Polish cuisine is renowned for its hearty and flavorful dishes, often made with simple yet bold ingredients. Chicken is a staple in many Polish recipes, and when combined with traditional spices and herbs, the result is nothing short of mouth-watering. From classic comfort foods to innovative twists on traditional dishes, we’ve compiled a list of 20 authentic Polish chicken recipes that will transport your taste buds straight to Krakow or Warsaw.
In this article, we’ll delve into the world of Polish cooking, exploring the rich flavors and aromas that have made these dishes beloved by generations. From schnitzel and soups to dumplings and pierogi fillings, every recipe is a reflection of Poland’s rich culinary heritage. Whether you’re a seasoned foodie or just looking for new inspiration in the kitchen, this collection of Polish chicken recipes has something for everyone.
Polish Chicken Schnitzel with Mushroom Sauce
Experience the flavors of Eastern Europe with this hearty and savory Polish-inspired dish. Crispy chicken schnitzel is paired with a rich and earthy mushroom sauce, making for a comforting meal that’s sure to please.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup all-purpose flour
– 1 egg
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8 oz mushrooms (button or cremini), sliced
– 2 tablespoons butter
– 1 onion, finely chopped
– 1 tablespoon all-purpose flour
– 1 cup chicken broth
– 1/2 cup heavy cream
Instructions:
1. Prepare the schnitzel by pounding chicken breasts to 1/4 inch thickness.
2. Dredge in flour, dip in egg, and coat with breadcrumb mixture.
3. Fry in hot oil until golden brown (5-6 minutes). Drain on paper towels.
4. Make the mushroom sauce by sautéing onions and mushrooms in butter until softened.
5. Add flour, chicken broth, and heavy cream to create a smooth sauce.
6. Serve schnitzel with mushroom sauce spooned over the top.
Cook Time: 30-40 minutes
Traditional Polish Chicken Soup (Rosół)
This hearty soup has been a staple of Polish cuisine for generations. With its rich chicken broth, tender vegetables, and flavorful spices, it’s no wonder Rosół is a beloved comfort food in Poland.
Ingredients:
– 1 whole chicken (3-4 lbs), cut into bite-sized pieces
– 2 medium carrots, peeled and chopped
– 2 stalks of celery, chopped
– 2 cloves of garlic, minced
– 1 large onion, chopped
– 2 potatoes, peeled and cubed
– 1 can of tomatoes (14.5 oz)
– 4 cups of chicken broth
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, combine the chicken, carrots, celery, garlic, onion, and potatoes.
2. Pour in the chicken broth, tomatoes, and thyme. Season with salt and pepper to taste.
3. Bring the mixture to a boil, then reduce heat and simmer for 30-40 minutes, or until the vegetables are tender and the chicken is cooked through.
4. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 1 hour 15 minutes
Polish-style Fried Chicken with Dill
This crispy and flavorful Polish-inspired fried chicken recipe gets a refreshing twist from the addition of fresh dill. Perfect for a quick weeknight dinner or a special occasion, this dish is sure to delight.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup buttermilk
– Vegetable oil for frying
– Fresh dill, chopped (about 1 tablespoon)
Instructions:
1. In a shallow dish, mix together flour, paprika, garlic powder, salt, and pepper.
2. Pour buttermilk into a separate shallow dish.
3. Dip chicken pieces into buttermilk, then coat in flour mixture, shaking off excess.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
5. Fry chicken for 5-7 minutes on each side, or until golden brown and cooked through.
6. Remove from oil and sprinkle with chopped fresh dill.
7. Serve hot and enjoy!
Cooking Time: About 15-20 minutes
Polish Chicken and Dumplings (Kurczak z Kluskami)
A hearty and comforting Polish dish that combines tender chicken with soft, fluffy dumplings in a rich broth. This recipe is a staple of Polish cuisine, perfect for a cold winter’s day or whenever you need a warm and satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 4 cups chicken broth
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 cups all-purpose flour
– 2 eggs
– Vegetable oil for dumpling mixture
Instructions:
1. In a large pot, sauté the chicken in vegetable oil until browned.
2. Add the chopped carrots, celery, and garlic. Cook until the vegetables are tender.
3. Add the chicken broth, thyme, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. In a separate bowl, combine flour and eggs. Mix until a dough forms.
