Reuben Chicken is a quick chicken recipe that cooks in 15 minutes and in 1 skillet. This low carb take on the classic is mouthwatering!
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We ate hot sandwiches for dinner constantly while growing up, especially as teenagers when my brothers and I were usually home for no more than 30 minutes most nights before running off to various practices, games, and lessons. Grilled cheese, hot ham and cheese, and Reubens were my Mom’s specialties, and most importantly, they took nearly no time to cook.
I had a massive craving for a hot and sizzling Reuben sandwich around St. Patrick’s Day but couldn’t find gluten free deli corned beef anywhere so I recently satisfied my appetite with 15-Minute Reuben Chicken instead. This quick-cooking chicken dinner recipe is not only made in just one skillet but it is SO so delicious – I’m claiming upgrade!
Chicken breasts or cutlets are sauteed then topped with sauerkraut, homemade Thousand Island dressing, and swiss cheese. One pan, packed with flavor, ready in just 15 minutes. It does not get better than this!
Tips for Making Reuben Chicken
- Chicken Cutlets vs Chicken Breasts. I love using chicken cutlets, which are large chicken breasts that have been sliced in half widthwise, for this dish because it’s a great way to stretch chicken, plus they cook super fast. If you’re using chicken breasts instead, be sure to pound them out to an even thickness before cooking to ensure they cook evenly.
- Homemade Dressing.Russian dressing is commonly used inside Reuben sandwiches, but here in the heart of the Midwest, my Mom always used Thousand Island. The recipe for my homemade version calls for fridge and pantry staples, and is ridiculous tasty. Use leftover sauce for topping burgers. YUM.
How To Make This Recipe
Start by seasoning chicken breasts or cutlets with homemade seasoned salt and pepper then saute until golden brown on the bottom.
Flip the chicken then continue sauting for 1-3 minutes, depending on if you’re using cutlets or breasts, and then start adding all the traditional toppings: sauerkraut followed by homemade Thousand Island dressing.Russian dressing is typically used to make Reubens but my Mom always used Thousand Island growing up. You can use either!
For the Thousand Island dressing, combine mayonnaise (I used vegan mayo,) ketchup, vinegar, minced dill pickles and white onion, plus a pinch of sugar and a drizzle of pickle juice. That’s it! You can make the dressing ahead of time to get this quick-cooking dish on the table even faster.
Here’s the kruat I like too. It’s raw, and crunchy, and sour, and I ate half of it with a fork straight outta the bag the first time I bought it. YOLO.
Last step is to add a slice of swiss cheese to the tops then place a lid on the skillet and continue to saute until the cheese melts.
HELLO LOVER!!
Scoop the chicken onto plates then serve with a fresh side salad or roasted vegetables – roasted asparagus would be absolutely divine next door. However you serve it up, I hope you love this tasty twist on a classic reuben – enjoy!
More Craveable Chicken Recipes
- BBQ, Avocado, Bacon and Cheddar Chicken
- Mozzarella Bruschetta Chicken
- Cheesy Everything Bagel Chicken
- Leek and Mushroom Chicken Skillet
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Reuben Chicken
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gluten free15 minute meal20 minute meal30 minute meal
5/5 (2 REVIEWS)
Description
Reuben Chicken is a quick chicken recipe that cooks in 15 minutes and in 1 skillet. This low carb take on the classic is mouthwatering!
Ingredients
serves 4
- 4 chicken breasts or cutlets (see notes)
- homemade seasoned salt and pepper
- 3/4 cup sauerkraut, drained (I use Cleveland Kraut)
- 4 slices swiss cheese
- For the Thousand Island Dressing:
- 1/2 cup mayonnaise (I use Hellman’s Vegan Mayo)
- 2 Tablespoons ketchup
- 2 Tablespoons minced dill pickles
- 1 Tablespoon minced white onion
- 2 teaspoons white wine vinegar OR distilled white vinegar
- 1 teaspoon sugar
- 1 teaspoon pickle juice
Directions
- Combine all ingredients for homemade Thousand Island Dressing in a dish then cover and refrigerate. Can be done several days ahead of time.
- Place a large skillet over heat that's just a touch above medium then spray with nonstick spray. Season chicken on both sides with homemade seasoned salt and pepper then add to the skillet and saute until golden brown on the bottom, 2-4 minutes depending on the thickness of your chicken cutlets/breasts. Turn heat down to medium, spray tops with nonstick spray, then flip chicken and saute for 1 more minute (2-3 minutes if using breasts vs cutlets.)
- Add toppings to each piece of chicken - roughly 2-3 Tablespoons sauerkraut, 2-3 Tablespoons dressing, plus a slice of swiss cheese - then place a lid on top and continue to saute until cheese has melted and chicken is cooked through.
Notes
- You can use chicken cutlets (large chicken breasts cut in half widthwise,) or chicken breasts depending on how hungry you are! If you use chicken breasts be sure they have been pounded to an even thickness to ensure even cooking.
- Click here for my 4-ingredient homemade seasoned salt recipe >
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
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17 Comments
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Kathy 04.27.2023 My husband is wheat allergic and I have to watch sodium because of heart issues, and we love Reubens. To have this with no bread for him and avoiding the corned beef for me, yet tasting like a Reuben was wonderful!
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- chrissy 02.14.2023
Great recipe! I’ll be trying this with turkey cutlets and boneless chicken thighs! Thanks Kristen❤️
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- Kristin 02.15.2023
Fabulous! I hope you love it, Chrissy!
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- Nora 03.22.2020
This recipe was so good! We enjoyed this with roasted potatoes and brussel sprouts! I also cooked par cooked the chicken breasts ahead of time by poaching it in the sauerkraut juices and chicken broth to make it extra juicy and tender, definitely recommend!
4.5
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- Adam 05.07.2019
Thank you for sharing this recipe with us, this recipe is really very mouthwatering. And this unique recipe is very helpful. Though the Reuben Chicken Gluten is not so easy but you give an easy way. This will be helpful for those who want to try a new item of chicken and the steps are so easy. That anyone can cook this. You use combine mayonnaise, minced dill pickles and pickle juice and those are my favorite, I’ll try this at my home.
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- Jill 04.21.2019
This looks delcious!!! Wow. Also, Boar’s Head makes Gf corned beef, which can be sliced for you at the grocery’s deli counter. All of their deli meats and cheeses are GF.
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- Kristin 04.22.2019
I just saw that sign at our grocery store’s deli the other day, actually! Good to know! They also say they can’t guarantee anything sliced back there won’t be contaminated with allergens including gluten/wheat though. I *think* you can call ahead to have meat sliced on a clean slicer though.
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- Istuke 04.11.2019
Gluten free sliced uncured angus corned beef (no nitrites or nitrates) at Sams Club near meat section. There are several other similar GF sandwich meats there too Enjoy! Thank you!
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- 15-Minute Reuben Chicken – Recipes Today 04.09.2019
[…] article 15-Minute Reuben Chicken appeared on Iowa Girl Eats. […]
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- Sarah 04.08.2019
Made this Reuben Chicken this weekend – delicious!!! I make most of your recipes and they are always good. This was fun, original, easy
5
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- Kristin 04.09.2019
Yay!! I’m so glad you loved it, Sarah!!
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- Jessy 04.03.2019
Your writing is very funny hahaha well done on setting up the room!! :)
that chicken looks amazing though!dorky-and-weird.blogspot.com
xoxo <3
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- Lisa Lansink 04.03.2019
This looks delicious!
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- Arlene Johnson 04.02.2019
You can find a delicious gluten free corned beef at Sam’s club. I cooked one in my crock pot , cooked in co*ke cola added veggies, cooked on low all day,, and it was so tender.
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- Kristin 04.02.2019
That sounds so delicious!! Have you found any GF sliced packaged corned beef (vs the roast)? That’s what I was on the hunt for to use in my reuben sandwich!
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- Bry Jaimea 04.02.2019
I LOVE a good reuben and this recipe sounds AMAZING!! Is there much a muchness between Vegan Mayo and Normal Mayo flavouriwse? Have a fabulous day!
xx Bry Jaimea | bryjaimea.comReply
- Kristin 04.02.2019
I really don’t think so! I use it in tuna salad, homemade ranch dressing, etc and have never noticed anything off or different about it. :)
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hi, i'm kristin!
I’m a Midwestern wife and Mama, and after being diagnosed with Celiac Disease in 2013 I began sharing delicious and approachable gluten-free recipes made with everyday, in-season ingredients. Welcome!
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