✅ Chicken fillet goulash with sour cream

Goulash

Delicious chicken fillet goulash - recipes for how to cook goulash with gravy, sour cream, mushrooms

Goulash

Chicken goulash can be called a simplified version of preparing Hungarian soup. As a rule, such a dish is prepared from veal, but replacing it with chicken will not spoil its taste. On the contrary, the dish turns out more tender and rich. The gravy can be prepared using sour cream, cream, tomato sauce or regular broth.

Chicken goulash: a tandem of taste and benefits

Goulash is a famous Hungarian dish, recognized as one of the best dishes in the world, and is a stew of meat accompanied by aromatic gravy. But the dish is called Hungarian conventionally, since many world cuisines have their own versions of this meat delicacy. Chicken fillet is often used for goulash, which is perfect for stewing, frying and baking. In this article we will share with you how to cook chicken goulash with gravy step by step, and recipes with photos will help you with this.

In tomato sauce

Goulash with tomato sauce is especially tasty. This meat dish can be served with any side dish, be it mashed potatoes, rice or pasta.

Ingredients:

550 g poultry fillet;
one onion and one carrot each;
large sweet pepper fruit;
65 ml tomato puree;
two spoons of ketchup.

Cooking method:

Cut the poultry meat into small pieces. Chop the onion into half rings, carrots and peppers into strips. To make the goulash juicy and at the same time beautiful, you should not use a grater to chop vegetables.
So, how to cook goulash. First of all, sauté the onion until transparent, then add the carrots.
As soon as the vegetables are well fried, add the meat, and after five minutes add the sweet pepper.
Place tomato puree, ketchup in a small bowl, add a little salt and pepper, stir.
If the meat has turned golden, you can add tomato sauce and two glasses of water (broth) and simmer the dish for 15 minutes.

Chicken goulash with sour cream

The dish is unique in that you can experiment with it to suit your taste. In addition to sour cream, you can add tomato paste, mustard, carrots, bell peppers and vegetables that you like. This way you will add your own flavor to the chicken dish with sour cream. The dish turns out tender, with a piquant creamy taste.

Half a kilo of poultry fillet;
2 onions;
3 large spoons of flour;
250 g sour cream;
Sunflower oil;
Dill, 2 cloves of garlic - optional;
Favorite spices, pepper, salt - to taste.

Chicken goulash recipe:

Peel the onion and cut it into quarter rings;
Wash the fillet, cut into arbitrary cubes;
Fry these ingredients in two frying pans separately from each other;
Add flour to the onion when it turns golden. Stir and fry the mixture for three minutes;
Add salt, pepper, season with different spices, add sour cream;
Meanwhile, add salt and pepper to the meat pieces that are cooked in another frying pan;
Add the sour cream and onion mixture to the chicken (don’t forget to stir), close the lid, and simmer on a small flame for about a quarter of an hour. Let's put the garlic through a garlic press and add it along with the herbs to our culinary product about five minutes before it's ready.

This delicious meat delicacy is perfect for various side dishes and will make any dish richer and brighter. Fresh vegetables or salad will also fit perfectly into this “company”, and in winter – stewed cabbage.

Chicken goulash with gravy

This dish will easily help you get out of a situation when you don’t feel like it or don’t have time to cook. This is an ideal and healthy food not only for lunch, dinner, but also for breakfast, because chicken fillet is a dietary product. It is perfect for those who follow a healthy diet.

2 onions;
350-400 g chicken fillet;
One carrot;
1-2 garlic cloves;
1.5 tablespoons flour;
2 large spoons of thick sauce or tomato paste;
1/2 small spoon of Provençal herbs or basil;
3 tablespoons olive (or sunflower) oil;
Sugar – 0.5 teaspoon;
250-300 ml water (or broth);
Salt, ground pepper, bay leaf, herbs - to taste.

