It is 6pm on a busy Tuesday. You want something flavorful but simple. This Dill Pickle Parmesan Chicken is the perfect answer. It is tangy, crunchy, and so satisfying. Your family will love this fresh twist. It brings a bright, summer feel to your table. You can have it ready quickly.
Why You’ll Love This Recipe
This recipe is a winner for busy weeknights. The pickle brine keeps the chicken incredibly tender. You get a perfectly golden crust every time. It is a great way to use leftover brine. Kids love the familiar pickle flavor. It is a high-protein meal that feels light. You will reach for this recipe often.
Simple Method
Making this dish is very straightforward. You marinate the chicken to lock in moisture. Then, you coat it in a savory mixture. The oven does most of the work. Even beginners can master this crispy chicken easily. You will love how fast it comes together.
Ingredients You’ll Need
These simple ingredients create a flavor explosion in every bite.
- 4 boneless skinless chicken breasts (approximately 6 oz each)
- 1 cup dill pickle brine
- 0.5 cup grated parmesan cheese
- 0.5 cup panko breadcrumbs
- 1 teaspoon dried dill weed
- 0.5 teaspoon garlic powder
- 0.5 teaspoon ground black pepper
- 2 tablespoons melted unsalted butter
- 0.25 cup finely diced dill pickles for garnish
Step-by-Step
- Place chicken breasts in a resealable bag or shallow bowl and cover with dill pickle brine; marinate in the refrigerator for at least 30 minutes.
- Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius) and line a baking sheet with parchment paper or a wire rack.
- In a shallow dish, combine the grated parmesan cheese, panko breadcrumbs, dried dill, garlic powder, and black pepper.
- Remove the chicken from the brine and pat thoroughly dry with paper towels to ensure a crispy crust.
- Brush each chicken breast lightly with melted butter on all sides.
- Dredge the chicken in the parmesan-panko mixture, pressing firmly to ensure the breading adheres to the surface.
- Place the coated chicken onto the prepared baking sheet.
- Bake for 18 to 22 minutes, or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius) and the crust is golden brown.
- Remove from oven and allow to rest for 5 minutes before topping with diced pickles and serving.
Best Ways to Enjoy It
Serve this warm for a cozy dinner. It pairs beautifully with a fresh garden salad. You could also add roasted potato wedges. For a healthy reset, try it with steamed broccoli. Top with extra pickles for a bright crunch. It is a beautiful, restaurant-quality meal at home.
Keep It Fresh
Store leftovers in an airtight container. They stay fresh for up to four days. Reheat in the oven to keep it crispy. A 350°F oven works best for ten minutes. You can also slice it for cold salads. This makes it perfect for meal prep lunches.
Tips for Best Results
- Pat the chicken very dry before breading.
- Use a wire rack for the crispiest bottom.
- Don’t skip the resting time after baking.
- Choose your favorite brand of dill pickles.
- Check for 165°F with a meat thermometer.
- Make this for a sunny summer dinner.
- Swap butter for olive oil if preferred.
Ways to Switch It Up
- Use gluten-free panko for a wheat-free option.
- Add red pepper flakes for a spicy kick.
- Try spicy pickle brine for extra heat.
- Use chicken thighs for a juicier texture.
Common Questions
Can I marinate it longer than 30 minutes?
Yes, you can marinate it for up to two hours. However, do not go much longer. The acid in the brine can change the texture.
Can I use an air fryer?
Absolutely! Air fry at 375°F for about 12-15 minutes. Flip halfway through for the best crunch.
This chicken is truly a family favorite. I hope it brings joy to your table this summer. Cooking should always feel this simple and delicious.
— Katie Wood
Ingredients
- 4 boneless skinless chicken breasts (approximately 6 oz each)
- 1 cup dill pickle brine
- 0.5 cup grated parmesan cheese
- 0.5 cup panko breadcrumbs
- 1 teaspoon dried dill weed
- 0.5 teaspoon garlic powder
- 0.5 teaspoon ground black pepper
- 2 tablespoons melted unsalted butter
- 0.25 cup finely diced dill pickles for garnish
Instructions
- Place chicken breasts in a resealable bag or shallow bowl and cover with dill pickle brine; marinate in the refrigerator for at least 30 minutes.
- Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius) and line a baking sheet with parchment paper or a wire rack.
- In a shallow dish, combine the grated parmesan cheese, panko breadcrumbs, dried dill, garlic powder, and black pepper.
- Remove the chicken from the brine and pat thoroughly dry with paper towels to ensure a crispy crust.
- Brush each chicken breast lightly with melted butter on all sides.
- Dredge the chicken in the parmesan-panko mixture, pressing firmly to ensure the breading adheres to the surface.
- Place the coated chicken onto the prepared baking sheet.
- Bake for 18 to 22 minutes, or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius) and the crust is golden brown.
- Remove from oven and allow to rest for 5 minutes before topping with diced pickles and serving.
