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.
Servings: 4
Ingredients
Buffalo Chicken
- 2 cups shredded chicken (You can use a pre-cooked rotisserie chicken or smoke/grill your own chicken).
- 1 cup homemade Buffalo 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
- ½ cup mayonnaise
- ¼ cup milk
- 3 Tablespoons fresh dill
- 1 Tablespoon fresh chives
- 1 teaspoon salt (to taste)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper to taste
- ¼ teaspoon red pepper flakes (optional)
- 1 lemon juice
Instructions
- 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.
Nutrition
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