Prepare delicious goulash with gravy:

Remove the skin from the washed and dried breast and cut into small pieces;
Place in a container, sprinkle with spices, add salt, stir, let stand in a warm place for 20 minutes;
In addition to carrots and onions, the dish can be supplemented with green beans, sweet peppers, tomatoes, zucchini, celery root;
Fry the poultry pieces in boiling oil in a frying pan until the meat sets into a crust. Without forgetting to stir, fry the chicken for 4 minutes on all sides until golden brown, but not cooked;
Add a little water or broth, turn the burner to low, and let the semi-finished breast product simmer for a quarter of an hour, covered;
Dissolve the onion into rings, chop the carrots into strips, place the onion in a frying pan with the remaining heated oil, and bring to translucency. Add carrots (and other vegetables that you want to add) to the onion and fry for about five minutes;
Now add the entire vegetable mass to the chicken, add one spoon of tomato paste, sugar so that it softens the sour taste of the tomato, fry a little more;
Mix the flour with cold water in a glass, grind it into a paste to avoid lumps, add the remaining spoon of tomato paste. Place it in a container with poultry and vegetables, add some salt, taste it, and after boiling, simmer everything under the lid for about 15 minutes.
Before readiness, add laurel, herbs, chopped garlic;
If the gravy turns out too thick, you can add more water.

Chicken goulash with gravy according to a classic recipe

Goulash is a popular budget dish. The classic recipe for the dish involves a rich gravy of vegetables and tomatoes, to which you can add small pieces of sweet dried pepper to suit your taste.

600 g chicken breast;
2 large spoons of flour, sour cream, tomato paste;
A handful of fresh herbs - dill or parsley (at your discretion);
One carrot and one onion each;
Sunflower oil for frying;
Salt, bay, ground black pepper, 5 peas of allspice, spices for chicken - to taste;
2 garlic cloves.

Wash and dry the boneless carcass, trim the film from it, and cut it into medium cubes. Let's take a deep dish and place the workpieces there;
Sprinkle with salt, herbs, various spices, stir, put in a warm place for half an hour to marinate a little;
Chop the onion into half rings, grate the carrots into thin shavings, sauté in butter in a frying pan until golden brown. Let's take a thick-walled saucepan and put our vegetable “duet” there;
In the same frying pan, fry the poultry pieces until golden brown, adding oil for this, add to the vegetables;
Let's add boiling water so that it more than covers all the products. When the mixture boils, add garlic, close the pan with a lid, and lower the flame.
We simmer for 20 minutes and try;
Mix sour cream, tomato paste, flour, add to the goulash. Mix well. Add bay leaf and allspice peas and let the chicken delicacy simmer for another 10 minutes.

The dish is served hot and is a wonderful addition to many dishes.

A universal recipe for cooking

Goulash can be prepared from any meat, but in order to enjoy the dish after half an hour, it is better to take chicken. It is also recommended to use a slow cooker or any cast-iron cookware; they produce the most delicious goulash.

Chicken breast often turns out dry when fried. Cooking by stewing in gravy with the addition of vegetables (carrots, onions, garlic, tomatoes, peppers) helps preserve the juiciness and delicate taste of the meat.

The breast must be washed and dried well. If this is not done, then droplets of water will interfere with the formation of a crust. You should not cut the meat into very small pieces, as they will not be juicy. You only need to place the pieces into well-heated meat so that a crust immediately forms and the juice is sealed inside. The gravy can be anything - based on tomato paste or juice, sour cream, cream, flour, starch, butter. Mushrooms, nuts, dried fruits, olives, offal, hard cheese, and herbs are often used as additional ingredients.

Required set of components:

breast – 1 pc.;
carrots with onions – 1 pc.;
flour and tomato paste - 1 tbsp. l.;
water - glass;
laurel, spices, salt.

Sequencing:

Rinse the meat and cut it into oblong pieces, first removing the bone. Fry in a hot frying pan until it turns white. Add salt. If desired, you can bread the pieces of meat in flour or breadcrumbs before frying.
Chop the vegetables. Add the onion to the breast first, a little later the carrots.
When the vegetables become soft, add tomato paste. If you want it to be thinner, add a little water. In the summer, you can simply use ripe tomatoes, after removing the skin from them and cutting them into pieces or grinding them in a blender.
Add flour and mix well. Pour in water, add spices.

Simmer for about a quarter of an hour and serve with any side dish.

Chicken and mushroom goulash in a frying pan

An excellent combination of ingredients is chicken goulash accompanied by mushrooms. You don’t need to fuss with this dish for a long time and spend a lot of time, so preparing this delicious treat with chicken breast and mushrooms is a pleasure.

