Grilled Buffalo Chicken And Pierogy Skillet Recipes

PIEROGI CHICKEN SUPPER

Pierogi Chicken Supper image

Chicken, cheese and onion combine with frozen pierogi to give dinner a change of pace. Best part is, it takes just 30 minutes to get this satisfying skillet supper on the table. -Barbara Scott, Walkersville, Maryland

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 package (16 ounces) frozen pierogi
1 pound boneless skinless chicken breasts, cut into 2x1/2-inch strips
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter, divided
1/2 large sweet onion, thinly sliced
1/2 cup shredded cheddar cheese

Steps:

Cook pierogi according to package directions; drain. Meanwhile, toss chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute chicken and onion until chicken is no longer pink. Remove from pan., In same pan, heat remaining butter over medium heat; saute pierogi until lightly browned. Stir in chicken mixture; sprinkle with cheese. Cover; remove from heat and let stand until cheese is melted.

Nutrition Facts : Calories 444 calories, Fat 16g fat (8g saturated fat), Cholesterol 101mg cholesterol, Sodium 762mg sodium, Carbohydrate 40g carbohydrate (10g sugars, Fiber 3g fiber), Protein 33g protein.

GRILLED BUFFALO CHICKEN AND PIEROGY SKILLET

Grilled Buffalo Chicken and Pierogy Skillet image

Yield 4

Number Of Ingredients 16

Ingredients

1 box of Mini 4 Cheese Medley or your favorite variety Mrs. T's® Pierogies
2 cups shredded chicken (You can use a pre-cooked rotisserie chicken or smoke/grill your own chicken).
1 cup Buffalo-style sauce
4 tablespoons melted butter
2 tablespoons butter
fresh chives, to garnish
1 cup sour cream
1/2 cup mayonnaise
1/4 cup milk
juice of 1 lemon
3 tablespoons fresh dill
1 tablespoon fresh chives
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes (optional)
1 teaspoon salt to taste

Steps:

Preheat your grill to 400-450 degrees for direct heat grilling.Combine and mix all ranch ingredients. Set aside. Toss shredded chicken in melted butter and Buffalo sauce and set aside.Place 12-inch cast iron skillet on grill and melt 2 tablespoons of butter in skillet.Add pierogies to butter and cook for approximately 6 minutes per side until golden brown.Add chicken to skillet, gently stir to combine, and cook for additional two minutes.Garnish with a sprinkle of chives, drizzle with ranch, and serve warm.

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