recipe with sauerkraut and chicken

The Best recipe with sauerkraut and chicken

I’ve been making this sauerkraut and chicken dish for years, and it’s one of those recipes that feels like a warm hug on a cold night. There’s something about the tangy, briny flavor of the sauerkraut that cuts through the richness of the chicken—simple, but always satisfying. My kids will eat it straight from the pan, and my husband always says it’s the only thing that makes his leftovers taste fresh again. It’s not just a meal; it’s a comfort that doesn’t require fancy ingredients or complicated steps. The probiotics in the sauerkraut do wonders for digestion, and the protein keeps everyone full without feeling heavy. It’s the kind of dish that feels special for a family dinner or a quick weeknight meal, but it’s also just as good when served over rice or noodles. No one ever asks what’s in it—it’s that good.

Garlic-Herb Sauerkraut and Chicken with Apple-Cider Glaze

4.8 from 1334 votes

A tangy, flavorful dish featuring tender chicken braised with sauerkraut, complemented by a sweet and savory apple-cider glaze. Perfect for a hearty meal with a probiotic boost!

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Prep Time20 mins

Cook Time50 mins

Resting Time0 mins

Total Time70 mins

Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken

• 2 boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp garlic powder
• ½ tsp black pepper
• ½ tsp salt

For the Sauerkraut

• 1 lb sauerkraut, rinsed and drained
• 1 large onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp apple cider vinegar
• 1 tsp mustard seeds
• ½ tsp turmeric
• ½ tsp cumin
• Salt and black pepper to taste

For the Apple-Cider Glaze

• ½ cup apple cider
• ¼ cup brown sugar
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 tsp lemon juice

👨‍🍳Directions

1. 1 Preheat oven to 375°F (190°C) if baking. In a skillet, heat olive oil over medium heat. Season chicken thighs with thyme, rosemary, garlic powder, black pepper, and salt. Cook for 5-6 minutes per side until golden and cooked through. Remove from skillet and set aside.
2. 2 In the same skillet, sauté diced onion until translucent (about 3 minutes). Add minced garlic, mustard seeds, turmeric, and cumin. Cook for 1 minute. Stir in sauerkraut and apple cider vinegar. Cook for 5 minutes until sauerkraut softens.
3. 3 In a small saucepan, combine apple cider, brown sugar, Dijon mustard, honey, and lemon juice. Simmer for 5 minutes until slightly thickened. Pour glaze over the sauerkraut mixture.
4. 4 Return chicken thighs to the skillet, spooning glaze over them. Cover and transfer to the oven if baking, or continue cooking on the stovetop for 10-15 minutes until chicken reaches 165°F (74°C).
5. 5 Remove from heat and let rest for 5 minutes. Adjust seasoning if needed. Serve hot with the sauerkraut and glaze over the chicken.

🔧Equipment

• Large skillet or Dutch oven
• Mixing bowls
• Knife and cutting board
• Wooden spoon
• Measuring cups and spoons
• Oven (optional, for baking)

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18💛Saturated Fat: 4❤️Cholesterol: 120🧂Sodium: 850🌾Total Carbs: 40🥦Dietary Fiber: 6🍬Sugars: 18🥩Protein: 35

📝Notes

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This sauerkraut and chicken dish is always a solid pick for any family gathering because it’s hearty enough to feed a crowd while keeping things simple and flavorful. It’s the kind of meal that doesn’t require last-minute fussing—you can prep ahead, and it tastes even better the next day, so you won’t have to stress about serving leftovers. Plus, it’s a crowd-pleaser that’s easy to scale up, whether you’re feeding a big Thanksgiving spread or just a few hungry folks at the table.

❓ Frequently Asked Questions About Garlic-Herb Sauerkraut and Chicken with Apple-Cider Glaze

What is the best way to prepare the chicken for this sauerkraut recipe?

To ensure tender and flavorful chicken, marinate the chicken pieces in a mixture of olive oil, garlic, onion, paprika, salt, and black pepper for at least 30 minutes before cooking. You can also use a simple seasoning of salt, pepper, and a bit of smoked paprika. Cook the chicken in a skillet over medium-high heat until fully cooked through, about 6-8 minutes per side, then set aside to rest before adding the sauerkraut.

Why should I use sauerkraut instead of regular cabbage?

Sauerkraut is fermented cabbage, which adds a tangy, probiotic-rich flavor and benefits to your gut health. It has a slightly sharper taste and a firmer texture compared to raw cabbage, making it a great addition to hearty dishes like this one. Fermented foods are known for enhancing digestion and boosting immunity.

How do I adjust the recipe if I don’t have sauerkraut?

If you don’t have sauerkraut, you can substitute it with a mix of ½ cup finely chopped raw cabbage and ¼ cup finely chopped red onion, sautéed until softened. Alternatively, you can use cooked sauerkraut from a can (drained and rinsed) if you prefer a milder flavor. For a different twist, consider adding a small amount of kimchi or sauerkraut-flavored pickles.

What are the best cooking methods for this dish?

This dish can be cooked using several methods, but the most traditional and flavorful ways include: – Stovetop: Sauté onions, garlic, and sauerkraut, then add chicken and simmer until cooked through. – Slow Cooker: Brown the chicken, then combine with sauerkraut, broth, and spices, cooking on low for 6-8 hours. – Oven-Baked: Toss everything in a baking dish, bake at 350°F (175°C) for 45-60 minutes, covered with foil initially.

Can I make this dish ahead of time and reheat it?

Yes, this dish tastes even better the next day! You can prepare the sauerkraut mixture in advance and store it in the fridge for up to 3 days. When reheating, gently warm the sauce with a splash of broth or water to restore moisture. For the best texture, reheat the chicken and sauerkraut separately before combining. Freezing is also possible—store cooked chicken and sauerkraut separately, then reheat before mixing.