Dill Pickle Parmesan Chicken
A quick, tangy, and cheesy chicken dish topped with dill pickle ranch and a crunchy Parmesan crust, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1.5 pounds 3 boneless, skinless chicken breasts, sliced in half horizontally Pound to even thickness if needed.
- 1 teaspoon kosher salt Use table salt at ¾ tsp if needed.
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon paprika
- 0.5 cup dill pickle ranch dressing Plus extra for serving (or use plain ranch mixed with 1–2 tbsp pickle juice).
- 1 cup grated Parmesan cheese, divided Use Pecorino Romano for a sharper bite.
- 3 tablespoons plain breadcrumbs Panko gives extra crunch.
- Fresh dill, chopped, for garnish
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Place a rimmed baking sheet or ovenproof skillet nearby.
- Pat chicken dry and slice each breast in half horizontally to create six thinner cutlets. Season both sides with salt, pepper, garlic powder, onion powder, and paprika.
- Heat 1–2 tablespoons oil in a large skillet over medium-high heat. When shimmering, add chicken and sear for 1½–2 minutes per side until golden (the chicken is not fully cooked yet; just building color).
- Transfer seared cutlets to the baking sheet or keep them in the ovenproof skillet. Spoon about 1 tablespoon of dill pickle ranch over each piece and spread evenly.
- Mix ½ cup Parmesan with the breadcrumbs. Sprinkle a bit of Parmesan directly on the sauce, then top with the breadcrumb-Parmesan mix. Finish with the remaining Parmesan for extra cheesiness.
Cooking
- Bake for 10–14 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C). Use an instant-read thermometer for accuracy.
- Optional: Broil for 1–2 minutes to brown and crisp the topping, watching closely to avoid burning.
- Let rest for 3–4 minutes, garnish with chopped fresh dill, and serve with extra dill-pickle ranch on the side.
Notes
Tip: Thin chicken cooks fast—don’t overbake. A thermometer is the best way to prevent dryness. Leftovers can be turned into sandwiches or served atop a salad.