20 Delicious Polish Chicken Recipes Authentic

Craving hearty, flavor-packed meals that bring a taste of Poland to your table? Look no further! From crispy schnitzels to creamy stews, these 20 Delicious Polish Chicken Recipes are all about comfort, tradition, and big, satisfying flavors. Whether you’re after a quick weeknight dinner or a cozy Sunday feast, these authentic dishes will have you coming back for seconds—and maybe even thirds!

Polish Chicken Paprikash with Sour Cream

This comforting Hungarian-inspired dish gets a Polish twist with tender chicken simmered in a rich, creamy paprika sauce—perfect for cozy weeknights.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 1 red bell pepper, sliced
• 3 garlic cloves, minced
• 2 tbsp sweet paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup chicken broth
• 1/2 cup sour cream
• 1 tbsp all-purpose flour
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium-high. Add chicken thighs and sear 5 minutes per side until golden. Transfer to a plate.
2. In the same skillet, sauté onion and bell pepper for 5 minutes until softened. Add garlic, paprika, salt, and black pepper; stir 1 minute until fragrant.
3. Pour in chicken broth, scraping up browned bits. Return chicken to the skillet, cover, and simmer 20 minutes on low.
4. Whisk sour cream and flour in a bowl until smooth. Stir into the sauce and cook 2–3 minutes until thickened.
5. Garnish with parsley and serve over egg noodles or mashed potatoes.

The magic here is the sour cream—it adds a tangy richness that balances the smoky paprika beautifully. Tip: For extra depth, add a pinch of caraway seeds with the paprika.

Traditional Polish Chicken Schnitzel

This Polish-style chicken schnitzel delivers crispy, golden perfection with a juicy interior—ideal for a comforting weeknight dinner that feels special.

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 cup plain breadcrumbs
• 1 tsp garlic powder
• 1 tsp sweet paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup vegetable oil (for frying)
• Lemon wedges (for serving)

1. Place chicken breasts between plastic wrap and pound evenly to 1/4-inch thickness using a meat mallet or rolling pin.
2. Set up three shallow bowls: one with 1/2 cup flour, one with 2 beaten eggs, and one with 1 cup breadcrumbs mixed with 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Dredge each chicken piece first in flour (shaking off excess), then dip in egg, and finally coat thoroughly with the breadcrumb mixture, pressing gently to adhere.
4. Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Fry schnitzels for 3–4 minutes per side until deeply golden and crispy. Drain on a paper towel-lined plate.
5. Serve immediately with lemon wedges for a bright finish.

The magic here? The double-layer crunch from the breadcrumbs and that hint of smokiness from paprika—no one will guess how simple it is!

Tip: For extra tenderness, brine the chicken in salted water (1 tbsp salt per cup) for 30 minutes before pounding.

Polish Hunter’s Stew with Chicken

This hearty, smoky stew is packed with tender chicken, tangy sauerkraut, and earthy mushrooms—a comforting one-pot wonder that tastes even better the next day.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 4 slices thick-cut bacon, chopped
• 1 yellow onion, diced
• 2 cups sauerkraut, drained (not rinsed)
• 8 oz cremini mushrooms, sliced
• 1 cup low-sodium chicken broth
• 1/4 cup dry white wine
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp caraway seeds
• 1/2 tsp black pepper
• 1 bay leaf
• 1 tbsp olive oil

Instructions

1. Heat 1 tbsp olive oil in a Dutch oven over medium. Add bacon; cook until crisp (5–6 minutes). Remove with a slotted spoon.
2. Add chicken to the pot; brown on all sides (6–8 minutes). Remove and set aside with bacon.
3. Sauté onion in the same pot until translucent (4 minutes). Stir in mushrooms; cook until softened (5 minutes).
4. Add sauerkraut, 1 cup broth, 1/4 cup wine, 2 tbsp tomato paste, 1 tsp smoked paprika, 1 tsp caraway seeds, 1/2 tsp black pepper, and 1 bay leaf. Stir to combine.
5. Return chicken and bacon to the pot. Simmer uncovered on low heat for 45 minutes, stirring occasionally, until thickened.
6. Discard bay leaf before serving.

The magic of this stew? The sauerkraut mellows into a rich, slightly sweet backbone while keeping its signature tang—no two bites taste exactly alike.

Tip: For deeper flavor, refrigerate overnight and reheat before serving.

Polish Chicken and Dumplings

This cozy Polish classic combines tender chicken with fluffy, cloud-like dumplings—comfort food at its simplest and most satisfying.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 4 cups low-sodium chicken broth
• 1 medium yellow onion, diced
• 2 carrots, sliced into coins
• 2 celery stalks, chopped
• 2 tbsp unsalted butter
• 1 tsp dried marjoram
• 1.5 tsp salt, divided
• 1/2 tsp black pepper
• 1 cup all-purpose flour
• 1 large egg
• 1/4 cup whole milk
• 2 tbsp chopped fresh dill

Instructions:

1. In a large pot, melt butter over medium heat. Add onion, carrots, and celery; cook for 5 minutes until softened. Add chicken, broth, marjoram, 1 tsp salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 20 minutes until chicken is cooked through. Remove chicken and shred.
2. While broth simmers, make dumplings: In a bowl, mix flour, egg, milk, remaining 1/2 tsp salt, and dill until a sticky dough forms.
3. Return shredded chicken to the pot. Drop teaspoon-sized dollops of dumpling dough into the simmering broth. Cover and cook for 10 minutes (do not peek!). Dumplings will puff up and float when done.

The magic here? Those featherlight dumplings soak up the savory broth while staying pillowy-soft—no heavy dough balls here! Serve in deep bowls with extra dill.

Tip: For extra richness, stir a splash of heavy cream into the broth before adding dumplings.

Chicken Kotlet Schabowy Polish Style

This crispy, golden cutlet is Poland’s answer to the schnitzel—juicy chicken coated in a crunchy breadcrumb crust that’s simple enough for weeknights but impressive enough for guests.

Ingredients:

• 2 boneless, skinless chicken breasts (about 1 lb total), butterflied and pounded to ¼-inch thickness
• ½ cup all-purpose flour
• 2 large eggs, beaten
• 1 cup plain breadcrumbs
• 1 tsp garlic powder
• 1 tsp sweet paprika
• 1 tsp salt
• ½ tsp black pepper
• ½ cup neutral oil (like canola or vegetable), for frying
• Lemon wedges and fresh parsley, for serving

Instructions:

1. Set up a breading station: Place ½ cup all-purpose flour in one shallow dish, 2 beaten eggs in another, and 1 cup breadcrumbs mixed with 1 tsp garlic powder, 1 tsp paprika, 1 tsp salt, and ½ tsp black pepper in a third.
2. Dredge each chicken piece in flour (shake off excess), dip in egg, then press into the breadcrumb mixture to coat evenly. Transfer to a plate.
3. Heat ½ cup oil in a large skillet over medium heat until shimmering (about 350°F). Fry cutlets in batches, 3–4 minutes per side, until deep golden and crispy. Drain on a paper towel-lined plate.
4. Serve immediately with lemon wedges and a sprinkle of fresh parsley.

The magic here? The double coating of egg and breadcrumbs ensures an extra-crunchy exterior that stays intact—no flaking! Plus, the paprika adds a subtle warmth that pairs perfectly with the bright lemon.

Tip: For even cooking, pound the thicker edges of the chicken slightly thinner than the center.

Polish Chicken Soup with Noodles

This comforting Polish classic is all about slow-simmered flavor and tender noodles—perfect for cozy weeknights or Sunday supper.

Ingredients:

• 1 whole chicken (3–4 lbs), cut into pieces
• 10 cups water
• 2 carrots, peeled and chopped
• 1 parsnip, peeled and chopped
• 1 celery root (or 2 celery stalks), chopped
• 1 small yellow onion, peeled and halved
• 2 bay leaves
• 5 whole black peppercorns
• 1½ tsp salt
• 2 cups fine egg noodles
• 2 tbsp fresh dill, chopped

Instructions:

1. In a large pot, combine chicken, water, carrots, parsnip, celery root, onion, bay leaves, peppercorns, and 1½ tsp salt. Bring to a boil, then reduce heat to low. Simmer uncovered for 1½ hours, skimming foam occasionally.
2. Remove chicken and set aside. Strain broth through a fine sieve into a clean pot, discarding solids. Shred chicken meat, discarding skin and bones.
3. Return broth to a simmer and add noodles. Cook for 8 minutes until tender. Stir in shredded chicken and fresh dill.

The magic here is the double-layered broth—rich from the bones, brightened by the dill—with noodles that soak up every drop. Serve with crusty rye bread for dunking.

Tip: For extra-clear broth, simmer gently (no boiling!) and strain through cheesecloth.

Polish Chicken Pierogi Casserole

This cozy casserole combines tender chicken, cheesy pierogi, and a creamy sauce for a comforting twist on a Polish classic—perfect for busy weeknights.

Ingredients:

• 1 lb boneless, skinless chicken breasts, diced
• 1 (16 oz) package frozen potato & cheese pierogi
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup sour cream
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 375°F. In a large skillet, heat 1 tbsp olive oil over medium-high. Add diced chicken and cook until no longer pink, about 5–6 minutes. Transfer to a plate.
2. In the same skillet, sauté diced onion for 3 minutes until soft. Add 2 cloves minced garlic and cook for 30 seconds. Stir in 1 cup chicken broth, 1/2 cup sour cream, 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 2 minutes.
3. Arrange frozen pierogi in a 9×13″ baking dish. Top with cooked chicken and pour the sauce evenly over everything. Sprinkle with 1 cup cheddar cheese.
4. Bake uncovered for 25 minutes until bubbly and cheese is golden. Garnish with 2 tbsp parsley before serving.

The magic here? The pierogi soak up the creamy sauce while staying delightfully tender—no boiling required!

Tip: Swap in bacon or mushrooms for the chicken for a veggie-friendly version.

Polish Chicken Stuffed Cabbage Rolls

These tender cabbage rolls are packed with juicy chicken and rice, simmered in a rich tomato sauce—comfort food at its coziest!

Ingredients:

• 1 large head green cabbage (about 2 lbs)
• 1 lb ground chicken
• 1/2 cup uncooked white rice
• 1 small yellow onion, finely diced
• 1 large egg, lightly beaten
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp sweet paprika
• 2 cups tomato sauce
• 1 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil

Instructions:

1. Prep the cabbage: Bring a large pot of water to boil. Core the cabbage and simmer whole for 5 minutes. Peel off 12 large leaves, trim thick ribs, and pat dry.
2. Make the filling: In a bowl, mix ground chicken, rice, onion, egg, garlic, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp paprika until combined.
3. Roll: Place 1/4 cup filling near the stem end of each leaf. Fold sides inward, then roll tightly. Secure with toothpicks if needed.
4. Cook: Heat 1 tbsp olive oil in a deep skillet over medium. Sear rolls seam-side down for 2 minutes per side. Pour in tomato sauce, 1 tbsp brown sugar, and 1 tbsp vinegar. Cover and simmer 45 minutes until rice is tender.

The magic here? The sweet-tangy sauce caramelizes slightly as it cooks, giving the rolls a glossy, finger-licking finish.

Tip: Save the leftover cabbage for soups or sauté it with butter as a side!

Polish Chicken and Potato Bake

This hearty, one-pan dish is pure comfort food—tender chicken, golden potatoes, and smoky paprika come together for a fuss-free meal that’s big on flavor.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1.5 lbs Yukon Gold potatoes, cut into 1-inch cubes
• 1 large yellow onion, thinly sliced
• 3 tbsp olive oil
• 1 tbsp sweet paprika
• 1 tsp garlic powder
• 1 tsp dried marjoram
• 1.5 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 400°F. In a large bowl, toss potatoes and onion with 2 tbsp olive oil, 1 tbsp sweet paprika, 1 tsp garlic powder, 1 tsp marjoram, 1 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Spread the potato mixture in a single layer on a rimmed baking sheet. Roast for 20 minutes, stirring halfway, until potatoes just begin to soften.
3. Meanwhile, rub chicken thighs with remaining 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Nestle chicken among the potatoes and bake for 25–30 minutes, until chicken reaches 165°F and potatoes are crispy.
4. Garnish with fresh parsley before serving.

The marjoram and paprika create a warm, earthy aroma, while the chicken stays juicy thanks to the potatoes soaking up all those delicious pan drippings.

Tip: For extra crispiness, broil for 2–3 minutes at the end—just keep an eye on it!

Polish Chicken Goulash with Mushrooms

This hearty, paprika-spiced goulash is a comforting one-pot wonder, with tender chicken and earthy mushrooms simmered in a rich, smoky sauce.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 8 oz cremini mushrooms, sliced
• 1 medium yellow onion, diced
• 2 tbsp olive oil
• 2 tbsp sweet paprika
• 1 tsp caraway seeds
• 1.5 cups low-sodium chicken broth
• 1 tbsp tomato paste
• 1 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup sour cream (for serving)

Instructions:

1. Heat olive oil in a large Dutch oven over medium-high. Add chicken and cook for 5 minutes until lightly browned. Transfer to a plate.
2. In the same pot, add onion and cook for 3 minutes until softened. Stir in mushrooms and cook for 5 minutes until they release their juices.
3. Add sweet paprika, caraway seeds, salt, and black pepper, stirring for 30 seconds until fragrant. Sprinkle flour over the mixture and stir to coat.
4. Pour in chicken broth and add tomato paste, scraping up any browned bits. Return chicken to the pot, bring to a simmer, then reduce heat to low. Cover and cook for 25 minutes until chicken is tender.
5. Uncover and simmer for 5 more minutes to thicken slightly. Serve with a dollop of sour cream.

The caraway seeds add a subtle licorice-like depth that makes this goulash stand out from the usual weeknight stews.

Tip: For extra richness, stir a spoonful of sour cream directly into the pot just before serving.

Polish Chicken and Sauerkraut Stew

This hearty stew balances tangy sauerkraut with tender chicken and smoky bacon—a comforting one-pot wonder that’s packed with flavor.

Ingredients:

• 4 slices thick-cut bacon, chopped
• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 medium yellow onion, diced
• 2 cups sauerkraut (drained but not rinsed)
• 1 cup sliced cremini mushrooms
• 2 cloves garlic, minced
• 1 tsp caraway seeds
• 1 tsp sweet paprika
• 1/2 tsp black pepper
• 2 cups low-sodium chicken broth
• 1 tbsp all-purpose flour
• 1 tbsp chopped fresh dill (plus extra for garnish)
• 1 tbsp sour cream (optional)

Instructions:

1. In a Dutch oven, cook bacon over medium heat until crisp (5–6 minutes). Remove with a slotted spoon, leaving drippings in the pot.
2. Add chicken thighs to the pot; brown for 4 minutes per side. Transfer to a plate.
3. Sauté onion in the same pot for 3 minutes until soft. Add mushrooms and cook 2 more minutes. Stir in garlic, caraway seeds, paprika, and black pepper; cook 30 seconds until fragrant.
4. Add sauerkraut, chicken broth, and reserved bacon. Return chicken to the pot. Simmer covered for 25 minutes on low heat.
5. Whisk flour with 2 tbsp stew liquid in a small bowl, then stir back into the pot to thicken. Simmer uncovered for 5 minutes.
6. Off heat, stir in dill and sour cream (if using). Garnish with extra dill.

The caraway seeds and sauerkraut give this stew a distinct earthy-tangy depth, while the sour cream adds a silky finish. Tip: For extra richness, swap half the broth with dry white wine.

Polish Chicken and Vegetable Skillet

This Polish Chicken and Vegetable Skillet is a hearty one-pan wonder—tender chicken, smoky bacon, and sweet carrots mingle in a rich, paprika-kissed sauce that’ll have everyone asking for seconds.

• 4 slices thick-cut bacon, chopped
• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 yellow onion, diced
• 2 large carrots, sliced into ½-inch coins
• 1 lb baby potatoes, halved
• 3 garlic cloves, minced
• 2 tsp sweet paprika
• 1 tsp dried marjoram
• 1 cup chicken broth
• 2 tbsp sour cream
• 1 tbsp chopped fresh dill
• Salt and black pepper to taste

1. In a large skillet over medium heat, cook the chopped bacon until crispy, about 5 minutes. Transfer to a plate, leaving the drippings in the pan.
2. Season the chicken with salt and black pepper. Brown in the bacon fat over medium-high heat for 4 minutes per side. Remove and set aside.
3. Add the onion, carrots, and potatoes to the skillet. Cook for 5 minutes, stirring occasionally, until the onion softens. Stir in the garlic, 2 tsp sweet paprika, and 1 tsp marjoram; cook for 1 minute until fragrant.
4. Pour in 1 cup chicken broth, scraping up any browned bits. Return the chicken and bacon to the skillet. Cover, reduce heat to low, and simmer for 20 minutes until the potatoes are tender.
5. Off the heat, stir in 2 tbsp sour cream and 1 tbsp dill. Season with salt and pepper to taste.

The magic here? The sour cream swirled in at the end adds a silky richness that balances the smoky paprika and crispy bacon perfectly.

Tip: For extra depth, deglaze the pan with a splash of dry white wine before adding the broth.

Polish Chicken and Barley Soup

This hearty, comforting soup is packed with tender chicken, chewy barley, and a broth that’s rich with dill and a touch of sweetness from root veggies—perfect for chilly evenings.

Ingredients:

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 medium yellow onion, diced
• 2 carrots, peeled and sliced into rounds
• 2 celery stalks, chopped
• 1 parsnip, peeled and diced
• 3/4 cup pearl barley, rinsed
• 6 cups low-sodium chicken broth
• 2 bay leaves
• 1 tsp dried marjoram
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh dill, chopped (plus extra for garnish)
• 1 tbsp lemon juice

Instructions:

1. In a large pot, heat 1 tbsp olive oil over medium-high. Add chicken thighs and cook until lightly browned, about 5 minutes. Remove and set aside.
2. In the same pot, add onion, carrots, celery, and parsnip. Sauté for 5 minutes until softened.
3. Stir in 3/4 cup pearl barley, 6 cups chicken broth, 2 bay leaves, 1 tsp marjoram, 1 1/2 tsp salt, and 1/2 tsp black pepper. Return chicken to the pot. Bring to a boil, then reduce heat to low and simmer for 40 minutes, stirring occasionally, until barley is tender.
4. Remove bay leaves. Stir in 2 tbsp dill and 1 tbsp lemon juice. Taste and adjust seasoning if needed.

The magic here? The parsnip adds a subtle sweetness that balances the earthy barley and bright dill—a classic Polish touch. Serve with crusty rye bread for dunking!

Tip: For extra richness, swap 1 cup broth for 1 cup whole milk in the last 10 minutes of cooking.

Polish Chicken and Pickle Salad

This tangy, creamy salad is a Polish classic—packed with tender chicken, crunchy pickles, and a bright dill dressing that’s irresistible on sandwiches or as a side.

Ingredients

• 2 cups cooked chicken, shredded or diced
• 3/4 cup dill pickles, finely chopped
• 1/2 cup mayonnaise
• 2 tbsp sour cream
• 1 tbsp Dijon mustard
• 1 tbsp fresh dill, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp sugar

Instructions

1. In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, fresh dill, salt, black pepper, and sugar until smooth.
2. Add the chicken and pickles to the bowl, folding gently until evenly coated with the dressing.
3. Chill for at least 30 minutes (or up to 2 hours) to let the flavors meld before serving.

The sharpness of the pickles and fresh dill cuts through the richness of the dressing, making this salad refreshingly balanced—perfect for picnics or a quick lunch.

Tip: For extra crunch, stir in 1/4 cup of finely diced celery just before serving.

Polish Chicken and Onion Pie

This rustic pie is pure comfort—tender chicken and caramelized onions tucked under a flaky, golden crust. It’s a Polish classic that’ll have everyone asking for seconds.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1/2 tsp salt
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 1/4 cup ice water
• 1 lb boneless, skinless chicken thighs, diced
• 2 large yellow onions, thinly sliced
• 2 tbsp olive oil
• 1 tsp black pepper
• 1 tsp dried thyme
• 1/2 cup sour cream
• 1 egg, beaten (for egg wash)

Instructions

1. Make the dough: In a bowl, mix 2 cups flour and 1/2 tsp salt. Cut in butter until crumbly. Gradually add ice water until dough forms. Wrap in plastic; chill 30 mins.
2. Cook filling: Heat olive oil in a skillet over medium. Add onions; cook 15 mins until golden. Add chicken, 1 tsp pepper, and 1 tsp thyme; cook 8 mins until chicken is no longer pink. Stir in sour cream; cool slightly.
3. Assemble: Roll dough on a floured surface to a 12-inch circle. Transfer to a pie dish. Add filling, leaving a 1-inch border. Fold edges over, pleating as you go. Brush crust with beaten egg.
4. Bake: Bake at 375°F for 35-40 mins until crust is golden and filling bubbles. Cool 10 mins before slicing.

The magic here? The sour cream adds a subtle tang that balances the sweet onions—no heavy gravy needed. Serve with a crisp green salad for the perfect bite.

Tip: For extra flakiness, freeze the butter cubes 10 mins before making the dough.

Polish Chicken and Beetroot Borscht

This vibrant borscht is a cozy twist on the classic, with tender chicken adding heartiness to the earthy sweetness of beets.

Ingredients:

• 1 lb bone-in chicken thighs
• 4 medium beets, peeled and grated (about 3 cups)
• 1 large carrot, grated
• 1 small yellow onion, diced
• 4 cups chicken broth
• 2 cups water
• 2 tbsp white vinegar
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf
• 1/4 cup fresh dill, chopped (plus extra for garnish)
• Sour cream, for serving

Instructions:

1. In a large pot, heat 2 tbsp olive oil over medium heat. Add chicken thighs and cook for 5 minutes per side until lightly browned. Remove and set aside.
2. In the same pot, sauté onion for 3 minutes until translucent. Add beets and carrot, cooking for another 5 minutes.
3. Pour in 4 cups chicken broth and 2 cups water. Stir in 2 tbsp white vinegar, 1 tsp salt, 1/2 tsp black pepper, and 1 bay leaf. Return chicken to the pot.
4. Simmer uncovered for 30 minutes, skimming any foam. Discard bay leaf, shred chicken, and stir back into the soup with 1/4 cup dill.
5. Ladle into bowls, top with a dollop of sour cream and extra dill.

The tangy vinegar brightens the deep beet flavor, while the shredded chicken makes it a satisfying one-pot meal.

Tip: For extra richness, swap water for more broth and add a parsnip with the carrots.

Polish Chicken and Kielbasa Skewers

These smoky, garlicky skewers are a crowd-pleasing twist on classic Polish flavors—perfect for grilling season or a cozy indoor bake.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 12 oz smoked kielbasa, sliced into ½-inch coins
• 1 red bell pepper, cut into 1-inch chunks
• 1 small red onion, cut into 1-inch chunks
• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp dried marjoram
• ½ tsp salt
• ½ tsp black pepper

Instructions:

1. In a large bowl, whisk together 3 tbsp olive oil, 2 tbsp apple cider vinegar, 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp marjoram, ½ tsp salt, and ½ tsp black pepper. Add chicken and toss to coat. Marinate for 20 minutes (or up to 2 hours).
2. Thread chicken, kielbasa, bell pepper, and onion alternately onto skewers (if using wooden skewers, soak them in water for 30 minutes first).
3. Grill over medium-high heat (or bake at 400°F on a parchment-lined sheet pan) for 12–15 minutes, turning once, until chicken reaches 165°F and veggies are charred at the edges.

The marjoram and smoked paprika give these skewers an earthy depth that pairs perfectly with the juicy kielbasa—no dipping sauce needed!

Tip: For extra caramelization, brush skewers with a little honey during the last 2 minutes of cooking.

Polish Chicken and Dill Potatoes

This comforting one-pan dish combines tender chicken with buttery potatoes and fresh dill—a simple yet flavorful weeknight meal that feels like a hug on a plate.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1.5 lbs Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
• 3 tbsp unsalted butter, melted
• 2 tbsp fresh dill, finely chopped (plus extra for garnish)
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp sweet paprika
• 1 tsp salt
• ½ tsp black pepper

Instructions

1. Preheat oven to 400°F. Toss potatoes with 2 tbsp melted butter, 1 tbsp dill, 1 tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper until evenly coated. Spread in a single layer on a rimmed baking sheet.
2. Roast potatoes for 20 minutes, stirring halfway, until lightly golden.
3. Meanwhile, rub chicken with olive oil, remaining 1 tbsp melted butter, 1 tbsp dill, 1 tsp paprika, ½ tsp salt, and ¼ tsp black pepper.
4. Push potatoes to one side of the pan. Add chicken and roast for 25–30 minutes, until potatoes are crispy and chicken reaches 165°F internally.
5. Garnish with extra dill before serving.

The magic here is in the crispy-edged potatoes soaking up all the herby, buttery pan juices from the chicken—no fancy techniques required!

Tip: For extra tang, serve with a dollop of sour cream or a squeeze of lemon.

Polish Chicken and Cabbage Stir-Fry

This hearty stir-fry brings together tender chicken and crisp cabbage with a touch of smoky paprika—comfort food that’s ready in under 30 minutes!

Ingredients

• 1 lb boneless, skinless chicken thighs, thinly sliced
• 3 cups green cabbage, thinly shredded
• 1 small yellow onion, thinly sliced
• 2 tbsp vegetable oil
• 1 tbsp butter
• 1 tsp smoked paprika
• 1 tsp caraway seeds
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp apple cider vinegar
• 1 tbsp chopped fresh parsley (for garnish)

Instructions

1. Heat 1 tbsp vegetable oil and 1 tbsp butter in a large skillet over medium-high. Add the chicken and cook for 5–6 minutes, stirring occasionally, until browned.
2. Push chicken to one side; add 1 tbsp vegetable oil, onion, and 1 tsp caraway seeds. Sauté for 2 minutes until fragrant.
3. Add cabbage, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Stir-fry for 6–8 minutes until cabbage is wilted but still crisp.
4. Drizzle with 1 tbsp apple cider vinegar, toss to combine, and remove from heat. Garnish with parsley.

The caraway seeds and vinegar add a tangy, earthy depth that makes this dish stand out from typical stir-fries.

Tip: For extra richness, swap the butter with bacon drippings and crumble cooked bacon on top.

Polish Chicken and Creamy Mushroom Sauce

This comforting dish combines tender chicken with a rich, earthy mushroom sauce—perfect for a cozy weeknight dinner that feels a little fancy.

Ingredients:

• 4 boneless, skinless chicken thighs (about 1.5 lbs)
• 2 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season chicken thighs with 1/2 tsp salt and 1/4 tsp black pepper, then sear for 5–6 minutes per side until golden. Transfer to a plate.
2. In the same skillet, add 1 tbsp olive oil, then sauté onion and mushrooms for 5 minutes until softened. Stir in garlic and 1 tsp smoked paprika; cook for 1 minute.
3. Pour in chicken broth, scraping up browned bits. Simmer for 3 minutes, then whisk in heavy cream and Dijon mustard. Return chicken to the skillet and simmer for 8–10 minutes until sauce thickens slightly.
4. Garnish with parsley before serving.

The smoky paprika and Dijon add depth to the velvety sauce, while the mushrooms keep it hearty and satisfying. Serve over mashed potatoes or egg noodles to soak up every drop!

Tip: For extra richness, stir in a pat of butter at the end.

Conclusion

With these 20 authentic Polish chicken recipes, you’ve got a treasure trove of comforting, flavorful dishes to explore! Whether you’re craving crispy schnitzel or hearty stew, there’s something here for every home cook. Give them a try, then let us know which one’s your favorite in the comments. Loved this roundup? Share the deliciousness with fellow foodies on Pinterest—happy cooking!