Dill Pickle Parmesan Chicken
Dill Pickle Parmesan Chicken is a fun twist on classic chicken that brings together tangy dill pickles and nutty Parmesan cheese for a tasty and crunchy coating. The chicken stays…
Tip: save now, cook later.Dill Pickle Parmesan Chicken is a fun twist on classic chicken that brings together tangy dill pickles and nutty Parmesan cheese for a tasty and crunchy coating. The chicken stays juicy on the inside while the outside gets a lively, flavorful crust that keeps things interesting with every bite.
I love making this recipe when I want something a bit different but still super easy to put together. The dill pickle flavor adds a surprising zing that everyone seems to enjoy, and the Parmesan adds a nice salty kick that pairs perfectly with the pickles. I usually keep a jar of dill pickles handy just for moments like this!
One of my favorite ways to serve Dill Pickle Parmesan Chicken is alongside some simple roasted veggies or a fresh salad to keep the meal bright and light. It’s great for a weeknight dinner but also tasty enough to share with friends when they stop by. I promise, the first time you bite into that crispy crust, you’ll want to make it again soon!
Key Ingredients & Substitutions
Dill pickle juice and slices: These bring the main tangy flavor to the dish. If you don’t have dill pickles, bread-and-butter pickles work but the flavor will be sweeter. You can also add a splash of vinegar mixed with dill for a similar punch.
Parmesan cheese: Parmesan adds a nutty, salty crust that crisps beautifully. If you need a substitute, Pecorino Romano is a good option, or a sharp aged Asiago cheese if you want a slightly different flavor.
Chicken breasts: Boneless, skinless breasts cook evenly and stay tender. If preferred, chicken thighs can work too but adjust cooking time since they’re thicker and juicier.
Heavy cream and fresh dill: The cream makes a rich sauce that balances the tangy pickles, and dill reinforces that fresh herb flavor. For a lighter sauce, try half-and-half instead of cream, and dried dill can be used if fresh isn’t available.
How Do I Get a Crispy Parmesan Coating on My Chicken?
Getting the coating crispy and golden is key to this recipe’s texture and flavor. Here’s what helps:
- Pat chicken dry well after marinating so coating sticks better.
- Press the Parmesan-flour mixture firmly onto the chicken to create an even crust.
- Use medium-high heat and enough oil so the chicken isn’t crowded, which helps it crisp up instead of steam.
- Cook chicken undisturbed for several minutes on each side to develop that golden color.
- Don’t rush flipping—wait until the crust releases easily from the pan.
Following these steps means you’ll get that crunchy, cheesy outer layer while keeping the chicken juicy inside.
Equipment You’ll Need
- Large skillet – perfect for browning the chicken and making the creamy sauce in one pan.
- Shallow bowls – one for the egg wash and one for the Parmesan-flour mix; easy to dip chicken evenly.
- Tongs – help flip chicken gently without ruining the crust.
- Measuring cups and spoons – for accurate seasoning and sauce ingredients.
- Paper towels – to pat chicken dry and remove excess pickle juice for better coating.
Flavor Variations & Add-Ins
- Swap chicken breasts for pork chops; they’re thicker and juicy, great with creamy dill sauce.
- Add a pinch of cayenne or smoked paprika to the coating for a subtle spicy kick.
- Mix shredded mozzarella or cheddar with Parmesan for a gooey, cheesy crust variation.
- Stir chopped fresh chives or green onions into the cream sauce for a mild onion flavor.
How to Make Dill Pickle Parmesan Chicken?
Ingredients You’ll Need:
For the Chicken and Marinade:
- 4 boneless, skinless chicken breasts
- 1 cup dill pickle juice
- 1 cup dill pickle slices (for topping)
For the Coating:
- 1 cup grated Parmesan cheese
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- 2 large eggs
For the Sauce:
- 3 tbsp olive oil or vegetable oil
- 1 cup heavy cream
- 2 tbsp chopped fresh dill (plus extra for garnish)
- 1 tbsp butter
How Much Time Will You Need?
Plan for about 10 minutes to prep the ingredients, plus at least 30 minutes for marinating the chicken. Cooking and finishing the sauce will take around 20 minutes, so total time is roughly 60 minutes if you include marinating. You can marinate longer if you have time (up to 2 hours) for extra flavor.
Step-by-Step Instructions:
1. Marinate the Chicken:
Put the chicken breasts in a shallow dish and pour the dill pickle juice over them. Let them soak in the fridge for at least 30 minutes, or up to 2 hours. This makes the chicken tender with a bright, tangy flavor.
2. Prepare the Coating Mixture:
In a shallow bowl, combine the flour, grated Parmesan, garlic powder, onion powder, paprika, salt, and black pepper. In another bowl, beat the eggs well.
3. Coat the Chicken:
Take each chicken breast out of the marinade and pat it dry with paper towels. Dip the chicken first in the beaten eggs, then dredge it in the Parmesan-flour mixture, pressing gently so the coating sticks well.
4. Cook the Chicken:
Heat the oil in a large skillet over medium-high heat. Add the coated chicken pieces and cook for about 4-5 minutes on each side until they are golden brown and cooked through. Then remove the chicken and set it aside on a plate.
5. Make the Dill Cream Sauce:
Lower the heat to medium and add the butter to the skillet. Once melted, pour in the heavy cream, stirring well and scraping up any browned bits at the bottom. Then stir in the chopped fresh dill and cook for about 3-4 minutes until the sauce thickens a little.
6. Bring it All Together:
Return the cooked chicken breasts to the skillet and spoon the dill cream sauce over them. Let everything warm through for 2 minutes so the flavors combine.
7. Garnish and Serve:
Top each chicken breast with dill pickle slices and sprinkle extra fresh dill on top for a burst of color and flavor. Serve right away with your favorite sides!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken breasts, but be sure to thaw them completely in the refrigerator overnight before marinating. Pat dry thoroughly to help the coating stick.
What Can I Substitute for Heavy Cream?
If you want a lighter option, use half-and-half or whole milk mixed with a tablespoon of flour to help thicken the sauce. The flavor will be a bit less rich but still tasty.
How Should I Store Leftovers?
Place any leftover chicken and sauce in an airtight container and refrigerate for up to 3 days. Reheat gently on the stove or microwave to avoid drying out the chicken.
Can I Make This Recipe Ahead of Time?
Yes! Marinate the chicken ahead and keep it covered in the fridge for up to 2 hours. You can also prepare the sauce in advance and reheat it before serving.