Pierogi Chicken Supper Recipe

5 9 10
Pierogi Chicken Supper Recipe
Pierogi Chicken Supper Recipe photo by Taste of Home
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Pierogi Chicken Supper Recipe

Read Reviews
5 9 10
Publisher Photo
Chicken, cheese and onion combine with frozen pierogies 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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 package (16 ounces) frozen pierogies
  • 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

Directions

Cook pierogies 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 pierogies until lightly browned. Stir in chicken mixture; sprinkle with cheese. Cover; remove from heat and let stand until cheese is melted. Yield: 4 servings.
Originally published as Pierogi Chicken Supper in Quick Cooking November/December 2004, p13

Nutritional Facts

1 cup: 444 calories, 16g fat (8g saturated fat), 101mg cholesterol, 762mg sodium, 40g carbohydrate (10g sugars, 3g fiber), 33g protein.

  • 1 package (16 ounces) frozen pierogies
  • 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
  1. Cook pierogies 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.
  2. In same pan, heat remaining butter over medium heat; saute pierogies until lightly browned. Stir in chicken mixture; sprinkle with cheese. Cover; remove from heat and let stand until cheese is melted. Yield: 4 servings.
Originally published as Pierogi Chicken Supper in Quick Cooking November/December 2004, p13

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Reviews forPierogi Chicken Supper

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MY REVIEW
chickluvs2cook User ID: 3328929 267529
Reviewed May. 31, 2017

"This was a simple but very tasty dinner. We are big pierogi fans...love that I have a new way of making them."

MY REVIEW
SKelm User ID: 4660356 263699
Reviewed Mar. 20, 2017

"I added garlic, mushrooms and a little cream....it was fantastic!"

MY REVIEW
lbroadh2o User ID: 7201056 261905
Reviewed Feb. 28, 2017

"The taste is excellent. My husband loved it. As others have stated, we would probably not put cheese on top the next time. The only reason for giving it a 4-star rather than a 5-star review is it took about 50 minutes to prep/make this dish rather than the 30 minutes listed.

Taste of Home Volunteer Field Editor"

MY REVIEW
cynandtom User ID: 2224843 261093
Reviewed Feb. 10, 2017

"Hubby and I both loved this dish!! Delicious and so easy to put together on a weeknight! The only change I made was a little extra butter and I used garlic."

MY REVIEW
hedjo User ID: 4179463 57971
Reviewed May. 12, 2012

"We absolutely love this recipe and have made it many times. It is so easy. It is a little heavy, but worth it"

MY REVIEW
LGCarothers User ID: 3191658 124434
Reviewed Apr. 24, 2012

"This is a great recipe! I used 2 packages of the mini pierogies and didn't add the cheese. I also made a few other changes I used Market Day "A Salt For All Seasonings" to season the chicken vs. the Salt & Pepper. I also cooked the chicken in about 1/4 cup of White Cooking Wine or you could use chicken Broth and then added a can of Cream of chicken soup for a nice sauce. If it's too thick just add a little milk. It turned out great and everyone in my family loved it."

MY REVIEW
sheilassecret User ID: 1421229 114991
Reviewed May. 26, 2011

"My husband and 3 kiddos all loved this recipe. I did not add the cheese, but did add a can of mushroom soup and a little sour cream to give it a nice sauce. SO GOOD! Thanks for a great base recipe to jump from. :)"

MY REVIEW
elwb129 User ID: 36548 206557
Reviewed Mar. 14, 2011

"My husband loved this recipe and told me I can make it anytime. I did add a little bacon to it, but otherwise did the recipe as stated."

MY REVIEW
katlaydee3 User ID: 3741999 144846
Reviewed Mar. 16, 2009

"This is really good, but actually tastes better without the cheese on top."

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