Dill Pickle Parmesan Chicken Recipe

Introduction

Dill Pickle Parmesan Chicken offers a tangy twist on a classic baked chicken dish, combining the bright flavor of dill pickle juice with a crispy Parmesan and breadcrumb coating. It’s easy to prepare and perfect for a weeknight dinner that feels special.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts or thighs
• 1 cup dill pickle juice (for marinade)
• 1 tablespoon olive oil or melted butter (for brushing or drizzling)
• 1/2 cup grated Parmesan cheese
• 1/2 cup panko breadcrumbs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried dill
• 1/4 teaspoon black pepper
• Chopped fresh dill or parsley (optional)

Instructions

1. Step 1: Place the chicken in a bowl or zip-top bag and pour the dill pickle juice over it. Marinate in the refrigerator for at least 1 hour or up to 8 hours for best flavor.
2. Step 2: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
3. Step 3: In a shallow bowl, combine the grated Parmesan, panko breadcrumbs, garlic powder, onion powder, dried dill, and black pepper.
4. Step 4: Remove the chicken from the marinade and pat dry with paper towels. Coat each piece evenly with the Parmesan-panko mixture, pressing gently to adhere.
5. Step 5: Arrange the coated chicken on the prepared baking sheet. Brush or drizzle the tops with olive oil or melted butter to help achieve a golden crust.
6. Step 6: Bake for 20–25 minutes, or until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
7. Step 7: Garnish with chopped fresh dill or parsley if desired, and serve hot with your favorite sides.

Tips & Variations

• For extra crispiness, broil the chicken for the last 2 minutes of baking, watching carefully to avoid burning.
• Try using chicken thighs for juicier results or breasts for a leaner option.
• Substitute dried dill with fresh dill in the breadcrumb mixture for a brighter herbal flavor.
• If you don’t have pickle juice, a mixture of lemon juice and a pinch of salt can be used as a quick alternative marinade.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) for 10-15 minutes until warmed through and crispy again. Avoid microwaving to maintain the coating’s texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken to ensure even marinating and cooking. If using frozen, thaw completely before marinating in the pickle juice.

What can I serve with Dill Pickle Parmesan Chicken?

This chicken pairs well with simple sides like roasted vegetables, mashed potatoes, or a fresh green salad to balance the tangy and savory flavors.

Dill Pickle Parmesan Chicken Recipe

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★★★★★

4.4 from 135 reviews

This Dill Pickle Parmesan Chicken recipe features tender chicken breasts or thighs marinated in tangy dill pickle juice, then coated in a flavorful Parmesan and panko breadcrumb mixture. Baked until golden and crispy, it’s a delicious, easy-to-make dish that pairs perfectly with fresh herbs and your favorite sides.

• Author: Kai
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Marinade

• 1 1/2 pounds boneless, skinless chicken breasts or thighs
• 1 cup dill pickle juice (for marinade)

Coating

• 1/2 cup grated Parmesan cheese
• 1/2 cup panko breadcrumbs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried dill
• 1/4 teaspoon black pepper

Other

• 1 tablespoon olive oil or melted butter (for brushing or drizzling)
• Chopped fresh dill or parsley (optional, for garnish)

Instructions

1. Marinate the Chicken: Place the chicken breasts or thighs into a bowl or a zip-top bag and pour the dill pickle juice over them. Seal and refrigerate, allowing the chicken to marinate for at least 1 hour and up to 8 hours to absorb the tangy flavor.
2. Preheat and Prepare: Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking and ensure easy cleanup.
3. Coat the Chicken: In a shallow bowl, combine the grated Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, dried dill, and black pepper. Remove the chicken from the marinade and pat it dry with paper towels. Dredge each piece thoroughly in the Parmesan-panko mixture to create a flavorful crust.
4. Bake: Arrange the coated chicken pieces on the prepared baking sheet. Brush or drizzle each piece with olive oil or melted butter to help the crust brown and crisp beautifully. Bake in the preheated oven for 20 to 25 minutes, or until the chicken is golden brown and cooked through to an internal temperature of 165°F (74°C).
5. Garnish and Serve: Once baked, garnish the chicken with chopped fresh dill or parsley if desired. Serve hot alongside your favorite sides for a bright and satisfying meal.

Notes

• Marinating the chicken between 1 and 8 hours allows the flavors to infuse properly without overpowering.
• If you prefer a spicier crust, add a pinch of cayenne pepper or smoked paprika to the breadcrumb mix.
• For a crispier coating, broil the chicken for an additional 1-2 minutes at the end of baking, watching carefully to avoid burning.
• Use chicken thighs if you want a juicier, more flavorful result; breasts will be leaner and leaner but still tasty.
• Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: dill pickle chicken, Parmesan chicken, baked chicken, panko crust, tangy chicken recipe