Dill Pickle Parmesan Chicken Recipe

Introduction

Dill Pickle Parmesan Chicken offers a tangy twist on classic baked chicken, combining the zesty flavor of dill pickle juice with a crispy Parmesan and panko coating. It’s an easy, flavorful dish perfect for a weeknight dinner or meal prep.

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, for garnish)

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 to enhance flavor and tenderness.
2. Step 2: Preheat the 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 it dry with paper towels. Coat each piece evenly with the Parmesan-panko mixture, pressing gently to adhere.
5. Step 5: Place the coated chicken on the prepared baking sheet. Brush or drizzle each piece 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 (internal temperature should reach 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 a crispier texture, bake on a wire rack set over the baking sheet to allow air circulation around the chicken.
• This recipe works well in an air fryer—cook at 375°F (190°C) for 15–18 minutes, turning halfway through.
• Try serving the chicken sliced over salads or in sandwiches for a flavorful twist.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven or in a skillet over medium heat to maintain crispiness. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well in this recipe and stay juicy when marinated and baked with the Parmesan coating.

What if I don’t have dill pickle juice?

You can substitute with lemon juice mixed with a little vinegar and a pinch of dill weed, but the unique tang from dill pickle juice is key to this recipe’s distinct flavor.

Dill Pickle Parmesan Chicken Recipe

Print Recipe

★★★★★

4.9 from 56 reviews

This Dill Pickle Parmesan Chicken recipe features juicy, marinated chicken breasts coated in a flavorful mixture of Parmesan cheese, panko breadcrumbs, and herbs, then baked to golden perfection. The tangy pickle juice marinade adds a unique zest that makes this dish a delicious twist on a classic baked chicken entrée.

• Author: Hannah
• Prep Time: 10 minutes (plus 1-8 hours marinating time)
• Cook Time: 25 minutes
• Total Time: 1 hour 35 minutes (including marinating time)
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Chicken:

• 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)

For the 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

For Garnish:

• Chopped fresh dill or parsley (optional)

Instructions

1. Marinate the Chicken: Place the chicken breasts or thighs in a bowl or zip-top bag and pour in the dill pickle juice. Seal and refrigerate the chicken for at least 1 hour or up to 8 hours to infuse flavor and tenderize the meat.
2. Preheat and Prepare: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
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 dry thoroughly with paper towels. Dredge each piece of chicken in the Parmesan-panko mixture, pressing lightly to adhere.
4. Bake: Arrange the coated chicken pieces on the prepared baking sheet. Brush or drizzle them with olive oil or melted butter to help achieve a golden, crispy crust. Bake in the preheated oven for 20 to 25 minutes, or until the chicken is cooked through and the coating is crisp and golden brown.
5. Garnish and Serve: Remove the chicken from the oven and garnish with chopped fresh dill or parsley if desired. Serve hot alongside your favorite sides such as mashed potatoes, green beans, or a fresh salad.

Notes

• This recipe can also be cooked in an air fryer at 375°F for 15-18 minutes for a quicker preparation with similarly crispy results.
• Leftover chicken is delicious sliced over salads, used in sandwiches, or served with comforting sides like mashed potatoes and green beans.

Keywords: Dill pickle chicken, Parmesan crusted chicken, baked chicken recipe, easy chicken dinner, pickle juice marinade