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Dill Pickle Parmesan Chicken Recipe

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This Dill Pickle Parmesan Chicken recipe features juicy, marinated chicken breasts coated in a crispy parmesan and panko breadcrumb crust, baked or air-fried to golden perfection, and served with a tangy creamy dill pickle sauce. The marinade with pickle juice tenderizes the chicken, infusing it with a bright, savory flavor complemented by garlic and fresh dill. A flavorful and unique twist on classic breaded chicken ideal for an easy weeknight dinner or entertaining.

Ingredients

Scale

Chicken and Coating

  • 2 boneless skinless chicken breasts
  • 1 cup dill pickle juice (for marinade)
  • 1/2 cup chopped dill pickles
  • 1/2 cup finely grated parmesan cheese
  • 3/4 cup panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon dried dill or 1 tablespoon fresh dill
  • 2 eggs, beaten
  • 1/2 cup all-purpose flour

Sauce

  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup chopped dill pickles
  • 2 tablespoons lemon juice
  • 1 teaspoon dried dill or 1 tablespoon fresh dill

Instructions

  1. Marinate Chicken: Place the chicken breasts in a resealable bag or shallow bowl with 1 cup of dill pickle juice. Refrigerate and marinate for 30 minutes up to 2 hours to tenderize and infuse flavor.
  2. Prepare Breading Stations: Set up three separate bowls—one with 1/2 cup all-purpose flour, another with the 2 beaten eggs, and a third with the mixture of 3/4 cup panko breadcrumbs, 1/2 cup grated parmesan cheese, 1 teaspoon garlic powder, and 1 teaspoon dried dill or 1 tablespoon fresh dill.
  3. Coat Chicken: Remove chicken from marinade and pat dry with paper towels. Dredge each breast in the flour, shake off excess, dip into beaten eggs, then coat thoroughly with the breadcrumb and parmesan mixture.
  4. Cook Chicken: Arrange the breaded chicken breasts on a wire rack set over a baking sheet. For oven method, bake at 400°F (200°C) for 20–25 minutes until golden brown and cooked through. Alternatively, air fry at 375°F for 15 minutes, flipping once halfway through cooking for even crisping.
  5. Make Dill Pickle Sauce: While the chicken cooks, combine 1/4 cup mayonnaise, 1/4 cup sour cream, 1/2 cup chopped dill pickles, 2 tablespoons lemon juice, and 1 teaspoon dried dill or 1 tablespoon fresh dill in a small bowl. Mix until smooth and creamy.
  6. Serve: Drizzle the creamy dill pickle sauce over the cooked chicken breasts. Garnish with extra chopped pickles and fresh dill if desired. Serve immediately for best flavor and texture.

Notes

  • Marinating the chicken for at least 30 minutes enhances tenderness and flavor, but do not exceed 2 hours to avoid overly sour taste.
  • For a crispier crust, use fresh panko breadcrumbs rather than dried or seasoned varieties.
  • You can substitute Greek yogurt for the sour cream in the sauce for a tangier and lighter option.
  • Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
  • If air frying, shake the basket or flip the chicken halfway to ensure even browning.
  • Leftover sauce can be stored refrigerated in an airtight container for up to 3 days.

Keywords: Dill pickle chicken, parmesan chicken, breaded chicken breast, marinated chicken, crispy chicken, creamy dill sauce

Find it online: https://kochenmitviktoria.com/dill-pickle-parmesan-chicken-recipe/