Alright, friend, let me tell you about this Dill Pickle Parmesan Chicken—honestly, I made it for the first time on a total whim because, well, pickles were multiplying in my fridge and my family was looking at plain chicken like it was cardboard. Sometimes I'll get a wild hair and just start pouring leftover brine on things (doesn't always work, trust me). But this one stuck. Now whenever those big pickles come back on sale, I know exactly what I'm making—and there's usually a stampede to the kitchen the moment it comes out of the oven. Oh, and the smell? Irresistible. I think my neighbor even commented once, or maybe she was just making conversation about the trash schedule, but I'm going to pretend it was the chicken.
Why You'll Love This (No, Seriously)
I make this when I want to shake up chicken night, and also because my kids actually eat their veggies if this is on their plate. My partner goes a little bonkers for anything with crunchy cheese, so it's win-win. It’s also the perfect dish for those nights when I just can't do another bland, 'healthy' chicken recipe (you know the ones where you just sort of stare at the plate wishing you’d ordered takeout?). And here's a confession—I used to dread breading stuff, but this one’s easy. Plus the breading gets crispy, not soggy, which is a small miracle when I’m distracted and forget to preheat the oven.
Here's What You'll Need (and What I Swap In, Sometimes)
- 2 large boneless, skinless chicken breasts (or thighs—I actually like thighs better but the kids are weird about them)
- ¾ cup dill pickle juice (from the big jar at the back of the fridge; it doesn't have to be fancy. My grandmother swore by Claussen, but store brand totally works)
- 1 egg
- ½ cup grated Parmesan cheese (yes, the pre-grated kind is fine, despite what the cheese police might say)
- ¾ cup breadcrumbs (panko makes it extra crispy, but regular is just fine; crushed cornflakes have saved my bacon more than once here)
- 2 tablespoon chopped fresh dill (or 1 tablespoon dried—though fresh is more fun if you have it!)
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika (or chili powder in a pinch... or just skip it if you must)
- ½ teaspoon salt and pepper, or more if you like to live dangerously
- Olive oil spray (or your hands, which I have used on more than one occasion, don't judge)
How I Make Dill Pickle Parmesan Chicken (With My Tangents)
- Brine the chicken: Slice the chicken horizontally so you have thin cutlets. Toss them in a bowl or zip-top bag with the pickle juice. Fridge for at least an hour. Sometimes mine go overnight (because time escapes me), no harm done.
- Prep the breading: Mix the Parmesan, breadcrumbs, dill, garlic powder, paprika, salt, and pepper in a wide dish. Beat the egg in a separate bowl.
- Bread it: Take the chicken out of the brine and pat it dry with a paper towel (don’t skip this or you’ll have a soggy mess, trust me—I’ve made that mistake and the family never lets me forget). Dip each piece in egg, then press into your cheese-breadcrumb mix. Get your hands a little messy, it’s basically a free spa treatment, right?
- Ready for the oven: Lay the breaded chicken onto a parchment-lined baking sheet. Spray with olive oil or drizzle if you’re feeling rebellious. Bake at 425°F (220°C) for about 18-22 minutes, flipping once halfway (this is where I usually sneak a crunchy bit that falls off—quality control, you know?).
- Final crisp: For a super crispy finish, I sometimes broil them for 2-3 minutes, but keep an eagle eye—these guys go from golden to charred faster than you'd think (ask me how I know...)
Notes (aka What I've Learned the Hard Way)
- If you forget to pat the chicken dry after brining, brace yourself for breading slippage.
- I've found that freshly grated Parm is maybe more flavorful, but the stuff in the green can totally works when you can't be bothered.
- Sometimes I prep these on parchment and freeze uncooked—then just bake straight from frozen (just tack on 8-10 extra minutes, no sweat).
- If you hate dill—well, this probably isn't the dish for you, but you could skip it (I won't tell).
Variation Experiments (Hits, Misses, & Surprises)
- Tried with hot sauce in the brine once—too intense, like a crunchy dare.
- Crushed potato chips instead of breadcrumbs are, I'm not kidding, dangerously good if you like salty snacks. Highly recommend for game day.
