I’ve been making sauerkraut and chicken recipe for years, and it’s still a favorite in our household. My family loves it when I serve this dish for dinner, especially on busy weeknights when we need something quick and easy.
The best part about this recipe is that it’s incredibly versatile – you can serve it as a main course, or use it as a topping for baked potatoes or salads. I’ve also found that this recipe is perfect for meal prep, as the leftovers keep well in the fridge for several days.
As an added bonus, this dish is packed with nutrients from the sauerkraut, which is rich in vitamins C and K. The fermented flavor of the sauerkraut pairs perfectly with the savory taste of the chicken, creating a truly satisfying meal.
I’ve experimented with various seasonings over the years, but my go-to combination remains salt, pepper, and a pinch of caraway seeds. This simple yet flavorful combination has become a staple in our kitchen.
I love how this recipe brings people together – whether it’s a family dinner or a potluck at work, this dish always seems to spark conversations and create a sense of community.
Chicken and Sauerkraut Skillet
4.7 from 1217 votes
A hearty one-pan dish featuring tender chicken thighs braised with tangy sauerkraut and aromatic caraway seeds. The sauerkraut mellows as it cooks, creating a savory sauce that pairs perfectly with the chicken.
1Pat the chicken thighs dry with paper towels and season both sides evenly with salt and black pepper.
2Heat the olive oil in a large skillet over medium-high heat until it shimmers.
3Place the chicken skin-side down in the hot skillet and cook without moving for 5 to 7 minutes, until the skin is deep golden brown and releases easily.
4Flip the chicken and cook for another 3 minutes, then transfer to a plate.
5Reduce heat to medium and add the butter to the skillet.
6Once melted, add the sliced onion and cook, stirring occasionally, for 4 to 5 minutes until softened and lightly browned.
7Stir in the minced garlic and cook for 30 seconds until fragrant.
8Add the drained sauerkraut, chicken broth, caraway seeds, bay leaf, and white wine to the skillet.
9Stir to combine and bring the mixture to a simmer over medium heat.
10Nestle the chicken thighs skin-side up into the sauerkraut mixture.
11Cover the skillet with a lid, reduce heat to low, and simmer for 20 to 25 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F.
12Remove the bay leaf and discard.
13Taste the sauerkraut and adjust seasoning with salt or pepper if needed.
14Serve the chicken and sauerkraut hot, spooning some of the pan juices over the top.
For a milder flavor, rinse the sauerkraut thoroughly before using. You can substitute boneless chicken thighs; reduce simmering time to 15 minutes. Serve with boiled potatoes or crusty bread to soak up the juices.
Watch Video Of How Chicken and Sauerkraut Skillet Works
This sauerkraut and chicken recipe has become a staple in our household due to its ease of preparation and delicious flavor.
It’s perfect for any occasion – whether you’re serving it as a main course or using it as a topping for baked potatoes or salads.
One of my favorite aspects about this recipe is how well it stores and reheats – simply refrigerate any leftovers for up to 5 days or freeze them for up to 6 months.
❓ Frequently Asked Questions About Chicken and Sauerkraut Skillet
Q1: What type of chicken should I use for this recipe?
A1: For this recipe, I recommend using boneless, skinless chicken breasts or thighs. You can also use chicken tenders if you prefer. Just make sure to adjust the cooking time accordingly.
Q2: Can I use store-bought sauerkraut instead of making my own?
A2: While store-bought sauerkraut can be convenient, homemade sauerkraut has a more complex flavor profile that pairs better with the chicken. If you do decide to use store-bought sauerkraut, look for one that’s low in sodium and made with live cultures.
Q3: How do I know if my sauerkraut is fermented correctly?
A3: A properly fermented sauerkraut will have a tangy flavor and a slightly sour smell. If your sauerkraut doesn’t have these characteristics after several days of fermentation, it may not be ripe yet or may be past its prime.
Q4: Can I add other ingredients to this recipe besides sauerkraut and chicken?
A4: Yes, you can customize this recipe by adding your favorite vegetables such as onions, carrots, or bell peppers. Just make sure to adjust the cooking time accordingly.
Q5: How do I store leftover sauerkraut and chicken?
A5: Store leftover sauerkraut in an airtight container in the fridge for up to 5 days or freeze it for up to 6 months. Reheat leftover chicken in the oven or microwave until hot and serve with additional toppings as desired.
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