Dill Pickle Parmesan Chicken
Dill Pickle Parmesan Chicken is a fun twist on classic baked chicken with a tangy, crunchy vibe. It combines juicy chicken breasts with the bright zing of dill pickles and…
By Emily
•
•
Reading time: 6 min
Tip: save now, read later.
Dill Pickle Parmesan Chicken is a fun twist on classic baked chicken with a tangy, crunchy vibe. It combines juicy chicken breasts with the bright zing of dill pickles and a crispy parmesan crust that adds a little cheesy goodness and a lot of texture. This dish brings together flavors you might not expect to work together, but they really do!
I love making this chicken when I want something a bit different for dinner but still easy to throw together. The dill pickle adds a salty, sour kick that keeps every bite exciting, and the parmesan gives it that perfect golden crunch. I usually like to toss extra pickle slices on top for an extra burst of flavor.
One of my favorite ways to serve this is alongside a simple green salad and some roasted potatoes or even crispy fries—everything feels just right. It’s a great meal for sharing because it’s something most people haven’t tried before, and it always sparks fun conversations around the table. If you love a mix of tangy and cheesy, this chicken might become a new favorite like it is for me!
Key Ingredients & Substitutions
Chicken breasts: Flattening the chicken makes it cook evenly and stay juicy. If you prefer, you can also use boneless thighs for a richer flavor.
Panko breadcrumbs & Parmesan: Panko gives a light crunch, and Parmesan adds cheesy depth. For a gluten-free option, use gluten-free breadcrumbs and finely grated Parmesan or nutritional yeast.
Dill pickles & juice: These bring the signature tang. If you don’t have dill pickles, bread-and-butter pickles can work but expect a sweeter flavor. Always add juice to the sauce for that pickle zing.
Dill & fresh herbs: Fresh dill brightens the sauce and garnish. If fresh isn’t available, use dried, but reduce quantity as it’s more concentrated.
How Do I Get a Crispy, Golden Crust on the Chicken?
The secret is in the breading and cooking technique:
- Pat chicken dry and dredge in flour first — this helps the egg coating stick.
- Use panko mixed with Parmesan and seasonings for extra crunch and flavor.
- Fry the chicken in hot oil over medium heat so it crisps without burning. Don’t crowd the pan.
- Flip gently once the first side is golden brown, usually 4-5 minutes per side.
- Rest the chicken briefly on a paper towel to drain oil and keep crisp.
Following these steps helps the breading stay crunchy and the chicken juicy inside. I always find using fresh panko and good Parmesan makes a big difference!
Equipment You’ll Need
- Large skillet – perfect for frying chicken evenly and achieving that crispy golden crust.
- Three shallow bowls – you’ll use these for the flour, egg wash, and breadcrumb mixture to coat the chicken easily.
- Meat mallet or rolling pin – helps you flatten the chicken breasts for even cooking and tenderness.
- Tongs – great for flipping the chicken without disrupting the breading.
- Small mixing bowl – for making the dill pickle cream sauce smoothly and quickly.
- Baking sheet – if you roast potatoes as a side, this makes the job simple.
Flavor Variations & Add-Ins
- Swap chicken breasts with boneless thighs for a juicier, more flavorful result.
- Add crushed red pepper flakes to the breadcrumb mix to give the chicken a gentle spicy kick.
- Mix fresh chopped dill with parsley or chives for a more herbaceous sauce.
- Stir in chopped cooked bacon or ham bits into the sauce for extra smoky richness.
How to Make Dill Pickle Parmesan Chicken
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- ½ cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon dried dill weed (optional)
- 3 tablespoons olive oil or vegetable oil, for frying
- ½ cup dill pickle slices (plus extra for garnish)
For the Dill Pickle Cream Sauce:
- ½ cup mayonnaise
- ½ cup sour cream or Greek yogurt
- 2 tablespoons dill pickle juice
- 1-2 tablespoons finely chopped fresh dill
- 1 teaspoon Dijon mustard
- 1 tablespoon finely chopped fresh chives or green onions
- Salt and black pepper, to taste
For the Side (Optional):
- 1 pound baby potatoes, sliced
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 tablespoon chopped fresh parsley or dill, for garnish
How Much Time Will You Need?
Your total time for making this dish will be about 35-40 minutes. That includes about 10 minutes to prepare and bread the chicken, 10 minutes for cooking, and an additional 20-25 minutes if you choose to roast the potatoes.
Step-by-Step Instructions:
1. Prepare the Chicken:
Place the chicken breasts between two sheets of plastic wrap or inside a resealable bag. Use a meat mallet or rolling pin to pound the chicken until it’s about ½ inch thick. Season with salt and pepper on both sides.
2. Set up Your Coating Stations:
In one shallow bowl, put the flour. In a second bowl, whisk the eggs and water together. In a third bowl, mix the panko breadcrumbs, grated Parmesan, garlic powder, paprika, and dried dill (if using).
3. Bread the Chicken:
First, coat each chicken breast lightly in the flour and shake off the extra. Then dip it into the egg mixture. Finally, press both sides into the breadcrumb mixture so it’s fully coated.
4. Cook the Chicken:
Heat the olive oil in a large skillet over medium heat. Add the breaded chicken carefully and cook for 4 to 5 minutes on each side until golden brown and cooked through (the internal temperature should reach 165°F or 75°C). Transfer the cooked chicken to a plate and cover loosely with foil to keep warm.
5. Make the Dill Pickle Cream Sauce:
In a small bowl, mix together the mayonnaise, sour cream (or Greek yogurt), dill pickle juice, Dijon mustard, fresh dill, chives, salt, and pepper until smooth. Stir in the chopped dill pickle slices right before serving.
6. Prepare the Potatoes (Optional):
If you like a side, toss the sliced baby potatoes with olive oil, paprika, salt, and pepper. Roast them in a 400°F (200°C) oven for 20 to 25 minutes until tender and golden. Sprinkle fresh parsley or dill on top before serving.
7. Serve:
Spread a good spoonful of the dill pickle cream sauce on each plate. Place the cooked chicken on top, garnish with extra pickle slices and fresh dill. Serve with the roasted potatoes or your favorite side dish.
Enjoy your delicious Dill Pickle Parmesan Chicken with its crispy coating and tangy creamy sauce!
Can I Use Frozen Chicken Breasts for This Recipe?
Yes, but be sure to fully thaw them in the refrigerator overnight before cooking. Pat the chicken dry to remove any excess moisture, which helps the breading stick better and ensures even cooking.
Can I Substitute Greek Yogurt for Sour Cream in the Sauce?
Absolutely! Greek yogurt is a great substitute that adds a nice tang and creamy texture while making the sauce a bit lighter. Use the same amount as the sour cream called for in the recipe.
How Should I Store Leftovers?
Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet or oven to maintain crispness, and stir the sauce before serving.
What Are Some Good Side Dishes to Serve with This Chicken?
Roasted baby potatoes, steamed green beans, or a fresh green salad all pair wonderfully. The creamy, tangy sauce complements simple sides that don’t overpower the flavors.
