Chicken breast goulash recipes. Chicken goulash with gravy recipe with photos step by step. How to cook chicken goulash with gravy

White chicken meat is a capricious product. It is very easy to dry it out when frying. At the same time, chicken breast is an excellent dietary meat that suits literally everyone. I suggest cooking chicken fillet in sauce with vegetables. Tender, juicy, simple.

Compound

500 g chicken fillet
1 carrot
2 onions
1 sweet pepper
2 tablespoons tomato paste
salt, ground black and red pepper
vegetable oil for frying

Preparation

Cut the chicken fillet into 2x2 cm cubes. Cut the onion and carrots into small cubes. Remove the seeds and stem from the pepper and cut into small pieces. Fry the meat in hot oil until white, transfer with a slotted spoon to a saucepan (thick-bottomed pan, deep frying pan).

Fry the onion in the remaining oil in the frying pan until translucent and transfer to the meat. The pan should be kept on very low heat so that the pieces of meat do not cool down. Carrots and bell peppers are fried next for 3-4 minutes.

we send them there to the meat. Now you need to add salt (I used 1 teaspoon of salt without topping), pepper to taste (instead of ground red pepper, you can take half a fresh hot pepper, but it’s quite spicy, I sprinkled quite a bit of both). Add gas slightly, dilute the tomato paste in 150 ml of boiling water and pour over the meat and vegetables.

Bring to a boil, reduce heat and simmer for 30 minutes. As a side dish, in my opinion, boiled rice is best, but it’s also good with any porridge, pasta, potatoes or vegetables.

Note

The amount of vegetables can be increased according to your taste. Green beans feel good in this dish; they are blanched for 2-3 minutes in boiling water and combined with chicken. You can make goulash from any part of the chicken, trim the meat from the bones, cut into pieces and go!
Bon appetit!

Goulash is a national Hungarian thick soup, which was originally prepared by shepherds over a fire in pots of beef, sweet peppers, potatoes and onions. In Russia, the dish has undergone changes; potatoes were excluded from the recipe, supplemented with other vegetables and prepared from pork, lamb, beef and poultry.

Chicken fillet goulash with gravy turns out especially quickly. For taste we add onions to the dish, for color with sweet paprika and tomato paste, for thickness we add flour. Any side dishes made from legumes, pasta, cereals and vegetables are suitable for tender pieces of meat with gravy.

Chicken goulash recipe with tomato sauce

Ingredients for 4 servings:

Chicken breast (on the bone) – 450 g;
Chicken thigh – 1 pc.;
Onions (more than average) – 1 pc.;
Garlic – 2 cloves;
Tomato paste – 2 tsp;
Flour – 1.5 tbsp. l.;
Vegetable oil – 4 tbsp. l.;
Parsley - 3 sprigs;
Sweet paprika – 1 tsp;
Ground pepper;
Salt.

Cooking time: 40 min.

How to cook chicken goulash with gravy

1. Wash the breast and thigh and soak it with paper napkins. Using a knife, remove the meat and skin from the bones and cut into pieces. The pieces should be small so they will cook quickly.

2. Chop the onion not very finely, peeled garlic cloves - finely.

3. Add the prepared chopped onion to the oil and cook for 3-5 minutes, uncovered, over high heat. It should become transparent.

4. Place the prepared fillet pieces into the fried onion, mix and fry, uncovered, for 5-8 minutes, stirring. The liquid should evaporate and the pieces should brown slightly.

5. Add paprika, salt, tomato paste, pepper, prepared garlic to the meat, mix and heat for a couple of minutes.

6. Add flour and mix well so that there are no lumps.

7. Pour in water (400 ml), stir, cover and cook for 20-25 minutes over medium heat. The gravy should thicken.

8. Add chopped parsley to the almost finished chicken goulash, heat for a couple of minutes and taste for salt.

9. Remove the delicious aromatic chicken goulash with gravy from the heat, put it on a side dish (boiled buckwheat, peas or vegetable puree are perfect) and immediately serve with a light vegetable salad and fresh bread.

Cooking tips:

The dish will have a new taste if it is supplemented with mushrooms. Oyster mushrooms, champignons or forest mushrooms work well. Forest mushrooms (honey mushrooms, chanterelles, porcini mushrooms) will add a unique taste and aroma.
To vary the recipe, add other vegetables to taste. Great options include leeks, carrots (grated or sliced), celery stalks and zucchini.
To give the goulash a different flavor, add any spices and herbs you like to the sauce. Fresh parsley can be replaced with cilantro or dill, paprika with curry, ground pepper with cumin or coriander.
Water can be replaced with ready-made chicken broth.
Ketchup is a great substitute for tomato paste. Its quantity should be increased to 2 tablespoons. Ketchup for grilling and shish kebab will add a special aroma to the dish.

