Introduction

Dill Pickle Parmesan Chicken is a crispy, tangy, and flavor-packed dinner that combines juicy baked chicken breasts with a parmesan crust and creamy dill pickle sauce. Perfect for weeknights or meal prep, this pickle-brined chicken recipe is easy to make and incredibly satisfying. Ideal for those who love bold flavors, crispy texture, and comforting meals with a twist.

A dark oval white plate holds four large crispy, golden-brown breaded chicken cutlets arranged in a row, each topped with white creamy sauce and green herb bits. Underneath the cutlets is a layer of scattered light yellow corn kernels mixed with small green peas. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless skinless chicken breasts
1 cup dill pickle juice (for marinade)
1/2 cup chopped dill pickles
1/2 cup finely grated parmesan cheese
3/4 cup panko breadcrumbs
1 teaspoon garlic powder
1 teaspoon dried dill or 1 tablespoon fresh dill, chopped
2 large eggs, beaten
1/2 cup all-purpose flour
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon lemon juice

Instructions

Step 1: Place chicken breasts in a zip-top bag or shallow bowl with dill pickle juice. Marinate for at least 30 minutes or up to 2 hours to tenderize and infuse flavor.
Step 2: Set up three bowls: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, parmesan cheese, garlic powder, and dill.
Step 3: Remove chicken from marinade and pat dry with paper towels. Dredge each piece lightly in flour, then dip into the eggs, and finally coat thoroughly with the breadcrumb and parmesan mixture.
Step 4: Place breaded chicken on a wire rack set over a baking sheet. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until the internal temperature reaches 165°F. Alternatively, air fry at 375°F for 15 minutes, flipping halfway through.
Step 5: While the chicken bakes, combine mayonnaise, sour cream, chopped pickles, lemon juice, and a pinch of dill in a bowl. Adjust salt to taste to create the creamy dill sauce.
Step 6: Drizzle the creamy dill sauce over the hot, crispy chicken. Garnish with extra chopped pickles and fresh dill if desired. Serve immediately for the best texture and flavor.

Tips & Variations

Use gluten-free breadcrumbs and flour to make this dish gluten-free.
For extra crunch, toast the panko mixture lightly before coating the chicken.
Swap chicken breasts for thighs, adjusting baking time as needed.
Serve sliced over a green salad with sauce as a dressing for a lighter meal.
Add a pinch of cayenne to the breadcrumb mix for a subtle spicy kick.

Storage

Allow the chicken to cool completely before storing it in an airtight container. Refrigerate for up to 3 days. Reheat in the oven or air fryer to maintain the crispy coating. Store the creamy dill sauce separately in the refrigerator for up to 5 days, stirring well before serving.

How to Serve

The image shows four pieces of golden-brown fried chicken strips placed neatly on a white oval plate. The chicken has a crispy, rough texture with a crunchy coating. Underneath the chicken, there is a layer of creamy mashed potatoes mixed with green peas, creating a soft and smooth base. Drizzled over the chicken strips is a thin ribbon of white sauce, garnished with small green herbs. The plate is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What kind of pickles work best?

Classic dill pickles work best for this recipe. Use dill pickle chips, spears, or whole pickles chopped finely. Avoid sweet pickles as they can clash with the savory, tangy flavors of the dish.

Can I make this ahead of time?

Yes, you can marinate the chicken and prepare the breading up to a day ahead. For best results, bread the chicken just before baking to keep the crust crisp.