Chicken goulash is an ideal addition to mashed potatoes, boiled rice, buckwheat porridge, spaghetti and other pasta. You can cook this dish in different ways. In any case, it turns out very tasty and satisfying.

Chicken goulash: a recipe for cooking with sour cream and cream

If you want to make hearty and very Tasty dinner for the whole family, but you don't have a large number free time, then the presented recipe is most suitable for you.

So, to do it yourself, we need:

• bitter white bulbs (large) - 2 pcs.;
• large juicy carrot - 1 pc.;
• sour cream 30% or 20% - 100 g;
• chilled or frozen chicken breasts - about 700 g;
• medium-fat cream - about 100 ml;
• salt (not too coarse) and a mixture of peppers - use at your discretion;
• dried basil and fresh herbs - apply to taste;
• sunflower oil - about 40 ml (for frying the ingredients).

Meat processing

Before you cook chicken goulash, the purchased meat must be well processed. To do this, it is necessary to defrost it, and then wash and separate the fillet from the bones and skin. In the future, the fleshy part should be cut into thick straws or medium cubes.

Preparing vegetables

Chicken goulash will turn out much tastier if it is cooked with the addition of vegetables. To do this, you need to separately peel the carrots and onions, and then chop them one by one. The first product must be grated (large), and the second must be simply chopped with a knife.

Heat treatment

Chicken goulash, the recipe of which we are considering, is advisable to cook using a large saucepan for this. It is necessary to pour a little oil into it, and then heat it up strongly. Next, put the processed chicken breasts in a hot dish and fry them until golden brown for ¼ hour. After that, onions and carrots should be added to the meat product. It is recommended to cook these ingredients in the same mode for about 15 minutes more.

In half an hour, the breasts with vegetables should almost completely become soft. But in order for the chicken goulash to turn out not dry, but with fragrant gravy, add fatty sour cream to the meat and pour in the cream. Also, all the ingredients need to be flavored with salt, a mixture of peppers and dried basil. After mixing the products with a spoon, they should be covered, put on a minimum fire and simmer for about 10 minutes.

In case you think that cream sauce is too thick, it can be thinned large quantity settled water.

After the chicken goulash is completely ready, it should be flavored with fresh chopped herbs and kept under the lid for about 5 minutes.

How to serve creamy chicken breast gravy

Having prepared chicken goulash with gravy, you should take not very deep plates and put in them any side dish you like (mashed potatoes, boiled rice, buckwheat porridge, spaghetti or others pasta). Top this dish with a creamy meat dressing and add a few pieces of white meat.

It is advisable to serve such a dinner to the table along with a slice of white or black bread, as well as any homemade marinades (cucumbers, tomatoes, mushrooms, etc.).

Cooking chicken goulash with tomato sauce

We described above how to make a dressing for a side dish of sour cream and chicken breasts. However, there are many other ways to prepare such a dish for family dinner. For example, goulash using chicken legs and tomato paste is very tasty.

So, to prepare such a dish, we need the following components:

Meat processing

Before making chicken goulash, the thighs and drumsticks of the bird should be well processed. To do this, they must be completely thawed, and then washed thoroughly in cool water. Next, the meat product must be cut into medium pieces along with the bones and skin. To carry out this process, you must use a large and sharp knife, as well as a culinary hammer. If you purchased a young and fresh bird, then cutting the bones will not be difficult for you.

Preparing vegetables

As in the previous recipe, be sure to add vegetables to chicken leg goulash. To do this, you need to peel the carrots and onions, and then chop them one by one. The first ingredient needs to be grated (large), and the second one just needs to be chopped with a knife. As for green string beans, it should be washed well right in the frozen form.

Cooking process on the stove

After all the products have been processed properly, you need to pour in a little sunflower oil into a deep saucepan and heat it well over medium heat. Next, put the pieces into the dishes chicken meat along with skin and bones. After frying the chopped chicken legs until golden, add carrots and onions to them. It is advisable to cook these ingredients together for about 10 more minutes.

After the vegetables and meat become a little soft, they should be laid out tomato paste or sauce, green string beans, and pour a glass of water. Additionally, these products can be flavored with a mixture of peppers and salt.

In the future, it is advisable to stew all components under the lid for half an hour.

Final stage

After all the described actions, another glass of water should be poured into the saucepan. Moreover, it is recommended to mix it in advance with a spoonful of light flour. So that such a mixture does not contribute to the appearance of lumps in goulash, it is recommended to introduce it through a strainer. Such an addition will allow you to make a thicker goulash with more rich gravy.