Goulash: recipes

Goulash is a very hearty and simple dish that can be served with any side dish for lunch or dinner. Try the best step-by-step chicken goulash recipes with photos and videos.

20 minutes

150 kcal

5/5 (2)

Goulash is a classic Hungarian dish that was originally more like a thick soup. Over time, the recipe has been simplified in different countries, and today there is no dish that is easier and faster to prepare than chicken goulash.

You can't go wrong if you serve it with pasta, potatoes or fresh vegetables. This dish is great for lunch, dinner and even breakfast. And this is not some boring frying, where chicken, pieces of potatoes and gravy were found in one dish, this is a dish that is the national pride of Hungary! I love goulash because it turns out differently every time, which means it doesn’t get boring.

Chicken goulash with mayonnaise sauce

Kitchen appliances: frying pan, oven, two bowls, grater.

Ingredients:

Most often, goulash is made from chicken fillet with gravy, but this is not necessary. Turkey or duck fillet will do.

This dish can be prepared from any chicken meat. This dish turns out very well from chicken thighs, legs, or legs. I always thought that chicken legs were juicier than fillets. The only negative is the meat need to be cut from the bone by hand. This takes longer and the pieces will end up in different shapes.

You can also do it step by step or. Any meat is suitable for this dish. Naturally, each recipe has its own nuances and features.

Cooking sequence

This recipe is simple and very quick, although slightly different from the more classic version of the chicken goulash with gravy recipe. If you want to reduce the calorie content of the dish, make it not in mayonnaise, but in sour cream sauce, it will also turn out very tasty.

Chicken goulash video

You might be interested in watching the video on how to make chicken goulash. The video accurately reproduces the process described above. You will see how it is all prepared in stages and served together with mashed potatoes.

I very often come across a recipe in which sweet pepper is present, and the sauce is based on adjika. And in my opinion, it is a little more complicated.

Goulash with adjika

For gourmets, there is another recipe that my family really likes. It includes:

sweet pepper – 2 pcs;
garlic – 4 cloves;
onion – 1 piece;
adjika (as a sauce);
carrots – 1 piece;
chicken – 500 g.

Cooking time: 20-30 minutes.
Kitchen appliances: 2 frying pans, cutting board, grater, bowl.
Number of servings: 2.

It is a little more difficult to prepare.

Peppers, onions and carrots need to be peeled and chopped.
Pour sunflower oil into a heated frying pan and simmer all the vegetables over low heat.
Meanwhile, chop the chicken and fry it for 10 minutes in another pan.
After the chicken and vegetables are ready, mix them in one pan, add garlic and adjika to taste.
The goulash sauce needs to be simmered for another 5 minutes, and then left to simmer under the lid.

Adjika already contains all the necessary spices, so I don’t add anything else. You can salt or pepper the goulash to your taste.

Chicken goulash with gravy in a slow cooker

Kitchen appliances: multicooker, cutting board, grater, bowl.
Cooking time: 60 minutes.
Number of servings: 2.

Ingredients:

chicken fillet – 500 g;
onion – 1 piece;
carrots – 2 pcs;
sour cream – 3 tbsp. spoons;
flour – 3 tbsp. spoons;
tomato paste – 1/2 tbsp. spoons;
water – 100 g.

Many housewives have in their kitchen multicooker, which not only makes life easier, but also allows you to cook healthier food without oil or mayonnaise.

For the slow cooker, I chose a recipe for chicken goulash with sour cream. To do this, we cut the fillet into cubes and fry for 15 minutes in a slow cooker in the “Baking” mode. Then add onions and carrots and fry for another 3-5 minutes. After this, add three tablespoons of flour.

Flour acts as a sauce thickener. Without flour, sour cream and tomato paste will simply boil away.

For the sauce, mix tomato paste and sour cream with a little water. There should be sour cream more. We do all this by eye, so there may not be exact proportions. If you want a milkier gravy, add 2-3 spoons of sour cream and half a spoon of tomato paste.

After the sauce has been added to the meat, set the multicooker to the “Stew” mode and leave the goulash to cook for 30 minutes.

Here is such a simple recipe. I hope your chicken goulash with gravy in the slow cooker turned out great.

There is also a good version of the recipe, which is no worse. If you prefer pork, there is a great recipe. It seems to me that a multicooker is very versatile in terms of preparing meat dishes, but for me there can be nothing more familiar than a frying pan and a stove.

