Savory Hungarian Chicken Goulash Recipe

Why You’ll Love This this Savory Hungarian Chicken Goulash

This Hungarian chicken goulash brings all that comfortable, paprika-rich flavor without the fuss of traditional beef versions that seem to take forever.

You get tender chicken pieces swimming in a velvety, deeply seasoned sauce that’s practically begging to be soaked up with crusty bread or egg noodles.

The best part is how the sour cream melts into everything at the end, creating this luxurious finish that makes even a Tuesday night dinner feel like something special.

Ingredients List

This Hungarian chicken goulash keeps things invigoratingly simple with just a handful of pantry staples and fresh ingredients that you probably already have hanging around your kitchen.

• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 tablespoons Hungarian paprika (Szegedi)
• 1/2 teaspoon salt
• 1 pinch ground black pepper
• 1 tablespoon fresh parsley, chopped
• 1 cup water or chicken broth
• 4 skinless chicken breasts, cut in 1-inch cubes
• 1 tablespoon butter or margarine
• 1 tablespoon sour cream

A Few Things Worth Considering:

• This recipe is naturally low-carb and protein-packed, making it a solid choice if you’re watching your carbs or trying to get more lean protein into your weekly rotation
• The sour cream adds richness but keeps the calorie count reasonable since we’re only using a tablespoon, though you can always skip it entirely if dairy isn’t your thing
• Using chicken broth instead of water bumps up the flavor and adds a bit more sodium, so keep that in mind if you’re monitoring your salt intake
• Fresh parsley brings a nice pop of color and some vitamin C, while all that paprika delivers antioxidants along with its gorgeous red hue

Step by Step Directions

This Hungarian chicken goulash comes together in one pan with a simple sauté-and-simmer method that builds layers of rich, paprika-infused flavor. For an authentic Hungarian experience, consider serving this hearty goulash over fresh homemade pasta made with a premium pasta maker.

Step-by-Step Instructions:

• Melt butter in a large pan over medium heat.
• Add chopped onion and fresh parsley, frying for 2 minutes.
• Stir in salt and black pepper, cooking for another 2 minutes.
• Add minced garlic and Hungarian paprika, then immediately remove pan from heat to prevent burning.
• Stir the garlic and paprika mixture, then return pan to heat.
• Add cubed chicken breasts and coat thoroughly with the paprika sauce.
• Pour in water or chicken broth until it reaches about halfway up the chicken.
• Cover the pan and cook on medium-high heat for half the cooking time, stirring once or twice.
• Remove the cover and stir in sour cream.
• Continue cooking revealed for another 15 minutes, stirring occasionally, until chicken is fully cooked and sauce has thickened.
• Serve with extra sour cream on the side if desired.

Substitutions and Variations

• Broth upgrades – Beef broth instead of chicken broth creates a richer base, while vegetable broth keeps things lighter.

Wine enthusiasts can replace half the liquid with white wine, because why not make dinner feel fancy.

• Spice level adjustments – Add a diced jalapeño with the onions for heat, or stir in hot paprika alongside the sweet variety.

Those who live dangerously can throw in some red pepper flakes.

Additional Things to Serve With This Dish

This Hungarian goulash practically begs for classic comfort food sides that can soak up every drop of that paprika-rich sauce.

• Egg noodles or spätzle – Wide egg noodles are the traditional choice, though spätzle brings an authentic German-Hungarian atmosphere that makes you feel like you’re dining in a snug European tavern.
• Crusty bread or dinner rolls – Fresh bread becomes your edible spoon for capturing sauce, and honestly, who doesn’t love tearing into warm rolls while dinner simmers.
• Simple steamed vegetables – Green beans, carrots, or broccoli add color and crunch without competing with the star of the show.
• Mashed or roasted potatoes – Creamy mashed potatoes create the ultimate comfort combo, while roasted potatoes with herbs bring a rustic touch.
• Light salad – A simple cucumber salad with vinegar cuts through the richness, or try a basic green salad with lemon dressing to balance all that hearty goodness.
• Pickled vegetables – Traditional Hungarian pickles or sauerkraut provide that tangy contrast your taste buds crave after rich, creamy bites.

Cooking Tips & Tricks (Chef’s Notes)

A few simple tricks can take your chicken goulash from good to absolutely memorable, and trust me, these little details make all the difference.

• Don’t rush the paprika step – When you take that pan off the heat before adding paprika, you’re saving yourself from bitter, burnt spice that’ll haunt your whole dish. Paprika burns faster than you think, so this move is pure genius.
• Cut chicken pieces uniformly – Those 1-inch cubes aren’t just a suggestion, they guarantee everything cooks evenly so you won’t end up with some pieces that are perfect while others are tough as shoe leather.
• Let the onions get properly soft – Give those onions their full two minutes to soften and release their sweetness, because raw, crunchy onions in goulash are nobody’s friend.
• Use real Hungarian paprika if possible – The Szegedi paprika called for in this recipe brings authentic flavor that regular paprika just can’t match, though any good-quality sweet paprika will work in a pinch.
• Don’t skip the stirring – Those one or two stirs during covered cooking prevent sticking and help distribute flavors, plus you get to peek at your beautiful creation.
• Add sour cream off the heat – Stir in that dollop when the pan isn’t actively bubbling to prevent curdling, because nobody wants chunky, separated sauce when smooth and creamy is the goal.
• Let it rest for a few minutes – After cooking, give your goulash a brief rest so flavors can meld and the sauce can thicken to that perfect consistency.

Nutritional Facts

This hearty Hungarian chicken goulash delivers impressive protein while keeping calories reasonable, making it a satisfying yet balanced meal option.

• Calories per serving: Approximately 280-320 calories (recipe serves 4)
• Protein powerhouse: Each serving provides about 35-40 grams of high-quality lean protein from the chicken breast
• Low carbohydrate content: Only 6-8 grams of carbs per serving, making it keto-friendly
• Moderate fat content: 8-12 grams of fat per serving, primarily from butter and sour cream
• Rich in vitamins: High in vitamin B6, niacin, and phosphorus from chicken; vitamin C and antioxidants from paprika
• Sodium consideration: Contains approximately 400-500mg sodium per serving, mainly from added salt and broth
• Antioxidant benefits: Hungarian paprika provides capsaicin and carotenoids with anti-inflammatory properties
• Low calorie density: The water-based cooking method keeps calories lower than cream-heavy versions
• Gluten-free naturally: Contains no wheat or gluten-containing ingredients
• Portion-friendly: Each serving is filling due to high protein content, helping with satiety and portion control

Fun “Did You Know?”

Beyond its impressive nutritional profile, Hungarian chicken goulash carries fascinating stories that’ll make you appreciate every spoonful even more.

Did you know goulash originated as a medieval shepherd’s stew? Hungarian herdsmen slow-cooked beef with onions and paprika over open fires. The dish became so iconic that it’s considered Hungary’s national dish.

Here’s something surprising: authentic Hungarian goulash is actually more soup-like than the thick stew we often see.

The paprika that gives goulash its signature flavor wasn’t introduced to Hungary until the 16th century by Turkish invaders. Today, Hungarians consume about two pounds of paprika per person annually!