Ingredients for Baked Reuben Chicken
- 1.5 lbs boneless, skin-on chicken thighs
- 2 cups fresh sauerkraut
- 1/2 cup thousand island dressing
- 6-8 slices (about 6 oz) Swiss cheese
- salt
- pepper
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
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How to Make Baked Reuben Chicken
- Preheat oven to 350°F (175°C).
- Season 1.5 lbs boneless, skin-on chicken thighs generously with salt and pepper.
- In a large oven-safe skillet or heavy skillet, sear chicken thighs for 5-6 minutes per side over medium-high heat until golden brown. (If using an oven-safe skillet, skip step 4)
- Transfer seared chicken thighs to a 3-quart baking dish.
- Spread 2 cups of fresh sauerkraut evenly over the bottom of the baking dish.
- Arrange the seared chicken thighs on top of the sauerkraut, skin-side up.
- Top evenly with 6-8 slices (about 6 oz) of Swiss cheese.
- In a small bowl, whisk together 1/2 cup thousand island dressing, 1 tbsp Dijon mustard, and 1 tbsp Worcestershire sauce.
- Pour the dressing evenly over the cheese.
- Cover the baking dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 20-28 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
- Let the casserole rest for 5-10 minutes before cutting into serving portions (2 thighs per serving). Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
82 g
Sugar
79g
Fat
120g
Carbs
8g
