Dill Pickle Parmesan Chicken: The Best Crispy Baked Dinner
Juicy chicken breasts marinated in tangy dill pickle juice, coated in a crispy golden parmesan and panko crust, and baked to perfection. An easy, high-protein weeknight dinner that the whole family will love.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
1.5 lbs boneless skinless chicken breasts (pounded to even thickness)
1 cup dill pickle juice (from a jar of pickles)
1/2 cup mayonnaise
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1 tsp dried dill weed
1/2 tsp garlic powder
1/4 tsp black pepper
Cooking spray (olive oil or avocado oil)
Instructions
1. Place chicken breasts between plastic wrap and pound to even thickness.
2. Place chicken in a bowl or bag and cover with pickle juice. Marinate in fridge for 30 minutes to 8 hours.
3. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
4. Mix panko, parmesan, dried dill, garlic powder, and pepper in a shallow dish.
5. Remove chicken from brine and pat dry slightly.
6. Brush each piece generously with mayonnaise.
7. Press chicken into breadcrumb mixture to coat thickly.
8. Place on baking sheet and mist top with cooking spray.
9. Bake for 20-25 minutes until golden and internal temp hits 165°F (74°C).
10. Let rest 5 minutes before serving.
Notes
Store leftovers in an airtight container for up to 3 days.
Reheat in oven or air fryer to maintain crispiness.
For a spicy kick, add red pepper flakes to the crumbs.