Description
Crispy baked chicken breasts marinated in dill pickle juice and coated with a Parmesan breadcrumb crust. Topped with creamy dill sauce for a tangy, savory, and crunchy chicken dinner.
Ingredients
4 boneless skinless chicken breasts
1 cup pickle juice
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon black pepper
2 large eggs beaten
Dill Sauce:
1/2 cup sour cream or Greek yogurt
2 tablespoons mayonnaise
1 tablespoon lemon juice
2 tablespoons fresh dill chopped
1/2 teaspoon garlic powder
Salt and pepper to taste
Instructions
Place chicken breasts in pickle juice and marinate in the refrigerator for 1 to 8 hours.
Preheat oven to 400°F (200°C) and line a baking sheet with parchment or foil.
Combine breadcrumbs, Parmesan, garlic powder, onion powder, paprika, and black pepper in a shallow dish.
Beat eggs in a separate bowl.
Remove chicken from marinade and pat dry. Dip in egg, then dredge in breadcrumb mixture.
Place chicken on prepared baking sheet and bake 25–30 minutes until golden and cooked through.
Make dill sauce by whisking together sour cream, mayonnaise, lemon juice, dill, garlic powder, salt, and pepper.
Serve chicken hot with dill sauce and pickle slices.
Notes
Pat chicken dry before breading for the crispiest coating.
Use freshly grated Parmesan for better flavor.
Place chicken on a wire rack for extra crispness.
Air fryer method: cook at 375°F for 15–18 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Keywords: crispy dill pickle parmesan chicken, baked parmesan chicken, dill pickle chicken recipe, crunchy baked chicken, dill chicken dinner