Crispy Dill Pickle Parmesan Chicken Recipe
I first tried this Crispy Dill Pickle Parmesan Chicken on a busy weeknight and it instantly became a staple. Tangy pickle juice marinates the chicken, the Parmesan and breadcrumbs create a golden, savory crust, and the result is unexpectedly bright, juicy, and addictive. It’s a perfect mix of comfort food and bold flavor — great for family dinners, sandwich nights, or when you want something a little different from plain baked chicken. If you like a crunchy coating with a vinegary kick, this recipe delivers.
Why you’ll love this dish
This recipe is quick, crowd-pleasing, and uses pantry-friendly ingredients. Marinating in dill pickle juice does three things at once: it seasons, tenderizes, and adds that unmistakable tang. Baking instead of frying keeps the dish lighter but still crisp when you follow a few simple techniques (see the Tips section). It’s ideal for weeknight meals, casual dinner parties, or making ahead for meal prep.
“Crunchy on the outside, juicy on the inside — the pickle tang makes this one I keep coming back to.” — a quick dinner-table review
Try pairing this chicken with crispy chips or pickle-forward sides for a coordinated flavor profile, or swap breadcrumbs for panko for an extra crunch. For a variation and serving idea, see this dill pickle parmesan chicken recipe I love to reference when I want a slightly different breadcrumb mix.
How this recipe comes together
This recipe is straightforward: marinate, bread, and bake. First, soak the chicken in dill pickle juice for at least an hour to infuse flavor and tenderize. Next, set up a three-part breading station—flour, beaten eggs, and the Parmesan-breadcrumb mix—and work quickly to coat each breast evenly. Arrange the breaded chicken on a parchment-lined sheet, lightly oil the tops, and bake at 400°F (200°C) until golden and cooked through (about 25–30 minutes). Rest briefly before serving to keep juices locked in.
Expect about 1 hour 40 minutes total time including marinating (active hands-on time: ~20 minutes).
What you’ll need
- 4 boneless, skinless chicken breasts
- 1 cup dill pickle juice (from jarred pickles)
- 1 cup breadcrumbs (or panko for extra crunch)
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried dill weed
- ½ teaspoon black pepper
- 2 large eggs, beaten
- ¼ cup all-purpose flour
- Cooking spray or olive oil for drizzling
Notes/substitutions:
- Use panko instead of regular breadcrumbs for a lighter, flakier crust.
- Swap grated Pecorino or Asiago for Parmesan if you like a sharper cheese flavor.
- For a gluten-free version, use gluten-free flour and gluten-free breadcrumbs, or almond flour for the coating.
Directions to follow
- Place the chicken breasts in a shallow dish. Pour the dill pickle juice over them so they’re submerged. Cover and refrigerate for at least 1 hour (up to 4 hours).
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set a wire rack on top if you have one (it helps keep the crust crisp).
- Set up three shallow bowls: one with the flour, one with the beaten eggs, and one with the breadcrumbs mixed with Parmesan, garlic powder, onion powder, dried dill, and black pepper.
- Remove chicken from the marinade and pat lightly with paper towels. Dredge each breast in flour, shaking off excess.
- Dip the floured chicken into the beaten eggs, letting excess drip off. Press the chicken firmly into the breadcrumb-Parmesan mixture to coat evenly.
- Place breaded chicken on the prepared baking sheet or wire rack. Repeat with remaining breasts.
- Lightly spray the tops with cooking spray or drizzle with a little olive oil to encourage browning.
- Bake for 25–30 minutes, until the crust is golden and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If using thin breasts, check earlier to avoid overcooking.
- Let the chicken rest for 5 minutes before slicing. Garnish with fresh dill or lemon wedges if desired and serve.
How to plate and pair
This chicken works in many ways:
- Serve whole with roasted potatoes and a crisp green salad.
- Slice and pile onto toasted buns with shredded lettuce and a tangy mayo for a sandwich.
- Add pickled red onions and a dill-yogurt sauce for a bright, deli-style plate.
For a balanced plate, pair with roasted vegetables or a creamy slaw. If you want a lighter accompaniment, try a lemony arugula salad or the avocado salad in this crispy parmesan chicken with avocado salad recipe for a cool contrast.
How to store & freeze
- Refrigerating: Cool to room temperature, then store in an airtight container for up to 3–4 days. Keep the crust side up and separate layers with parchment to avoid sogginess.
- Freezing: Flash-freeze the cooked breasts on a tray until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen (see reheating below).
