Introduction

Hey there, foodie friends! Do you ever crave a meal that’s bursting with flavor, incredibly satisfying, and just so happens to be a breeze to whip up? I know I do! Today, I’m so excited to share a recipe that has completely stolen my heart (and my taste buds!): Dill Pickle Parmesan Chicken. Seriously, if you love that tangy dill pickle goodness and the savory kick of Parmesan, you are going to be obsessed. It’s one of those dishes that just brings a smile to your face, and it’s surprisingly simple, making it perfect for even the busiest weeknights.

Why You’ll Love This Recipe

Fast: From start to finish, you’ll have this deliciousness on your table in under an hour.
Easy: Simple steps, minimal fuss – perfect for beginners and seasoned cooks alike!
Giftable: While this is best enjoyed fresh, the amazing flavor profile makes it a fantastic dish to share with neighbors or bring to a potluck.
Crowd-pleasing: Pickles and Parmesan? It’s a winning combination that even picky eaters tend to adore.

Ingredients

Alright, let’s gather our goodies! The beauty of this recipe is that most of these are pantry staples. Here’s what you’ll need:

4 boneless, skinless chicken breasts: The perfect canvas for all these amazing flavors!
1 cup all-purpose flour: Our trusty dredging ingredient for that perfect crust.
2 large eggs: To help our delicious coating stick.
½ cup finely chopped dill pickles: The star of the show! Don’t skip these – they add incredible moisture and tang.
1 cup grated Parmesan cheese: Hello, savory goodness!
1 cup panko breadcrumbs: For that super crispy, golden-brown texture we all love.
½ teaspoon garlic powder: Because is anything really complete without garlic?
½ teaspoon onion powder: Adds a subtle, savory depth.
½ teaspoon dried dill: Amping up that dill flavor!
½ teaspoon dried oregano: A little herby touch to round things out.
½ teaspoon salt: To enhance all those wonderful flavors.
¼ teaspoon black pepper: Just a pinch for a little warmth.
¼ cup olive oil: For searing our chicken to golden perfection.
¾ cup dill pickle ranch dressing (or ½ cup ranch dressing + 2 tablespoons pickle juice): This is the magic sauce that brings it all together. If you can find dill pickle ranch, fantastic! If not, a simple mix of regular ranch and a splash of pickle juice does the trick beautifully.
1 cup shredded mozzarella cheese: For that gooey, melty cheese pull we dream about.
Fresh dill or parsley, chopped, for garnish: A pop of green and fresh flavor to finish!

How to Make It

Ready to get cooking? It’s so much simpler than you might think! Let’s dive in.

Preheat Your Oven: First things first, let’s get that oven warming up to 400°F (200°C). This ensures our chicken cooks through beautifully while the cheese gets all bubbly.
Even Out the Chicken: Take your chicken breasts and place them between two sheets of plastic wrap or inside a large zip-top bag. Using a meat mallet or even a heavy rolling pin, gently pound them to an even thickness. This not only helps them cook more evenly but also makes them more tender. I like to aim for about ½ inch thickness.
Set Up Your Dredging Station: Now, let’s get our three shallow dishes ready.
- In the first dish, pour your all-purpose flour.
- In the second dish, whisk up your eggs until they’re nice and frothy.
- In the third dish, this is where the magic happens! Combine the finely chopped dill pickles, grated Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, dried dill, dried oregano, salt, and black pepper. Give it a good mix so all those delicious seasonings are evenly distributed.
Coat the Chicken: Now, it’s time to dress up our chicken! Take each pounded chicken breast and first dredge it in the flour, making sure it’s lightly coated. Then, dip it into the whisked eggs, letting any excess drip off. Finally, press it firmly into the pickle and Parmesan mixture, ensuring it’s thoroughly coated on all sides.
Sear for Golden Goodness: Heat the olive oil in an oven-safe skillet (cast iron is my favorite for this!) over medium-high heat. Carefully place the coated chicken breasts into the hot skillet. Sear each side for about 2-3 minutes until they’re a beautiful golden brown. This step adds an extra layer of flavor and texture.
Sauce it Up: Once your chicken is beautifully seared, it’s time for the sauce! Pour the dill pickle ranch dressing evenly over the chicken in the skillet.
Cheese, Please! Sprinkle that shredded mozzarella cheese generously over the top of each chicken breast. Oh, the anticipation!
Bake to Perfection: Carefully transfer the skillet to your preheated oven. Bake for about 15-20 minutes, or until the chicken is cooked all the way through (internal temperature should be 165°F/74°C) and the mozzarella cheese is melted and wonderfully bubbly.
Garnish and Serve: Once it’s out of the oven and looking absolutely divine, sprinkle with fresh chopped dill or parsley for a burst of freshness and color. Serve hot and get ready for the compliments!