- Also once attempted it with a ranch seasoning packet instead of fresh herbs—it wasn’t terrible, not my favorite though.
- You could air fry these if that's your setup—just 400°F for 14-ish minutes, flipping once. I think they're best baked, but that's just me.
Handy Tools (Or Not-So-Handy Workarounds)
- Baking sheet and parchment paper—If you’re out of parchment (happens to me all the time), just grease the heck out of the pan, put on extra music to make up for the cleaning later.
- Mixing bowls
- Tongs—though a fork or even your hands work fine, just wash up after.
How to Store It (If By Some Miracle There's Leftovers)
I toss leftovers in a sealed container in the fridge; they keep maybe 2-3 days, but honestly, that’s a theory since in my house they’ve never survived past lunch the next day. If you want to re-crisp them, oven or toaster oven works best. Or eat it cold over salad, which is underrated (just sayin'). Didn’t like it microwaved though, got kind of limp.
How We Serve It at My Table
I usually pile these on a big platter with lemon wedges (don’t skip these, the zing is awesome). Sometimes we have them with tater tots and a big green salad—the good kind with crunchy stuff, not just limp lettuce—or I'll slice it over pasta with extra Parmesan. Once, we made sandwiches with good crusty bread, spicy mayo, and pickled onions. That was the best lunch of the month, hands down.
Things I've Learned the Hard Way (AKA Pro Tips)
- I once rushed the brining step and thought "eh, it’ll be fine!" but the chicken didn’t taste nearly as pickle-y. So, let it soak.
- Always check for doneness—chicken should be 165°F inside. “Pink is not a flavor,” as my uncle says.
- If you try to flip the chicken before it's crisp on the bottom, half the breading will abandon ship. Patience, grasshopper.
Diversion: The Great Pickle Debate
Quick digression: there's always an argument in my house about sweet vs dill pickles. Once I tried using bread-and-butter pickle juice... Well, let's just say it was a one-time experiment. Dill is the winner here, no contest!
Real FAQs I've Gotten (And A Few I Just Made Up For Fun)
- Can I make this with chicken tenders? Yup, just cut the baking time by 5-6 minutes. Easy peasy.
- Is there a way to make it gluten-free? Absolutely, just use gluten-free panko or crushed rice crackers; tastes great, not a huge difference honestly.
- Can I use different cheese? Sure, try Pecorino or even a bit of sharp cheddar. But Parmesan + pickles is a combo you’d have to pry from my hands.
- Do I have to use fresh dill? Not at all—dried works fine. I go wild in summer when the garden's overflowing, but in winter, dried is my lazy day backup.
- Where do you get your pickles? Usually I grab whatever’s cheap at the supermarket. Sometimes, if I’m feeling posh, I get the Mt. Olive dills. I've also followed this homemade pickle recipe from Serious Eats, and wow, talk about homemade flavor!
- Can I do all the prep the day before? You sure can. Sometimes I get ahead of myself and bread the chicken before bed; just keep it wrapped up, and bake the next evening.
- Do you serve a sauce with this? Occasionally! We do a quick dip of ranch or, if I have the patience, a little homemade spicy mayo. But really, most nights it’s straight up because it’s that good.
So, that's it! If you give this Dill Pickle Parmesan Chicken a shot, drop me a line and let me know how it went—or, even better, if you found some wild twist that somehow makes it even better. I love a good kitchen experiment (maybe not with sweet pickles though...but you do you!).
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup dill pickle juice
- ¾ cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 large egg
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh dill (optional)
Instructions
-
1Place chicken breasts in a resealable bag or shallow dish and pour in the dill pickle juice. Marinate for at least 15 minutes, up to 2 hours for more flavor.
-
2Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly brush with olive oil.
-
3In a shallow dish, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, and black pepper. In another bowl, beat the egg.
-
4Remove chicken breasts from the marinade and pat dry. Dip each piece in the beaten egg, then dredge in the Parmesan-breadcrumb mixture to coat well.
-
5Arrange coated chicken breasts on the prepared baking sheet. Drizzle with a bit of olive oil. Bake for 25-30 minutes, or until chicken is cooked through and the crust is golden brown.
-
6Garnish with chopped fresh dill if desired, and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!