What is goulash served with?

Most often, goulash is served with potatoes or pasta, although many nutritionists would say that this is completely unacceptable.

I have always believed that meat itself is wonderful, without a side dish. That’s why for me the best side dish for goulash is cabbage and cucumber salad. In winter, it can be stewed cabbage or even sauerkraut. A good addition to any flavorful meat recipe is tart or fresh vegetables. These tastes complement each other.

But you shouldn’t give up mashed potatoes and pasta either. Experience tells me that it is very difficult to feed men with meat alone; they need something more satisfying.

The chicken is very easy to prepare, but I often found my goulash was too dry. I found several options to add juiciness to this dish. For example:

So that the chicken is soft and juicy, it can be pickled. The marinade can be your favorite sauce, which you then add to the pan.
To make chicken tender without marinade, you need to reduce the cooking time a little. Most often, the time depends on the characteristics of your stove and frying pan.

In any case, the goulash will not be raw. It doesn't take much time for chicken fillet, and the meat You can immediately see when it is ready. Try adding a little dill to the meat, or other aromatic seasoning that you like. Greenery will enhance taste of meat.

If you're not interested in making the same recipe over and over again, you can change the sauce ingredients. You can mix ketchup and mayonnaise; spicy lovers can add mustard. Lemon juice and aromatic Italian herbs, which are most often used for pizza, also go well with meat.

The main thing is not to overdo it. Do not mix all the spices and sauces in one dish. Too many different flavors can spoil your dish.

As you can see, you can prepare a simple dish in 10-15 minutes and at the same time add your own twist by changing the composition of the sauce.

Create and experiment! I would love to read your tips for preparing this dish.

Chicken fillet goulash- This is a delicious meat gravy with pieces of meat. Goulash is served as a side dish with rice, pasta, buckwheat, mashed potatoes... Different meats are used to prepare the side dish, some prefer beef, some prefer pork, some prefer chicken. To prepare chicken gravy, use fillet or brisket.

Vegetarians prepare gravy from mushrooms and vegetables.

Ingredients:

Chicken fillet - 500 gr.
Onion (large) - 1 pc.
Bell pepper - 2 pcs.
Carrots - 1 pc.
Tomato paste - 2 tbsp. l.
Ketchup - 2 tsp.
Vegetable oil for frying.
Ground pepper, barbecue seasoning - to taste.

Cooking method:

Cut clean chicken fillet into small pieces.
Chop the peeled onion into thin strips.
Three carrots on a coarse grater or on a Korean carrot grater.
Cut the sweet pepper into small pieces.
Now in a small bowl, mix tomato paste, ketchup, salt and pepper, stir until smooth.
Preparing the gravy
First of all, fry the onion over low heat until golden brown.
Next, add the carrots to the onions and fry until the carrots are completely cooked through, stirring constantly.
The next step is to add the chicken fillet to the pan and fry everything for 5 minutes.
When the chicken fillet gets a golden crust, pour our sauce into the frying pan, mix and add two glasses of cold water, salt and pepper again, add seasonings. We set the fire to maximum.
After boiling, leave the goulash to simmer over low heat under the lid for 15 minutes. During this time, stir the goulash twice so as not to burn to the bottom.
Serve the finished dish with the side dish that your loved ones love - rice, mashed potatoes, pasta, etc.

Bon appetit!

Chicken fillet goulash

Ingredients:

chicken fillet - 500-600 g
carrots - 1 pc.
onion - 1-2 pcs.
garlic - 1-2 cloves
Sunflower oil - 3 tbsp.
water - 1.5 tbsp.
sour cream - 2 tbsp.
tomato paste - 1 tbsp.
flour - 1 tbsp.
bay leaf - 1-2 pcs.
salt - to taste
pepper - to taste

Preparation:

Prepare the ingredients.
Cut the chicken fillet into small pieces. Place in a heated frying pan and lightly fry in vegetable oil.
Add grated carrots, finely chopped onions and garlic to the meat. Stir and fry for 5-7 minutes. Reduce heat.
Add sour cream, tomato paste and flour to the meat, mix well and simmer for another five minutes.
Then pour water into the pan, stir carefully, add salt, bring to a boil and leave to simmer over low heat for 20 minutes. At the end, add bay leaf and spices to the goulash.
Serve with side dish and fresh vegetables. Bon appetit.

Chicken goulash with gravy

I prepared this wonderful dish the other day and realized that now chicken goulash with gravy has settled in my house for a long time. The recipe for this chicken goulash is incredibly simple, it cooks quickly, it took me no more than 35-40 minutes to do everything. To make the goulash, I used chicken fillet, but I’m sure any other part of the chicken will work, even with a bone. But in this case it is better to chop the chicken into small pieces. This will reduce the overall cooking time and also make these portioned pieces easier to eat.

Ingredients:

400 g chicken fillet
1 large carrot
1 small onion
1 glass of water (300 ml)
1 tablespoon of tomato paste (without a slide)
1 tablespoon flour (not heaped)
1 teaspoon sugar (not full)
1.5 teaspoons salt
25 ml sunflower oil

How to cook chicken goulash with gravy:

As I already indicated, the recipe is simple, and also quite quick. Wash the chicken meat and cut into pieces. I cut the fillet into fairly large cubes measuring 3.5-4 cm. If you use other parts of the chicken, the pieces in this case will be much larger, but this will only affect the cooking time, it will increase, but I will write about this in more detail below.
Peel the carrots and grate them on a coarse grater. Although you can just as successfully grate it finely, this does not affect the taste of the dish. Now regarding the onion. I don't really like adding it to dishes, but goulash without onions won't be goulash. My way out of the situation was to simply grate the onion on a fine grater; you can see the resulting mass in the photo with a bunch of carrots. In this form, the onion is not felt in the goulash, but its taste and aroma are present.
Heat a deep frying pan of small diameter or a saucepan, add sunflower oil. Place meat, carrots and onions in a saucepan. Fry over medium heat for 7 minutes, stirring frequently.
We need to prepare the ingredients for the gravy, so we reduce the heat to low and quickly mix the water with the tomato paste and flour. Using a fork, shake the liquid thoroughly to break up all the flour lumps. We also add salt and sugar to the liquid.
Place our “chatterbox” in a saucepan with the chicken and increase the heat a little. Bring the gravy to a boil and then simmer the chicken over moderate heat for about 25 minutes. Here it should be clarified that the stewing time directly depends on the size of the pieces of meat and on what parts of the chicken we use. In any case, the chicken should be checked for doneness before turning off the heat. The finished meat will be soft and tender, it can be easily separated into fibers. If the meat is on the bone, it should easily separate from the bone.
Our chicken goulash with gravy is ready. The best side dish for this dish is mashed potatoes. The gravy turned out very good, with a moderately pronounced sweet and sour taste. This goulash sauce is very tasty to pour over any porridge, potatoes and pasta. Bon appetit!

Chicken fillet goulash

Ingredients:

500 g chicken fillet
100 ml vegetable oil
1 large onion
2-3 cloves of garlic
1 tsp. dried oregano
1 tbsp. l. soy sauce
1 tbsp. l. Worcestershire sauce (or 1 more tbsp soy sauce)
3-4 tbsp. l. mayonnaise (or sour cream)
1/4 tsp. salt
1/2 tsp. ground black pepper
3 tbsp. l. flour
300 ml water

Preparation:

Pour oil into a heated frying pan, add diced onion, lightly fry until transparent, add finely chopped garlic, fry it a little to just release the smell, and add the chicken breast there. (Cut it into pieces approximately 2x2 cm in size). 500 g of chicken fillet is approximately one large breast. Add spices: salt, pepper, oregano. Stir the contents of the pan regularly.
When the fillet pieces begin to brown and the onion turns golden, add the sauces, stir vigorously, add sour cream (mayonnaise) and stir again, allowing the mixture to evaporate slightly.
Sprinkle with flour, stirring with a spatula. When the flour is combined with the rest of the ingredients, add water. Vary the volume of water as desired: some people like thicker goulash, others, on the contrary, thinner. The finished dish can be supplemented with herbs - dill, parsley, cilantro, etc. to your taste.

Chicken goulash with gravy

Ingredients:

Chicken fillet - 600 gr.
Onion - 2 pcs.
Carrots - 1 pc.
Garlic - 2 cloves
Water - 1.5 cups
Sunflower oil - 3 tbsp. spoons
Tomato paste - 1 tbsp. spoon
Sour cream - 2 tbsp. spoons
Bay leaf - 2 pcs.
Flour - 1 tbsp. spoon
Pepper

How to cook chicken goulash with gravy:

Let's take a closer look at how to cook chicken goulash with gravy.
Cut the chicken into small pieces. Heat the oil in a frying pan and lightly fry the fillet.
Grate the carrots, finely chop the onion and garlic. Add carrots, onion and garlic to the chicken, mix well and fry for about 7 minutes, then reduce the heat slightly.
Then add flour and stir fry for 1 minute. Then add sour cream and then tomato paste. Mix well and simmer for 7 minutes.
Pour in water, salt and mix carefully. When the water boils, reduce the heat to low and simmer for 20 minutes. At the very end, add bay leaf and spices.
Chicken goulash with gravy is ready. Serve with a side dish such as mashed potatoes.