After the flour mass is in the saucepan, pour fresh chopped herbs into it and simmer for about 7 more minutes. At the end, you need to add grated cloves of garlic to the ingredients, mix thoroughly and immediately remove from the stove. In this composition, it is advisable to keep chicken goulash with tomato paste under the lid for about ¼ hour.

Properly served to the table delicious tomato sauce with chicken

Cooking goulash with chicken legs according to the above recipe, it can be safely served at the table. To do this, you need to take not very deep plates and distribute any side dish on them. In the future, this dish needs to be poured abundantly. tomato sauce and lay out a few pieces of dark meat. It is advisable to serve a ready-made dinner to the table along with slices of fresh bread, as well as homemade marinades or a salad from fresh vegetables.

Summing up

As you can see, there are quite a few ways to make chicken goulash quickly and easily. If you want more aromatic and hearty meal, then various spices, seasonings and vegetables (thyme, basil, cilantro, paprika, broccoli, mushrooms, etc.) can be additionally added to it.

Did you know that white chicken meat is considered the lowest calorie and dietary protein? Perhaps that is why chicken breast meat is considered the main ingredient in many diet meals. This product is practically fat-free, satiates well, nourishes the body with proteins, is suitable for almost everyone, but is especially recommended for those who are watching their weight or following a dietary diet.

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

White chicken meat belongs to culinary specialists to special products. It should be able to cook it correctly: otherwise ready meal may be dry or hard. Experienced housewives They say that the finished chicken breast meat after cooking should be kept for some more time in the broth or sauce in which it was cooked. That is why chicken breast goulash is juicy and tender.

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

Ingredients to prepare this meat product with vegetable gravy, you will need the following:

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

Step by step cooking recipe:

1. chicken breast wash, dry with a paper towel, cut into small cubes.
2. I cut onions and carrots into small cubes, pepper shredded into thin strips.
3. In a frying pan, I fry the pieces of chicken breast until white, with the help of a slotted spoon I 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 a transparent color and shift it to the meat.
5. I fry carrots and peppers in oil for 4 minutes, send them to a container with meat and onions.
6. Add salt and spices and mix. I dilute tomato paste in 150 ml of liquid and pour meat with vegetables.
7. I bring the goulash to a boil, reduce the heat to a minimum 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 pasta and buckwheat porridge.

Tip: Tomato paste can be replaced with sauce in the recipe, especially for those who prefer 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, replacing the mixture of peppers in the recipe.

It's delicious: chicken breasts with potatoes in the oven.

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

I am preparing the following ingredients:

• large chicken breast;
• a pair of bulbs;
• 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.

Cooking method:

1. I cut the breast into small cubes, I cut the garlic into large slices. In a separate container, I mix the meat, garlic and seasoning, set aside to marinate for half an hour. I take any seasoning for chicken, but it should contain turmeric and cinnamon.
2. I cut the onion into small cubes, rub the carrots on a medium-sized grater. Saute vegetables over low heat vegetable oil until soft.
3. I transfer the pickled chicken to the pan with vegetables, mix and fry the mixture until the meat is browned.
4. I mix sour cream with tomato paste and flour, grind to a homogeneous consistency until the lumps disappear.
5. I introduce boiling water into the sour cream mixture in a ratio of 1: 1 and mix quickly to avoid peeling.
6. I introduce the sauce into the finished meat and let it simmer for about 10 minutes over low heat. After turning off, I let the meat stand for a while in the sauce, soak in the flavors.

Per 100 g - 99 kcal.

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

Read also: cottage cheese and carrot casserole in the oven.

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

The main ingredients of chicken goulash from the slow cooker are:

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

Goulash is prepared in a slow cooker in the following way:

1. Shred onions and carrots in half rings, fry in vegetable oil until half cooked.
2. I cut the chilled chicken fillet into cubes, add seasoning, flour, spices.
3. I spread the meat in a multicooker bowl, add fried vegetables, chopped peppers, tomato paste, Bay leaf.
4. I introduce half a glass of water into the mixture, close the lid of the multicooker and set the “Extinguishing” mode for two and a half hours.
5. After the beep about the end, I let the meat stand a little more in the slow cooker.

For 100 g -107 kcal.

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

It turns out very tasty potato casserole with mushrooms in the oven, I recommend!

I hope you enjoyed my chicken breast goulash recipes, dear readers. Perhaps you cook such goulash in a special way and with interesting flavor combinations? We will be happy to try cooking 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 friends and acquaintances in social networks and not only.

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

For everyone who prefers diet food, our recipe for a delicious and juicy goulash chicken breast with gravy.

