reuben chicken on a plate with a side salad

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!

fork next to reuben chicken sliced in half

Chicken breasts or cutlets are sauted 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

  1. 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.
  2. 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.

a fork taking a bite of reuben chicken

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.


Scoop the chicken onto plates then serve with a fresh side salad or Air Fryer Asparagus. However you serve it up, I hope you love this tasty twist on a classic reuben – enjoy!

reuben chicken next to a side salad on a plate

More Easy Chicken Dinner Recipes

Reuben Chicken

5/5 (3 REVIEWS)


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!


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


  1. Combine all ingredients for homemade Thousand Island Dressing in a dish then cover and refrigerate. Can be done several days ahead of time.
  2. 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.)
  3. 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.


  • 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,

Photo collage of reuben chicken skillet