Buffalo Chicken and Pierogy Skillet

July 1, 2019

This Buffalo Chicken and Pierogy Skillet is an all-in-one savory dinner. It’s full of texture with just a hint of heat, making it a perfect weeknight dinner option. This post is sponsored by Mrs. T’s Pierogies.

buffalo chicken pierogies in a cast iron skillet with a bowl of ranch dressing on the side.

Buffalo Chicken Pierogies

If you know me well, you know I am an absolute Buffalo chicken fanatic. If I’m deciding how to cook my chicken, you better believe I’m going to toss it in some Buffalo sauce.

So it should be no surprise that for today’s recipe I paired my beloved Buffalo chicken with a skillet full of Mrs. T’s 4-Cheese Pierogies. The 4-Cheese Pierogies’ potato filling mellowed the heat and acidity from the buffalo chicken for a perfectly balanced skillet dinner. It was a flavor match made in grilling heaven, I tell ya.

This recipe calls for 2 cups of shredded chicken. I prefer to season and grill my own chicken and shred it, but you can purchase a rotisserie chicken to shred. Both will produce delicious results.

Homemade Ranch Dressing

If you’ve ever had homemade ranch, you know how much better homemade ranch tastes than store bought. And honestly, there’s no reason not to make your own ranch from scratch, my friends!

My recipe for homemade ranch combines just a handful of ingredients (most you’ll likely already have at home!) It takes 2 minutes to get everything in the blender, and once you master it, you’ll use it for so much more than just this dish. It tastes amazing on salad, and it’s a great dip for veggies at your next family get-together.

Lemon juice and sour cream make this ranch really bright, so it is a fresh flavor alongside the smooth and creamy filling in the pierogy and subtle kick from the Buffalo sauce.

skillet of buffalo chicken and grilled pierogies

Grilling Pierogies in a Cast Iron Skillet

Grilling these pierogies in a 12″ cast iron skillet is a breeze and results in a perfectly cooked, crunchy pierogy. Here’s a few tips to keep in mind before you toss those bad boys on the grill:

  • Preheat first. Before you begin grilling, preheat your grill and your cast iron. This helps your pierogies cook evenly.
  • Use butter (and lots of it)! Butter and cast iron are best friends. Toss your pierogies into that buttery cast iron skillet and you’ll have a magic result in a matter of minutes.
  • Don’t forget your hot pads! The ENTIRE skillet will get very hot on the grill, so take precaution to not burn yourself.
  • Use your cast iron as a serving dish. Cast iron is beautiful and functional, meaning you can cook and serve from the same skillet. Plus a handy bonus: less dishes to do after dinner!

Buffalo Chicken Recipes

Are you completely obsessed with Buffalo chicken? If so, check out these other Buffalo chicken recipes:

Smoked Buffalo Chicken Dip
The Ultimate Buffalo Chicken Wings
Grilled Buffalo Chicken Skewers

Buffalo Chicken and Pierogy Skillet Recipe

Follow the recipe, and I’ll teach you the simple steps to making your own Buffalo chicken and pierogy skillet at home. Hey Grill Hey is dedicated to help you make better BBQ, feed the people you love, and become a backyard BBQ hero. You can find more of my smoking and grilling recipes and videos on YouTubeInstagram, or our Facebook Page.

Buffalo Chicken and Pierogy Skillet
Prep Time
10 mins
Cook Time
14 mins
Total Time
24 mins
 
Course: Main Course
Cuisine: American
Keyword: Buffalo Chicken, Pierogy Skillet
Servings: 4
Calories: 749 kcal
Author: Susie Bulloch (heygrillhey.com)
Ingredients
Buffalo Chicken
  • 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
  • fresh chives, to garnish
Pierogies
  • 1 box Mrs. T's Mini 4-Cheese Medly Pierogies
  • 2 Tablespoons butter
Homemade Ranch Dressing
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1/4 cup milk
  • 3 Tablespoons fresh dill
  • 1 Tablespoon fresh chives
  • 1 teaspoon salt (to taste)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper to taste
  • 1/4 teaspoon red pepper flakes (optional)
  • juice of 1 lemon
Instructions
  1. Preheat your grill to 400-450 degrees for direct heat grilling.

  2. Toss shredded chicken in melted butter and Buffalo sauce and set aside.

  3. Place 12-inch cast iron skillet on grill and melt 2 tablespoons of butter in skillet.

  4. Add pierogies to butter and cook for approximately 6 minutes per side until golden brown.

  5. Add chicken to skillet, gently stir to combine, and cook for additional two minutes.

  6. Garnish with a sprinkle of chives, drizzle with homemade ranch, and serve warm.

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