Chicken Goulash with Biscuit Dumplings Recipe

Name: Chicken Goulash with Biscuit Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds skinless, boneless chicken thighs, cut into 2-inch pieces; Salt; Freshly ground pepper; 1 1/2 cups all-purpose flour, plus more for dusting; 5 tablespoons cold unsalted butter, cut into tablespoons; 2 tablespoons extra-virgin olive oil; 2 teaspoons baking powder; 2 1/2 cups chicken stock or low-sodium broth; 1 cup sour cream; 1 large white onion, finely chopped; 1 red bell pepper, finely diced; 2 garlic cloves, minced; 2 tablespoons hot Hungarian paprika; 3/4 teaspoon caraway seeds; 1 teaspoon thyme leaves

Servings: persons

2 pounds skinless, boneless chicken thighs, cut into 2-inch pieces
Salt
Freshly ground pepper
1 1/2 cups all-purpose flour, plus more for dusting
5 tablespoons cold unsalted butter, cut into tablespoons
2 tablespoons extra-virgin olive oil
2 teaspoons baking powder
2 1/2 cups chicken stock or low-sodium broth
1 cup sour cream
1 large white onion, finely chopped
1 red bell pepper, finely diced
2 garlic cloves, minced
2 tablespoons hot Hungarian paprika
3/4 teaspoon caraway seeds
1 teaspoon thyme leaves

1
Preheat the oven to 425.
2
Season the chicken with salt and pepper and dust lightly with flour.
3
In a deep ovenproof skillet, melt 1 tablespoon of the butter in the olive oil.
4
Add the chicken and cook over high heat, turning once, until browned on both sides, 7 minutes.
5
Using a slotted spoon, transfer the chicken to a plate.
6
Meanwhile, in a food processor, pulse the 1 1/2 cups of flour with the baking powder, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
7
Pulse in the remaining 4 tablespoons of butter until the mixture resembles coarse meal.
8
Whisk 1/2 cup of the stock with 1/2 cup of the sour cream and drizzle over the dry ingredients; pulse until a dough forms.
9
Add the onion, bell pepper and garlic to the skillet and cook over high heat, stirring occasionally, until softened, 3 minutes.
10
Return the chicken to the skillet.
11
Stir in the paprika and caraway and cook for 30 seconds.
12
Add the remaining 2 cups of chicken stock and 1/2 cup of sour cream and stir until smooth.
13
Add the thyme and bring to a boil.
14
Scoop twelve 3-tablespoon-size mounds of biscuit dough over the chicken.
15
Transfer the skillet to the oven and bake for about 20 minutes, until the sauce is bubbling and the biscuits are cooked.
16
Turn on the broiler and broil for about 2 minutes, until the biscuits are golden.
17
Serve the goulash in bowls, spooning the biscuits on top.

1237

kcal

Calories

Fat

Carbs

112

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 pounds skinless, boneless chicken thighs, cut into 2-inch pieces, Salt, Freshly ground pepper, 1 1/2 cups all-purpose flour, plus more for dusting, and more.

Yes, Chicken Goulash with Biscuit Dumplings falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chicken Goulash with Biscuit Dumplings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions