Easy, Quick & Creamy My Polish Aunt’s Recipe — Best Homemade, Traditional Family Favorite
My Polish Aunt’s Recipe is one of those cozy, comforting dishes that smells like Sunday dinner and tastes like home. From the first bite of creamy sauce and tender chicken (or mushrooms for vegetarians), you’ll understand why this recipe became a family favorite and why "my family asked second helpings" so often. my family asked second helpings
This easy, quick, and creamy dish works for weeknight dinners, relaxed family meals, or a weekend cooking project when you want something traditional but effortless. Picture golden sautéed mushrooms, a silky sour-cream sauce, and pillowy egg noodles — aroma that fills the kitchen, sauce that clings to every forkful, and that warm, nostalgic comfort you crave.
Background & Origin
My Polish Aunt’s Recipe draws on classic Polish home-cooking principles: simple, high-quality ingredients, slow layering of flavor, and a creamy finish. This dish likely evolved from farmhouse recipes where mushrooms, onions, and cream were used to make small stretches of meat go further — a lot like other nostalgic recipes such as your grandmother’s best dishes. For more old-fashioned comfort food that tastes like childhood, see this take on a beloved family dish: Grandma’s dish — delicious recipe from my childhood.
Fun facts & kitchen science:
Mushrooms add "umami" which deepens flavor without adding salt.
Browning (Maillard reaction) on the chicken and mushrooms creates complex, toasty flavors.
A splash of acid (lemon or vinegar) brightens the creamy sauce and prevents it from tasting flat.
This version is unique because it balances creaminess with just the right tang and uses fresh dill for a Polish touch.
Ingredients
Makes 4 generous servings.
1 lb (450 g) boneless skinless chicken thighs or breasts, cut into 1-inch pieces — room temperature
8 oz (225 g) cremini or white mushrooms, sliced — wipe clean, thinly sliced
1 medium onion, finely chopped — about 1 cup
3 cloves garlic, minced — optional for gentle garlic flavor
2 tbsp butter + 1 tbsp olive oil — or all oil if dairy-free
1 cup (240 ml) low-sodium chicken broth — warm
1 cup (240 ml) sour cream or crème fraîche — see variations for dairy-free
2 tbsp all-purpose flour — or gluten-free blend
1 tsp Dijon mustard — optional, adds depth
1 tbsp lemon juice or 1–2 tsp white wine vinegar — brightens flavors
1 tsp paprika (smoked or sweet) — optional
Salt and pepper to taste
Fresh dill or parsley, chopped — for garnish, finely chopped
12 oz (340 g) egg noodles, spaetzle, or pasta — cooked according to package instructions
Short notes:
Chicken can be swapped for mushrooms for a vegetarian version.
Sour cream can be replaced with a dairy-free sour alternative (see variations).
If you’re in a hurry but want the spirit of the dish, try a simple 2-ingredient shortcut to get dinner started fast.
Equipment: Large skillet (10–12 inch), medium pot for pasta, wooden spoon, measuring cups.
1. Cook the pasta
Bring a large pot of salted water to a boil.
Cook egg noodles or pasta per package directions until al dente (usually 7–9 minutes).
Drain and toss with a little butter or oil to prevent sticking. Keep warm.
2. Brown the chicken (or mushrooms)
Heat 1 tbsp butter + 1 tbsp olive oil in a large skillet over medium-high heat.
Season chicken pieces with salt, pepper, and paprika.
Add chicken in a single layer (don’t overcrowd) and sear 3–4 minutes per side until golden and just cooked through (internal temp 165°F / 74°C). Remove and rest on a plate.
If using mushrooms only: sauté mushrooms until golden and caramelized, about 6–8 minutes.
Visual cue: golden-browned edges on the chicken or mushrooms, not gray.
3. Sauté the aromatics
In the same skillet, reduce heat to medium and add remaining 1 tbsp butter.
Add chopped onion and cook 4–5 minutes until translucent and slightly golden.
Add minced garlic and cook 30 seconds until fragrant.
4. Make the roux and sauce
Sprinkle 2 tbsp flour over the onions and stir to coat — cook 1–2 minutes to remove raw flour taste.
Slowly pour in 1 cup warm chicken broth while whisking to avoid lumps. Sauce will thicken and start to look glossy and creamy.
Stir in Dijon mustard and lemon juice (or vinegar). Taste and adjust salt and pepper.
Visual cue: sauce should be thickened, creamy, and smooth — coats the back of a spoon.
5. Finish the dish
Return chicken (or add sautéed mushrooms) to the skillet and simmer for 4–6 minutes so flavors marry.
Remove from heat and stir in 1 cup sour cream — fold until creamy and well combined. Do not boil after adding sour cream to prevent splitting.
Add chopped dill or parsley.
Helpful mini-tips:
If sauce is too thick, whisk in up to 1/2 cup warm broth or reserved pasta water.
If sauce looks curdled, remove from heat and whisk in a tablespoon of butter or a splash of cream to smooth.
