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Chicken and Sauerkraut Recipe: A Tangy, Comforting Meal

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Looking for a cozy, one-pot dinner that’s both comforting and nourishing? This chicken and sauerkraut recipe is your answer! Perfect for busy weeknights, cold-weather evenings, or meal prep, this dish combines tender chicken with tangy, probiotic-rich sauerkraut for a meal that’s easy to make, packed with protein, and bursting with flavor.

The magic happens when golden-brown chicken simmers in a savory broth with sauerkraut, carrots, onions, and aromatic thyme. The slight acidity of the sauerkraut cuts through the richness of the chicken, creating a balanced, savory-sweet flavor profile that’s hard to resist. As a chef who’s cooked everything from gourmet dinners to family-friendly comfort food, I can vouch for this recipe’s simplicity and reliability.

Why you’ll love it:

  • One-pot cooking for minimal cleanup.
  • Ready in 45 minutes – ideal for time-strapped evenings.
  • Nutritious and satisfying: 28g of protein per serving plus probiotics for gut health.
  • Versatile: Adaptable for dietary needs (gluten-free, low-sodium) and leftovers reheat beautifully.

Whether you’re using boneless chicken thighs (juiciest option) or breasts (leaner choice), this dish pairs wonderfully with mashed potatoes, egg noodles, or crusty bread. The sauerkraut adds a probiotic boost, while the carrots and onions provide natural sweetness and fiber.

  • Total Time: 45–50 minutes (Prep + Cook)
  • Yield: 4 servings

Ingredients

Ingredient Amount Purpose
Boneless, skinless chicken thighs 1.5 lbs (680g) Juicy, tender base (use breasts for a leaner option).
Sauerkraut (unfiltered) 2 cups (480g), drained Adds tanginess and probiotics. Unfiltered = more live cultures!
Onion 1 large, diced Sweetness and depth of flavor.
Carrot 2 medium, diced Natural sweetness and color.
Garlic cloves 2, minced Intensifies flavor.
Chicken broth 1.5 cups (360ml) Creates the simmering base. Use low-sodium for control.
Apple cider vinegar 1 tbsp Balances richness; adds a slight tang.
Olive oil or avocado oil 2 tbsp Healthy fat for sautéing.
Dried thyme 1 tsp Classic herb that pairs perfectly with sauerkraut.
Fresh parsley (optional) 2 tbsp, chopped Bright, herby finish.
Salt To taste Enhances all flavors.
Black pepper To taste Adds warmth.

Equipment Needed:

  • Large skillet or Dutch oven (cast iron or non-stick)
  • Cutting board and sharp knife
  • Measuring cups/spoons
  • Tongs

Instructions

Step 1: Prep Ingredients (10 minutes)

  • Thaw frozen chicken overnight in the fridge. Pat dry thoroughly with paper towels – this ensures proper browning.
  • Drain sauerkraut in a colander for 5 minutes. Press gently to remove excess brine.
  • Dice onion and carrots. Mince garlic.

Step 2: Sauté Aromatics (5 minutes)

  1. Heat 2 tbsp oil in a large skillet over medium heat.
  2. Add onion and cook for 4-5 minutes until soft and translucent.
  3. Stir in carrots and cook 3 minutes until slightly softened.
  4. Add garlic and cook 30 seconds – don’t let it burn!

Step 3: Brown the Chicken (6-7 minutes)

  1. Increase heat to medium-high.
  2. Add chicken in a single layer. Let cook 5-6 minutes undisturbed to form golden-brown crust.
  3. Flip and cook 3-4 minutes until evenly browned.

Step 4: Deglaze & Add Sauerkraut (5 minutes)

  1. Reduce heat to medium. Pour in ½ cup broth and scrape up browned bits (“fond”) from the pan.
  2. Stir in drained sauerkraut, remaining 1 cup broth, thyme, apple cider vinegar, salt, and pepper.

Step 5: Simmer (20-25 minutes)

  1. Bring to a gentle simmer. Cover partially and reduce heat to low.
  2. Cook for 20-25 minutes until chicken is tender and flavors meld.
  3. Taste and adjust seasoning with more salt, pepper, or vinegar.

Step 6: Serve

  • Garnish with fresh parsley. Serve hot with mashed potatoes or egg noodles.

Notes

Notes

  • Use leftover chicken? Skip browning. Add cooked chicken in Step 4 and simmer 10-15 minutes.
  • Too tangy? Stir in 1 tsp honey or sugar in the last 5 minutes of cooking.
  • Gluten-free? Use gluten-free broth.
  • Low-sodium? Use low-sodium broth and skip added salt.
  • Add veggies? Throw in peeled potatoes or red cabbage with the carrots.
  • Make ahead? Refrigerate for 3-4 days or freeze for 3 months. Reheat gently on the stovetop.
  • Crispy finish? Lift chicken out, pat dry, and crisp in a hot skillet with oil for 2-3 minutes per side before serving.
  • Author: KitchenFlavors
  • Prep Time: 10 minutes
  • Cook Time: 35–40 minutes
  • Category: Main Course / Dinner
  • Method: One-Pot Braising
  • Cuisine: German-Inspired Comfort Food
  • Diet: Gluten Free

Find it online: https://kitchenflavors.org/chicken-and-sauerkraut-recipe/