Best 7 Chicken Cream Goulash Recipes

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Tantalize your taste buds with our delectable Chicken Cream Goulash, a symphony of flavors that will transport you to culinary heaven. This hearty and comforting dish is a delightful fusion of tender chicken, creamy sauce, and a medley of vegetables, all harmoniously blended in a rich paprika-infused broth.

Our carefully curated collection of recipes offers a variety of options to suit every palate and preference. From the classic Hungarian Chicken Paprikash to the creamy and rich Chicken Mushroom Goulash, each recipe brings a unique twist to this beloved dish. Whether you prefer a traditional approach or a modern interpretation, we have something for every food enthusiast.

Immerse yourself in the vibrant flavors of our Chicken Paprikash, where succulent chicken pieces are braised in a vibrant paprika sauce, complemented by the sweetness of bell peppers and tomatoes. For those seeking a creamy indulgence, our Chicken Mushroom Goulash is a must-try. Tender chicken and earthy mushrooms are enveloped in a velvety sauce, creating a harmonious and satisfying meal.

Experience the simplicity yet elegance of our One-Pot Chicken Goulash, where all the ingredients come together in a single pot for a hassle-free cooking experience. And for those with limited time, our Quick and Easy Chicken Goulash offers a delightful shortcut without compromising on taste.

Each recipe is meticulously crafted with step-by-step instructions, ensuring success in your culinary endeavors. Indulge in the warmth and comfort of Chicken Cream Goulash, a dish that promises to satisfy your cravings and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN CREAM GOULASH



Chicken Cream Goulash image

This is a very tasty quick and easy dinner. Comfort food good enough for company. Great served over rice or noodles with a green salad.

Provided by Marlitt

Categories     Stew

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb boneless skinless chicken breast
1 onion (large or 2 medium sliced)
1 cup mushroom (sliced)
3 tablespoons oil
1 roasted red pepper (skinned thinly sliced can also use a small jar store bought)
2 tablespoons paprika (sweet)
1/2 teaspoon chili powder or 1/2 teaspoon hot paprika
1 1/2 cups beef broth
1 cup sour cream
1 tablespoon flour
salt

Steps:

  • Cut chicken breast into thin strips.
  • Peel and slice onions.
  • Wipe mushrooms clean and slice.
  • Heat oil in a large pan.
  • Add chicken and lightly brown.
  • Add onion and mushroom.
  • Season with paprika, chili powder and salt and saute for 5 minutes.
  • Remove pan from heat add the broth stirring to deglaze the pan.
  • Put pan back on heat bring to boil then reduce heat and simmer for 12-15 minutes.
  • Stir flour into the sour cream.
  • Taste the goulash to make sure it has enough spice if not then add to your taste.
  • Add roasted peppers to and sour cream to pan and stir to mix well.
  • Bring back to boil for about a minute.
  • Can be served over rice or broad egg noodles.
  • Enjoy.

Nutrition Facts : Calories 369.3, Fat 25.3, SaturatedFat 8.8, Cholesterol 102.5, Sodium 522.3, Carbohydrate 8.3, Fiber 2, Sugar 3.9, Protein 27.9

GOULASH



Goulash image

Not to be confused with the Hungarian dish of paprika-spiced stewed meat and vegetables, this American version of goulash, also referred to as "slumgullion," is made with ground beef and pasta. The beef is cooked down with plenty of aromatics and spices and combined with tomatoes, pasta, and cheese to create the perfect comfort meal. We added paprika to the dish in a nod to its Hungarian counterpart.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 15

1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 pound ground beef
Kosher salt and freshly ground black pepper
1 teaspoon paprika
2 teaspoons Italian seasoning
1 tablespoon tomato paste
One 15-ounce can diced tomatoes
One 15-ounce can tomato sauce
1 teaspoon Worcestershire sauce
1 cup low-sodium beef broth
8 ounces cavatappi pasta
4 ounces sharp Cheddar, shredded on the large holes of a box grater (about 1 cup), plus more for serving
2 tablespoons chopped fresh parsley, plus more for serving

Steps:

  • Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
  • Add the beef and cook, stirring and breaking up the meat with a wooden spoon, until browned and no longer pink, about 8 minutes. Add 1 teaspoon salt, a few grinds of pepper, the paprika, and Italian seasoning to the beef and stir to combine. Cook, stirring, until the paprika begins to toast and become fragrant, about 1 minute. Stir the tomato paste into the beef mixture to coat, then cook until the paste thickens and deepens in color, about 2 minutes.
  • Add the diced tomatoes, tomato sauce, Worcestershire and beef broth to the beef mixture and stir, scraping up any browned bits from the bottom of the pot, to combine. Bring the mixture to a boil over medium heat. Reduce the heat to medium low and add the cavatappi. Cook, stirring occasionally, until the pasta is al dente, 8 to 10 minutes.
  • Remove the pot from the heat. Gently stir in the parsley and Cheddar until combined and the cheese starts to melt. Divide the goulash among 6 bowls and top with more shredded Cheddar and chopped parsley.