Many people think that the dietary diet is tasteless and poor - this is not true. The dishes are no less appetizing and fragrant, besides, they contain a reduced calorie content.

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

calories and the nutritional value juicy chicken breast goulash are calculated per 100 grams of the finished dish, which includes chicken breast, flour, sour cream, tomato paste.

The table shows guide values. The BJU of a dish can vary significantly, depending on the additional ingredients used.

How to cook chicken breast goulash

Chicken breast is a product rich in protein, there is practically no fat in it (if you remove the skin), it perfectly satisfies the appetite and replenishes the missing amino acids. cook delicious goulash from chicken breast in sour cream sauce, even novice cooks will succeed, all you need to do is follow exactly step by step instructions with photo.

Step 1.

Remove the skin from the breast first. My meat under the tap cold water.

Tip: buy a whole chicken carcass. At home, cut it into separate parts (thighs, wings, back, breast, drumstick). Thighs, wings and drumsticks are suitable for baking, breast for goulash or meatballs, the back will go on tasty soup. It's cheaper than buying individual pieces of chicken from the store.

Using a kitchen knife, separate the fillet from the bone.

Step 2

Onion cut into half rings. So it comes out tastier and more aromatic. In the finished dish, the onion looks very appetizing.

Step 3

Three carrots on a coarse grater. We intentionally do not fry vegetables, we put them raw in goulash. First, they will retain more useful substances. Secondly, fried in oil, they will provide additional calories, but why do we need them?

Step 4

Chicken breast goulash will not thicken unless flour or starch is added to it. We take a couple of spoons (it doesn’t matter which of these ingredients to use).

Step 5

Pour 2 glasses cold water, put there tomato paste and sour cream, stir with a whisk. Add flour or starch there, beat to remove lumps.

Step 6

Cut the breast into bite-sized pieces.

Step 7

We put everything in a saucepan and put it on fire. Don't forget to salt, pepper and add your favorite spices. Let goulash with chicken breast simmer over low heat for about half an hour.

Serve with buckwheat, rice or pasta. And do not forget to add fresh vegetables, then your lunch will become really healthy and nutritious.

Tags: Dinner dishes, Dinner dishes, European cuisine

This very tasty, fragrant dish is easy and simple to prepare, and therefore cooks with any experience can easily master it.

Goulash is usually called either a liquid second course, or thick soup, and many love it because of the abundance delicious sauce in which meat or poultry is stewed. In our case, it will be chicken, namely chicken breast. Chicken breast goulash is a light dish from all points of view: easy to prepare and not very high in calories, but incredibly tasty and appetizing.

You can serve such chicken breast goulash with any side dish - potatoes or mashed potatoes, rice, buckwheat, etc.

1.5 cups boiling water

1 chicken breast

1 cup tomato sauce

1 carrot and onion

1/2 cup sour cream

40 ml vegetable oil

2 tbsp flour

pepper, salt

How to cook chicken breast goulash:

Cut the chicken breast fillet into medium-sized square or rectangular pieces, but do not grind.

Peel and cut onions and carrots, onions - in half rings, carrots can be rubbed on a coarse grater.

Mix tomato sauce with sour cream.

In a deep frying pan, heat the oil, fry the chicken until lightly browned over high heat, then add the carrots and onions, fry for another 5 minutes, stirring occasionally.

Pour the flour to the chicken with vegetables, mix, pour the tomato with sour cream, mix again, pour boiling water, salt and simmer the goulash under the lid for 15-20 minutes, stirring occasionally.

Pepper and season the goulash with bay leaf for 5-7 minutes before the end of the stew.

Serve hot chicken breast goulash with garnish.

Bon Appetit!

You can add tomatoes, bell peppers, potatoes to such goulash - then you can serve it without a side dish. In the order of adding additional products, be guided by the required time for their preparation.

Friends, how do you cook chicken goulash? Share your recipes for such a wonderful dish in the comments.

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For those who follow the figure or for some reason do not eat beef and pork, below is diet goulash recipe from chicken breast. It turns out very tasty, despite its simplicity.

Grocery list:

• chicken breast;
• 2 onions;
• Greek or any other natural yogurt, or sour cream 2 tbsp. l.;
• tomato paste or ketchup 3 tbsp. l.;
• flour or starch (corn or potato) 5 tbsp. l.;
• salt and spices;
• butter;
• water 2.5 tbsp.

Cooking process:
We clean the chicken breast from skin and fat, separate from the bone.
Cut into small pieces and fry in vegetable oil.
Peel and cut the onion into small pieces.
Put the chicken into the bowl with the onions.
Pour the water into a bowl, using a whisk, stir in the yogurt, ketchup, starch and spices.
Pour the chicken with the onion mixture.
Cook over low heat for about an hour.
Serve with pasta.