5. Drop the dough by spoonfuls into the pot, covering the surface of the soup.
6. Simmer for an additional 15-20 minutes or until dumplings are cooked through.
7. Serve hot and enjoy!
Cooking Time: 30-40 minutes
Polish Chicken Paprikash with Noodles
A hearty and flavorful Polish dish that combines tender chicken, vegetables, and paprika-spiced broth served with a side of egg noodles.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 medium bell peppers, chopped
– 2 tbsp vegetable oil
– 2 tsp paprika
– 1 tsp caraway seeds
– Salt and pepper, to taste
– 8 oz egg noodles
– 4 cups chicken broth
Instructions:
1. In a large pot or Dutch oven, heat the oil over medium-high heat.
2. Add the chopped onions and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chopped bell peppers and cook until tender, about 5-7 minutes.
5. Add the chicken, paprika, caraway seeds, salt, and pepper. Cook until the chicken is browned, about 5-7 minutes.
6. Add the chicken broth and bring to a boil.
7. Reduce heat to low, cover, and simmer for 30 minutes or until the chicken is cooked through.
8. Serve with egg noodles.
Cooking Time: 45-50 minutes
Polish Hunter’s Stew with Chicken (Bigos z Kurczakiem)
This hearty stew is a classic Polish dish that warms the soul. With its rich flavors and tender chicken, Bigos is a staple in many Polish households.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 cup beef broth
– 1/2 cup sauerkraut, drained and rinsed
– 1/4 cup brown mushrooms, sliced
– 1 teaspoon caraway seeds
– Salt and pepper to taste
– Fresh parsley or dill for garnish
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened.
2. Add chicken and cook until browned on all sides.
3. Add beef broth, sauerkraut, mushrooms, caraway seeds, salt, and pepper. Stir to combine.
4. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until chicken is cooked through.
5. Serve hot, garnished with fresh parsley or dill.
Cooking Time: 45 minutes
Polish Chicken Stuffed Cabbage Rolls (Gołąbki z Kurczakiem)
A classic Polish dish, Gołąbki are cabbage rolls filled with a savory mixture of chicken, rice, and spices. This recipe is an authentic take on the traditional dish.
Ingredients:
– 1 large head of cabbage
– 1 pound cooked chicken breast or thighs, finely chopped
– 1 cup cooked white rice
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– Vegetable oil for cooking
Instructions:
1. Bring a large pot of salted water to a boil. Remove the cabbage leaves from the head, blanch them in boiling water for 5 minutes, then remove and let cool.
2. In a mixing bowl, combine chopped chicken, cooked rice, onion, garlic, paprika, salt, and pepper. Mix well.
3. Lay a cooled cabbage leaf flat on a work surface. Place about 1/4 cup of the chicken mixture in the center of the leaf.
4. Fold the stem end over the filling, then fold in the sides and roll the leaf into a neat package. Repeat with remaining leaves and filling.
5. Heat about 2 tablespoons of vegetable oil in a large skillet or Dutch oven over medium heat. Cook the cabbage rolls for about 10 minutes on each side, until they’re golden brown.
Cooking Time: About 30-40 minutes total (including blanching time). Serve warm with your favorite sides, such as mashed potatoes and rye bread.
Polish Chicken and Potato Bake (Zapiekanka z Kurczakiem i Ziemniakami)
This hearty Polish dish is a staple of family gatherings and special occasions. Tender chicken, crispy potatoes, and rich flavors come together in a satisfying casserole that’s sure to please.
