Description
A crispy, flavorful chicken dish marinated in tangy dill pickle juice and coated with savory Parmesan breadcrumbs. Perfect for an easy weeknight dinner with bold flavor and juicy texture.
Ingredients
4 boneless skinless chicken breasts (about 680 g / 1.5 lb)
1 cup (240 ml) dill pickle juice
1 teaspoon garlic powder (5 g)
½ teaspoon black pepper (2 g)
1 cup (100 g) grated Parmesan cheese
¾ cup (90 g) all-purpose flour
1 cup (60 g) breadcrumbs or panko
1 teaspoon paprika (5 g)
1 teaspoon onion powder (5 g)
½ teaspoon salt (3 g)
½ teaspoon black pepper (2 g)
2 large eggs
2 tablespoons milk (30 ml)
2 tablespoons chopped fresh dill (8 g)
½ cup sliced dill pickles (75 g)
Extra grated Parmesan cheese (30 g)
Instructions
Place chicken breasts in a bowl or resealable bag. Pour the dill pickle juice over the chicken and add garlic powder and black pepper. Refrigerate for at least 1 hour.
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a shallow bowl mix Parmesan cheese, flour, breadcrumbs, paprika, onion powder, salt, and black pepper.
In another bowl whisk together eggs and milk.
Remove chicken from marinade and pat lightly dry. Dip each piece into the egg mixture, then coat thoroughly in the Parmesan breadcrumb mixture.
Place the coated chicken on the prepared baking sheet.
Bake for 22–25 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
Let the chicken rest for 5 minutes. Garnish with chopped dill, sliced pickles, and extra Parmesan before serving.
Notes
For deeper flavor, marinate the chicken for up to 8 hours.
Panko breadcrumbs create a crispier coating than regular breadcrumbs.
If chicken breasts are very thick, pound them slightly to ensure even cooking.
Leftovers can be refrigerated for up to 4 days and reheated in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes