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A close-up featured image showcases the delicious Dill Pickle Parmesan Chicken, highlighting its crispy coating and savory toppings.

Dill Pickle Parmesan Chicken

This recipe transforms ordinary chicken breasts into a flavorful dish with a tangy twist. By brining the chicken in dill pickle juice and coating it with a crispy Parmesan and panko mixture, this dish offers a balance of acidity, umami, and satisfying textures.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts about 6 oz each
  • 1 cup dill pickle brine
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup panko breadcrumbs
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika optional
  • Fresh dill, chopped for garnish

Equipment

  • Zip-top bag or shallow dish
  • shallow dish
  • large skillet
  • paper towels
  • Measuring cups
  • Measuring spoons
  • spatula
  • tongs
  • cutting board
  • knife

Method
 

  1. Brine the Chicken: Place the chicken breasts in a zip-top bag or a shallow dish. Pour the dill pickle brine over the chicken, ensuring it's fully submerged. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
  2. Prepare the Parmesan Coating: In a shallow dish, combine the grated Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, black pepper, and smoked paprika (if using). Mix well to ensure even distribution of the spices.
  3. Coat the Chicken: Remove the chicken breasts from the brine and pat them dry with paper towels. Dredge each chicken breast in the Parmesan mixture, pressing firmly to ensure the coating sticks. Make sure to coat both sides evenly.
  4. Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Once the oil is hot, carefully place the coated chicken breasts in the skillet, being careful not to overcrowd the pan. Cook for 5-7 minutes per side, or until the chicken is cooked through and the Parmesan coating is golden brown and crispy. The internal temperature of the chicken should reach 165°F (74°C).
  5. Rest and Serve: Remove the cooked chicken breasts from the skillet and let them rest for 5 minutes before slicing. Garnish with fresh chopped dill and serve immediately.

Notes

For a more intense pickle flavor, marinate the chicken for up to 4 hours. Patting the chicken dry after brining is crucial for a crispy coating. Store leftovers in an airtight container in the refrigerator for up to 3 days. For extra crispy chicken, bake in the oven at 400F for 20-25 minutes.