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Crispy Dill Pickle Parmesan Chicken with golden breaded chicken cutlets brined in dill pickle juice topped with creamy dill pickle ranch shredded Parmesan cheese and fresh dill on a black platter

Crispy Dill Pickle Parmesan Chicken

Chicken breasts marinated in tangy dill pickle brine, coated in a crunchy Parmesan panko crust, and baked until golden and juicy. A bold, easy dinner with unexpected tang and a satisfying crunch.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 4 whole boneless skinless chicken breasts, halved lengthwise if thick
  • 1 cup dill pickle brine, from the jar
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp dried dill
  • 1/2 tsp garlic powder
  • 1/2 tsp salt, plus more to taste
  • 1/4 tsp black pepper
  • 3 tbsp olive oil, for drizzling
  • 2 tbsp fresh dill, chopped for serving

Equipment

  • Baking Sheet
  • Shallow Bowls
  • Meat thermometer

Method
 

  1. Marinate chicken in pickle brine for 30 minutes to 2 hours in the refrigerator.
  2. Pat chicken dry, then dredge in flour, egg, and Parmesan panko mixture.
  3. Arrange on a lined baking sheet and drizzle with olive oil.
  4. Bake at 425°F for 20 to 25 minutes until golden and internal temperature reaches 165°F.
  5. Rest 5 minutes, then top with fresh dill and serve with lemon wedges.

Notes

  • Do not marinate longer than 4 hours to avoid a mushy texture.
  • Pat chicken dry before dredging for a coating that adheres properly.
  • Drizzle with olive oil before baking to help the crust crisp up.
  • Reheat in the oven rather than the microwave to preserve crispness.