fry the chopped carrots and onions in the same frying pan. Grate the carrots and chop the onion into cubes. If there is not enough oil in the pan, then add a little at a time so that the vegetables do not burn.

Combine meat and vegetables in one pan. We will cook goulash with gravy in a saucepan.

For goulash you will need sauce: mix tomato paste, sour cream and flour. Stir so that the flour does not form lumps.

Add the sauce to the meat and vegetables, pour in water to make a lot of gravy. First, make a strong fire, wait for the gravy to boil. After which we will reduce the power of the fire and simmer at a minimum temperature for 15-20 minutes. 5 minutes before it’s ready, taste the goulash for salt and also add a bay leaf.

The finished goulash comes out aromatic, tasty and appetizing. Any side dish will become many times tastier if you serve it with goulash. In this case, chicken. Chicken goulash is in no way inferior to its beef or pork counterparts.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

A traditional dish of Hungarian cuisine is goulash. In the classic version, it is prepared in nature. Beef is used for this, but chicken makes it even more appetizing. With it the consistency of the dish is more delicate. You can see a list of popular ways to cook chicken goulash in the recipes below.

Chicken breast goulash recipe for every taste

Poultry meat has always been very popular. Light and delicate, it lends itself perfectly to processing. Many different and delicious dishes are prepared from it. Take, for example, the recipe for chicken breast goulash. There are many different ways to prepare it, but each housewife does it in her own way.

Making a dish like this is not at all difficult. To prepare chicken breast goulash you will need: 1 onion, 2 carrots, 1 tablespoon each of flour and tomato paste, 2 bouillon cubes, some fresh or dried herbs, and 1 chicken breast.

The process, as always, begins with preparing the products:

1. Cut vegetables and meat into cubes and then lightly fry in vegetable oil in a frying pan.
2. Boil a liter of water in a separate saucepan and then dissolve the broth in it.
3. Place the fried foods in boiling water and simmer over very low heat.
4. At the last stage, add pasta and herbs and wait another 2-3 minutes.
5. Dilute the flour in 100 grams of water, and then pour the resulting mixture into a saucepan. As soon as the liquid begins to thicken, you can turn off the heat.

Preparing this chicken breast goulash does not take much time. But the resulting fragrant and tender meat can be an excellent option for dinner. And as a side dish you can use anything: porridge, rice or mashed potatoes. The result will be equally good.

Chicken goulash - recipe

Whatever chicken goulash recipe you take, the result will be a dietary dish. All thanks to the meat of this bird. The energy value of goulash averages 83 calories per 100 g. Similar dishes based on pork or beef will be much fattier. As for chicken, you can use any part of the carcass for goulash, but breast or fillet are most suitable. Don't be fooled by the idea that they turn out dry. If properly processed, the consistency of the meat in the goulash will remain tender and soft. You can study this technology in the presented recipes with photos.

Winter option

During the cold season, buying fresh vegetables can be very expensive. Therefore, you can pay attention to the recipe for chicken breast goulash, prepared using homemade preserves. In this case, the list of products will be as follows: for ½ kilogram of chicken breasts, 1 onion, spices, a head of garlic, salt, 350 grams of homemade lecho, ground pepper, 2 tablespoons each of tomato paste, vegetable oil and dry paprika.

And you need to make such a dish as follows:

1. At the very beginning, chop the onion and garlic and sauté in oil.
2. Add paprika and stir everything well.
3. After 30 seconds, place the breast pieces in the pan and fry them there for 3-4 minutes.
4. Add one and a half cups of boiling water, tomatoes and simmer for another 20 minutes.
5. 5-7 minutes before the end of cooking, add lecho, spices and a little salt.

In this form, the dish will be an excellent addition to pasta. If you don’t have them on hand, you can use any other side dish.

Meat with dairy addition

Since chicken meat is very dry, it is better to cook chicken breast goulash with gravy. The recipe is quite ordinary, so even novice housewives should not be afraid.

First you need to prepare the necessary products in the following quantities:

for 600 grams of breasts: 4 onions, 3 glasses of whole milk, 50 grams of butter, salt, 2 tablespoons of flour, pepper and spices.

