Dill Pickle Parmesan Chicken

Crispy, tangy chicken breasts marinated in pickle juice, coated with parmesan panko crust, and served with creamy dill sauce

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Prep Time 45

Cook Time 25

Total Time 1 10

Servings: 2 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 410

Ingredients Equipment Method Notes

Ingredients

2 boneless skinless chicken breasts
1 cup dill pickle juice for marinade
0.5 cup chopped dill pickles
0.5 cup finely grated Parmesan cheese
0.75 cup panko breadcrumbs
1 tsp garlic powder
1 tsp dried dill or 1 tbsp fresh dill
2 eggs, beaten
0.5 cup all-purpose flour
0.25 cup mayonnaise for sauce
0.25 cup sour cream for sauce
2 tbsp lemon juice

Equipment

Baking sheet with wire rack
mixing bowls
Tongs or forks
Sharp knife and cutting board

Method

Place chicken breasts in a bag or shallow bowl with dill pickle juice. Marinate for 30 minutes to 2 hours.
Set up three bowls: one with flour, one with beaten eggs, and one with panko, Parmesan, garlic powder, and dill mixed together.
Pat the chicken dry. Dredge in flour, then dip in egg, and coat thoroughly with breadcrumb-Parmesan mixture.
Arrange chicken on a wire rack over a baking sheet. Bake at 400°F for 20-25 minutes or until internal temp reaches 165°F. Alternatively, air fry at 375°F for 15 minutes, flipping once halfway through.
While baking, mix mayonnaise, sour cream, chopped pickles, lemon juice, and a pinch of dill in a bowl to make the sauce. Adjust salt to taste.
Drizzle creamy dill sauce over hot, crispy chicken. Garnish with extra chopped pickles and fresh dill. Serve immediately for peak crunch.

Notes

Use classic dill pickles, not sweet pickles. Let chicken rest 5 minutes before slicing to lock in juices. Use a wire rack while baking to ensure crispiness on all sides. For extra tang, add a splash of pickle juice to the creamy sauce. For gluten-free: use gluten-free breadcrumbs and flour. Can use chicken thighs instead of breasts - adjust baking time accordingly.