Description
Juicy chicken marinated in dill pickle juice, then coated with a savory Parmesan crust and baked until golden—an easy, tangy, flavor-packed main dish.
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 1–1 1/2 cups dill pickle juice (for marinating)
- 1 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp dried dill
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 eggs, beaten
- Cooking spray or oil, for baking
Instructions
- Place chicken in a container or zip-top bag and pour dill pickle juice over it. Marinate for at least 1 hour or up to 8 hours.
- Preheat oven to 400°F (205°C). Line a baking sheet with parchment or lightly grease it.
- In a shallow bowl, mix Parmesan, panko, garlic powder, onion powder, paprika, dried dill, salt, and pepper.
- Remove chicken from the pickle juice and pat lightly dry. Dip each piece into the beaten eggs, then press into the Parmesan mixture to coat.
- Arrange coated chicken on the prepared baking sheet and lightly spray tops with oil.
- Bake for 25–30 minutes, or until chicken reaches an internal temperature of 165°F and the crust is golden and crisp.
- Let rest for 5 minutes, then slice and serve with fresh dill or your favorite dipping sauce.
Notes
- For extra crunch, increase the panko to 3/4 cup.
- Use thighs for a juicier result; breasts for a leaner option.
- Pairs well with ranch, dill dip, or roasted vegetables.
- Prep Time: 10 mins (plus marinating)
- Cook Time: 30 mins
- Category: Main Dish
- Method: Baking
- Cuisine: American