- Reheating: For best crispness, reheat in a 375°F (190°C) oven on a wire rack for 10–15 minutes (longer if frozen). Avoid microwaving if you care about the crust; it becomes soggy.
Food safety tip: Always reheat to an internal temperature of 165°F (74°C) before serving.
Pro chef tips
- Pound thicker breasts to an even thickness (about ¾ inch). They cook evenly and stay juicy.
- Use a wire rack on the baking sheet so hot air circulates under the chicken — this keeps the bottom from steaming and softening.
- Pat the chicken dry after marinating so the breading adheres. Too wet and the coating slides off.
- Press the crumbs onto the chicken rather than just shaking them on; a firm press ensures a cohesive crust.
- If you want extra crunch, double-dip: egg, crumbs, egg, crumbs. Expect slightly more baking time.
- Add a little cornstarch to the flour (1 tbsp) to help create a crispier exterior.
Creative twists
- Air fryer version: Preheat the air fryer to 400°F and cook for 12–15 minutes, flipping halfway, until 165°F internal temp. (You can use the air-fryer method that complements the crunchy texture from air-fried pickle chip inspiration.)
- Keto swap: Use almond flour and crushed pork rinds mixed with Parmesan for a low-carb crust.
- Spicy kick: Add ½–1 tsp cayenne or smoked paprika to the breadcrumb mixture.
- Cheesy stuffing: Slice a pocket into the breast and stuff with mozzarella and a pickle slice before breading for a melty center.
- Swap proteins: Use boneless chicken thighs for richer flavor; reduce baking time slightly and check for doneness.
Your questions answered
Q: How long should I marinate the chicken in pickle juice?
A: At least 1 hour. Up to 4 hours is safe and effective for flavor and tenderizing. Avoid overnight marinating — prolonged acid exposure can turn the chicken mushy.
Q: Can I use pickle brine from any type of pickle?
A: Yes. Dill pickle brine is the classic choice. Sweet pickle juice will change the flavor profile (sweeter), which some people enjoy.
Q: Can I fry this instead of baking?
A: Yes. Fry in about ½ inch of oil over medium-high heat until golden and cooked through (internal 165°F). Drain on paper towels. Frying yields an even crispier crust but increases calories.
Q: Is this safe to make ahead?
A: You can marinate up to 4 hours ahead and bread the chicken and refrigerate for a short time before baking. Fully cooked chicken stores well (see storage) and reheats nicely in the oven.
Q: What’s the ideal internal temperature?
A: 165°F (74°C) in the thickest part of the chicken for safe consumption.
Conclusion
If you want a weekday dinner that’s simple but memorable, this Crispy Dill Pickle Parmesan Chicken hits the mark: tender, tangy, and satisfyingly crunchy. For more recipe variations and to compare different breadcrumb-to-cheese ratios, check this detailed take on Dill Pickle Parmesan Chicken from I Am Homesteader. If you’re curious how other cooks add quick twists and shortcuts, this roundup of a similarly styled Dill Pickle Parmesan Chicken: Crispy, Cheesy & Quick Dinner is a helpful reference: Recipeothy’s guide.
Enjoy the tangy crunch — and don’t be surprised if this one becomes a repeat on your menu.
Crispy Dill Pickle Parmesan Chicken

Ingredients
For Marinating
- 1 cup dill pickle juice from jarred pickles
- 4 pieces boneless, skinless chicken breasts
For Bread Coating
- ¼ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs or panko for extra crunch
- ½ cup grated Parmesan cheese can swap with Pecorino or Asiago
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried dill weed
- ½ teaspoon black pepper
For Baking
Instructions
Marinating
- Place the chicken breasts in a shallow dish. Pour the dill pickle juice over them so they’re submerged. Cover and refrigerate for at least 1 hour (up to 4 hours).
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Set up three shallow bowls: one with the flour, one with the beaten eggs, and one with the mixed breadcrumbs and Parmesan.
Coating
- Remove chicken from the marinade and pat lightly with paper towels. Dredge each breast in flour, shaking off excess.
- Dip the floured chicken into the beaten eggs, letting excess drip off. Press the chicken into the breadcrumb-Parmesan mixture to coat evenly.
- Place the breaded chicken on the prepared baking sheet and repeat with remaining breasts.
Baking
- Lightly spray the tops with cooking spray or drizzle with olive oil.
- Bake for 25–30 minutes, until the crust is golden and the internal temperature reaches 165°F (74°C).
- Let the chicken rest for 5 minutes before slicing.
