Dill Pickle Parmesan Chicken is a fun twist on classic chicken that brings together tangy dill pickles and crispy parmesan goodness. The chicken is coated with a flavorful mix of crushed dill pickles and parmesan cheese, giving it a crunchy and zesty crust that’s hard to resist. It’s an easy dish that tastes like it took way more time to make than it actually does.
I love making this chicken when I want something a little different but still super tasty. The dill flavor from the pickles adds a bright punch, and the parmesan adds a nice salty, cheesy finish. It’s one of those recipes that gets compliments every time, and I find myself wanting to make it again and again. A little tip I like is to press that coating firmly on the chicken to get the best crunch.
We usually serve this chicken with a simple side salad or some roasted veggies to keep things light and fresh. Sometimes I even use it in sandwiches with a little mayo and lettuce, which makes for a great lunch. It’s a recipe that’s easy enough for weeknights but impressive enough if friends come over. If you love pickles and parmesan, this one is definitely worth trying!
Key Ingredients & Substitutions
Chicken breasts: Using boneless, skinless chicken breasts ensures even cooking and easy slicing. You can swap with chicken thighs if you prefer juicier meat, but they’ll need slightly longer cooking time.
Dill pickle juice & chips: This gives the dish its unique tangy flavor. If you don’t have dill pickle juice, lemon juice can add brightness but the dill flavor will be less pronounced. For pickle chips, finely chop regular dill pickles or use bread-and-butter pickles for a sweeter note.
Panko breadcrumbs & Parmesan cheese: Panko adds a light, crispy texture. If you don’t have panko, regular breadcrumbs work but won’t be as crunchy. Freshly grated Parmesan gives great flavor; pre-grated works too but fresh always tastes best.
Dill pickle cream sauce: Mayonnaise and sour cream make the sauce creamy and tangy. Greek yogurt is a great low-fat substitute. Fresh dill is key—dried dill won’t have the same fresh punch.
How Do I Get a Crispy and Evenly Cooked Coating?
Here are some simple tips to get your chicken crispy and cooked just right:
- Pat chicken dry before marinating to help the coating stick better.
- Press the breadcrumb mixture firmly on the chicken so it clings well.
- Keep oil hot but not smoking—medium heat works best to brown without burning.
- Cook chicken without moving it around too much to form a nice crust.
- Use a meat thermometer to check doneness and avoid overcooking.
By following these steps, you’ll get that perfect golden crust and juicy chicken inside every time.
Equipment You’ll Need
- Large skillet – perfect for crisping the chicken evenly and easy to control the heat.
- Shallow bowls – great for the flour, egg, and breadcrumb dipping stations to keep things organized.
- Meat mallet or rolling pin – helps pound chicken to even thickness for uniform cooking.
- Whisk – handy for mixing the creamy dill pickle sauce smoothly.
- Meat thermometer – ensures your chicken is perfectly cooked without guessing.
- Cutting board and sharp knife – important for slicing the cooked chicken cleanly.
Flavor Variations & Add-Ins
- Try swapping chicken breasts for pork chops for a juicier, slightly different flavor profile that still pairs well with dill.
- Add a pinch of smoked paprika or garlic powder to the breadcrumb mix for extra depth and warmth in the crust.
- Stir chopped fresh chives or green onions into the cream sauce to add a mild oniony freshness.
- Mix in some finely chopped jalapeños with the pickle chips for a nice spicy kick if you like heat.
How to Make Dill Pickle Parmesan Chicken
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- ½ cup dill pickle juice
- 1 cup dill pickle chips, chopped finely
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 2 large eggs
- 3 tablespoons all-purpose flour
- 3 tablespoons olive oil or vegetable oil
- Fresh dill sprigs, for garnish
- Pickle slices, for serving
For the Dill Pickle Cream Sauce:
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons dill pickle juice
- ¼ cup chopped fresh dill
- Salt and pepper, to taste
- 1 tablespoon capers, chopped (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the chicken and ingredients, plus 20 minutes to marinate. Cooking the chicken and making the sauce will take around 15 minutes. So, overall, plan for about 45 minutes from start to finish.
Step-by-Step Instructions:
1. Marinate the Chicken:
Pound the chicken breasts gently until they are of even thickness. Season both sides with salt and pepper. Pour the dill pickle juice over the chicken and let it marinate in the fridge for at least 20 minutes to add tangy flavor and tenderize.
2. Prepare the Coating:
In a shallow bowl, mix together the flour, panko breadcrumbs, chopped dill pickle chips, and grated Parmesan cheese. In another bowl, beat the eggs until smooth.
3. Coat the Chicken:
Take the chicken out of the marinade. Coat each piece first lightly in the flour mixture, then dip into the beaten eggs, and finally coat again in the breadcrumb mixture, pressing the coating onto the chicken so it sticks well.
4. Cook the Chicken:
Heat the oil in a large skillet over medium heat. When the oil is hot, add the coated chicken breasts. Cook for 4 to 5 minutes on each side or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C).
5. Make the Dill Pickle Cream Sauce:
While the chicken cooks, whisk together mayonnaise, sour cream, dill pickle juice, chopped dill, capers (if using), and salt and pepper to your taste in a bowl.
6. Serve:
Slice the cooked chicken and arrange it on a serving plate over pickle slices. Spoon the dill pickle cream sauce on top and garnish with fresh dill sprigs. Serve right away with your favorite sides.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the refrigerator overnight before marinating and cooking. Pat the chicken dry before starting to help the coating stick better.
Can I Make the Dill Pickle Cream Sauce Ahead of Time?
Absolutely! Prepare the sauce up to 1 day in advance and store it covered in the refrigerator. Give it a good stir before serving. It keeps the flavors fresh and saves time on cooking day.
What’s the Best Way to Store Leftovers?
Keep any leftover chicken and sauce in airtight containers in the fridge for up to 3 days. Reheat the chicken gently in a skillet or oven to keep it crispy, and stir the sauce before serving.
Can I Substitute the Pickle Juice or Pickles?
You can substitute dill pickle juice with lemon juice for a tangy twist, though the unique dill flavor will be less pronounced. For pickle chips, bread-and-butter pickles add a sweeter note, or use regular dill pickles finely chopped.
