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Crunchy Dill Pickle Parmesan Chicken

Crunchy dill pickle parmesan chicken features a tangy brine marinade and a crackly Parmesan-panko crust baked until golden. The result is juicy chicken with a bold dill flavor and satisfying crunch in every bite.
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Prep Time 15 minutes
Cook Time 25 minutes
marinating 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts
  • 4 boneless chicken breasts
pickle brine
  • 1 cup dill pickle juice
breading
  • 1 cup panko breadcrumbs
  • 0.5 cup grated Parmesan cheese
  • 1 tbsp dried dill
  • 2 eggs, beaten
  • 0.5 cup flour
  • 1 Salt and pepper, to taste
garnish
  • 1 chopped dill pickles, for garnish

Equipment

  • 1 sheet pan

Method
 

Marinate the chicken
  1. Place the boneless chicken breasts in a container and pour in the dill pickle juice. Marinate for at least 30 minutes or up to overnight so the chicken absorbs the tangy flavor.
Set up the dredging station
  1. Arrange three shallow bowls: flour, beaten eggs, and a mixture of panko breadcrumbs, grated Parmesan cheese, and dried dill. Season the coating mixture with salt and pepper to taste.
Coat for a crunchy crust
  1. Dredge each chicken breast in flour, then dip into the beaten eggs, and finally coat in the panko-Parmesan mixture. Press the coating to adhere fully for better crunch.
Bake
  1. Preheat the oven to 400°F and place the coated chicken on a sheet pan in a single layer. Bake for 20-25 minutes, until golden and cooked through.
Finish and serve
  1. Garnish the Crunchy Dill Pickle Parmesan Chicken with chopped dill pickles before serving. If you want extra crunch, broil for the last 2 minutes of baking before garnishing.

Notes

Pro tip: pat the chicken lightly after marinating so the coating clings without sliding. Refrigerate leftovers in an airtight container for up to 3 days; the chicken does not freeze well for best texture. For a lower-carb option, swap panko breadcrumbs with finely crushed pork rinds while keeping the Parmesan and dill mix.