Chicken Cream Goulash
Indulge in the rich, comforting flavors of Chicken Cream Goulash, a hearty one-pan dish that combines tender, paprika-seasoned chicken thighs with a velvety, creamy sauce. This recipe features a delicious medley of sautéed onions, red bell peppers, and fragrant garlic, all simmered to perfection in a tomato-based broth enriched with sour cream for a luscious finish. Perfectly balanced with smoky or sweet paprika, this goulash pairs beautifully with egg noodles or fluffy mashed potatoes, making it a versatile and satisfying meal for any occasion. Ready in under an hour and garnished with fresh parsley, this family-friendly dinner is a flavorful twist on classic comfort food.
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Recipe Information
Ingredients
- 1.5 pounds chicken thighs (boneless, skinless)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons paprika (smoked or sweet)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium yellow onion (finely diced)
- 3 cloves garlic cloves (minced)
- 1 medium red bell pepper (thinly sliced)
- 2 cups chicken broth
- 2 tablespoons tomato paste
- 0.75 cup sour cream
- 1 tablespoon all-purpose flour
- 2 tablespoons fresh parsley (chopped, for garnish)
- 4 servings egg noodles or mashed potatoes (for serving)
Instructions
Season the chicken thighs with salt, pepper, and 1 tablespoon of smoked or sweet paprika. Rub the seasoning evenly on all sides.
In a large skillet or Dutch oven, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat.
Add the chicken thighs to the pan and sear for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Reduce the heat to medium, then add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic and sliced red bell pepper to the skillet. Cook for another 2-3 minutes until the vegetables are fragrant and slightly tender.
Stir in the tomato paste and the remaining 1 tablespoon of paprika. Cook for 1 minute to toast the spices and enhance the flavor.
Pour in the chicken broth and bring the mixture to a simmer. Add the seared chicken thighs back into the skillet, ensuring they are submerged in the sauce.
Cover the pan with a lid and simmer on low heat for 20 minutes, stirring occasionally to ensure the chicken cooks evenly.
In a small bowl, whisk together the sour cream and flour until smooth. Gradually stir this mixture into the skillet to thicken the sauce and make it creamy.
Simmer for an additional 3-5 minutes, uncovered, until the sauce reaches your desired consistency. Taste and adjust the seasoning if needed.
Garnish with freshly chopped parsley and serve the Chicken Cream Goulash over egg noodles, mashed potatoes, or your choice of side.
Nutrition Facts
Calories |
3247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.8 g | 211% | |
| Saturated Fat | 57.3 g | 286% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 977 mg | 326% | |
| Sodium | 4292 mg | 187% | |
| Total Carbohydrate | 217.3 g | 79% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 34.3 g | ||
| Protein | 226.3 g | 453% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 532 mg | 41% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 3598 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