Chicken fillet goulash

Ingredients:

Chicken fillet - 500-600 g
Carrots - 1 pc.
Onion - 1-2 pcs.
Garlic - 1-2 cloves
Sunflower oil - 3 tbsp. l.
Water – 200 ml
Sour cream - 2 tbsp. l.
Tomato paste - 1 tbsp. l.
Flour - 1 tbsp. l.
Bay leaf - 1-2 pcs.
Salt, pepper - to taste

Preparation :

Cut the chicken fillet into small pieces. Place in a heated frying pan and lightly fry in vegetable oil.
Add grated carrots, finely chopped onion and garlic to the meat. Stir and fry for 5-7 minutes.
Add sour cream, tomato paste and flour to the meat, mix well and simmer for another five minutes.
Then pour water into the pan, add salt, bring to a boil and leave to simmer over low heat for 20-25 minutes. At the end, add bay leaf and spices to the goulash.
The dish can be served with any side dish. Bon appetit!

Orange chicken goulash with sour cream

A simple and delicious chicken goulash recipe that goes perfectly with any side dish and brightens up any dish. It is prepared with a sauce that does not contain flour. The sauce turned out thick and orange due to the fact that the vegetables were bright and well boiled. The chicken was lightly fried in a little oil so it was still juicy. Both kids and adults will love this goulash.

Ingredients:

bell pepper 1 pc.
chicken fillet 300 g
sour cream 30 g
dill 15 g
chicken broth 150 ml
carrots 2 pcs.
sugar 10 g
vegetable oil 15 g
tomatoes 5 pcs.
garlic 2 teeth
onion 1 pc.

Making goulash from juicy chicken fillet with sour cream sauce:

Prepare food. If you don’t have chicken fillet at home, you can make goulash with any meat.
Chop all the vegetables: finely chop the onion, grate the carrots, cut the tomatoes and bell peppers into cubes. Heat 1 tbsp in a frying pan. vegetable oils. First fry the chopped garlic cloves for a couple of seconds, then add the onions and carrots, and last add the tomatoes and peppers to the pan. Pour chicken broth into the frying pan and reduce the sauce by about 2 times. Salt and add a little sugar to taste.
Cut the chicken fillet into thin long strips, marinate it with finely chopped dill, salt and vegetable oil. Fry until golden brown in a hot frying pan.
Grind the sauce in a blender, add sour cream. If you need to reduce the calorie content of a dish, then replace the sour cream with low-fat yogurt or add nothing at all. This sauce has a rich taste and no additives.
Pour the sauce into the frying pan, add the chicken fillet and boil everything together for 2-3 minutes. Cool slightly.
Serve the finished goulash with mashed potatoes, pouring thick sauce over everything. This is a classic combination of products, you can't help but like it. Bon appetit!

Chicken fillet goulash with champignons

Chicken fillet goulash with champignons is a simple and homemade delicious dish. A real “lifesaver” for housewives overloaded with housework or busy making money. The food is clear, satisfying and healthy. Homemade very tasty! Both small children and adult aunts and uncles will eat this. Whichever way you look at it, there are only advantages everywhere.

Ingredients:

Sour cream: 100 g
Onions: 1 pc.
Carrots: 1 pc.
Champignons: 300 g
Chicken fillet: 500 g
Wheat flour: 1 tbsp. spoon
Tomato paste: 1 tbsp. spoon
Salt: (to taste)
Ground black pepper: (to taste)
Refined sunflower oil: 2 tbsp. spoons

Preparation:

Finely chop the onion, grate the carrots, and fry in vegetable oil.
Add and also lightly fry pieces of washed and dried chicken fillet, cut into small slices.
Now add clean champignons, chopped in the same way as chicken fillet.
Add tomato paste.
Pour in hot liquid. Salt and season with spices. Bring to a boil, reduce heat and simmer for 15-20 minutes.
Combine sour cream with flour. Add to the goulash, stir so that there are no lumps. Simmer for another 10 minutes.

Bon appetit!

