Dill Pickle Parmesan Chicken
This Dill Pickle Parmesan Chicken recipe features a crispy golden crust made with breadcrumbs and Parmesan, delivering a unique tangy flavor from dill pickles that's both easy to prepare and kid-approved.
Ingredients
For the chicken
- 4 pieces boneless, skinless chicken breasts
- 1 cup dill pickles, finely chopped
- 1 cup breadcrumbs (preferably panko for a crunchier texture)
- 1 cup grated Parmesan cheese
- 2 large eggs
- 1/4 cup dill pickle juice (from a jar of dill pickles)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for some heat)
- to taste Cooking spray or olive oil for greasing
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and lightly grease a baking sheet with cooking spray or olive oil.
- In a medium bowl, combine the chopped dill pickles and dill pickle juice, mixing well. Set aside.
- In another bowl, crack the eggs and beat them lightly. Add the pickle mixture to the eggs and stir until well combined.
- In a third bowl, mix together the breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).
- Take each chicken breast and dip it first into the egg and pickle mixture, ensuring it is coated well.
- Next, transfer the chicken breast to the breadcrumb mixture, pressing down gently to ensure an even coating. Place the coated chicken onto the prepared baking sheet.
- Repeat the process for all the chicken breasts.
- Once all the chicken is coated and on the baking sheet, lightly spray the top of the chicken with cooking spray or drizzle a bit of olive oil for added crispiness.
Cooking
- Bake in the preheated oven for about 25-30 minutes or until the chicken is cooked through and the coating is golden brown and crispy.
- Remove the Dill Pickle Parmesan Chicken from the oven, allow it to rest for a few minutes, then serve hot.
Notes
If you have leftovers, store the chicken in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the chicken for up to 3 months. To reheat, place in a preheated oven at 350°F until warmed through and the coating regains its crispiness. For variations, try using chicken thighs instead of breasts or an air fryer for even crispier results.