Does chicken go well with sauerkraut?

Absolutely. The tangy, fermented cabbage cuts through the richness of the chicken, especially when you use thighs. In this dish, a creamy sauce made from yogurt and Thousand Island dressing bridges the flavors perfectly, creating a balanced, comforting one-pot meal.

Are you supposed to rinse sauerkraut before you eat it?

It depends on your taste and the sauerkraut's saltiness. I rinse mine for this dish if it tastes very sharp or salty from the jar. A quick cold water rinse tames the acidity, letting the other flavors like apple and bacon shine through better.

Does sauerkraut go bad?

Yes, but it lasts a long time. An unopened jar in the fridge is good for 4-6 months past its "best by" date. Once opened, use it within 2 months. Discard it if you see mold, an off smell, or if it becomes mushy and discolored.

Can you freeze sauerkraut?

You can, but the texture will become softer. Thaw it in the fridge before using. For this recipe, I prefer fresh or refrigerated sauerkraut because it retains more crunch. If using frozen, drain it very well after thawing to prevent a watery sauce.

Can you freeze low carb sauerkraut chicken?

Yes. Portion it into airtight containers or freezer bags, pressing out excess air. It keeps for up to 3 months. Thaw in the fridge overnight. Reheat in a skillet. The sauerkraut will be softer, but the creamy sauce and chicken flavors hold up well.

Sauerkraut Chicken: 43-Minute Easy One-Pot Dinner

Name: Sauerkraut Chicken Recipe: A Creamy, One-Pot German-Inspired Meal
Prep time: 8 min
Cook time: 35 min
Total time: 43 min
Cuisine: German
Ingredients: 1.5 lbs bone-in chicken thighs or breasts (about 4 pieces); Salt and pepper to taste; 1 tbsp olive oil or butter; 4 slices bacon, chopped; 1 medium yellow onion, thinly sliced; 1 medium apple, cored and sliced; 14 oz (400g) sauerkraut, drained; ½ cup plain yogurt or sour cream; ⅓ cup Thousand Island dressing; 2 medium potatoes, cubed

Description

Sauerkraut Chicken is a creamy, tangy one-pot meal that’s ready in under 45 minutes. Bone-in chicken thighs are seared, then braised with sauerkraut, bacon, apple, and a simple yogurt sauce. It’s a satisfying, low-carb dinner with German-inspired flavors.

Ingredients

Scale

For the chicken and vegetables:

1.5 lbs bone-in chicken thighs or breasts (about 4 pieces)

Salt and pepper to taste

1 tbsp olive oil or butter

For the skillet base:

4 slices bacon, chopped

1 medium yellow onion, thinly sliced

1 medium apple, cored and sliced

14 oz (400g) sauerkraut, drained

For the sauce:

½ cup plain yogurt or sour cream

⅓ cup Thousand Island dressing

Optional:

2 medium potatoes, cubed

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 375°F / 190°C.

2. In a large oven-safe skillet over medium heat, cook the chopped bacon until crisp. Remove with a slotted spoon.

3. Season chicken on both sides with salt and pepper. Add chicken to the skillet with the bacon fat, skin-side down. Sear for 4-5 minutes until golden brown. Flip and sear the other side for 2 minutes. Remove chicken to a plate.

4. Add olive oil to the skillet. Cook the sliced onion and apple for 4-5 minutes, stirring, until softened.

5. Stir in the drained sauerkraut and cooked bacon. Nestle the seared chicken into this mixture.

6. In a small bowl, whisk together the yogurt and Thousand Island dressing. Pour evenly over everything in the skillet.

7. Transfer skillet to the oven and bake uncovered for 22-25 minutes, until chicken reaches an internal temperature of 165°F / 74°C and sauce is bubbly.

Notes

Store in the refrigerator for up to 3 days or freezer for up to 3 months. Reheat gently in a skillet over medium-low heat with a splash of water, or microwave in 30-second intervals.

For a less tangy dish, rinse the drained sauerkraut briefly under cold water before adding it.

If using boneless chicken breasts or thighs, reduce bake time by 3-5 minutes to prevent drying out.

The key is to sear the chicken first, it creates a flavorful fond that enriches the entire dish.

To keep this dish gluten-free, verify your Thousand Island dressing brand is certified gluten-free.

Prep Time: 8 min
Cook Time: 35 min
Category: Dinner, Main Course
Method: Baking
Cuisine: German

Nutrition

Serving Size: 1 serving
Calories: 385 kcal
Sugar: 9 g
Sodium: 890 mg
Fat: 24 g
Saturated Fat: 8 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 3 g
Protein: 29 g
Cholesterol: 125 mg