Dill Pickle Parmesan Chicken
A quick and tangy dish featuring crunchy panko and Parmesan crusted chicken breasts topped with dill pickles for an addictive weeknight meal.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1 to 1.25 lbs total)
- 1 cup dill pickles, sliced (pat dry if very wet)
- 1 cup freshly grated Parmesan cheese (preferably Parmigiano-Reggiano)
- 2 tsp garlic powder
- 1 cup panko breadcrumbs
- 2 tbsp extra virgin olive oil (or melted butter for richer flavor)
- to taste salt and pepper
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and spray a baking dish with nonstick cooking spray or lightly oil it.
- Season both sides of the chicken breasts with salt and pepper.
- In a medium bowl, combine panko breadcrumbs, garlic powder, and grated Parmesan. Mix until evenly distributed.
- Press each chicken breast into the breadcrumb mixture, coating thoroughly and pressing so crumbs adhere.
- Place the coated breasts in the prepared baking dish, leaving space between them.
- Arrange sliced dill pickles directly on top of each coated breast.
- Drizzle the olive oil evenly over the chicken to help the crust brown.
Cooking
- Bake for 25–30 minutes, or until the crust is golden and an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
- Let the chicken rest for 5 minutes before serving. Garnish with fresh dill if desired.
Notes
For a gluten-free option, use gluten-free panko or crushed almonds. For extra adhesion, brush chicken with a thin layer of Dijon mustard or beaten egg before pressing on crumbs. Freshly grated Parmesan melts and browns better than pre-grated powder. Refrigerate leftovers in an airtight container within 2 hours of cooking; eat within 3–4 days.