Chicken Goulash with Buttermilk Dumplings

A new twist on one of my childhood favorites……Goulash! Chicken Goulash with Buttermilk Dumplings.

Chicken Goulash with Buttermilk Dumplings

Growing up we were pretty poor, so stretching a buck was an art form. We had a lot of hamburger, which when I was growing up, was really cheap. We also ate a lot of pasta…..ok elbow macaroni. Goulash was on of my favorite meals. My Mom wasn’t the greatest cook, a wonderful baker, not so much on day to day cooking, but she rocked goulash. Her secret ingredient was brown sugar. It was jus the right amount of sweet with the tomatoes.

To this day I still enjoy that sweetish goulash with, as Tim calls it butter bread. Butter bread is just bread with butter (a lot of butter), that sometimes is broiled (thats the best)!

Chicken Goulash with Buttermilk Dumplings

But how to make goulash fresh and new again? Use chicken! I chose chicken thighs for the extra moisture dark meat has, and I like boneless skinless for a shorter cooking time.

Instead of the total tomato version I grew up with, I decided to try a paprika version. I did still use some tomatoes …….can’t change everything. The thighs were browned, then onion, red pepper, garlic, paprika, caraway seeds, and the tomatoes were brought to a boil with chicken stock, and a bit of sour cream to give it a creamy base.

Chicken Goulash with Buttermilk Dumplings

How and what was I going to make for butter bread? Buttermilk biscuits dropped on top….dumplings, there was enough sauce to support them. Don’t tell Tim, but they were almost better than butter bread….shhhh!

Chicken Goulash with Buttermilk Dumplings

I used a cast iron skillet, but any oven proof skillet will do. Dredge the chicken in seasoned flour, I had some left from another recipe, but you can easily make your own with salt, and pepper. Brown the chicken in butter and coconut oil. Remove the chicken, and in the same skillet, cook the remaining ingredients. A little bit of sour cream gives the dish an added creaminess. Return the chicken to the skillet, top with the buttermilk dumplings, and bake until the dumplings are golden brown. Garnish with parsley if desired. Comfort food at its best.

Chicken Goulash with Buttermilk Dumplings

While this is a far cry from my poor girl goulash, Chicken Goulash with Buttermilk Dumplings is a tasty update to a childhood favorite.

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Chicken Goulash with Buttermilk Dumplings

  • Author: Marty Boyd
  • Yield: 6 1x


  • 2 pounds skinless, boneless chicken thighs
  • Salt and Freshly ground pepper
  • 1/2 cup seasoned flour ( you can buy this by the regular flour)
  • 1 1/2 cups all-purpose flour
  • 5 tablespoons cold unsalted butter, cubed into tablespoon pieces
  • 2 tablespoons coconut oil
  • 2 teaspoons baking powder
  • 3/4 cup buttermilk
  • 2 cups chicken stock or low-sodium broth
  • 1/2 cup sour cream
  • 1 large white onion, finely chopped
  • 1 red bell pepper, finely diced
  • 2 garlic cloves, minced
  • 114.5 ounce can diced tomatoes drained
  • 2 tablespoons hot Hungarian paprika
  • 3/4 teaspoon caraway seeds
  • 1 teaspoon thyme leaves
  • Chopped parsley for garnish.


  1. Preheat the oven to 425*. Season the chicken with salt and pepper and dredge in seasoned flour. In a cast iron or deep ovenproof skillet, melt 1 tablespoon of the butter in the coconut oil. Add the chicken and cook over high heat, turning once, until browned on both sides, 7 minutes. Using a slotted spoon, transfer the chicken to a plate.
  2. Add the onion, bell pepper and garlic to the skillet and cook over medium high heat, stirring occasionally, until softened, 3 minutes. Return the chicken to the skillet. Stir in the paprika and caraway and cook for 30 seconds.Add diced tomatoes. In a measuring cup whisk remaining 2 cups of chicken stock and 1/2 cup of sour cream until smooth. Add the thyme and bring to a boil.
  3. 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. Add remaining 4 tablespoons of butter and pulse until the mixture resembles coarse meal. Pour buttermilk over the dry ingredients and pulse until a dough forms.
  4. Scoop 3-tablespoon-size mounds of biscuit dough over the chicken. Transfer the skillet to the oven and bake for about 20 minutes until the biscuit are golden brown. If need be, turn on the broiler and broil for about 2 minutes, to brown the biscuits. Serve by placing chicken thighs into individual bowls, spooning the biscuits on top. Sprinkle with parsley if desired.


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