Tender chicken breast goulash with gravy - recipe

Ingredients for goulash:

chicken breast – 2 pcs.
onion – 1 pc.
carrots – 1 pc.
tomato paste – 3 tablespoons
vegetable oil
boiled water – 2 cups
salt, pepper, chicken seasoning - to taste

Preparation:

Preparing the ingredients: Wash the chicken fillet and cut into small cubes. Peel onions and carrots. Cut the onion into cubes and grate the carrots on a coarse grater.
Sauté the onion in vegetable oil in a frying pan over low heat until golden brown, then add the carrots and continue frying until tender. At the very end, add tomato paste and mix everything together.
In a separate frying pan with a small amount of oil, fry the chicken breast for about 5 minutes until cooked on both sides, add salt and pepper. Add fried onions, carrots and tomato paste to the chicken and fill with water. The chicken should be completely covered.
Simmer over low heat for 15 minutes and the dish is ready. Anything is suitable as a side dish - mashed potatoes, buckwheat, rice or pasta.

Bon appetit friends!

Chicken fillet goulash

Ingredients:

chicken fillet - 700-800 grams;
broth - 400 ml;
bell pepper (preferably red) - 2-3 pieces;
onion - two large heads;
paprika - 1 tablespoon;
garlic - a couple of cloves;
tomato paste - 1 tablespoon;
greens (dill and parsley).

Preparation:

Let's start by preparing the products: rinse the chicken fillet and remove the chaff, remove the seeds from the bell pepper, peel the onion and garlic too.
Dry the chicken fillet with paper towels and cut into small pieces. Their shape is not important: they can be cut into cubes, or into strips.
Cut the bell pepper into strips, the onion into half rings, and the garlic into thin slices.
Fry the chicken fillet in vegetable oil: over high heat, adding a small amount of sunflower oil. There is no need to fry the chicken; the meat should remain juicy. You can add a little salt to give the meat some flavor. Take the pieces of fried fillet into a separate bowl, but do not pour out the oil, we will need it.
Fry vegetables in chicken oil. This does not need to be done for long - 3-4 minutes will be enough. After this, add paprika to the vegetables. Add chicken fillet to them.
Salt and pepper, add coarsely chopped herbs to the chicken goulash with gravy, mix and cover. Place on very low heat and simmer for 15-20 minutes. After this, give more time for the goulash to brew.

Chicken goulash

Chicken goulash contains:

Chicken breast – 3 pcs.;
Onions – 2 pcs. medium size;
Carrots – 1 pc. medium size;
Tomato paste – 3-4 tbsp. (or 1-2 medium sized tomatoes);
1-2 tbsp. wine vinegar - optional
1-2 tbsp. flour;
0.5 tbsp. water or meat broth;
Salt, pepper and other seasonings - to taste;
Fat or vegetable oil for frying.

Method for preparing chicken goulash:

We clean the onion, cut it into thin quarter rings, or small cubes - whatever you like.
Peel the carrots and grate them on a coarse grater.
In a deep frying pan, fry the onions and carrots until half cooked.
While they are frying, rinse the chicken breasts and cut into small cubes.
Place the chopped chicken breasts in a frying pan with the onions and carrots and fry for a couple of minutes.
Add tomato paste or tomatoes and all seasonings to the pan. Mix everything thoroughly and fry for a couple more minutes, stirring constantly so as not to burn.
Add flour, mix. Gradually, in a thin stream, pour cold water.
At the same time, we also stir continuously so that there are no lumps. Simmer for 10 minutes so that the flour cooks through.
When serving, the goulash can be served immediately with a side dish, or placed separately in a deep plate so that you can add more.

Goulash from chicken fillet is prepared much faster than from meat.

An addition to any side dish can be made in about half an hour.

And you can always choose a gravy option to suit your taste.

Let's meet chicken goulash?

Chicken fillet goulash - general cooking principles

The fillets are washed and then dried with napkins. If droplets of water remain on the product, this will prevent the formation of a crust. Chicken for goulash can be cut into cubes, sticks or strips. But it is worth remembering that the fillet cooks quickly and it is important not to overcook it, otherwise it will become dry. Therefore, it is risky to make very small pieces.

Place the chicken in well-heated oil so that the crust immediately sets, and only after that cover and simmer with other ingredients.

What can you put in goulash:

Onions, carrots, garlic;

Tomato paste or tomatoes;

Cream, sour cream;

Flour, starch;

Oil or other fats.

Sometimes goulash is prepared with the addition of mushrooms, other meats, offal, cheese, prunes, and nuts. There are actually a lot of options for the dish. You can add various spices, herbs, ready-made sauces and seasonings to it.