6. Serve
Toss the sauce with cooked noodles or ladle the creamy chicken and mushrooms over a bed of pasta.
Garnish with extra fresh dill and a lemon wedge.
Baking option (optional): For a gratin-style finish, transfer to a 9×13 baking dish, top with breadcrumbs and grated cheese, and bake at 375°F (190°C) for 10–12 minutes until bubbly and golden.
Pro Tips & Common Mistakes
Always brown your chicken or mushrooms well — this builds flavor you can’t get from simmering alone.
Room temperature meat cooks more evenly — take chicken out of the fridge 15–20 minutes before cooking.
Don’t boil after adding sour cream — it can split. Warm the sauce gently.
To thicken: make a slurry with 1 tsp cornstarch + 1 tbsp cold water, whisk into simmering sauce.
To thin: add reserved pasta water, broth, or a splash of milk.
Shortcut: Use rotisserie chicken for a quick weeknight version — stir into sauce at the end.
Leftovers tip: freeze sauce without pasta to preserve texture (see storage section).
Vegan: Swap chicken for seared tofu or extra mushrooms. Use vegan butter and a plant-based sour cream (or cashew cream). Use vegetable broth.
Gluten-free: Use gluten-free flour blend or cornstarch for thickening. Serve over gluten-free pasta.
Low-carb: Serve over spiralized zucchini, mashed cauliflower, or skip noodles entirely.
Kid-friendly: Omit mustard, use milder paprika, and shred chicken into small pieces.
Extra creamy: Use half-and-half or heavy cream in place of some of the broth before adding sour cream.
Spicy: Add 1/4–1/2 tsp cayenne or a pinch of crushed red pepper flakes.
Budget-friendly: Use fewer mushrooms or swap chicken thighs for bone-in pieces simmered and shredded.
Serving Suggestions
Best sides:
Simple cucumber salad with vinegar and dill (Polish-inspired).
Steamed green beans or roasted Brussels sprouts.
Soft dinner rolls or crusty bread to mop up the sauce.
Bread: Rye or seeded whole-grain bread complements the creamy sauce.
Rice or pasta: Egg noodles, spaetzle, or short pasta like penne are classic pairings.
Wine pairing:
White: off-dry Riesling or Pinot Gris.
Red: light Beaujolais or Pinot Noir for chicken versions.
Plating tips for guests:
Serve on warmed plates.
Place a nest of noodles, spoon the creamy chicken on top, and finish with a sprinkle of fresh dill and cracked black pepper.
Add a lemon wedge and a small herb sprig for color.
Storage, Freezing & Reheating
Fridge: Store in an airtight container for up to 3–4 days. Keep pasta separate if possible for best texture.
Freezer: Freeze sauce (without noodles) up to 2 months. Thaw in the fridge overnight.
Reheating: Gently reheat over low heat, adding a splash of broth or milk to loosen the sauce. Microwave in short bursts, stirring between, to avoid overheating.
Meal-prep: Make sauce and cook chicken on Sunday; reheat and toss with fresh noodles for quick weeknight dinners.
Nutrition & Health Info
Approximate per serving (with chicken, served with noodles): 550–650 calories, 30–40 g protein, 20–30 g fat, variable carbs depending on pasta portion.
Lighter version: Use Greek yogurt (stirred in off heat), lean chicken breast, and whole-wheat pasta to reduce calories and boost protein.
Healthful swaps: Increase mushroom and vegetable content to lower meat and calorie density while adding fiber and vitamins.
This recipe can fit into balanced eating when portion sizes and sides are considered.
FAQ
Can I prepare My Polish Aunt’s Recipe ahead of time?
Yes — cook the sauce and chicken up to 2 days ahead. Reheat gently and toss with freshly cooked noodles for best texture.
How do I thicken or thin the sauce?
To thicken: simmer to reduce or whisk in a cornstarch slurry (1 tsp cornstarch + cold water). To thin: add warm broth or reserved pasta water a tablespoon at a time.
What are easy ingredient substitutions?
Sour cream → Greek yogurt (stir in off heat) or dairy-free sour cream; chicken → extra mushrooms or tofu; flour → gluten-free flour or cornstarch.
Can I double or halve the recipe?
Yes — the method scales easily. For larger batches, brown in batches to avoid steaming the chicken.
What cookware is best?
A wide, heavy skillet (10–12 inch) or sauté pan gives the best browning surface. A Dutch oven works if you want to finish in the oven.
Can I make it dairy-free or meat-free?
Absolutely — swap to plant-based creamers and use mushrooms or tofu for a vegetarian/vegan version.
What sides go well with it?
Cucumber-dill salad, roasted vegetables, or simple steamed greens. Crusty bread or buttered noodles are classic.
Conclusion
There’s something wonderfully reassuring about My Polish Aunt’s Recipe — it’s creamy, comforting, and approachable whether you’re cooking for a weeknight family meal or inviting friends over. I hope this version becomes your go-to comfort dish and brings warm memories to your table. If you make it, please leave a comment, rate the recipe, and share a photo on social media — I love hearing how these family favorites find new homes.
