Are you looking for a taste adventure that will transport your taste buds to Eastern Europe? Look no further! Poland is famous for its hearty and flavorful dishes, and when it comes to chicken, the options are endless. From classic comfort foods like traditional Polish chicken soup (Rosół) to more modern twists on old favorites, we’ve got you covered with our collection of 20 mouth-watering Polish chicken recipes.
In this article, we’ll be exploring a range of delicious and authentic Polish chicken dishes that will satisfy your cravings for something new and exciting. Whether you’re a seasoned cook or just starting out, these recipes are sure to inspire your culinary creativity. So let’s dive in and discover the rich flavors and aromas of Poland’s beloved poultry!
Polish Chicken Schnitzel with Lemon Butter Sauce
A classic Polish dish gets a bright and tangy twist with the addition of lemon butter sauce, perfect for a weeknight dinner or special occasion. Crispy chicken schnitzel coated in breadcrumbs and fried to perfection is served with a rich and creamy lemon butter sauce.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup all-purpose flour
– 1/2 cup breadcrumbs
– 1/4 cup vegetable oil
– 2 lemons, juiced
– 2 tablespoons butter
– Salt and pepper to taste
Instructions:
1. Prepare the schnitzel: In a shallow dish, mix together flour, breadcrumbs, and a pinch of salt. Dip each chicken breast in the mixture, coating both sides evenly.
2. Fry the schnitzel: Heat the vegetable oil in a large skillet over medium-high heat. Fry the coated chicken breasts for 3-4 minutes on each side, or until golden brown and cooked through.
3. Make the lemon butter sauce: In a small saucepan, melt the butter over low heat. Add the lemon juice and stir to combine. Season with salt and pepper to taste.
4. Serve: Place the fried schnitzel on a plate and spoon the lemon butter sauce over the top.
Cooking Time: 20-25 minutes
Traditional Polish Chicken Soup (Rosół)
Traditional Polish Chicken Soup (Rosół) Recipe
This hearty soup has been a staple of Polish cuisine for generations, perfect for warming up on a chilly day. With its rich chicken broth, tender vegetables, and comforting noodles, it’s no wonder why Rosół remains a beloved classic.
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
– 4 cups of chicken broth
– 2 cups of water
– 1 tablespoon tomato paste
– 1 teaspoon paprika
– Salt and pepper to taste
– 8 oz of noodles (such as egg noodles or kluski)
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, sauté the chicken, carrots, celery, garlic, and onion in a little bit of oil until browned.
2. Add the chicken broth, water, tomato paste, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes.
3. Cook the noodles according to package instructions. Drain and set aside.
4. Serve the soup hot, garnished with chopped parsley if desired.
Cooking Time: 45-50 minutes
Polish-style Chicken Cutlets with Mushroom Gravy
This classic Polish dish combines tender chicken cutlets with a rich and savory mushroom gravy, perfect for a comforting dinner.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup all-purpose flour
– 2 eggs
– 1/2 cup breadcrumbs
– 1/4 cup butter, melted
– 2 cups mixed mushrooms (button, cremini, shiitake)
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup chicken broth
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Prepare the breading station by mixing flour, eggs, and breadcrumbs in separate bowls.
2. Dip each chicken breast in flour, then eggs, and finally breadcrumbs, pressing gently to adhere.
3. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Cook cutlets for 3-4 minutes per side or until cooked through.
4. Remove chicken from skillet and set aside. Reduce heat to medium and add remaining butter, mushrooms, onion, and garlic. Cook until mushrooms release their moisture and start to brown (about 5 minutes).
5. Add chicken broth and stir to combine. Simmer for an additional 2-3 minutes or until the gravy thickens slightly.
6. Serve chicken with mushroom gravy spooned over the top. Garnish with chopped parsley if desired.
Cooking Time: 25-30 minutes
Polish Chicken and Dumplings (Kurczak z Kluskami)
Warm up with this hearty and comforting Polish classic, made with tender chicken, fluffy dumplings, and a rich broth.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 4 cups chicken broth
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons butter, melted
Instructions:
1. In a large pot, sauté the onion, garlic, carrots, and celery in oil until the vegetables are tender.
2. Add the chicken and cook until browned on all sides.
3. Pour in the broth, bring to a boil, then reduce heat and simmer for 30 minutes or until the chicken is cooked through.
4. In a separate bowl, mix the flour, salt, and pepper. Gradually add warm water to form a thick dough.
5. Bring the chicken broth to a boil again. Add the dumplings and cook for 10-15 minutes or until they float to the surface.
6. Serve hot, topped with melted butter.
Cooking Time: Approximately 45 minutes
Polish Hunter’s Stew with Chicken (Bigos z Kurczakiem)
A hearty and flavorful Polish stew that combines the richness of beef, pork, and chicken with a variety of vegetables and spices. This recipe is a twist on the traditional Bigos, substituting chicken for the usual combination of meats.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 tbsp vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and grated
– 2 celery stalks, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 cup beef broth
– 1 tsp caraway seeds
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. Add onion, garlic, carrots, and celery. Cook until vegetables are tender, about 10 minutes.
3. Add diced tomatoes, beef broth, caraway seeds, salt, and pepper. Stir to combine.
4. Bring stew to a boil, then reduce heat to low and simmer for 30 minutes or until chicken is cooked through.
5. Taste and adjust seasoning as needed. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 40-45 minutes
Polish Chicken Paprikash with Sour Cream
This classic Polish dish is a staple of comfort food, made with tender chicken, rich paprika sauce, and a dollop of creamy sour cream. Serve it with crusty rye bread or egg noodles for a cozy meal.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon paprika
– 1 teaspoon caraway seeds
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– 8 ounces sour cream
– 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 minutes. Remove from pot.
3. Reduce heat to medium; add onions and garlic. Cook until onions are translucent, about 5 minutes.
4. Stir in paprika, caraway seeds, salt, and pepper. Cook for 1 minute.
5. Add diced tomatoes, chicken broth, and browned chicken back into the pot.
6. Simmer, covered, for 25-30 minutes or until chicken is tender.
7. Stir in sour cream; serve hot, garnished with parsley if desired.
Cooking Time: 35-40 minutes
Polish Chicken Stuffed Cabbage Rolls (Gołąbki z Kurczakiem)
Experience the flavors of Eastern Europe with this hearty and comforting dish, where tender chicken fills crispy cabbage leaves wrapped in a savory tomato-based sauce.
Ingredients:
– 1 head of cabbage
– 1 pound boneless, skinless chicken breast or thighs, finely chopped
– 1 onion, finely chopped
– 1 tablespoon butter
– 1 teaspoon caraway seeds
– Salt and pepper to taste
– 1 can (28 oz) crushed tomatoes
– 2 tablespoons tomato paste
– 1 cup chicken broth
Instructions:
1. Preheat oven to 375°F (190°C).
2. Remove the cabbage leaves from the head, blanch in boiling water for 5 minutes, then shock in ice water.
3. In a pan, sauté the chopped onion and butter until softened.
4. Add the chicken, caraway seeds, salt, and pepper; cook until the chicken is browned.
5. Prepare the cabbage leaves by placing about 1/2 cup of the chicken mixture onto the center of each leaf.
6. Roll up the leaves, securing with toothpicks if needed.
7. In a large pot, combine crushed tomatoes, tomato paste, and chicken broth; bring to a simmer.
8. Arrange the cabbage rolls in the sauce, cover, and bake for 30-40 minutes or until the cabbage is tender.
Cooking Time: Approximately 1 hour
Polish Chicken and Potato Bake (Zapiekanka Kurczakowa)
This hearty dish is a staple of Polish cuisine, combining tender chicken, fluffy potatoes, and rich flavors. Perfect for a cozy evening meal or a comforting Sunday roast.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 3-4 large potatoes, peeled and thinly sliced
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss chicken with olive oil, onion, garlic, and thyme. Season with salt and pepper.
3. In a separate bowl, combine potato slices and a pinch of salt. Toss to coat.
4. Grease a 9×13-inch baking dish with butter or cooking spray. Arrange half the potatoes in the dish.
5. Add the chicken mixture on top of the potatoes.
6. Top with remaining potatoes and sprinkle with cheese (if using).
7. Bake for 45-50 minutes, or until chicken is cooked through and potatoes are golden brown.
Cooking Time: 45-50 minutes
Polish Chicken Pierogi Filling
A classic Polish filling made with sautéed chicken, onions, and mushrooms, perfect for filling homemade pierogi dough.
Ingredients:
– 1 pound cooked chicken breast or thighs, diced
– 1 medium onion, finely chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 tablespoon butter
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons all-purpose flour
Instructions:
1. Heat the butter in a large skillet over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
4. Add the diced chicken, paprika, salt, and pepper. Cook until heated through.
5. Sprinkle the flour over the mixture and stir to combine.
6. Reduce heat to low and simmer for 2-3 minutes or until the filling thickens slightly.
Cooking Time: 15-20 minutes
Polish Chicken Liver Pâté (Pasztet z Kurczaka)
This traditional Polish appetizer is a rich and creamy spread made with chicken liver, perfect for serving on crackers or bread. With its deep flavor profile, it’s sure to be a hit at any gathering.
Ingredients:
– 1 pound chicken livers
– 1/2 cup heavy cream
– 1 tablespoon butter
– 1 onion, finely chopped
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a blender or food processor, puree chicken livers until smooth.
3. In a pan over medium heat, sauté onion and garlic in butter until softened.
4. Add heavy cream and stir until combined with the onion mixture.
5. Stir in the pureed chicken liver until well combined.
6. Season with salt and pepper to taste.
7. Transfer the pâté to a serving dish or ramekin and chill for at least 30 minutes before serving.
Cooking Time: 10-15 minutes
Polish-style Fried Chicken with Dill Sauce
This classic Polish dish combines crispy fried chicken with a refreshing dill sauce, perfect for a comforting meal or snack. With this easy recipe, you’ll be enjoying tender and flavorful fried chicken in no time!
Ingredients:
– 2 lbs chicken pieces (legs, thighs, wings, breasts)
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup panko breadcrumbs
– 1/4 cup vegetable oil
– 1/4 cup butter, melted
– Salt and pepper to taste
– 1 cup dill sauce (see below)
Dill Sauce:
– 1 cup sour cream
– 1/2 cup mayonnaise
– 1 tbsp chopped fresh dill
– 1 tsp lemon juice
– Salt and pepper to taste
Instructions:
1. In a shallow dish, mix flour, cornstarch, and panko breadcrumbs.
2. Dip chicken pieces in melted butter, then coat with the breadcrumb mixture.
3. Heat vegetable oil in a large skillet over medium-high heat. Fry chicken for 5-7 minutes or until golden brown.
4. Remove chicken from oil and place on paper towels to drain excess oil.
5. Serve fried chicken hot with dill sauce.
Cooking Time: 15-20 minutes
Enjoy your crispy Polish-style fried chicken with a tangy and refreshing dill sauce!
Polish Chicken and Sauerkraut Stew
This traditional Polish stew is a comforting blend of tender chicken, tangy sauerkraut, and aromatic spices. Perfect for a cold winter’s night, this recipe serves 4-6 people.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup sauerkraut, drained and rinsed
– 1 carrot, peeled and grated
– 1 celery stalk, sliced
– 1 tsp caraway seeds
– Salt and pepper to taste
– 2 tbsp vegetable oil
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Add chicken and cook until browned on all sides, about 5 minutes.
2. Remove chicken from pot and set aside. Add onion, garlic, carrot, and celery; cook until vegetables are tender, about 10 minutes.
3. Stir in sauerkraut, caraway seeds, salt, and pepper. Cook for 1 minute.
4. Return chicken to the pot and add enough water to cover. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until chicken is cooked through.
Cooking Time: 45-50 minutes
Polish Chicken Kotlet Schabowy (Breaded Chicken Cutlet)
Kotlet Schabowy is a beloved Polish dish that combines the tender taste of chicken with the crispy texture of breadcrumbs. This recipe provides a simple and delicious way to prepare this traditional cutlet.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup all-purpose flour
– 1/2 cup breadcrumbs (Panko or regular)
– 1 egg
– 1 tablespoon milk
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. In a shallow dish, mix together flour, salt, and pepper.
2. Dip each chicken breast in the flour mixture, shaking off excess.
3. Dip the floured chicken in the beaten egg, then roll in breadcrumbs to coat evenly.
4. Heat about 1/2 inch (1 cm) of vegetable oil in a large skillet over medium-high heat.
5. Fry the breaded chicken breasts for 3-4 minutes on each side, or until golden brown and cooked through.
6. Serve hot with your choice of sides, such as mashed potatoes, salad, or sautéed vegetables.
Cooking Time: About 12-15 minutes total (4-5 minutes per side).
Polish Chicken and Vegetable Stir-Fry
Discover the bold flavors of Eastern Europe with this hearty chicken and vegetable stir-fry, inspired by traditional Polish cuisine.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 small cabbage head, shredded
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove from pan.
3. Add onion, garlic, bell pepper, and cabbage to the pan. Cook until vegetables are tender, about 5-7 minutes.
4. Return chicken to the pan and stir in paprika. Season with salt and pepper to taste.
5. Serve hot, garnished with parsley or dill if desired.
Cooking Time: 15-20 minutes
Polish Chicken Goulash with Root Vegetables
This hearty and flavorful stew is a staple of Polish cuisine, perfect for a chilly evening or a comforting meal any time of the year. This recipe combines tender chicken, root vegetables, and aromatic spices to create a deliciously satisfying dish.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 medium carrots, peeled and chopped
– 2 medium potatoes, peeled and chopped
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon caraway seeds
– Salt and pepper to taste
– 2 tablespoons vegetable oil
– 1 cup chicken broth
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the chicken, paprika, caraway seeds, salt, and pepper. Cook until the chicken is browned on all sides, about 5-7 minutes.
4. Add the chopped carrots and potatoes, chicken broth, and garlic. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the vegetables are tender.
5. Serve hot and enjoy!
Cooking Time: 45-50 minutes
Polish Chicken and Barley Soup (Krupnik z Kurczakiem)
This hearty soup is a staple of Polish cuisine, perfect for warming up on a chilly day. With the comforting combination of chicken, barley, and vegetables, Krupnik z Kurczakiem is sure to become a family favorite.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 2 cups chicken broth
– 1 cup pearl barley
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and sliced
– 2 stalks celery, sliced
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot, combine chicken, chicken broth, barley, onion, garlic, carrots, and celery.
2. Bring to a boil, then reduce heat to medium-low and simmer for 45 minutes or until the vegetables are tender.
3. Add thyme and season with salt and pepper to taste.
4. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 45-50 minutes
Polish-style Roasted Chicken with Herbs
This traditional Polish recipe combines the simplicity of roasted chicken with the bold flavors of fresh herbs, creating a mouthwatering main course. Perfect for special occasions or everyday meals.
Ingredients:
– 1 whole chicken (3-4 lbs)
– 2 tbsp olive oil
– 2 tbsp chopped fresh thyme
– 2 tbsp chopped fresh rosemary
– 1 tsp garlic powder
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the chicken, pat dry with paper towels.
3. In a small bowl, mix together olive oil, thyme, rosemary, and garlic powder.
4. Rub the mixture all over the chicken, making sure to get some under the skin as well.
5. Season with salt and pepper to taste.
6. Place the chicken in a roasting pan and put it in the oven.
7. Roast for 45-50 minutes or until the internal temperature reaches 165°F (74°C).
8. Let the chicken rest for 10-15 minutes before carving and serving.
Cooking Time: 45-50 minutes
Polish Chicken and Noodle Casserole (Makaron z Kurczakiem)
A hearty and comforting casserole that combines the flavors of Poland with a classic chicken noodle dish. This easy-to-make recipe is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 8 oz egg noodles
– 2 cups mixed vegetables (peas, carrots, corn)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup cream of mushroom soup
– 1/2 cup milk
– 1 tsp paprika
– Salt and pepper to taste
– 1/4 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 350°F (180°C).
2. Cook egg noodles according to package instructions. Drain and set aside.
3. In a large skillet, sauté chicken, onion, and garlic until chicken is cooked through.
4. Add mixed vegetables, cream of mushroom soup, milk, paprika, salt, and pepper. Stir well.
5. Combine cooked noodles with the chicken mixture. Transfer to a 9×13 inch baking dish.
6. Top with grated cheddar cheese (if using).
7. Bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Polish Chicken and Beetroot Salad
This classic Polish salad combines the sweetness of beetroot with the savory flavor of chicken, all wrapped up in a tangy dressing. Perfect for a light lunch or as a side dish to accompany your favorite main course.
Ingredients:
– 1 lb cooked chicken breast, diced
– 2 large beetroot, peeled and grated
– 1/4 cup plain yogurt
– 2 tbsp apple cider vinegar
– 1 tsp Dijon mustard
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a medium bowl, combine the chicken, beetroot, and chopped parsley (if using).
2. In a small bowl, whisk together the yogurt, apple cider vinegar, and Dijon mustard.
3. Pour the dressing over the chicken mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Serve chilled.
Cooking Time: 15 minutes (includes preparation time)
Polish Chicken Sausage Stew (Gulasz z Kiełbasą Kurczakową)
A hearty and flavorful stew that combines the richness of chicken sausage with the warmth of Polish spices, perfect for a chilly evening.
Ingredients:
– 1 pound Polish-style chicken sausage (kiełbasa), sliced
– 2 medium-sized onions, chopped
– 3 cloves garlic, minced
– 2 medium-sized potatoes, peeled and cubed
– 1 large carrot, peeled and sliced
– 1 can of diced tomatoes (14.5 oz)
– 2 cups chicken broth
– 1 teaspoon caraway seeds
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot or Dutch oven, cook the sliced sausage over medium heat until browned, about 5 minutes.
2. Add the chopped onions, minced garlic, cubed potatoes, and sliced carrot. Cook for an additional 5 minutes, stirring occasionally.
3. Stir in the diced tomatoes, chicken broth, caraway seeds, salt, and pepper.
4. Bring the mixture to a boil, then reduce heat to low and simmer for 30-40 minutes or until the vegetables are tender.
5. Taste and adjust seasoning as needed. Garnish with chopped parsley if desired.
Cooking Time: 45-50 minutes
Summary
Discover the flavors of Poland with these 20 delicious and authentic chicken recipes! From classic dishes like Polish Chicken Schnitzel with Lemon Butter Sauce to hearty stews like Bigos z Kurczakiem, there’s something for everyone. Explore traditional Polish cuisine with Chicken Soup (Rosół), Chicken Cutlets with Mushroom Gravy, or try something new with Stuffed Cabbage Rolls (Gołąbki) or Pierogi Filling. Whether you’re looking for comfort food or a flavorful twist on familiar dishes, these recipes will transport your taste buds to the heart of Poland.
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