Description
Crispy, tangy Dill Pickle Parmesan Chicken is an easy weeknight dinner that combines juicy chicken breasts marinated in pickle juice with a crunchy coating of crushed pickles and Parmesan cheese. This oven-baked recipe delivers all the crunch without deep frying, and the unique pickle flavor will have your family asking for it again and again. Ready in under 45 minutes with simple ingredients!
Ingredients
Chicken & Coating:
- 4 boneless, skinless chicken breasts (about 1.5–2 lbs total)
- 1 cup dill pickle juice (from a jar of dill pickles)
- 2 large eggs
- 1 cup mayonnaise (or Greek yogurt for lighter option)
- 1 tablespoon Dijon mustard
- 1½–2 cups crushed dill pickle chips, finely crushed (food processor or bag + rolling pin)
- ¼–½ cup grated Parmesan cheese (freshly grated recommended)
- 1–2 teaspoons garlic powder
- ½–1 teaspoon black pepper
- Salt, to taste
- Optional: 1 teaspoon dried dill or parsley
For Serving:
- Extra dill pickle slices
- Fresh lemon wedges
- Optional: ranch dressing or extra mayo
Instructions
Place chicken breasts in a shallow dish or resealable bag. Pour dill pickle juice over the chicken, turning to coat all sides evenly. Refrigerate for 30 minutes to 2 hours for maximum tangy flavor .
Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking and ensure easy cleanup.
In a shallow bowl, whisk together eggs, mayonnaise (or Greek yogurt), and Dijon mustard until completely smooth. In a second shallow bowl, combine crushed dill pickle chips, Parmesan cheese, garlic powder, black pepper, and optional dried dill or parsley. Mix the dry ingredients thoroughly so the coating is evenly distributed.
Remove chicken from pickle juice and pat lightly dry with paper towels (you want them damp, not dripping wet). Dip each chicken breast into the egg-mayo mixture first, coating completely and letting excess drip off. Press firmly into the pickle-chip and Parmesan mixture, making sure the exterior is well coated on all sides with a thick, even layer.
Place the coated chicken breasts on the prepared baking sheet, spacing them at least 1 inch apart. Bake for 18–24 minutes, until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the coating is golden brown and crispy.
For extra crispiness and a gorgeous golden finish, switch your oven to broil for the last 2–3 minutes of cooking. Keep a very close eye on it so the coating doesn’t burn—it can go from perfect to charred quickly! Let rest for 3–5 minutes before serving to allow juices to redistribute.
Notes
- No soggy coating: Pat the chicken AND pickles dry before coating—moisture is the enemy of crispiness
- Double coating method: For an ultra-thick crust, dip in egg mixture, coat with pickles, then repeat the process once more
- Leftover pickle juice: Freeze it in ice cube trays for future marinades or use it in salad dressings and potato salad
- Avoid overcrowding: Leave space between chicken pieces on the baking sheet so hot air circulates for even crisping
- Test doneness properly: Always use a meat thermometer inserted into the thickest part—guessing can lead to dry or undercooked chicken
- Coating won’t stick?: Make sure your egg-mayo mixture is thick enough; add more mayo if it’s too thin and runny
- Save prep time: Crush pickles the night before and store in an airtight container in the fridge
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking, Oven-Baked
- Cuisine: American
Nutrition
- Calories: 425
- Sugar: 2g
- Sodium: 980mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 195mg