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Main dishes

Baked chicken breasts with sauerkraut and new potatoes

Name: Baked chicken breasts with sauerkraut and new potatoes
Yield: 4 servings
Cuisine: Slovak
Ingredients: 7–8 Chicken breasts; 1 kg Sauerkraut; 150–200 g Ham; 1–2 Mozzarella; to taste Salt and pepper; to taste Black pepper; 1 kg Potatoes; to taste Potato seasoning; as needed Vegetable oil

Chicken breasts baked over sauerkraut and ham, topped with melted mozzarella and served with oven-roasted new potatoes. Serves 4.

Slovak cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 20 min
Cook time: 40 min
Temperature: 200 °C (400 °F)
Servings: 4 servings
Difficulty: Easy
Cuisine: Slovak

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Chicken breasts baked with sauerkraut and new potatoes make a hearty oven-baked meal that's perfect for Sunday lunch. Mix the sauerkraut with pan-browned ham and spicy seasoning to taste, then spread it in the bottom of a baking dish. Arrange the halved chicken breasts on top and bake under foil for about 40 minutes at 200 °C (400 °F), then top with mozzarella slices and bake until melted. Simply slice the unpeeled new potatoes and roast them with oil and seasoning.

Ingredients

4 servings

Chicken breasts 7–8
Sauerkraut 1 kg
Ham 150–200 g
Mozzarella 1–2
Salt and pepper to taste
Black pepper to taste
Potatoes 1 kg
Potato seasoning to taste
Vegetable oil as needed

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Instructions

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Slice the ham and cook it in a skillet until it releases its juices and browns slightly. Mix it with the sauerkraut, then season with salt and pepper. Add spicy seasoning or chili to taste, if desired.
Cut the chicken breasts in half lengthwise and season with salt. Lightly grease a roasting pan or baking dish with oil, spread the sauerkraut mixture over the bottom, and arrange the chicken breasts on top. Cover with aluminum foil and bake in a preheated oven at 200–210 °C (400–410 °F) for about 40 minutes.
Remove the foil, arrange mozzarella slices over the chicken, and bake uncovered for another 5–10 minutes, until the cheese melts.
Prepare the potatoes while the chicken bakes. There is no need to peel new potatoes; the well-roasted skins add flavor. Slice the potatoes, drizzle with a little oil, season with salt and potato seasoning, and roast for 20 minutes at 200–210 °C (400–410 °F).

Tip: Scrub the new potatoes with a brush under running water before slicing to remove dirt without peeling them. Pat mozzarella packed in brine dry before placing it on the chicken.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 817 kcal
Protein: 97 g
Carbohydrates: 56 g
of which sugars: 6.5 g
Fat: 22 g
of which saturates: 9.1 g
Fiber: 13 g
Salt: 6.7 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Kuracie prsia zapečené s kyslou kapustou a mladými zemiakmi