Chicken goulash


A delicious chicken goulash with bell peppers, tomatoes and mushrooms. Filled with vegetables and spices, a quick version of a classic dish.

1 hours 15 minutes 6 people Main course
Chicken goulash


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  • 1 kg chicken breasts (you can also use chicken thighs)
  • butter for baking
  • 3 bell peppers (any color you prefer)
  • 250 gram mushrooms
  • 4 tablespoons all-purpose flour
  • 2 onions
  • 1 red chili pepper
  • 3 bay leaves
  • few sprigs of fresh thyme
  • 2 tablespoons tomato paste
  • 1 can of tomatoes (400 gram)
  • 3 garlic cloves
  • 50 ml balsamic vinegar
  • 400 ml water
  • 1 tablespoon fennel seeds
  • 1 tablespoon cumin seeds
  • 2 tablespoons paprika powder
  • pepper and salt to taste
Chicken goulash ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • large skillet
  • slow cooker


1 hours 15 minutes 6 people Main course

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Preparation -- 30 minutes

Remove the seeds of the bell peppers, peel the onions and roughly chop the bell pepper and onions. Peel and finely chop the garlic cloves.

Remove the seeds from the red pepper, depending how hot you like your goulash, and finely chop the red pepper. Remove any excess fat or muscles from the chicken and divide into bite-size pieces.

Season the chicken pieces with pepper and salt and coat them with a thin layer of flour. Heat butter in the large skillet and brown half of the pieces of chicken on all sides.

Repeat for the other half of the chicken pieces. If your skillet is large enough, you don't need to do this in batches of course. Add the onions, bell peppers and mushrooms and cook some more on high heat until they're also golden brown.

Add the paprika powder, chopped garlic, red chili pepper, fennel and cumin seeds to the same skillet. Cook them for 2 minutes on medium heat, add the tomato paste and cook about 2 minutes more. 

Chicken goulash
Chicken goulash

Finishing the chicken goulash -- 45 minutes

Add balsamic vinegar, water, bay leaves, thyme and canned tomatoes to the pan and season with pepper and salt. Put the lid on and turn down the heat so the goulash can simmer.

Check after about half an hour if the goulash is done, the chicken should be tender and the sauce should be thickened. If the sauce is too runny, you can cook the goulash some more without the lid.

Serve with rice, boiled potatoes or mashed potatoes. Enjoy!

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