2 large spoons of sour cream and mayonnaise;
170 g of mushrooms (preferably champignons);
350 g chicken breast;
2 cloves of garlic;
2 small onions;
200 ml water;
Salt, curry, spices for chicken, ground black pepper, laurel;
Sunflower oil.

As in the previous recipe in step number 1;
Combine sour cream and mayonnaise, add salt, add garlic, passed through a press. Add this mass to the chicken preparations, mix, leave to “rest” for an hour;
Cut the onion into quarter rings, cut the washed mushrooms into slices;
In heated oil in a frying pan, fry the champignons and onions over low heat for about seven minutes;
Add chicken to the vegetable and mushroom mixture and fry for about 15 minutes, remembering to stir so it doesn’t burn;
Add water to the pan, add salt and season with your favorite spices. Stir, close the lid, simmer for 15 minutes, add bay leaf. We check the dish all the time and stir it.

Goulash in a frying pan will decorate any side dish. You can cook it with the addition of carrots.

Add your favorite seasonings and ingredients to recipes, don’t be afraid to experiment, and then you’ll get unusual and interesting options.

Three recipes for chicken breast goulash with different sauces

Chicken fillet goulash is a dietary dish that will wonderfully complement any side dish. It goes perfectly with rice, buckwheat, pasta, and potatoes. Goulash with gravy is good on its own, especially with a piece of fresh white bread. And if you complement it with a salad of fresh vegetables, you will get a real delicious meal. The beauty of the dish is that the chicken fillet, which so often turns out dry, is always very juicy and tender here. All this thanks to the gravy, which can be completely different. Lovers of bright taste sensations will love the tomato sauce, and connoisseurs of tenderness will love the sour cream-based gravy. Whatever option you choose, in any case you will receive a delicious dish for lunch or dinner. The cooking process with photos is described step by step, so you will not experience any difficulties in creating delicious goulash.

Chicken breast goulash in a slow cooker

The easiest way to prepare dietary goulash is in a “smart pan”; to do this, you just need to skip the frying stage and immediately simmer the vegetables and meat. But not everyone likes this option.

Required components:

breast - half a kilo;
carrots with onions – 2 pcs.;
bell pepper – 1 pc.;
flour and tomato paste - 1 tbsp. l.;
water – 100 ml;
oil, salt, spices.

Cooking goulash in a slow cooker:

Prepare and chop the meat into cubes.
Chop the vegetables.
Pour a little oil into the bowl and saute the onions and carrots in the “Frying” mode, and a little later add pepper to them.
Pour the meat into the container of the device, pour in water, tomato paste, add flour, salt and spices.
Run the “Quenching” program for half an hour.

After the beep, do not rush to serve the dish, let it sit a little longer.

Chicken fillet goulash in sour cream sauce

What we need for goulash:

chicken fillet - 700 g;
onion - 1 pc.;
garlic - to taste;
salt - to taste;
black pepper - to taste;
paprika -1 tsp;
sour cream - 2 tbsp;
Sunflower oil - for frying.

How to cook chicken breast goulash with sour cream

Wash the chicken fillet and dry it with a paper towel. We recommend removing drops of water as much as possible so that there are no large splashes during frying. If necessary, remove all excess - pieces of fat, spittle, and then cut the meat into large square or oblong pieces.
Pour odorless sunflower oil into the pan. We heat it up, and then lower the fillet pieces onto the surface of the frying pan. Fry them for a few minutes.
The color of the pieces has become lighter, a thin crust has appeared, which means it’s time to remove the meat from the pan. Transfer it to a convenient pan for preparing goulash. It is desirable that it be thick-walled.
Add finely chopped onion, a spoonful of paprika, salt and pepper to the fillet pieces. Peel the garlic, rinse, chop, and place in a saucepan.
Pour some water into the container, cover it with a lid, and simmer the contents of the pan over low heat for about 20 minutes.
The pieces of meat became soft. Add sour cream to the pan and stir. Taste the sauce and add a little more salt if necessary. Simmer everything together for 5-7 minutes.

The dish is ready. It can be served immediately. It will be very nice if you complement the chicken fillet goulash with pasta. It will turn out not only tasty, but also very satisfying.