CHICKEN GOULASH



Chicken Goulash image

Mouth-watering Hungarian goulash brimming over with chicken, onions and mushrooms. Paprika gives color and adds a spicy bite to the dish. Goulash originated in Hungary, and one of its most important ingredients is paprika which, together with tomatoes, produces a rich, deep red sauce. The best paprika still comes from Hungary, where it is produced in varieties that range from mild to very hot. Caraway seeds are added for texture and to help give the sauce its characteristic flavour. Traditionally, goulash is made with veal or pork, but it is adaptable to most meats, particularly chicken. Serve with baked or mashed potatoes and steamed green vegetables, such as cabbage and green beans.

Provided by English_Rose

Categories     Chicken Thigh & Leg

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

8 boneless chicken thighs
2 medium onions
1 tablespoon paprika
1 teaspoon caraway seed
115 g button mushrooms
14 ounces canned chopped tomatoes
1 1/4 cups chicken stock
freshly chopped parsley (to garnish)

Steps:

  • Remove the skins from the chicken thighs. Heat a little of the skin in a nonstick frying pan and add the chicken.
  • Cook over a medium heat for about 15 minutes, until well browned on all sides.
  • Meanwhile, peel and roughly chop the onions. Remove the chicken from the frying pan, discard the skin, and pour away all but 1 tablespoon of fat.
  • Cook the onions in the pan with the paprika and caraway seeds for about 3 minutes, then add the mushrooms and cook for about 2 minutes.
  • Add the tomatoes and the stock and bring to the boil. Reduce the heat to a simmer, then add the chicken. Cover the pan and simmer for about 30-35 minutes, until the chicken is tender.
  • Remove the lid and reduce the liquid to a sauce consistency by fast boiling for 5 - 10 minutes, stirring frequently.
  • Then sprinkle with the freshly chopped parsley and serve immediately.

CHICKEN GOULASH



Chicken Goulash image

Ever since my daughter announced that she will no longer eat beef or pork, it has been somewhat a challenge to come up with new chicken recipes. This one has all around robust flavor and is a Hungarian specialty.

Provided by Lisa Pekala

Categories     Chicken

Time 30m

Number Of Ingredients 15

1 lb chicken breasts, boneless and skinless2
2 Tbsp olive oil or vegetable oil
3 c mushrooms, sliced
1 onion, chopped
1 green pepper, chopped
3 Tbsp minced garlic
1 Tbsp paprika
1/2 tsp salt
1/2 tsp pepper
1/2 tsp thyme, dried
3 Tbsp all purpose flour or rice flour
1 1/3 c chicken stock
1/4 c tomato paste
1/4 c parsley, fresh, chopped or dried
1/4 c sour cream, optional

Steps:

  • 1. Cut chicken into 3/4 inch pieces. In a large frying pan, fry chicken in olive or vegetable oil until browned and no longer pink inside, about 5 minutes. Place in a bowl.
  • 2. Add a little more oil to pan. Add mushrooms, onion, green pepper, garlic, paprika, salt, pepper and thyme. Cook over medium heat, stirring occasionally until onion is soft, about 5 minutes. Add flour and cook, stirring for about a minute. Stir in chicken stock and tomato paste; cook, stirring often, until thickened enough to coat back of spoon, about 5 minutes.
  • 3. Place chicken back into pan and mix well. Add parsley and sour cream. Stir until warm. Serve with egg noodles, gluten-free noodles, gnocchi or rice. Enjoy!

CHICKEN AND MUSHROOM GOULASH WITH GNOCCHI



Chicken and Mushroom Goulash with Gnocchi image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 tablespoon butter
1 1/2 pounds ground chicken
1/2 pound white mushrooms, sliced
2 cloves garlic, chopped
1 medium onion, chopped
1 red bell pepper, seeded and chopped
2 teaspoons smoked paprika, 2/3 palm full
Salt and pepper
1 cup chicken stock
1 cup tomato sauce
1/2 cup sour cream or reduced fat sour cream
Handful chopped flat-leaf parsley
1 package fresh gnocchi, in refrigerated section of market, 12 to 14 ounces
2 tablespoons chives

Steps:

  • Heat the extra-virgin olive oil and butter in a large, deep skillet over medium to medium-high heat. Add the ground chicken. Brown the meat 3 to 4 minutes, push it off to the sides of the pan then add mushrooms, garlic, onions and peppers to the center of the pan. Cook the vegetables 5 minutes then mix them together with chicken and season with smoked paprika, salt and pepper. Stir in stock and tomato sauce and bring to a bubble. Reduce heat to a simmer and cook 5 minutes then stir in sour cream and turn off heat. Add parsley. Adjust seasonings, to your taste.
  • While chicken goulash cooks, bring a medium pot of water to a boil. Salt boiling water and cook gnocchi until they puff up like pillows and float, 5 minutes or to package suggestions. Drain gnocchi and add to chicken just after you stir in the sour cream.
  • Ladle goulash with gnocchi into shallow bowls and garnish with chives.

