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Dill Pickle Parmesan Chicken: Crispy, Tangy Weeknight Winner

Golden crispy dill pickle parmesan chicken on white plate with fresh dill garnish
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This unique and flavorful dill pickle parmesan chicken combines the tangy taste of pickles with savory parmesan cheese for a deliciously crispy coating on juicy chicken.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1 cup dill pickle juice
  • 1/2 cup all-purpose flour
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 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)

Instructions

  1. Place chicken breasts between two sheets of plastic wrap and pound to an even thickness of about 1/2 inch.
  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.
  3. In a medium shallow bowl, mix together flour, panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, dried dill, salt, and pepper.
  4. Remove chicken from pickle juice, allowing excess to drip off. Dredge each chicken breast in the breadcrumb mixture, pressing firmly to adhere.
  5. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
  6. Add chicken to the skillet without crowding. Work in batches if needed. Cook for 5-6 minutes per side, until deep golden brown and internal temperature reaches 165°F.
  7. Transfer chicken to a plate and cover loosely with foil. Let rest for 3-5 minutes.
  8. Reduce heat to medium-low, add remaining 2 tablespoons of butter to the skillet. Once melted, scrape up any browned bits from the bottom of the pan.
  9. Pour the pan juices over the chicken before serving. Garnish with fresh dill if desired.

Notes

  • Don’t skip marinating the chicken in pickle juice as it adds flavor and helps tenderize the meat.
  • Pound chicken to 1/2 inch thickness for faster, more even cooking. If chicken is thicker, add 2-3 minutes per side to cooking time.
  • Be careful not to overcrowd the pan. Cook in batches if necessary, leaving at least 1 inch between pieces to ensure even browning.
  • For extra crispy coating, press the breadcrumb mixture firmly onto the chicken.
  • If you prefer a spicier version, add a pinch of cayenne pepper to the breadcrumb mixture.

Nutrition

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