Author: Tatyana S.

Cooking in a slow cooker

There is still debate about what goulash is. Some consider it a second course, others consider it a thick meat soup. But for simple gourmets, this is soft meat with vegetables and delicious gravy, which we simmer in a slow cooker.

Ingredients:

420 g poultry fillet;
one carrot and one onion;
a spoonful of flour and sugar;
two tablespoons of tomato paste;
salt, seasonings.

Cooking method:

Chop the onion into cubes and place it together with refined oil in the bowl of the device, turn on the “Frying” mode.
Sprinkle the onion with flour, mix and add thin carrot sticks. Then add pieces of meat and fry until golden brown.
In a separate bowl, mix the paste with sweetener, salt, and pour in a couple of tablespoons of water.
Place the sauce along with bay leaves and peppercorns into a bowl, mix, change the mode to the “Stew” program and simmer the goulash for half an hour.

Chicken breast goulash with tomato sauce

Ingredients:

chicken breast - 300 g;
vegetable oil - 30 ml;
carrots - 1 pc.;
onion - 1 pc.;
tomato paste - 1 tbsp;
flour - 1 tbsp;
water - 300 ml;
fresh dill - 2 sprigs;
salt, pepper - to taste.

How to prepare goulash with chicken in tomato sauce

We wash the meat, dry it, cut it into fairly large pieces of arbitrary shape. Place the fillet in a heated frying pan, after pouring vegetable oil into it. Fry over high heat for 2-3 minutes.
Read also: Ministerial cutlets - 4 delicious recipes for making cutlets with photos
Meanwhile, cut the peeled carrots into strips, and just finely chop the onion. Add the vegetables to the pan, fry everything together for another 3 minutes, stirring occasionally.
Reduce the heat, add salt, pepper, other spices will be superfluous here. Add a spoonful of tomato paste to the pan and stir.
Add flour to meat and vegetables, pour in water. Stir the gravy so that there are no lumps. Simmer the goulash covered over moderate heat for 25-30 minutes. The liquid should partially evaporate and thicken.
Add finely chopped dill to the finished dish.

Serve the chicken meat with tomato sauce to the table immediately with a side dish and vegetables.

Author: Irina Eremeeva

Delicious chicken fillet goulash with gravy

Homemade meat goulash is a great opportunity to quickly feed your family. At the same time, this dish is prepared simply and quickly, and for the recipe you can use any meat, including chicken fillet.

Ingredients:

650 g poultry fillet;
two medium carrots;
two small onions;
320 ml broth;
two spoons of flour;
two cloves of garlic.

Cooking method:

We cut the poultry meat into small cubes, chop the onion into quarters, and cut the carrots into thin strips. In addition to carrots and onions, you can add other vegetables to the goulash, for example, celery or bell pepper.
Take a deep frying pan or saucepan, pour in oil (odorless) and begin sautéing the vegetables, first the carrots, then the onions.
As soon as the onion becomes transparent, add the meat and fry until golden brown, then add salt, sprinkle with flour, stir so that it is evenly distributed over all the pieces. Pour in broth (vegetable, meat), simmer for 30-35 minutes.
Then add chopped garlic, bay leaf and other spices, such as Provençal herbs. Simmer for a couple more minutes and remove from the stove.

Chicken goulash with sour cream

Chicken goulash with sour cream is an ideal dish for the whole family. Chicken meat is always available for sale so it will not be difficult for you to prepare it.

To prepare goulash, it is convenient to use fillet that has no bones, which means the dish will be prepared in just 25 minutes.

Don’t worry that the fillet will be dry, since goulash is a kind of gravy – a sauce.

Chicken goulash will be tasty, juicy and tender at the same time.

How to cook chicken goulash

For goulash, it is very important to chop the meat into long and thin strips. In this form, the chicken will be cooked in a matter of minutes.
Be sure to add vegetables to the goulash: the onion will give its juice to the meat, and the carrots will make the dish very bright.
In order to thicken the goulash, ordinary flour is used.
To prepare the gravy-sauce, use sour cream with the addition of a small amount of water.
Add salt and ground black pepper according to your taste preferences.

Chicken also makes excellent French-style meat.