Ingredients:
– 1 1/2 lbs boneless, skinless chicken thighs
– 2-3 large potatoes, peeled and thinly sliced
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 cup grated cheddar cheese
– 1/4 cup all-purpose flour
– 1 tsp paprika
– Salt and pepper to taste
– 1 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix together chicken, potatoes, onion, garlic, cheese, flour, paprika, salt, and pepper.
3. Grease a 9×13-inch baking dish with olive oil.
4. Add the chicken-potato mixture to the prepared dish.
5. Bake for 45-50 minutes or until the chicken is cooked through and potatoes are golden brown.
Cooking Time: 45-50 minutes
Polish Chicken Pierogi Filling
A classic Polish recipe that combines tender chicken with savory onions and spices, this filling is a perfect companion to pierogi dough. With its rich flavor profile, it’s sure to become a family favorite.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into small pieces
– 1 medium onion, finely chopped
– 2 cloves of garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup sour cream
Instructions:
1. In a large skillet, cook the chicken over medium heat until browned and cooked through.
2. Add the chopped onion to the skillet and cook until translucent.
3. Mix in the garlic, paprika, salt, and pepper.
4. Stir in the sour cream until well combined with the chicken and onion mixture.
5. Remove from heat and let cool before using as pierogi filling.
Cooking Time: 20-25 minutes
Polish Chicken Goulash with Root Vegetables
A hearty and comforting Polish-inspired stew that combines tender chicken with a variety of root vegetables, all slow-cooked in a rich and flavorful broth. This classic dish is perfect for a chilly evening or as a satisfying meal any time of the year.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium carrots, peeled and sliced
– 2 medium potatoes, peeled and diced
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup white wine (optional)
– 1 tbsp tomato paste
– 1 tsp paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add chicken and cook until browned, about 5-7 minutes. Remove from pot.
3. Add onion, carrots, potatoes, garlic, and paprika. Cook, stirring occasionally, until vegetables are tender, about 20 minutes.
4. Add chicken back to the pot, along with broth, wine (if using), and tomato paste. Season with salt and pepper to taste.
5. Simmer, covered, for 30-40 minutes or until chicken is cooked through and root vegetables are very tender.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45-50 minutes
Polish-style Roasted Chicken with Caraway
Polish-Style Roasted Chicken with Caraway Recipe
Summary: This recipe combines the classic flavors of Poland with a delicious roasted chicken dish, featuring caraway seeds and aromatic spices.
Ingredients:
– 1 whole chicken (3-4 lbs)
– 2 tbsp olive oil
– 2 tsp ground caraway seeds
– 1 tsp paprika
– 1 tsp garlic powder
– 1 tsp salt
– 1/2 tsp black pepper
– 1 lemon, quartered
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the chicken and pat dry with paper towels.
3. In a small bowl, mix together caraway seeds, paprika, garlic powder, salt, and black pepper.
4. Rub the spice mixture all over the chicken, making sure to get some under the skin as well.
5. Stuff the cavity of the chicken with quartered lemon slices.
6. Place the chicken in a roasting pan and drizzle with olive oil.
7. Roast the chicken in the preheated oven for 45-50 minutes or until cooked through.
Cooking Time: 45-50 minutes
Note: Let the chicken rest for 10-15 minutes before carving and serving.
Polish Chicken and Sauerkraut Stew
This hearty stew combines tender chicken, tangy sauerkraut, and savory spices for a traditional Polish flavor experience. Perfect for a cozy dinner or lunch.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 cups sauerkraut, drained and rinsed
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 tsp caraway seeds
– 1 tsp paprika
– Salt and pepper to taste
– 2 tbsp vegetable oil
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Add onion and garlic to the pot; cook until softened, about 3 minutes.
