Description
This Dill Pickle Parmesan Chicken is juicy, crispy, tangy, and packed with flavor. Made with dill pickle ranch dressing, Parmesan cheese, and simple seasonings, this easy baked chicken recipe is perfect for weeknight dinners.
Ingredients
Chicken and Seasoning
- 3 boneless, skinless chicken breasts (about 1 1/2 pounds), sliced in half horizontally
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
Coating
- 1/2 cup (120 g) dill pickle ranch dressing, plus more for serving
- 1 cup (100 g) grated Parmesan cheese, divided
- 3 tablespoons plain breadcrumbs
Garnish
- Fresh dill, chopped
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Slice each chicken breast horizontally into thinner cutlets. Pat dry.
- Season both sides of the chicken with salt, pepper, garlic powder, onion powder, and paprika.
- Coat each chicken piece with dill pickle ranch dressing, spreading it evenly.
- In a shallow dish, mix 3/4 cup Parmesan with breadcrumbs.
- Dredge each chicken cutlet in the mixture, pressing gently so the coating sticks.
- Place chicken on the prepared baking sheet. Sprinkle the remaining 1/4 cup Parmesan over the tops.
- Bake for 20–25 minutes, or until the internal temperature reaches 165°F (74°C) and the crust is golden.
- Rest for 5 minutes, garnish with fresh dill, and serve with extra dill pickle ranch dressing.
Notes
- Slice chicken thinly for quicker, even cooking.
- Pat chicken dry to help the coating adhere.
- Substitute panko for extra crunch.
- Want it spicy? Add cayenne or crushed red pepper to the seasoning.
- Use shredded Parmesan for a crispier crust; grated works for a more even coating.
- Air Fryer method: Cook at 380°F for 12–14 minutes, flipping halfway.
- Prep Time: 10 minutes
- Cook Time: 35 minutes