Description
Dill Pickle Parmesan Chicken is a crispy, oven-baked chicken dish marinated in zesty dill pickle juice, coated with a Parmesan-panko crust, and finished with a creamy dill sauce. This bold, flavorful dinner is perfect for pickle lovers and weeknight cravings alike.
Ingredients
4 boneless skinless chicken breasts
1 cup dill pickle juice
1 cup panko breadcrumbs
1 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
1⁄2 cup mayonnaise or sour cream
1⁄4 cup chopped dill pickles
2 tablespoons fresh dill (plus more for garnish)
Instructions
1. Place chicken breasts in a zip-top bag or shallow dish. Pour in dill pickle juice and marinate for at least 1 hour or up to 4 hours in the refrigerator.
2. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
3. In a shallow bowl, mix panko breadcrumbs, Parmesan, garlic powder, paprika, salt, and pepper.
4. Remove chicken from marinade, pat dry lightly, and dredge in breadcrumb mixture, pressing to coat well.
5. Arrange on the prepared baking sheet. Bake for 20–25 minutes, flipping halfway, until golden and internal temp reaches 165°F.
6. While baking, stir together mayonnaise or sour cream, chopped dill pickles, and fresh dill to make the sauce.
7. Once baked, drizzle the sauce over chicken and garnish with extra dill. Serve immediately.
Notes
For ultra-crispy results, use an air fryer at 400°F for 12–14 minutes, flipping halfway.
Don’t skip the pat-drying step after marinating—too much moisture will prevent crisping.
You can substitute Greek yogurt for a lighter sauce option without losing tang.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 420
- Sugar: 1g
- Sodium: 860mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 105mg