4. Add sauerkraut, caraway seeds, paprika, salt, and pepper. Stir to combine.
5. Return chicken to the pot and stir to coat with sauerkraut mixture.
6. Reduce heat to low and simmer for 30-40 minutes or until chicken is cooked through.
Cooking Time: 35-45 minutes
Polish Chicken Kotlet Schabowy (Breaded Chicken Cutlet)
A classic Polish dish that’s crispy on the outside and juicy on the inside, Kotlet Schabowy is a staple of Polish cuisine. This recipe yields tender and flavorful chicken cutlets with a satisfying crunch from the breading.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup all-purpose flour
– 1/2 cup breadcrumbs (Panko or regular)
– 1 egg, beaten
– 1 tablespoon milk
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. Season the chicken breasts with salt and pepper.
2. In a shallow dish, mix together flour, breadcrumbs, and a pinch of salt.
3. Dip each chicken breast in the beaten egg, then coat in the breadcrumb mixture, pressing gently to adhere.
4. Heat about 1/2 inch (1 cm) of vegetable oil in a large skillet over medium-high heat.
5. Fry the coated chicken breasts for 3-4 minutes on each side, or until golden brown and cooked through.
6. Remove from heat and let rest for a few minutes before serving.
Cooking Time: About 10-12 minutes total
Polish Chicken and Barley Soup (Krupnik z Kurczakiem)
Polish Chicken and Barley Soup (Krupnik z Kurczakiem) is a hearty and comforting dish that’s perfect for a chilly evening. This recipe combines the flavors of chicken, vegetables, and barley in a rich and savory broth.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups water
– 1 cup pearl barley
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and chopped
– 2 stalks celery, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, combine chicken, water, barley, onion, garlic, carrots, and celery.
2. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 45 minutes.
3. Add the diced tomatoes and thyme. Simmer for an additional 15-20 minutes or until the chicken is cooked through.
4. Season with salt and pepper to taste.
5. Serve hot and enjoy!
Cooking Time: 1 hour
Polish Chicken Liver Pâté (Pasztet z Wątróbki Kurczaka)
This creamy and flavorful pâté is a staple of Polish cuisine, made with chicken livers, cream, and spices. Serve it as an appetizer or use it as a spread for crackers or bread.
Ingredients:
– 1 pound chicken livers
– 1/2 cup heavy cream
– 1 tablespoon butter
– 1 onion, finely chopped
– 2 cloves garlic, minced
– Salt and black pepper to taste
– 1 teaspoon paprika
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a pan, melt the butter over medium heat. Add the chopped onion and cook until softened.
3. Add the chicken livers, garlic, salt, black pepper, and paprika. Cook for 5 minutes, stirring occasionally.
4. Transfer the mixture to a blender or food processor with the heavy cream. Blend until smooth.
5. Pour the pâté into a baking dish and bake for 20-25 minutes, or until set.
6. Serve warm or at room temperature.
Cooking Time: 45 minutes
Polish-style Grilled Chicken with Garlic Butter
Experience the bold flavors of Poland with this simple yet flavorful grilled chicken recipe, smothered in a rich garlic butter sauce. Perfect for a quick weeknight dinner or a summer BBQ.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup unsalted butter, softened
– 3 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together butter, garlic, lemon juice, and Dijon mustard until well combined.
3. Season chicken with salt and pepper.
4. Grill chicken for 5-6 minutes per side, or until cooked through.
5. During the last minute of grilling, brush chicken with garlic butter mixture.
6. Remove from heat, let rest for 2 minutes before serving.
7. Garnish with chopped parsley, if desired.
Cooking Time: 12-15 minutes
Polish Chicken and Beetroot Salad
Discover the perfect blend of flavors from Eastern Europe with this hearty Polish-inspired salad, featuring tender chicken, sweet beetroot, and a tangy dressing.