Recipe 1: Chicken fillet goulash with tomato paste

The most common version of goulash with tomato sauce. To prepare the sauce, tomato paste is used.

Ingredients

Half a kilo of fillet;

2 spoons of pasta;

1 onion;

1 medium carrot;

30 ml oil;

A clove of garlic;

Spoon of flour;

Spices and any herbs.

Preparation

1. Wash the chicken and cut into cubes. If you need to prepare the dish faster, you can cut it into strips.

2. Transfer to hot oil and fry for about five minutes.

3. Add the onion cut into arbitrary pieces, and then the carrots.

4. Fry the chicken with vegetables until almost done, add tomato paste and flour, stir.

5. Pour 400 milliliters of boiling water, stir well and simmer over low heat for five minutes.

6. Add seasonings, herbs and you can turn it off! This goulash is served with any side dishes of cereals or vegetables.

Recipe 2: Chicken fillet goulash with fresh tomato sauce

In the summer season, any side dish can be complemented with chicken fillet goulash with aromatic ripe tomato sauce. Tomatoes are placed in pieces, but they can be grated or ground if desired. We get rid of the skin, this will make the dish more tender.

Ingredients

Carrot;

Two onions;

4 tomatoes;

200 ml water;

One spoon of flour;

Oil for frying.

Preparation

1. Cut the chicken fillet into cubes, sprinkle with flour and quickly fry in a frying pan until nicely crusted.

2. Add onion and grated carrots and fry over medium heat.

3. Make small cross-shaped cuts on the tomatoes and dip them in boiling water for five seconds. Then transfer to cold water and remove the skin.

4. Cut the peeled tomatoes into cubes, add to the chicken with vegetables and simmer until the tomatoes are soft.

5. Pour in water, add seasonings: salt, pepper, you can use a ready-made mixture for chicken or meat.

6. Simmer the goulash for a few more minutes, add fresh herbs at the end and turn off. You can add a laurel leaf.

Recipe 3: Chicken fillet goulash with creamy sauce

The creamy sauce is ideal for chicken fillet goulash. It fills the pieces with juiciness and makes them more tender. This dish with gravy is ideal for boiled rice and goes well with buckwheat and mashed potatoes.

Ingredients

1 large chicken breast;

400 ml cream 10%;

Spoon of flour;

One onion;

60 grams of butter;

Garlic clove;

Preparation

1. Cut the onion into half rings and fry in half the recipe oil until half cooked.

2. Cut the chicken into large strips and transfer to the onion. The fire at this moment should be maximum. This will give a quick crust and seal all the juices inside.

3. Cover and simmer under the lid for six minutes.

4. In another frying pan, heat the remaining oil and fry the flour. Add cream and heat, add spices.

5. Pour the sauce into the main dish and simmer for three minutes.

6. Add garlic, heat for a minute. If you don’t have a fresh clove, you can use dried garlic.

7. Add dill, turn off. The goulash should be allowed to stand for about fifteen minutes before serving so that the garlic has time to reveal its flavor.

Recipe 4: Chicken fillet goulash with sour cream sauce

Another version of goulash with gravy based on milk sauce. This recipe uses a mixture of sour cream and tomato paste. The dish turns out not only very tasty, but also beautiful.

Ingredients

Half a kilo of fillet;

Onion head;

Spoon of pasta;

4 spoons of sour cream;

1 spoon of flour;

60 grams of butter;

Glass of water.

Preparation

1. Divide the oil in half and put it in different frying pans.

2. On one, fry the chicken, cut into any pieces. We bring it almost to readiness.

3. In a second frying pan, brown the finely chopped onion, add the tomato, after a minute sour cream and broth. Boil the gravy for a couple of minutes and season with spices.

4. Add flour to the chicken and stir quickly so that lumps do not have time to set.

5. Transfer the sauce from the second frying pan, cover and cook the goulash, covering with a lid at a low simmer.

6. Turn off after five minutes. To your taste, add herbs, bay leaves, and garlic.

Recipe 5: Chicken goulash with mushrooms

Champignons are used to prepare this goulash. There is no need to pre-boil the mushrooms. Dish with creamy gravy. Instead of cream, you can use sour cream, but not very sour.

Ingredients

Champignons 0.3 kg;

2 onions;

Fillet 0.5 kg;

0.25 kg sour cream;

50 ml oil;

Flour spoon.

Preparation

1. Cut the champignons into slices, put them in a frying pan with half the recipe oil and fry until tender. At the very end, add the chopped onion.

