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5 from 1 vote

Buffalo Chicken and Pierogy Skillet

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.
Prep Time10 minutes
Cook Time14 minutes
Total Time24 minutes
Course: Main Course
Cuisine: American
Keyword: Buffalo Chicken, Pierogy Skillet
Servings: 4
Author: Susie Bulloch (heygrillhey.com)


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


  • 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


  • Preheat your grill to 400-450 degrees for direct heat grilling.
  • Toss shredded chicken in melted butter and Buffalo sauce and set aside.
  • Place 12-inch cast iron skillet on grill and melt 2 tablespoons of butter in skillet.
  • Add pierogies to butter and cook for approximately 6 minutes per side until golden brown.
  • Add chicken to skillet, gently stir to combine, and cook for additional two minutes.
  • Garnish with a sprinkle of chives, drizzle with homemade ranch, and serve warm.


Calories: 749kcal | Carbohydrates: 30g | Protein: 24g | Fat: 59g | Saturated Fat: 23g | Cholesterol: 145mg | Sodium: 3228mg | Potassium: 261mg | Sugar: 4g | Vitamin A: 1050IU | Vitamin C: 1.2mg | Calcium: 92mg | Iron: 1mg