You can take any spices, I used suneli hops, a mixture of peppers and Provence herbs in this recipe.
Bon Appetit!

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

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

We put the meat in a saucepan, and in the same pan fry the chopped carrots and onions. We grate the carrots, and chop the onion into cubes. If there is not enough oil in the pan, then add a little bit so that the vegetables do not burn.

Combine meat and vegetables in one pot. 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.

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Add sauce to meat with vegetables, pour water to make a lot of gravy. Let's do it first strong fire, wait until the gravy boils. After that, we reduce the power of the fire and extinguish it at a minimum temperature for 15-20 minutes. 5 minutes before readiness, we will try the goulash for salt, add also a bay leaf.

Ready goulash comes out fragrant, tasty and appetizing. Any side dish will become many times tastier if goulash is served with it. In this case, chicken. Goulash from chicken meat is in no way inferior to its counterparts from beef or pork.

• Carrot - 1 pc.
• Tomato paste - 2 tsp or 2 mashed tomatoes
• Chicken fillet - 1 kg.
• Onion - 2 pcs.
• Wheat flour - 2 tbsp.
• Water - 2-2.5 cups.
• Vegetable oil - 1/2 cup.
• Sour cream - 2 tbsp.
• Suneli hops - 1/4 tsp
• Bay leaf - 2 pcs.
• Allspice - 2 pcs.
• Pepper (ground) - to taste.
• Salt.

Goulash is a dish Hungarian cuisine, her pride and national treasure. Every year in the Hungarian city of Szolnok, the Goulash Festival is held. It is cooked in the open air, and numerous connoisseurs of goulash and just lovers of delicious food at this time have fun listening to national music. It is believed that real goulash can only be cooked outdoors, in a cauldron, as it was cooked at one time by the creators of the dish - Hungarian shepherds. Even the name "goulash" is translated as "shepherd". The method of preparing this dish has changed significantly since then. Today, goulash recipes with beef, game, fish (carp or catfish), lamb and chicken are known. We would like to bring to your attention the recipe for goulash with chicken.

How to cook chicken goulash with gravy:

1. Wash the chicken fillet and cut into oblong strips. Salt and pepper.
2. Fry the meat, a little to brown.




3. Grate the carrot, finely chop the onion. Saute chopped vegetables in vegetable oil.
4. Combine meat, sautéed vegetables, spices: allspice, pepper (ground), bay leaf. Pour in about 2 cups of water so that the meat and vegetables are slightly covered with water.




5. Make a gravy. In half a glass of warm water, dilute tomato paste (or mashed tomatoes), flour and sour cream. Mix the ingredients.
6. Pour the gravy to the almost ready meat, stirring constantly. The gravy should thicken.
7. Simmer for another 3-4 minutes, salt to taste. If the gravy is very thick, you can dilute it with water.
   Goulash with gravy is ready.



Ready chicken goulash is served with almost any side dish: pasta, mashed potatoes, cereals.

Goulash is a Hungarian dish, a cross between a soup and a second. May the Hungarians forgive me for such sacrilege, but I decided to cook goulash from chicken fillet. Of course, in translation, goulash means shepherd's soup and can only be prepared from beef meat with vegetable content of what grows around. Traditionally, red paprika is added to goulash and hot peppers, but in my version there are also carrots, tomatoes and tomato paste.

Many people don't want to use tomatoes in a recipe, as the acid hardens the potatoes. But I decided to boil the potatoes separately and added them to the finished dish. In general, goulash, like borscht, will turn out different for all housewives - thicker or more liquid. Experiment and treat your family.

To cook chicken fillet goulash with gravy, take all the products on the list.

Cut the chicken fillet into cubes and fry in vegetable oil until lightly browned.

Then add onions and carrots, fry for 7 minutes, salt to taste.

Chop the young garlic and bell pepper and add to the meat with onions. You can simply squeeze the garlic through the garlic press.

After a few minutes of frying, add ground paprika, tomato paste and chopped tomato without skin. To neutralize the acid, add a teaspoon of sugar, spicy sauce taste. Mix everything and fry for a couple of minutes.

Pour water or broth over the roast so that the water covers the meat and vegetables by a couple of fingers. Let simmer for a few minutes until vegetables are soft.

Separately, boil the potatoes until tender.

When serving, combine potatoes with gravy and sprinkle with herbs.

Chicken goulash is ready. Bon Appetit!