Reuben Stuffed Chicken
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Reuben chicken is tossed with thousand island dressing, stuffed with sauerkraut and corned bee, and topped with swiss cheese for a tasty, easy dinner recipe!
Last week was St Patrick’s Day, and if you’ve got some corned beef leftover from the holiday, this is the perfect time to put it to good use with this Stuffed Reuben Chicken recipe!
And even if you don’t have any leftover, head to the deli counter at the grocery store and pick some up, because you’re going to want to make this recipe ASAP!
My idea for this recipe came after trying a new deli in downtown San Diego, where my husband Kurt ordered his favorite sandwich, the reuben.
We got talking about what an odd combination corned beef, thousand island dressing, swiss cheese and sauerkraut was, but how it worked so perfectly together.
That’s when I started thinking, a reuben doesn’t just have to be a sandwich, it could be a dip, or chicken, or pizza, and the ideas started flowing!
While I still think reuben pizza needs to happen in the near future, today I’m excited to share this reuben chicken recipe. It combines all of the delicious flavors of a reuben sandwich into a scrumptious baked chicken recipe that’s easy to make in just one pan in 45 minutes!
Ingredients
- 4 boneless, skinless chicken breasts (approximately 2 pounds)
- ¼ cup Thousand Island dressing + more for dipping if desired
- ½ tsp salt
- ½ tsp black pepper
- ¼ lb. thinly sliced corned beef
- 1 cup sauerkraut
- 8 slices swiss cheese
Instructions
Preheat the oven to 450°F.
Slice a pocket in the middle of each chicken breast, being careful not to slice all the way through.
Spread thousand island dressing in and around each chicken breast, then sprinkle with the salt and pepper. Stuff 2 slices of corned beef and ¼ cup of sauerkraut in each chicken breast.
Add the stuffed reuben chicken to an oven safe baking dish or cast iron skillet. Cover each chicken breast with 2 slices of swiss cheese.
Place in the oven and bake for 25-30 minutes.
Remove from the oven and melty, cheesy, flavorful chicken awaits you!
Top with a little fresh cracked black pepper and chopped chives, if you’d like!
I served this scrumptious reuben chicken with Salt and Vinegar Roasted Potatoes for a complete, delicious meal!
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Reuben Stuffed Chicken
Ingredients
- 4 boneless, skinless chicken breasts, approximately 2 pounds
- ¼ cup thousand island dressing, + more for dipping if desired
- ½ tsp salt
- ½ tsp black pepper
- ¼ lb. thinly sliced corned beef
- 1 cup sauerkraut
- 8 slices swiss cheese
Instructions
- Preheat the oven to 450°F.
- Slice a pocket in the middle of each chicken breast, being careful not to slice all the way through. Spread thousand island dressing in and around each chicken breast, then sprinkle with the salt and pepper.
- Stuff 2 slices of corned beef and ¼ cup of sauerkraut in each chicken breast.
- Place the stuffed chicken in an oven safe baking dish or cast iron skillet.
- Place 2 slices of swiss cheese on each chicken breast.
- Place in the oven and bake for 25-30 minutes.
Nutrition Facts
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