Ingredients:
– 1 pound cooked chicken breast or thighs, diced
– 2 large beetroot, peeled and thinly sliced
– 1/4 cup plain Greek yogurt
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– Salt and pepper to taste
– Fresh parsley or dill, chopped (optional)
Instructions:
1. In a medium bowl, whisk together yogurt, apple cider vinegar, and honey until smooth.
2. Add the diced chicken and mix well to coat with the dressing.
3. In a separate bowl, combine sliced beetroot and a pinch of salt.
4. Let the beetroot sit for at least 10 minutes to allow it to release its natural sweetness.
5. Combine the chicken mixture with the beetroot and toss gently to combine.
6. Season with salt and pepper to taste.
7. Garnish with chopped parsley or dill, if desired.
Cooking Time:
– Preparation time: 15 minutes
– Total time: 25 minutes
Polish Chicken Roulade with Spinach and Cheese
This classic Polish dish is a flavorful and moist chicken roulade filled with wilted spinach, melted cheese, and aromatic spices. Perfect for a special occasion or a cozy dinner at home.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 package frozen chopped spinach, thawed and drained
– 1 cup grated cheddar cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/4 cup breadcrumbs (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a pan, heat the olive oil over medium heat. Add garlic and cook for 1 minute.
3. Add spinach to the pan and stir until wilted. Season with salt and pepper.
4. Lay chicken breasts flat and spread spinach mixture evenly on each breast.
5. Roll up each breast tightly, securing with toothpicks if needed.
6. Place rolled chicken on a baking sheet lined with parchment paper, seam-side down.
7. Sprinkle cheese on top of each roulade and sprinkle breadcrumbs (if using).
8. Bake for 30-35 minutes or until cooked through.
Cooking Time: 30-35 minutes
Polish Chicken and Buckwheat Pilaf
This hearty pilaf is a staple of Polish cuisine, perfect for a comforting meal or as a side dish. The combination of chicken, buckwheat groats, and vegetables creates a flavorful and nutritious dish that’s sure to please.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 1 cup buckwheat groats
– 2 cups water
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup mixed vegetables (such as carrots, peas, and corn)
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Bring the buckwheat groats and water to a boil in a large pot.
2. Reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed and the buckwheat is tender.
3. Add the chicken, onion, garlic, and mixed vegetables to the pot.
4. Cook for an additional 10-12 minutes or until the chicken is cooked through and the vegetables are tender.
5. Season with thyme, salt, and pepper to taste.
Cooking Time: 25-30 minutes
Polish Chicken Meatballs in Tomato Sauce (Pulpety z Kurczaka)
Savor the flavors of Poland with these tender chicken meatballs smothered in a rich tomato sauce, served hot over egg noodles or with crusty bread.
Ingredients:
– 1 lb boneless, skinless chicken breast, finely chopped
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 cup breadcrumbs
– 1 egg
– 1/4 cup milk
– Salt and pepper to taste
– 28 oz can crushed tomatoes
– 2 tbsp olive oil
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine chicken, onion, garlic, breadcrumbs, egg, milk, salt, and pepper. Mix well with hands until just combined.
3. Form into small meatballs (about 1 1/2 inches in diameter). Place on a baking sheet lined with parchment paper.
4. Drizzle olive oil over the meatballs and bake for 15-20 minutes or until cooked through.
5. While meatballs are baking, combine crushed tomatoes and salt to taste in a large saucepan. Bring to a simmer.
6. Add baked meatballs to the tomato sauce and simmer for an additional 10-15 minutes.
7. Serve hot over egg noodles or with crusty bread, garnished with chopped parsley if desired.
Cooking Time: 35-40 minutes
Summary
Discover the flavors of Poland with these 20 delicious chicken recipes! From classic dishes like Traditional Polish Chicken Soup and Polish-style Fried Chicken with Dill, to innovative twists like Polish Chicken Stuffed Cabbage Rolls and Polish Chicken Liver Pâté. This collection of authentic Polish recipes showcases the country’s love for hearty, comforting meals made with fresh ingredients. Whether you’re looking for a quick weeknight dinner or a special occasion meal, these flavorful dishes are sure to please even the most discerning palate.
