Dill Pickle Parmesan Chicken
This Dill Pickle Parmesan Chicken is a crunchy and tangy dish that's easy to prepare and perfect for weeknights. Featuring a panko-parmesan crust and briny dill pickles, it's simple yet impressive.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup dill pickle slices (or 1–2 whole dill pickles, finely chopped)
- 1 cup grated fresh Parmesan cheese Freshly grated gives the best texture and flavor.
- 1 cup panko breadcrumbs For gluten-free, swap with crushed gluten-free crackers or almond flour + crushed pork rinds.
- 1 tsp garlic powder
- 2 tbsp olive oil For oiling chicken before coating.
- to taste salt and pepper Adjust based on palate.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Lightly grease a baking dish with olive oil or cooking spray.
- Pat the chicken breasts dry with paper towels. Season both sides lightly with salt and pepper.
- In a mixing bowl, combine panko breadcrumbs, grated Parmesan, garlic powder, and finely chopped dill pickles. Mix until evenly distributed.
- Brush or rub each chicken breast with a little olive oil (about 1/2 tablespoon per breast) to help the crumb mixture adhere.
Coating
- Press each oiled chicken breast into the breadcrumb mixture, coating completely and pressing gently so the crumbs stick. Shake off any excess.
- Arrange the coated chicken breasts in the prepared baking dish, leaving a little space between each piece.
Cooking
- Bake for 25–30 minutes or until the crust is golden brown and the internal temperature reaches 165°F (74°C) in the thickest part.
- Remove from the oven and let the chicken rest for 5 minutes before slicing and serving.
Notes
For extra tang, consider adding 1 tablespoon of pickle brine to the breadcrumb mix. Best served with simple sides like mashed potatoes or a crisp salad.