Substitutions & Additions

This recipe is already fantastic, but feel free to get creative! Here are a few ideas:

Chicken Thighs: Boneless, skinless chicken thighs work wonderfully too! Just adjust the baking time as they may take a little longer to cook through.
Spicy Kick: Want a little heat? Add a pinch of cayenne pepper or some red pepper flakes to the breadcrumb mixture.
Herbs: Feel free to swap out the oregano for thyme or rosemary for a different herbal note.
Dipping Sauce: If you don’t have dill pickle ranch, a good quality ranch dressing with a splash of pickle juice is a perfect substitute. You could also serve extra on the side for dipping!
Veggies: Toss some chopped broccoli florets or bell peppers into the skillet with the chicken before baking for a complete meal in one pan.

Tips for Success

A few little tips to make your Dill Pickle Parmesan Chicken even more amazing:

Even Thickness is Key: Pounding the chicken ensures it cooks evenly and stays moist. Don’t skip this step!
Don’t Overcrowd the Pan: When searing, make sure you give the chicken breasts enough space in the skillet so they can get nice and golden, rather than steaming. You might need to sear in batches.
Drain the Pickles: Make sure your finely chopped pickles are well-drained before adding them to the breadcrumb mixture to prevent the coating from becoming too wet.
Prep Ahead: You can prepare the breadcrumb mixture and have it ready to go in its dish. You can also pound the chicken ahead of time and store it in the fridge until you’re ready to coat and cook.

How to Store It

Leftovers are the best, right? If you happen to have any (which is unlikely!), you can store them in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or a skillet to maintain the best texture.

FAQs

Can I make this ahead of time?: You can pound the chicken and prepare the breadcrumb mixture ahead of time. However, it’s best to coat and cook the chicken just before serving for the crispiest result.
Is this recipe spicy?: No, this recipe is not spicy. The flavors are savory, tangy, and cheesy. If you’d like to add heat, consider adding a pinch of cayenne pepper to the breadcrumb mixture.
What can I serve this with?: This Dill Pickle Parmesan Chicken pairs wonderfully with a simple green salad, roasted vegetables like asparagus or green beans, or a side of mashed potatoes or rice.

Dill Pickle Parmesan Chicken

A flavorful and easy weeknight dinner featuring chicken breasts coated in a dill pickle and Parmesan mixture, then baked with ranch dressing and mozzarella cheese.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 30

Servings 4 chicken breasts

Equipment

Oven Preheat to 400°F (200°C).
Plastic wrap For pounding chicken.
Meat mallet Or rolling pin for pounding chicken.
zip-top bag Large, for pounding chicken.
Shallow dishes Three for dredging.
oven-safe skillet Cast iron recommended.

Ingredients

Main Ingredients

4 boneless, skinless chicken breasts Pounded to an even thickness of about ½ inch.
1 cup all-purpose flour
2 large eggs Whisked until frothy.
0.5 cup finely chopped dill pickles Well-drained.
1 cup grated Parmesan cheese
1 cup panko breadcrumbs
0.5 teaspoon garlic powder
0.5 teaspoon onion powder
0.5 teaspoon dried dill
0.5 teaspoon dried oregano
0.5 teaspoon salt
0.25 teaspoon black pepper
0.25 cup olive oil For searing.
0.75 cup dill pickle ranch dressing Or ½ cup ranch dressing + 2 tablespoons pickle juice.
1 cup shredded mozzarella cheese
fresh dill or parsley, chopped For garnish.

Instructions

Preheat your oven to 400°F (200°C).
Place chicken breasts between plastic wrap or in a zip-top bag and pound to an even thickness of about ½ inch.
4 boneless, skinless chicken breasts
Set up three shallow dishes: one with flour, one with whisked eggs, and one with a mixture of chopped dill pickles, Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, dried dill, dried oregano, salt, and black pepper.
4 boneless, skinless chicken breasts
Dredge each chicken breast first in flour, then in egg, and finally press into the pickle and Parmesan mixture.
4 boneless, skinless chicken breasts
Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 2-3 minutes per side until golden brown.
4 boneless, skinless chicken breasts
Pour dill pickle ranch dressing evenly over the chicken in the skillet.
4 boneless, skinless chicken breasts
Sprinkle shredded mozzarella cheese over the chicken.
4 boneless, skinless chicken breasts
Transfer skillet to the preheated oven and bake for 15-20 minutes, or until chicken is cooked through (165°F/74°C) and cheese is melted and bubbly.
Garnish with fresh dill or parsley and serve hot.
4 boneless, skinless chicken breasts

Notes

This recipe is fast, easy, and crowd-pleasing. It pairs well with a green salad, roasted vegetables, mashed potatoes, or rice. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days and reheated gently.