Best 4 Baked Chicken Reuben In A Cast Iron Skillet Recipes
Indulge in a delectable symphony of flavors with our Baked Chicken Reuben in a Cast Iron Skillet, a dish that harmoniously blends the classic Reuben sandwich with the convenience of a one-pan skillet meal. This culinary masterpiece features tender chicken breasts nestled in a savory blend of melted Swiss cheese, tangy sauerkraut, and a drizzle of Thousand Island dressing, all enveloped in a golden-brown crust. Accompanying this delightful main course are three equally tantalizing recipes: a creamy and flavorful Homemade Thousand Island Dressing, a classic tangy Sauerkraut, and a delectable Swiss Cheese Sauce. Prepare to embark on a culinary journey that will leave your taste buds in awe and your kitchen filled with the enticing aromas of this irresistible dish.
Here are our top 4 tried and tested recipes!
SKILLET ROASTED LEMON CHICKEN
Steps:
- Preheat the oven to 450 degrees F.
- Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.
- Distribute the lemon slices in a 12-inch cast-iron skillet and distribute the onion and garlic on top.
- Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.
- Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
- Remove the chicken from the oven, sprinkle it with the lemon juice and the leaves of 1 rosemary sprig, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken into quarters, and serve hot with the pan juices, cooked lemon, and onion.
SKILLET-ROASTED LEMON CHICKEN
Steps:
- Preheat the oven to 450 degrees F.
- Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.
- Distribute the lemon slices in a 12-inch cast iron skillet and distribute the onion and garlic on top. Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.
- Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
- Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken in quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion.
BAKED CHICKEN REUBEN
This is a great make-ahead dish from Marcia C. Adams of Fort Wayne, Indiana. It took the top $10,000 prize in the National Chicken Cooking Contest in Dallas, Texas. It sounds weird, but it is good.
Provided by Paula
Categories World Cuisine Recipes European Eastern European Polish
Time 1h35m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Place chicken in a lightly greased 9x13 inch baking dish. Sprinkle with salt and pepper. Place sauerkraut over chicken and top with cheese slices. Pour dressing over all and cover dish with aluminum foil.
- Bake in preheated oven for 90 minutes, or until chicken is cooked through (fork can be easily inserted and juices run clear). Sprinkle with chopped parsley and serve.
Nutrition Facts : Calories 446.4 calories, Carbohydrate 16.7 g, Cholesterol 103.5 mg, Fat 28.1 g, Fiber 2 g, Protein 33 g, SaturatedFat 7.3 g, Sodium 1305.9 mg, Sugar 12.1 g
BAKED CHICKEN REUBEN IN A CAST IRON SKILLET
I have been making baked chicken reubens like this for years, the cast iron skillet heats evenly and with all the moisture in the kraut along with the chicked it works to perfection. I used a 9 inch skillet (Grisswold) along with the cast iorn lid.
Provided by Timothy H.
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Wash chicken well and pat dry. Sprinkle on the salt and pepper on each side of the chicken. In the cast iorn skillet with the oil, brown both sides of the chicken on medium heat. When browned on both sides, pour the kraut over the browned chicken. Add the thousand island dressing on top of the kraut.
- Spread the dressing across the kraut so it blended well. Place the swiss cheese on top of the kraut and bake at 325 for 1 hour or until desired doness. Sprinkle the fresh parsley on top of the cheese.
- Depending on your oven, it could take 45 minutes to be baked in the cast iorn skillet because of the even heat from the cast iron along with the cast iron lid. Serve hot! Goes great with mashed potatoes.
Nutrition Facts : Calories 510.3, Fat 41.1, SaturatedFat 11.8, Cholesterol 59, Sodium 2486, Carbohydrate 24.2, Fiber 6.7, Sugar 16.7, Protein 14.4
Tips:
- Choose the Right Chicken: Use boneless, skinless chicken breasts or thighs for a juicy and tender result.
- Season the Chicken Generously: Coat the chicken with your favorite seasonings or a simple mixture of salt and pepper. This will help enhance the flavor of the chicken.
- Brown the Chicken: Before baking, sear the chicken in a hot skillet until golden brown. This will create a crispy exterior and help lock in the juices.
- Use High-Quality Ingredients: Opt for good quality Swiss cheese, sauerkraut, and Thousand Island dressing or Russian dressing for an authentic Reuben flavor.
- Don't Overcook the Chicken: Keep an eye on the chicken while baking to ensure it doesn't overcook and dry out. The internal temperature should reach 165°F (74°C) for safe consumption.
- Assemble the Sandwiches Carefully: Layer the chicken, sauerkraut, Swiss cheese, and dressing on toasted rye bread. Press down gently to ensure the sandwich holds together.
Conclusion:
This Baked Chicken Reuben in a Cast-Iron Skillet is a delicious and easy-to-make meal that combines the classic flavors of a Reuben sandwich with the convenience of a one-pan dish. The combination of tender chicken, tangy sauerkraut, melted Swiss cheese, and flavorful dressing creates a satisfying and comforting sandwich. Whether you're a fan of Reuben sandwiches or looking for a new and exciting way to enjoy chicken, this recipe is sure to impress. So, gather your ingredients, preheat your oven, and get ready to indulge in a mouthwatering feast!
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