CHEYANNE'S CHICKEN GOULASH



Cheyanne's Chicken Goulash image

This is my friend Cheyanne's recipe, she made it for me when I had my last baby. It's different because it's made with chicken not beef. I have made it without the bell pepper and celery and it was still great. Easy, healthy and delicious.

Provided by HeidiSue

Categories     One Dish Meal

Time 1h10m

Yield 3-4 serving(s)

Number Of Ingredients 11

2 chicken breasts, cut into chunks
2 celery ribs, chopped
1/2 medium onion, chopped
1 green bell pepper, chopped
2 tablespoons butter
1 (15 ounce) can chopped tomatoes
1 (8 ounce) can Mexican tomato sauce
2 teaspoons sugar
1 teaspoon salt
1 teaspoon chili powder
3 cups cooked macaroni or 3 cups pasta, of choice

Steps:

  • Saute celery, onion and bell pepper in butter until soft. *I do not like crunchy veggies so I start with the celery because it takes the longest, then after a few minutes I add the onions and then the bell peppers.
  • Once the veggies are the way you like them add the chicken and brown for a few minutes.
  • Add all remaining ingredients and simmer 20 minutes.
  • Toss in the pasta and serve.

Nutrition Facts : Calories 504.3, Fat 18.4, SaturatedFat 7.8, Cholesterol 82.2, Sodium 930.8, Carbohydrate 54.7, Fiber 5.8, Sugar 9.6, Protein 30.1

CHICKEN GOULASH ON A SOUR CREAM CRUST



Chicken Goulash on a Sour Cream Crust image

Make and share this Chicken Goulash on a Sour Cream Crust recipe from Food.com.

Provided by Doreen Randal

Categories     Chicken Breast

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
2 large red onions
500 g boneless chicken, diced
1 1/2 tablespoons paprika
2 tablespoons seasoned flour
1 tablespoon tomato paste
125 ml red wine
125 ml chicken stock
3 tablespoons plain yogurt
125 g butter, softened
315 g sour cream
1 egg
185 g self raising flour
1 tablespoon parsley, chopped

Steps:

  • Lightly saute the onions in 1 Tbsp of the oil until golden.
  • Meanwhile place the seasoned flour and paprika in a mixing bowl, add the chicken to coat. Remove the onions from the pan, Add the rest of the oil and saute the chicken for 2 - 3 minutes.
  • Return onions to the pan, add the tomato paste, wine and stock.
  • Bring to the boil and simmer for 6 - 7 minutes.
  • Remove pan from the heat and stir in the yoghurt. (This can be made in advance and stored in the refrigerator.) CRUST Place the butter, sour cream and egg into a bowl, mix to combine. Stir in the flour and parsley to form a soft dough.
  • Press the dough into a lightly greased casserole or flan dish, working it well up the sides to a thickness of 12 mm.
  • Spoon the filling, cover and bake at 180C for 35 minutes.
  • Uncover and bake for a further 10 minutes or until golden and crusty.

Nutrition Facts : Calories 695.5, Fat 46.4, SaturatedFat 22, Cholesterol 166.1, Sodium 275.1, Carbohydrate 41.8, Fiber 2.6, Sugar 3.7, Protein 24.2

Tips:

  • Use a heavy-bottomed pot or Dutch oven: This will help to distribute the heat evenly and prevent the goulash from burning.
  • Brown the chicken before adding it to the pot: This will help to develop flavor and prevent the chicken from drying out.
  • Use a variety of vegetables: This will add flavor and texture to the goulash. Some good options include onions, carrots, celery, potatoes, and mushrooms.
  • Use a good quality paprika: This is the key ingredient in goulash and will give it its characteristic flavor. Look for a paprika that is deep red in color and has a slightly smoky flavor.
  • Simmer the goulash for at least 1 hour: This will allow the flavors to develop and the chicken to become tender.
  • Serve the goulash with a side of sour cream or yogurt: This will help to balance the richness of the goulash.

Conclusion:

Chicken cream goulash is a delicious and hearty dish that is perfect for a cold winter night. It is easy to make and can be tailored to your own taste. Whether you like it spicy or mild, with or without vegetables, chicken cream goulash is sure to please everyone at the table.

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