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Dill Pickle Parmesan Chicken Recipe

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★★★★★

4.9 from 148 reviews

Dill Pickle Parmesan Chicken is a crispy, tangy, and flavor-packed dinner featuring juicy baked chicken breasts marinated in dill pickle juice and topped with a golden parmesan and panko crust. Served with a creamy dill pickle sauce, this dish is perfect for weeknights or meal prep, combining bold pickle flavors with a savory crust and rich sauce for a comforting and unique meal.

Ingredients

Scale

Chicken and Marinade

  • 2 boneless skinless chicken breasts
  • 1 cup dill pickle juice (for marinade)

Breading

  • 1/2 cup finely grated parmesan cheese
  • 1/2 cup panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon dried dill or 1 tablespoon fresh dill, finely chopped
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten

Creamy Dill Sauce

  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup chopped dill pickles
  • 1 teaspoon lemon juice
  • Pinch of dried dill or fresh dill, finely chopped
  • Salt to taste

Instructions

  1. Marinate the Chicken: Place the chicken breasts in a zip-top bag or shallow bowl and pour the dill pickle juice over them. Allow to marinate for at least 30 minutes up to 2 hours to tenderize and infuse the chicken with tangy flavor.
  2. Prepare the Breading Stations: Set out three shallow bowls or plates—one with the all-purpose flour, one with the beaten eggs, and one with a mixture of panko breadcrumbs, finely grated parmesan cheese, garlic powder, and dried or fresh dill.
  3. Bread the Chicken: Remove the chicken from the marinade and pat dry with paper towels. Coat each breast lightly in flour, then dip into the beaten eggs, and finally press into the breadcrumb-parmesan mixture until fully coated.
  4. Bake the Chicken: Arrange the breaded chicken breasts on a wire rack set over a baking sheet to allow air circulation. Bake in a preheated oven at 400°F (200°C) for 20–25 minutes, or until the internal temperature reaches 165°F (74°C) and the crust is golden and crispy. Alternatively, air fry at 375°F (190°C) for 15 minutes, flipping halfway through cooking.
  5. Make the Creamy Dill Sauce: While the chicken bakes, combine mayonnaise, sour cream, chopped dill pickles, lemon juice, and a pinch of dill in a mixing bowl. Stir well and season with salt to taste.
  6. Serve: Drizzle the creamy dill sauce over the hot, crispy chicken breasts and garnish with extra chopped pickles and fresh dill. Serve immediately for the best crunch and flavor.

Notes

  • Use classic dill pickles for authentic flavor; avoid sweet pickles.
  • Marinate chicken up to 2 hours for best taste and tenderness.
  • To make gluten-free, substitute the panko and flour with gluten-free alternatives.
  • Store leftover chicken in an airtight container in the refrigerator for up to 3 days, sauce separately for up to 5 days.
  • Reheat leftovers in an oven or air fryer to maintain crispiness.
  • This chicken pairs well with mashed potatoes, roasted veggies, coleslaw, or a fresh green salad.
  • Chicken thighs can be used instead of breasts, but increase baking time accordingly.
  • For meal prep, bread chicken in advance but bake just before serving.

Keywords: Dill Pickle Parmesan Chicken, Baked Chicken Recipe, Pickle Brined Chicken, Parmesan Crusted Chicken, Creamy Dill Sauce Chicken, Easy Chicken Dinner

Find it online: https://biteandenjoy.com/dill-pickle-parmesan-chicken-recipe-2/