Description
Dill Pickle Parmesan Chicken features tender chicken breasts marinated in tangy pickle juice, then coated in a crunchy mixture of crushed dill pickle chips, Parmesan cheese, and garlic. Baked to golden perfection, this easy recipe delivers incredible flavor and texture that pickle lovers can’t resist.
Ingredients
Chicken & Coating
- 4 boneless, skinless chicken breasts
- 1 cup dill pickle juice (from a jar of dill pickles)
- 2 large eggs
- 1 cup mayonnaise (or Greek yogurt for a lighter option)
- 1 tablespoon Dijon mustard
- 1½–2 cups crushed dill pickle chips (finely crushed — food processor or bag + rolling pin)
- ¼–½ cup grated Parmesan cheese
- 1–2 teaspoons garlic powder
- ½–1 teaspoon black pepper
- Salt, to taste
- Optional: 1 teaspoon dried dill or parsley
For Serving
- Extra dill pickle slices
- Fresh lemon wedges
- Optional: ranch dressing or extra mayo for dipping
Instructions
Place your chicken breasts in a shallow dish or resealable bag. Pour that beautiful dill pickle juice right over them, turning to coat each piece. Pop them in the refrigerator for at least 30 minutes, though I usually do 2 hours when I have the time.
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or give it a light spray with cooking oil.
In your first shallow bowl, whisk together the eggs, mayonnaise (or Greek yogurt), and Dijon mustard until smooth and creamy.
In your second bowl, combine those finely crushed dill pickle chips with the Parmesan cheese, garlic powder, black pepper, and optional dried dill or parsley.
Remove the chicken from the pickle juice and pat it lightly dry with paper towels—you want it slightly damp, not dripping wet.
Dip each chicken breast into the egg-mayo mixture first, making sure it’s completely coated. Let any excess drip off, then press it into the pickle-chip mixture.
Arrange your beautifully coated chicken breasts on the prepared baking sheet, leaving a little space between them. Bake for 18–24 minutes, until the chicken is cooked through and the coating is golden and crispy.
Here’s my secret for EXTRA crispy coating: switch your oven to broil for the last 2–3 minutes of cooking. Watch it like a hawk though—that coating can go from golden perfection to burnt in seconds!
Notes
- Use fresh Parmesan if possible; the pre-grated stuff works, but freshly grated melts better and tastes more pronounced
- Make your coating extra thick by doing a double dip: egg mixture, pickle coating, egg mixture again, then another layer of pickle coating
- Avoid this common mistake: Don’t overcrowd the baking sheet or the chicken will steam instead of getting crispy
- Temperature matters! Make sure your oven is fully preheated to 425°F for that crispy exterior
- Prep Time: 15 minutes (plus 30 minutes–2 hours marinating)
- Cook Time: 18–24 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American