Everything you love about Reuben sandwiches is stacked high on budget-friendly chicken thighs for an unfussy dinner in less than 30 minutes.
Here are some ingredients and items that I find useful when making this recipe:
Listen to me explain briefly about how to make this chicken, with some great tips along the way, by clicking the play button below:[sc name="reubenchickenrotd"][/sc]
- 1/2 cup panko bread crumbs
- 1 tsp. olive oil
- 1/8 tsp. salt
- 1/8 tsp. black pepper
- 1/4 tsp. garlic powder
- 1/2 tsp. caraway seeds
- 8 slices deli corned beef
- 4 boneless skinless chicken thighs
- ½ cup Thousand Island dressing, divided
- ½ cup sauerkraut, drained, divided
- 4 slices Swiss cheese
- Preheat the oven to 425º F. Line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl combine panko, olive oil, salt, pepper, garlic powder, and caraway seeds; set aside.
- Fold each piece of corned beef in half; place two pieces on sheet pan, slightly overlapping. Repeat with remaining corned beef, leaving 1-inch between stacks.
- Unroll chicken thighs into a flat piece. Place one thigh on each of the corned beef stacks.
- Top each chicken thigh with 2 tablespoons of Thousand Island dressing, then 2 tablespoons of the sauerkraut, and then one slice of the Swiss cheese.
- Top each stack with one quarter of the panko mixture.
- Place pan in oven. Bake until chicken registers 165°F on an instant read thermometer and bread crumbs are browned, about 25 minutes.
- Can’t find deli corned beef? Substitute pastrami.
- Chicken breasts, cut in half, can be substituted for chicken thighs.