Pierogi, Chicken Sausage, & Peppers Sheet Pan (20 Minute Meal)
Pierogi, Chicken Sausage, & Peppers Sheet Pan = PURE MAGIC. Trust me, this will become your new favorite recipe for busy weeknights. My 20-minute Pierogi, Chicken Sausage, & Peppers Sheet Pan is so fast to prepare. It barely feels like cooking. Pierogies, peppers, and onions tossed with mouth-watering seasoned garlic butter and topped with your favorite chicken sausage–DELISH.
Let me start by saying, Justin (my husband), if you are reading this, I am deeply sorry. You by now have probably discovered that I ate ALL of the pierogie sheet pan leftovers in the fridge. I might have blamed our dog for influencing me, but really, I needed no influence. I couldn’t help myself. Also, I would like this recipe for dinner on my birthday this year. Please and thank you.
With Love, Wife. 🙂
How To Make Pierogi, Chicken Sausage, & Peppers Sheet Pan
Let me introduce you to the best easy weeknight dinner: Pierogi, Chicken Sausage, & Peppers Sheet Pan. Trust me it’s sure to be a family favorite. Here’s how to make it:
- Start by lining a baking sheet with parchment paper and preheat the oven to 400 degrees Fahrenheit.
- Slice the peppers and onion into strips.
- In a medium bowl add melted butter, olive oil, and herbs and mix it all.
- In a larger bowl, add perogies, peppers, and onions. Pour the butter mixture on top of the perogie mixture and toss everything together. Note: you will need to mix quickly as the butter will start to harden on the frozen perogies. If it does start to harden, that’s okay, at the end of the bake simply toss the perogies and veggies once again to evenly coat it all in the glorious garlic butter.
- Place the pierogi mixture on the lined sheet pan and bake for 10 minutes. At the end of 10 minutes, add the precooked chicken sausage to the sheet pan and cook for the remaining 10 minutes.
- Remove the sheet pan from the oven. Slice the sausages into coins, if desired. Toss everything on the sheet pan together to distribute the buttery seasoning more evenly.
- Serve the Pierogi, Chicken Sausage, & Peppers Sheet Pan. Top with additional cheese, green onions, and or a dollop of sour cream. Or enjoy the delicious sheet pan dinner as is.
The Ingredients
Frozen Pierogies
I used cheddar pierogies in this recipe. Pick literally any brand you can find in the frozen section. Seriously any box you find is fine (I suggest generic–because it’s cheaper). Feel free to test out different flavors of pierogies as you wish. Like garlic parmesan pierogies. Or four cheese. YUM.
Bell Pepper
You can use any bell peppers that you would like in this dish. I used red and yellow peppers since they are my absolute favorite to roast. Any color combo of peppers: red, orange, yellow, and green will all work.
Onion
I LOVE roasted red onion. Other types of onions like Vidalia or yellow onion will also work. If you have it on hand, I suggest using red onion.
Chicken Sausage
For my sheet pan, I used Target’s Good & Gather apple and gouda chicken sausage. They are even better than the Aidell’s chicken apple smoked sausages and are about $3 dollars cheaper. While apple and gouda chicken sausages are my favorite, this is a great recipe to swap and play around with different types of sausages. Or even try kielbasa.
Utilizing the Frozen Section for Fast Meal Prep
Everyone needs a few recipes up their sleeves that utilize the frozen section for fast dinner prep. I love cooking from scratch. I really do. It makes me instantly feel like I have accomplished something very big. It also feels like I am living in a Little House on the Prairie fantasy.
That being said, there I days that I just do not want to cook at all ( I know…is that even allowed to be said on a food blog??) Sometimes it’s just a busy night, sometimes it just feels like I cooked a lot that week, and sometimes I just don’t want to all that much. Can anyone else relate?
I don’t often purchase prepared food from the freezer section, but it’s worth it to have a few things in your freezer that you can instantly turn into a delicious meal. Pierogi, Chicken Sausage, & Peppers Sheet Pan is one of those recipes that you can transform into a meal that feels like it never came from the freezer section. I will let you in on another secret, you can also utilize frozen presliced peppers and onions in this sheet pan recipe. Just cook the veggies by themselves for an extra 5 minutes on the sheet pan.
Eating Pierogies as a Main Dish
If you have read this far, which, statistically speaking is not probable, then I will continue to entertain anyhow with my pierogi-for-dinner-drama. I love pierogies. I know that pierogies are technically Polish, but I grew up Pennsylivian Dutch which meant that we also believed that pierogies were our thing. Potato. PoTATo.
But what always bothered me was that pierogies were, by the majority of people and the freezer section, classified as a side dish. Umm…other dumplings are seen as entrees…why leave the pierogies out of the limelight? Well, I give you my 20-minute Pierogi, Chicken Sausage, & Peppers Sheet Pan recipe. I made this delectable entree as my declaration of the belief that Pierogies can and should receive their proper place as a Main Dish. I didn’t make a petition for this belief, though I thought about it, but I urge you to make this delicious recipe in place of a petition to side with this very important issue.
What to Serve With Pierogi, Chicken Sausage, & Peppers Sheet Pan
Personally, I will eat Pierogi, Chicken Sausage, & Peppers Sheet Pan straight from the sheet pan, but you can elevate this recipe further with a few additional toppings. I like to add chopped green onions, a dollop of sour cream (or plain Greek yogurt), or even a sprinkle of shredded cheddar cheese on top. YUM.
I typically won’t prepare a side dish with this dinner, because it already has everything (starch, meat, and veggies) in the sheet pa. But I might suggest a few easy desserts/sides to go with this no-fuss dinner:
- Healthy Homemade Maple Applesauce
- Chick-fil-A Kale Crunch Salad Copycat Recipe
- No-Bake Raspberry Cottage Cheese Cheesecakes
Pierogi, Chicken Sausage, & Peppers Sheet Pan (20 Minute Meal)
Ingredients
- 1 16 oz box of frozen cheddar pierogies
- 4 links smoked chicken sausage (12 oz package) I used Good & Gather Apple Gouda Sausages
- 2 bell peppers
- 1 red onion
- 2 Tbsp butter
- 1 Tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/8 tsp red chili pepper flakes
Instructions
- Line a baking sheet with parchment paper and preheat the oven to 400℉.
- Slice the peppers and onion into strips.
- In a medium bowl add melted butter, olive oil, and herbs and mix it all.
- In a larger bowl, add perogies, peppers, and onions. Pour the butter mixture on top and mix everything. Note: you will need to mix quickly as the butter will start to harden on the frozen perogies. If it does start to harden, that's okay, at the end of the bake toss the perogies and veggies once again.
- Place the pierogi mixture on the lined sheet pan and bake for 10 minutes. At the end of 10 minutes, add the precooked chicken sausage on to the sheet pan and cook for the remaining 10 minutes.
- Remove the sheet pan from the oven. Slice the sausages into coins if desired. Toss everything together on the sheet pan to distribute the buttery seasoning more evenly.
- Serve the Pierogi, Chicken Sausage, & Peppers Sheet Pan. Top with additional cheese, green onions, and or a dollop of sour cream. Or enjoy the delicious sheet pan dinner as is.
