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.

Nutriscore Rating: 68/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

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)

Directions

Step 1

Season the chicken breasts on both sides with salt, black pepper, and smoked paprika.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Reduce the heat to low and stir in the heavy cream. Allow the sauce to simmer for 2-3 minutes until slightly thickened.

Step 7

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.

Step 8

Garnish with freshly chopped parsley, if desired, and serve immediately. Enjoy your Pierogi Chicken Supper!

Nutrition Facts

Serving size	(2714.0g)

Amount per serving	% Daily Value*
Calories	4892.1

Total Fat 186.1g	0%
Saturated Fat 78.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 637.8mg	0%
Sodium 9561.5mg	0%
Total Carbohydrate 530.7g	0%
Dietary Fiber 44.0g	0%
Total Sugars 49.7g
Protein 215.1g	0%

Vitamin D 3.5IU	0%
Calcium 496.2mg	0%
Iron 31.4mg	0%
Potassium 4232.3mg	0%

*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.

Source of Calories

Fat: 36.0%

Protein: 18.5%

Carbs: 45.6%