This Dill Pickle Parmesan Chicken is a bold, tangy twist on classic baked chicken. Soaked in dill pickle juice and coated in a parmesan cheese crust, the chicken stays incredibly juicy on the inside while developing a crispy, flavorful coating. It’s a surprisingly simple dish that brings big flavor with minimal effort.
Why I Love This Recipe
I love how this recipe takes everyday ingredients and transforms them into something unforgettable. The dill pickle marinade tenderizes the chicken and infuses it with zippy flavor, while the parmesan gives it a salty, crispy crust that’s so satisfying. It’s easy to make, low-carb, and kid-friendly. Whether I’m prepping dinner for a busy weeknight or hosting a casual dinner, this recipe is always a winner.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Chicken breasts or thighs, boneless and skinless
Dill pickle juice (from a jar of pickles)
Grated parmesan cheese
Garlic powder
Onion powder
Paprika
Black pepper
Eggs
Olive oil or butter (for cooking)
Directions
I start by marinating the chicken in dill pickle juice for at least 30 minutes, or up to 4 hours in the fridge for maximum flavor.
While it marinates, I prepare a dredging station. In one bowl, I whisk eggs. In another, I combine parmesan, garlic powder, onion powder, paprika, and black pepper.
Once marinated, I remove the chicken from the pickle juice and pat it dry.
I dip each piece of chicken in the egg mixture, then press it into the parmesan mix, coating both sides well.
In a large skillet, I heat olive oil or butter over medium heat and cook the chicken for about 4–5 minutes per side, until golden brown and cooked through.
Optionally, I finish the chicken in the oven at 375°F (190°C) for 5–10 minutes to ensure it’s perfectly crisp and fully cooked.
Servings and timing
This recipe makes 4 servings. Prep time: 10 minutes (plus marinating time) Cook time: 15–20 minutes Total time: 25–30 minutes (not including marination)
Variations
I sometimes use chicken tenders instead of breasts for quicker cooking.
For extra heat, I add a pinch of cayenne pepper or chili flakes to the parmesan coating.
If I want a gluten-free version, I double-check that my parmesan and spices are certified gluten-free.
Storage/reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I prefer using the oven or an air fryer at 350°F (175°C) for about 5–10 minutes, which keeps the coating crisp. Microwaving works too, but the crust may soften.
FAQs
What does marinating in pickle juice do?
Marinating in pickle juice tenderizes the chicken and adds a tangy, zesty flavor that pairs perfectly with the savory parmesan crust.
Can I bake the chicken instead of frying?
Yes, I sometimes bake it at 400°F (200°C) for 20–25 minutes on a wire rack over a baking sheet. It still turns out crispy and delicious.
What kind of parmesan should I use?
I always use freshly grated parmesan for the best texture and flavor. Pre-grated varieties can be too powdery or dry.
Is this recipe keto-friendly?
Absolutely. Since I don’t use breadcrumbs, and the coating is all cheese and spices, it fits well into a low-carb or keto lifestyle.
Can I use other types of cheese?
Parmesan works best for crispiness, but I’ve tried mixing in a bit of shredded mozzarella for a softer coating. It’s tasty, but less crunchy.
Conclusion
Dill Pickle Parmesan Chicken is a flavorful, juicy dish that brings together tangy, salty, and savory in every bite. I love how easy it is to throw together with pantry staples, and how it always impresses at the dinner table. Whether I’m sticking to a low-carb plan or just want something different for dinner, this recipe hits the spot every time.
½ teaspoon salt (adjust, since pickles and Parmesan add salt)
Fresh dill or parsley, chopped — for garnish (optional)
Cooking spray or 1 tablespoon olive oil
Instructions
Place the chicken breasts in a shallow dish or resealable bag. Pour the dill pickle juice over them, ensuring they are fully submerged. Marinate in the refrigerator for at least 1 hour (up to 4 hours) to let the pickle flavor penetrate the chicken.
Preheat your oven to 400 °F (200 °C). Line a baking sheet with parchment paper or lightly grease it with cooking spray or olive oil.
In a shallow bowl, whisk the egg. In a separate bowl, combine the grated Parmesan, breadcrumbs, garlic powder, onion powder, black pepper, and salt.
Remove the chicken breasts from the pickle juice (discard the juice), pat dry with paper towels, then lightly coat each piece with flour. Dip into the beaten egg, then press into the Parmesan–breadcrumb mixture so each chicken breast is evenly coated.
If using chopped pickle slices, press a few onto the coated side of each chicken breast before placing them on the prepared baking sheet, coated-side up.
Spray or lightly drizzle a bit of olive oil over the top of each coated chicken breast — this helps create a golden, crispy crust.
Bake in the preheated oven for 22–25 minutes, or until the chicken is cooked through and the internal temperature reaches 165 °F (74 °C). If desired, broil for the last 1–2 minutes to further crisp the crust (watch carefully to avoid burning).
Remove from the oven, let rest for 5 minutes. Garnish with chopped fresh dill or parsley before serving. Enjoy with a simple salad, roasted vegetables, or your favorite side.
Notes
If you don’t have pickle juice, you can thinly slice about 6–8 dill pickles and lay them over the chicken during marinating — they will impart flavor similarly, though less intensely.
Because pickles and Parmesan are salty, consider reducing added salt or serving with low‑salt side dishes.
Cooking time may vary slightly depending on thickness of the chicken breasts; use a meat thermometer for best results.
Leftover chicken is great cold or reheated — slice it and serve in sandwiches or wraps with a smear of ranch or mustard.
To lighten up the dish, you can skip the breadcrumbs and simply bake the pickle‑marinated chicken topped with Parmesan (though crust will be less crunchy).
Nutrition
Serving Size:1 chicken breast (≈6 oz before cooking)
