Description
Dill Pickle Parmesan Chicken Recipe is flavorful and comforting. It combines the briny zest of dill pickles with the rich depth of Parmesan cheese, coating perfectly cooked chicken.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1 1/2 pounds), sliced in half horizontally
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 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
- 1/2 cup vegetable oil, canola oil, or grapeseed oil (for pan-frying, if chosen)
- Lemon wedges, for serving
Instructions
- Slice each boneless, skinless chicken breast horizontally to create 6 thinner cutlets. Place cutlets between plastic wrap and gently pound them to a uniform 1/2 to 3/4 inch thickness. Season both sides of each cutlet with kosher salt, black pepper, garlic powder, onion powder, and paprika.
- In one shallow dish, pour dill pickle ranch dressing. In a second shallow dish, combine 1/2 cup of the grated Parmesan cheese and plain breadcrumbs. Keep the remaining Parmesan for garnish or serving.
- Dip each seasoned chicken cutlet entirely into the dill pickle ranch dressing, allowing excess liquid to drip off. Transfer the wet chicken to the Parmesan breadcrumb mixture, pressing firmly on both sides to ensure a thick, even coating. Place coated chicken cutlets on a clean plate or baking sheet.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering. Carefully place 1 or 2 coated chicken cutlets into the hot oil, avoiding overcrowding. Cook for 4-6 minutes per side until golden brown, crispy, and the internal temperature reaches 165°F (74°C). Transfer cooked chicken to a wire rack to rest.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Place coated chicken cutlets in a single layer on the prepared sheet. Bake for 15-20 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F (74°C). Transfer cooked chicken to a wire rack to rest.
- Allow the cooked chicken to rest for at least 5 minutes before slicing or serving. Garnish with fresh chopped dill and serve immediately with lemon wedges and extra dill pickle ranch dressing on the side if desired. This dish pairs with mashed potatoes or steamed green vegetables.
Notes
- This dish is versatile and can be baked or pan-fried.
- Adjust seasoning to taste.
- Can be served with various sides.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking or Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 chicken cutlet
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg