Baked Reuben Chicken

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Baked
  • Cuisine: American


Everything you love about Reuben sandwiches is stacked high on budget-friendly chicken thighs for an unfussy dinner in less than 30 minutes.

Listen to me explain briefly about how to make this chicken, with some great tips along the way, by clicking the play button below:

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  • 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


  1. Preheat the oven to 425º F. Line a baking sheet with parchment paper or a silicone mat.
  2. In a medium bowl combine panko, olive oil, salt, pepper, garlic powder, and caraway seeds; set aside.
  3. 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.
  4. Unroll chicken thighs into a flat piece. Place one thigh on each of the corned beef stacks.
  5. 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. 
  6. Top each stack with one quarter of the panko mixture.
  7. 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.