German Chicken

German Chicken

68 Reviews 3 Pics
Lisa McKelvey
Recipe by  Lisa McKelvey

“Boneless chicken breasts cooked over sauerkraut and covered in BBQ sauce. This sounds a little different, but I assure you, it is delicious! It is one of my family's favorites. The BBQ sauce makes the sauerkraut a little sweet. I like to serve this dish with mashed potatoes.”

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Adjust Servings

Original recipe yields 4 servings



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a 9x13 inch baking dish, place the sauerkraut in a single layer. Place the chicken breasts on top of the sauerkraut. Pour the barbecue sauce over the chicken. Cover and bake in the preheated oven for 30 minutes or until the chicken is cooked and the juices run clear.

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Reviews (68)

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Sounds weird but it's a new family favorite. I'd suggest sticking with standard kraut (not Bavarian) or it could easily get too sweet. If using frozen chicken breast use the cooking directions on the package but layer as per the directions here. Excess barbecue sauce gives a mellow smoky sweet taste to the kraut. Drain the kraut first so you get a nice blend of flavors instead of a puddle.



This dish is marvelous!! A breeze to put together and the kraut is abolutely delicious with that barbque suace simmered into it. I did have to cook this for about 50 minutes though for the chicken to get done. Maybe I used thicker breasts. Definitely making this again.



This was better than I thought it would be. The only thing I would change (and this is just for our own taste) is that the BBQ sauce I used was pretty strong so I might go with something milder next time. Something on the sweet side as opposed to the heavy smokey side.

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Amount Per Serving (4 total)

  • Calories
  • 253 cal
  • 13%
  • Fat
  • 1.9 g
  • 3%
  • Carbs
  • 29.2 g
  • 9%
  • Protein
  • 28.6 g
  • 57%
  • Cholesterol
  • 68 mg
  • 23%
  • Sodium
  • 1794 mg
  • 72%

Based on a 2,000 calorie diet



previous recipe:

Chicken Kabobs


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Beer and Soy Sauce Chicken