Dill Pickle Parmesan Chicken

Dill pickle parmesan chicken brings together the bold tang of pickles with the savory richness of parmesan cheese for a crispy, golden coating that seals in juicy chicken. This easy weeknight dinner combines unexpected flavors that somehow just work. I discovered pickle-brined chicken a few years back and couldn’t believe the difference it made in both flavor and tenderness.

There’s something magical about marinating chicken in pickle juice. It tenderizes the meat while infusing it with flavor, and when you coat it in a parmesan breadcrumb mixture, you get this incredible crispy exterior with tender, juicy chicken inside. This dill pickle parmesan chicken recipe is perfect for busy weeknights when you want something different but don’t have hours to spend in the kitchen. The whole dish comes together in about 35 minutes, uses ingredients you likely have on hand, and delivers restaurant-quality results. My family requests this crispy parmesan chicken at least twice a month now.

What You’ll Need to Make This Tangy Chicken

I always recommend using boneless, skinless chicken breasts for even cooking, but chicken thighs work beautifully too if you prefer dark meat. The pickle juice is essential here, so don’t skip the marinating step. I typically use the juice from a jar of dill pickles I already have in the fridge.

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 cup dill pickle juice
• 1/2 cup all-purpose flour
• 1 cup panko breadcrumbs (I prefer panko for extra crunch)
• 1/2 cup grated Parmesan cheese (freshly grated works best)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried dill
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 4 tablespoons butter, divided
• Fresh dill for garnish (optional)

Pro tip: If you want extra tang, save a few tablespoons of pickle juice to drizzle over the finished chicken right before serving.

Step-by-Step Cooking Instructions

I recommend pounding the chicken to an even thickness so everything cooks at the same rate. This simple step makes a huge difference in getting perfectly cooked dill pickle parmesan chicken every time.

Step 1: Place chicken breasts between two sheets of plastic wrap and pound to an even thickness of about 1/2 inch using a meat mallet or heavy skillet. This ensures even cooking and tender results.

Step 2: Pour pickle juice into a large shallow bowl. Add chicken breasts and let marinate for 15-20 minutes at room temperature, or up to 2 hours in the refrigerator for more intense flavor. The acid in the pickle juice helps break down proteins, making the chicken incredibly tender. This marinating time is included in the total recipe time.

Step 3: In a medium shallow bowl, mix together flour, panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, dried dill, salt, and pepper until well combined. The panko creates that signature crispy texture.

Step 4: Remove chicken from pickle juice, allowing excess to drip off but keeping the chicken slightly moist. Dredge each chicken breast in the breadcrumb mixture, pressing firmly to ensure the coating adheres. Don’t be shy here. Really press that coating on for maximum crispiness.

Step 5: Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Wait until the butter stops foaming, which means it’s hot enough. If the pan is too cool, your coating will be soggy instead of crispy.

Step 6: Add chicken to the skillet without crowding. Work in batches if needed to avoid crowding, leaving at least 1 inch of space between pieces. Cook for 5-6 minutes per side, until the coating is deep golden brown and the internal temperature reaches 165°F. Juices should run clear when pierced. Resist the urge to move the chicken around. Let it sit undisturbed to develop that crispy coating.

Step 7: Transfer cooked chicken to a plate and cover loosely with foil. Let rest for 3-5 minutes. This resting time helps the juices redistribute throughout the meat.

Step 8: Reduce heat to medium-low and add remaining 2 tablespoons of butter to the skillet. Once melted, scrape up any browned bits from the bottom of the pan. These flavorful bits add richness to your sauce.

Step 9: Pour the buttery pan juices over the dill pickle parmesan chicken before serving. Garnish with fresh dill if desired.

Perfect Pairings for Your Crispy Chicken

This tangy chicken pairs beautifully with sides that balance its bold flavors.

Mashed Potatoes: Creamy mashed potatoes provide a comforting base that soaks up the buttery pan juices from the dill pickle parmesan chicken perfectly.

Roasted Vegetables: Roasted broccoli, carrots, or Brussels sprouts add color and nutrition while their caramelized edges complement the crispy coating.

Simple Green Salad: A light salad with vinaigrette cuts through the richness and adds freshness to your plate, making this a well-rounded meal.

Rice Pilaf: Fluffy rice pilaf absorbs the flavorful juices and provides a neutral backdrop for the tangy chicken.

Garlic Green Beans: Sautéed green beans with garlic offer a crisp-tender texture that contrasts nicely with the crispy parmesan chicken.

More Delicious Chicken Dinners to Try

This tangy dill pickle parmesan chicken fits perfectly into a rotation of flavorful chicken dishes that keep weeknight dinners exciting. For another crispy chicken option with bold flavors, try the Crispy Parmesan Chicken with Rich Garlic Sauce, which features a similar golden coating but with a creamy garlic finish. The Best Parmesan Crusted Chicken with Creamy Garlic Sauce offers another take on parmesan-crusted poultry that pairs beautifully with the same side dishes.

When looking for complete meal solutions, the Chicken and Broccoli Bowls with Creamy Garlic Sauce provides a balanced dinner with built-in vegetables, while the Honey Garlic Butter Chicken with Mac Cheese delivers comfort food satisfaction similar to this pickle-brined favorite.

Storing and Reheating Your Chicken

Store leftover dill pickle parmesan chicken in an airtight container in the refrigerator for up to 3 days. The chicken stays surprisingly crispy even after refrigeration if stored properly.

For reheating, I recommend using a 350°F oven for 10-15 minutes rather than the microwave. This method helps maintain that crispy coating. Place the chicken on a wire rack set over a baking sheet for best results.

You can freeze cooked chicken for up to 3 months. Wrap each piece individually in plastic wrap, then place in a freezer-safe bag. Thaw overnight in the refrigerator before reheating. Pro tip: The coating may soften slightly after freezing, but a quick trip under the broiler for 2-3 minutes will crisp it right back up.

Common Questions About This Recipe

Print