Pierogi Chicken Supper
Transform your weeknight dinners with this Pierogi Chicken Supper, a cozy, one-skillet meal that's as comforting as it is flavorful. Perfectly seasoned chicken breasts are seared to golden perfection, paired with crisped-up pierogis, and nestled into a creamy, savory sauce brimming with tender onions, garlic, and a medley of colorful vegetables. A touch of smoked paprika and rich heavy cream adds depth and indulgence, while the convenience of frozen pierogis makes it a time-saving option for busy evenings. Ready in just 40 minutes and serving up to four, this hearty dish is perfect for satisfying hungry appetites. Garnish with fresh parsley for a pop of color, and you've got a complete meal that's sure to become a family favorite.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon smoked paprika
- 2 tablespoons olive oil
- 16 pieces frozen pierogis
- 2 tablespoons unsalted butter
- 1 large yellow onion, thinly sliced
- 2 pieces garlic cloves, minced
- 1 cup frozen mixed vegetables (e.g., peas, carrots, and corn)
- 0.75 cup chicken broth
- 0.5 cup heavy cream
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Season the chicken breasts on both sides with salt, black pepper, and smoked paprika.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side, or until browned and fully cooked (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the pierogis in a single layer and cook until golden brown and crisp on both sides, about 3-4 minutes per side. Remove the pierogis from the skillet and set aside.
Add the remaining 1 tablespoon of butter to the skillet, followed by the sliced onion. Cook for 3-4 minutes, stirring occasionally, until softened. Add the minced garlic and cook for 1 minute, until fragrant.
Stir in the frozen mixed vegetables and cook for 2-3 minutes to heat through. Pour in the chicken broth and simmer for 2-3 minutes, scraping up any browned bits from the bottom of the skillet.
Reduce the heat to low and stir in the heavy cream. Allow the sauce to simmer for 2-3 minutes until slightly thickened.
Return the cooked chicken and pierogis to the skillet, nestling them into the creamy vegetable sauce. Cook for 2-3 minutes to heat everything through.
Garnish with freshly chopped parsley, if desired, and serve immediately. Enjoy your Pierogi Chicken Supper!
Nutrition Facts
Calories |
621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 1086 mg | 47% | |
| Total Carbohydrate | 42.8 g | 16% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 6.4 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 642 mg | 14% | |
*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.
