Crispy Dill Pickle Parmesan Chicken Recipe
Crispy Dill Pickle Parmesan Chicken is a deliciously tangy and crunchy baked chicken recipe featuring chicken breasts marinated in pickle juice, coated with a seasoned Parmesan and panko breadcrumb crust, and served with a creamy dill sauce. This flavorful dish blends zesty pickle flavors with a crispy golden crust that makes for a satisfying and unique meal perfect for family dinners or casual gatherings.
- Prep Time: 10 minutes (plus 1 to 8 hours marinating time)
- Cook Time: 25-30 minutes
- Total Time: Approximately 1 hour 40 minutes (including marinating)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Ingredients
Scale
For the Chicken:
- 4 boneless skinless chicken breasts
- 1 cup pickle juice
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 2 large eggs, beaten
For the Dill Sauce:
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 2 tablespoons fresh dill, chopped
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
For Serving:
- Pickle slices (optional)
Instructions
- Marinate Chicken: Place the chicken breasts in a bowl or zip-top bag and pour the pickle juice over them. Refrigerate and let marinate for at least 1 hour, up to 8 hours. This step infuses the chicken with tangy pickle flavor and tenderizes it.
- Prepare Oven and Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil to prevent sticking and for easy cleanup.
- Mix Coating: In a shallow dish, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, paprika, and black pepper. Mix well to evenly distribute the spices and cheese.
- Beat Eggs: In a separate bowl, beat the eggs until smooth. This will be used to help the breadcrumb coating adhere to the chicken.
- Coat Chicken: Remove the chicken from the pickle juice and pat dry with paper towels. Dip each chicken breast first into the beaten eggs, then dredge thoroughly in the breadcrumb mixture, pressing lightly to ensure an even coating.
- Bake Chicken: Place the coated chicken breasts on the prepared baking sheet. Bake in the preheated oven for 25 to 30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the coating is golden and crispy.
- Make Dill Sauce: While the chicken bakes, whisk together the sour cream or Greek yogurt, mayonnaise, lemon juice, fresh dill, garlic powder, salt, and pepper in a small bowl until well combined. Adjust seasoning to taste.
- Serve: Remove the chicken from the oven and let rest for a few minutes. Serve hot with the creamy dill sauce on the side, and optionally garnish with pickle slices for extra crunch and flavor.
Notes
- Marinating time can be adjusted to flavor preference; longer marinating results in more tender and flavorful chicken.
- Use fresh dill for the best flavor in the sauce; dried dill can be substituted but use about 1 teaspoon.
- For a healthier option, substitute mayonnaise with Greek yogurt.
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for safe consumption.
- Panko breadcrumbs provide a crispier texture compared to traditional breadcrumbs.
- This recipe can be made gluten-free by using gluten-free breadcrumbs.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 110 mg
Keywords: Crispy Chicken, Dill Pickle Chicken, Parmesan Chicken, Baked Chicken, Pickle Juice Marinade, Dill Sauce
