Chicken with Perogies
Savor the comforting flavors of this one-skillet Chicken with Perogies recipe, a perfect balance of crispy, creamy, and savory. Golden-browned chicken breasts are nestled alongside buttery, pan-fried perogies and smothered in a rich garlic cream sauce infused with sautéed onions and chicken broth. Ready in just 45 minutes, this dish is a delightful fusion of hearty textures and classic flavors, ideal for busy weeknights or cozy dinners. Topped with fresh parsley for a burst of color and freshness, this easy-to-make meal combines convenience—thanks to pre-made perogies—with a homemade touch that will satisfy any comfort food craving. Perfect for families, this recipe is both indulgent and approachable, promising restaurant-quality results from the comfort of your kitchen.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 12 pieces Pre-made frozen perogies
- 1 medium Onion
- 2 pieces Garlic cloves
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 2 tablespoons Fresh parsley
Instructions
Season the chicken breasts on both sides with salt, black pepper, and garlic powder.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add 1 tablespoon of butter and the remaining olive oil. Reduce heat to medium-low and add the pre-made perogies in a single layer. Cook for 3-4 minutes on each side, or until golden brown and crispy. Remove the perogies from the skillet and set aside.
Thinly slice the onion and mince the garlic cloves. Add the remaining butter to the skillet, then sauté the onions for 3-4 minutes until soft and translucent. Add the minced garlic and cook for an additional minute, stirring frequently.
Pour the chicken broth into the skillet and simmer for 2-3 minutes, scraping the bottom of the pan to incorporate any browned bits. Reduce the heat to low and stir in the heavy cream.
Return the chicken breasts to the skillet and spoon the sauce over them. Simmer for 5 minutes to allow the flavors to meld.
Add the cooked perogies back to the skillet, nestling them around the chicken, and cook for another 3 minutes to heat through.
Garnish with freshly chopped parsley and serve hot.
Nutrition Facts
Calories |
546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 1079 mg | 47% | |
| Total Carbohydrate | 30.2 g | 11% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 3.5 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 57 mg | 4% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 491 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
