Description
Juicy chicken breasts marinated in tangy dill pickle juice, coated with Parmesan and herbs, then baked until golden and crispy a zesty twist on classic baked chicken that’s packed with flavor!
Ingredients
2 large chicken breasts (about 1 lb total)
1 cup dill pickle juice (from the jar)
1/2 cup grated Parmesan cheese
1/2 cup breadcrumbs (or crushed pork rinds for low-carb)
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried dill
1/4 tsp paprika
Salt and pepper, to taste
1 tbsp olive oil or melted butter
Fresh dill and pickle slices, for garnish (optional)
Instructions
1. Place chicken breasts in a shallow dish and pour dill pickle juice over them. Cover and marinate in the refrigerator for at least 2 hours (up to 8 hours for best flavor).
2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease it.
3. In a shallow bowl, mix Parmesan, breadcrumbs, garlic powder, onion powder, dill, paprika, salt, and pepper.
4. Remove chicken from marinade and pat dry with paper towels. Brush both sides with olive oil or butter.
5. Coat each chicken breast evenly in the Parmesan mixture and place on the prepared baking sheet.
6. Bake 20–25 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and coating is golden brown.
7. Let rest 5 minutes before slicing. Garnish with fresh dill and pickle slices if desired.
Notes
For extra crispiness, broil for 1–2 minutes at the end of baking.
Pair with mashed potatoes or a side salad for a balanced meal.
Try using chicken tenders for a faster cooking, kid-friendly version!
- Prep Time: 10 mins (plus marinating time)
- Cook Time: 25 mins
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 310
- Sugar: 1g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 33g
- Cholesterol: 95mg
Keywords: dill pickle chicken, parmesan crusted chicken, baked chicken recipe, tangy chicken dinner