Description
This Dill Pickle Parmesan Chicken recipe combines the tangy flavor of dill pickles with the savory goodness of Parmesan cheese, creating a crispy and flavorful chicken dish that is sure to please your taste buds.
Ingredients
Scale
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
- Marinate the Chicken: Place chicken in a bowl or zip-top bag, pour pickle juice over it, and marinate in the refrigerator for at least 1 hour or up to 8 hours.
- Preheat and Prepare: Preheat oven to 425°F, line a baking sheet with parchment paper, or lightly grease it.
- Coat the Chicken: In a shallow bowl, mix Parmesan, panko, garlic powder, onion powder, dill, and pepper. Remove chicken from marinade, pat dry, and coat with the Parmesan-panko mixture.
- Bake: Place the coated chicken on the prepared baking sheet, brush or drizzle with olive oil or butter, and bake for 20–25 minutes until golden and cooked through.
- Garnish and Serve: Garnish with fresh dill or parsley and serve hot with your favorite sides.
Notes
- This recipe also works well in the air fryer at 375°F for 15–18 minutes.
- Enjoy the chicken sliced over salads, in sandwiches, or paired with mashed potatoes and green beans.
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 320
- Sugar: 0g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 39g
- Cholesterol: 95mg