It is better to prepare the dish in the following order:

1. First, sprinkle the meat with salt, spices and pepper, and then chop it with a knife to soften it.
2. After that, cut it into small cubes.
3. Then place the meat in a frying pan and fry until all the liquid has evaporated.
4. Add butter and onion, cut into half rings.
5. Add flour, stir well and continue simmering.
6. Add milk and continue cooking until the whole mixture thickens well.

This wonderful goulash is good even without a side dish. With a piece of fresh black bread, the meat will be no worse than with some porridge. The main thing in this work is not to rush, so that the food does not burn.

Kitchen appliances

But you can cook chicken breast goulash not only in a frying pan. The microwave recipe is also very simple and delicious.

The set of products is almost the same:

for 400 grams of fillet 1 carrot, half an onion, half a glass of water, salt, a little flour, spices, bay leaf, 3 tablespoons of vegetable oil and lecho.

Now you can start preparing the goulash:

1. Chop the carrots and dice the onion.
2. After this, fry the products a little in a frying pan in a small amount of oil.
3. Place the vegetables on a separate plate, add spices, salt, flour and mix everything carefully.
4. Cut the fillet into pieces as desired.
5. Now all that remains is to put the food in the multicooker in the following sequence: meat - lecho - water - fried vegetables. Close the lid tightly, turn on the “quenching” mode and leave the device alone for one hour.

As soon as the machine beeps, you can put the goulash on plates and serve. To make the liquid fraction more tender and aromatic, cream or wine is sometimes added to it. Here everyone chooses what they like.

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INGREDIENTS

• Chicken breast 0.5 pieces
• Carrot 1 piece
• Onions 1-2 pieces
• Tomato paste 1.5-2 teaspoons
• Flour 0.75 Art. spoons
• Bay leaf To taste
• Spices To taste

Prepare your ingredients. Wash the chicken breast and cut into oblong pieces. Separate the fillet from the bone; we don't need the chicken breast bone.

Heat a frying pan with a little oil. Fry the chicken lightly, about 5 minutes, on both sides, add salt.

While the chicken is roasting, chop the carrots and onions. You can cut the onion into cubes or quarters. It’s better to cut the carrots into strips or even grate them.

Add onion to chicken. Fry until it becomes soft.

Then add the carrots, stir, fry until the carrots are soft.

Add tomato paste, stir and simmer for a couple of minutes. You can add a tablespoon of water if desired.

Next comes the turn of the flour, mix it well with the chicken.

The final stage is stewing. Add water, maybe some broth (chicken or vegetable), about a cup. The water should cover the chicken, but not completely.

Add your favorite spices. Simmer with the lid closed for 15 minutes.

You can serve ready-made chicken breast goulash with herbs and any side dish. It goes very well with potatoes or pasta. Bon appetit!

Chicken goulash with tomato paste

• Cooking time: 40 minutes.
• Number of servings: 7 persons.
• Calorie content of the dish: 98 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Hungarian.
• Difficulty of preparation: medium.

Chicken goulash with tomato paste is the most common version of this dish. It is easier to prepare compared to recipes that use fresh tomatoes. The latter need to be properly prepared - soak in boiling water for a couple of minutes to make it easier to remove the skin, then grind. With pasta everything is easier. To give the goulash the required consistency, you only need a couple of spoons.

Ingredients:

• vegetable oil – 30 ml;
• flour – 1 tbsp. l.;
• garlic – 1 clove;
• carrots – 1 pc.;
• chicken fillet – 0.5 kg;
• spices, herbs - to taste;
• tomato paste – 2 tbsp. l.

Cooking method:

1. Wash the chicken, and after cutting into pieces, sauté in hot oil until a crispy crust is obtained.
2. Chop the onion randomly and grate the carrots.
3. Place the vegetables in the frying pan with the meat and sauté until almost done.
4. Next, sprinkle with flour, season with paste, and mix.
5. Pour in boiling water and simmer for another 5 minutes, covering with a lid.
6. Add herbs, spices, simmer a little more.

There are many simple tricks to make chicken goulash even more appetizing. If you pre-marinate the fillet pieces in soy sauce, they will become juicier and the crust will acquire a bright color. The main tips include the following:

1. If you don’t have that much fillet, don’t despair, but add more vegetables, such as zucchini or eggplant. It turns out even tastier with pumpkin and even radish.
2. In recipes with sour cream or cream sauce for frying, it is better to use butter.
3. In addition to fresh tomatoes, it is not prohibited to use canned ones for goulash. They are easier to peel.