Dill Pickle Parmesan Chicken
Dill Pickle Parmesan Chicken bakes thin chicken cutlets under creamy dill pickle ranch, salty Parmesan, and a crisp breadcrumb topping. It is a practical family dinner for nights when you want chicken breasts to feel a little more fun without a long prep list.
Equipment
- 9x13-inch baking dish
- Small Mixing Bowl
- Measuring spoons
- Instant-read thermometer
Ingredients
- 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 dill pickle ranch dressing plus more for serving
- 1 cup grated Parmesan cheese divided
- 3 tablespoons plain breadcrumbs
Instructions
- Preheat the oven to 400°F and lightly grease a 9x13-inch baking dish.
- Slice each chicken breast horizontally into thin cutlets and pat both sides dry.
- Season the chicken evenly with salt, pepper, garlic powder, onion powder, and paprika.
- Arrange the chicken in a single layer in the prepared baking dish.
- Spread dill pickle ranch over the chicken and sprinkle with 1/2 cup Parmesan.
- Mix the remaining Parmesan with breadcrumbs and scatter it over the top.
- Bake for 20 to 25 minutes, until the topping is golden and the chicken reaches 165°F.
- Rest for 5 minutes before serving with extra dill pickle ranch if desired.
Notes
Storage: Keep cooled leftovers in an airtight container in the refrigerator for 3 to 4 days.
Freezing: Freeze cooked chicken for up to 2 months, then thaw overnight in the refrigerator before reheating.
Reheating: Warm in a 350°F oven for 10 to 15 minutes, or until the chicken reaches 165°F again.
Best Tips: Pat the chicken dry before seasoning so the creamy coating stays in place.
Variations: Use panko for extra crunch, add chopped dill for freshness, or swap regular ranch plus chopped pickles.
Serving Ideas: Pair with roasted potatoes, green beans, rice, coleslaw, or a crisp garden salad.