2. Cut the chicken fillet into pieces and place in another frying pan. Fry in the remaining oil until golden brown.

3. Combine the mushrooms and fillet, add flour to them and stir quickly.

4. Spread the sour cream and simmer the dish under the lid for three minutes, season with spices.

5. Open and taste the goulash. If you need more sauce, you can add a little broth or plain boiling water.

6. At the very end, you can add greens to the mushroom goulash.

Recipe 6: Boiled chicken goulash with gravy

It happens that boiled chicken fillet remains, but eating it on its own is not very tasty. But you can cook amazing goulash from it. The sauce is made creamy with the addition of cheese.

Ingredients

400 ml cream;

1 spoon of flour;

1 onion;

2 cloves of garlic;

40 grams of butter;

80 grams of cheese;

0.5 bunch of dill;

Seasonings.

Preparation

1. Since the fillet is already boiled, it does not need to be cut into large pieces. You can simply disassemble it into fibers so that it is saturated faster.

2. Cut the onion into half rings and sprinkle with flour, stir. We do all this right on the cutting board.

3. Heat the oil. It is advisable to use butter, as it makes the goulash gravy much tastier.

4. Fry the onion in hot oil until golden brown and add garlic.

5. Next, pour in the cream and heat until almost boiling.

6. Add grated cheese and simmer the sauce over low heat for another minute, do not let it boil, let the cheese melt.

7. Add salt and any other seasonings. You can take any ready-made assembly.

8. Now add the cooked fillet, cover and simmer for five minutes, then turn off and leave for another twenty minutes so that the chicken is soaked.

Recipe 7: Chicken goulash with beer

Recipe for amazing chicken goulash with gravy. It is advisable to use dark beer, which will impart an unusual taste to the dish and make it very aromatic. For cooking, it is better to use a cauldron or cast iron frying pan.

Ingredients

0.6 kg fillet;

250 ml beer;

1 bell pepper;

2 cloves of garlic;

2 onions;

2 spoons of pasta;

50 ml oil.

Spices you will need are cumin, cumin, paprika and black pepper.

Preparation

1. Peel the onion heads and chop them into half rings. Throw it into a cauldron with hot oil, then add a good pinch of cumin and fry it together.

2. Core the pepper, cut into strips and transfer to the browned onion.

3. After three minutes, add fillet to the cauldron. It can be cut into any pieces and sizes. Lightly fry with vegetables, five minutes is enough.

4. Add paprika, black pepper and cumin, add paste. Mix the ingredients to distribute the spices evenly and heat until the tomato paste darkens.

5. Now pour in the prescription beer, add the peeled but whole cloves of garlic, cover the cauldron and simmer the chicken goulash for about fifteen minutes.

Recipe 8: Chicken fillet goulash with prunes

An interesting version of goulash with the addition of prunes. And walnuts will add more piquancy to it.

Ingredients

0.5 kg fillet;

0.1 kg prunes;

2 tablespoons of nuts;

350 ml cream;

1 onion;

1 spoon of flour;

Any oil for frying.

Preparation

1. Cut the onion into half rings and fry in a frying pan with added oil.

2. Cut the chicken fillet into cubes one centimeter thick and sprinkle with wheat flour right on the cutting board, stir and add to the onion. Fry for three minutes.

3. Wash the prunes. If it is very dry, you need to soak it first. Cut each plum in half lengthwise to create long pieces.

4. Transfer the dried fruits to the chicken, pour in a couple of tablespoons of water and simmer under the lid for about ten minutes.

5. Mix the cream with salt; other spices may not be added. The dish itself is aromatic. Pour the sauce into the goulash and heat for three minutes.

6. Walnuts need to be fried separately and cut into small pieces. Pour them into the goulash, stir and immediately turn off.

Don't have tomato paste for goulash? Use fresh tomatoes. They need to be cut and fried in a frying pan to get rid of excess moisture and make them brighter. No fresh tomatoes? You can use canned tomatoes in the same way. In addition, the skin is very easy to remove from them.

Chicken fillet will acquire a richer taste if the pieces are marinated in soy sauce before frying.

To quickly fry the fillet to a beautiful crust, the pieces are breaded in wheat flour.

If the goulash sauce is made from sour cream or cream, then it is better to fry the chicken and vegetables in butter or vegetable oil.

It is believed that the most delicious goulash is made in a cast iron bowl. Ideally, you can use a small cauldron. But a saucepan or high frying pan will also work.

Not enough fillet? Prepare vegetable goulash with chicken. To do this, add more carrots, sweet peppers, you can throw in zucchini or eggplant. It turns out delicious with grated radish and pumpkin.