Dill Pickle Parmesan Chicken
A playful and comforting dish featuring chicken coated in a crunchy, cheesy mixture with the bright, tangy flavor of dill pickles. Perfect for a quick weeknight meal!
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Flatten to an even thickness for uniform cooking.
- 1 cup dill pickles, finely chopped Crisp dill slices work best.
- 1 cup breadcrumbs (preferably panko) Panko adds extra crunch.
- 1 cup grated Parmesan cheese
- 2 large eggs Lightly beaten.
- 1/4 cup dill pickle juice
Seasonings
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper Optional for heat.
For Greasing
- as needed Cooking spray or olive oil For greasing the baking sheet.
Instructions
Preparation
- Preheat oven to 400°F (200°C) and grease a baking sheet with cooking spray or lightly oil it.
- In a medium bowl, stir together chopped dill pickles and the 1/4 cup pickle juice. Set aside.
- In another bowl, beat the eggs lightly and mix in the pickle mixture until combined.
- In a third bowl, combine panko, Parmesan, garlic powder, onion powder, salt, pepper, and cayenne (if using). Mix well.
- Pat chicken breasts dry with paper towels. Pound to an even thickness if necessary.
Coating
- Dip each chicken breast into the egg-and-pickle mixture, coating both sides and letting excess drip off.
- Press the chicken into the breadcrumb mixture, coating firmly so the crumbs adhere. Place on the prepared baking sheet.
Baking
- Lightly spray the tops with cooking spray or drizzle olive oil over each piece.
- Bake for 25–30 minutes or until the crust is golden and chicken reaches an internal temperature of 165°F (74°C). Thicker breasts may need extra time.
- Let rest for 3–5 minutes before serving.
Notes
For extra crunch, use crushed cornflakes or gluten-free breadcrumbs. Great served with slaw, roasted potatoes, or as a sandwich with lettuce and pickles.