Dill Pickle Parmesan Chicken
A tangy and cheesy twist on baked chicken featuring dill pickles and Parmesan cheese, making it juicy and delightfully crisp.
Ingredients
Main Ingredients
- 3–4 pieces boneless, skinless chicken breasts (about 680 g total) If breasts are very thick, halve or butterfly them for even cooking.
- 1 cup crunchy dill pickles, sliced Use refrigerated jar pickles for best texture.
- 1 cup freshly grated Parmesan cheese Fresh melts and browns better than pre-grated.
- 1 tsp garlic powder Or 1 clove garlic, minced.
- 2 tbsp olive oil Or melted butter for richer flavor.
- Salt and pepper to taste
- 1/2 cup Greek yogurt (plain, full-fat or 2%)
- 1 tbsp lemon juice Fresh squeezed.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Lightly spray or oil a baking dish large enough to fit the chicken in a single layer.
- Pat chicken breasts dry with paper towels. Drizzle with olive oil and rub to coat. Season both sides with salt, pepper, and garlic powder. Let them sit for 3–5 minutes to let the seasoning adhere.
- Arrange the seasoned breasts in the prepared dish. Layer the dill pickle slices over each breast so they sit directly on the meat.
- Generously sprinkle freshly grated Parmesan cheese over the pickles, covering each breast.
Baking
- Bake uncovered for 25–30 minutes. The chicken is done when the internal temperature reads 165°F (75°C) at the thickest part and the cheese is golden brown.
Serving
- While the chicken bakes, whisk together Greek yogurt and lemon juice in a small bowl. Add a pinch of salt and a teaspoon of water if you want a thinner drizzle.
- Let the chicken rest for 3–5 minutes after removing from the oven, then spoon or drizzle the yogurt sauce over each breast and serve.
Notes
Parmesan can be swapped for Pecorino Romano for a saltier bite. For a dairy-free version, use nutritional yeast and a dairy-free yogurt. Tenting loosely with foil can prevent the cheese from browning too fast.