Description
Crispy and tangy Dill Pickle Parmesan Chicken is a flavorful twist on classic breaded chicken. Tender chicken breasts are seasoned, coated in dill pickle ranch dressing, Parmesan, and breadcrumbs, then pan-fried to golden perfection. Finished with fresh dill for an aromatic touch, this dish is perfect for a quick and delicious weeknight dinner.
Ingredients
Scale
Chicken & Seasoning
- 3 boneless, skinless chicken breasts (about 1 ½ pounds), sliced in half horizontally
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
Coating & Sauce
- ½ cup (120 g) dill pickle ranch dressing, plus more for serving
- 1 cup (100 g) grated Parmesan cheese, divided
- 3 tablespoons plain breadcrumbs
- Fresh dill, chopped
Instructions
- Prepare the Chicken: Slice the chicken breasts in half horizontally to create thinner cutlets. Pat them dry using paper towels for better coating and sprinkle both sides evenly with kosher salt, black pepper, garlic powder, onion powder, and paprika to season thoroughly.
- Coat the Chicken: In a shallow dish, combine the dill pickle ranch dressing with half of the grated Parmesan cheese and breadcrumbs. Dip each chicken piece into this mixture, coating it evenly on all sides to ensure a flavorful crust.
- Heat the Pan: Place a large skillet over medium heat and add a small amount of oil to prevent sticking. Heat until shimmering but not smoking, preparing the pan to crisp the chicken properly.
- Cook the Chicken: Place the coated chicken breasts in the hot skillet. Cook for about 4-5 minutes on each side or until golden brown and crispy, while ensuring the internal temperature reaches 165°F (74°C) for safe consumption.
- Add Remaining Parmesan: During the last minute of cooking, sprinkle the remaining grated Parmesan cheese on top of the chicken to melt slightly and create an extra cheesy crust.
- Serve: Transfer the chicken to a serving plate, garnish with freshly chopped dill, and serve with additional dill pickle ranch dressing on the side for dipping. Enjoy warm for the best flavor and texture.
Notes
- For extra crispiness, use panko breadcrumbs instead of plain breadcrumbs.
- Ensure chicken is cooked through to an internal temperature of 165°F for food safety.
- This recipe pairs well with a side of roasted vegetables or a fresh green salad.
- You can substitute the dill pickle ranch with regular ranch dressing plus a teaspoon of pickle juice for a similar flavor.
- Adjust seasoning amounts to taste, especially if using salted breadcrumbs.
