Crispy Dill Pickle Parmesan Chicken
This dish combines bright pickle flavor with a golden Parmesan crust for a crunchy, satisfying meal that's perfect for weeknights or casual gatherings.
Ingredients
Key Ingredients
- 2 breasts chicken (slice horizontally into cutlets or pound to ½-inch thickness)
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 cup dill pickle ranch dressing (store-bought or homemade)
- 1 cup Parmesan cheese (freshly grated preferred) Freshly grated melts and browns better than pre-grated powders.
- 1 cup breadcrumbs (panko for extra crunch; gluten-free options available)
- 1 sprig fresh dill (to garnish before serving)
Instructions
Preparation
- Slice each breast horizontally to make two thin cutlets or pound to about ½ inch. Pat dry with paper towels.
- Mix kosher salt, black pepper, garlic powder, onion powder, and paprika. Sprinkle evenly over both sides of the cutlets.
- Brush or smear about 1–2 tablespoons of dill pickle ranch on each cutlet for coating.
- In a shallow bowl, combine grated Parmesan and breadcrumbs. Press each ranch-coated cutlet into the mixture, coating both sides.
Cooking
- Warm 2–3 tablespoons of neutral oil in a large skillet over medium-high heat until shimmering.
- Add cutlets without crowding and cook 3–4 minutes per side until golden brown.
- If cutlets are thick, transfer the pan to a 375°F (190°C) oven for 4–6 minutes, or cook covered on low until the internal temperature reaches 165°F (74°C).
- Let chicken rest for 3 minutes and top with a sprig of fresh dill before serving.
Notes
Store cooked chicken in an airtight container for up to 3–4 days. For gluten-free, swap regular breadcrumbs for certified gluten-free panko. Drizzle a teaspoon of pickle juice over the finished cutlets for extra tang.