Crispy Dill Pickle Parmesan Chicken for Dinner
Crispy dill pickle parmesan chicken is a tangy, crunchy twist on classic chicken parmesan. After making this many times, I’ve discovered the trick to a perfectly crispy coating is to coat the chicken twice. The result is a golden, crispy exterior with a juicy, tender interior that my family begs for. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Sheet Pan Chicken Pitas with Herby Ranch Sauce and Easy Keto Egg Roll in a Bowl Recipe Ready in 30 Minutes.
Why This Crispy Dill Pickle Parmesan Chicken for Dinner Is Pure Comfort
- Tangy dill pickle flavor with a crispy, golden crust
- Ready in just 30 minutes, better than takeout
- Easy to customize with your favorite seasonings
- Kid-friendly and perfect for busy weeknights
What You'll Need for Crispy Dill Pickle Parmesan Chicken for Dinner
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- chicken breasts
- dill pickles
- parmesan cheese
- all-purpose flour
- panko breadcrumbs
- eggs
- marinara sauce
- mozzarella cheese
- olive oil
- dill pickle juice
- garlic powder
- onion powder
- salt
- black pepper
- red pepper flakes
- oregano
- Optional: fresh parsley
- Optional: red pepper flakes
- Optional: grated parmesan cheese
📝 Ingredient Notes
- chicken breasts: Boneless, skinless chicken breasts work best for this recipe.
🛒 Tools & Equipment I Recommend
- Food processor — Quickly pulverizes pickles and breadcrumbs for a smooth coating. → See on Amazon
- Cast iron skillet — Even heat distribution ensures perfect searing and crispiness. → See on Amazon
How to Make Crispy Dill Pickle Parmesan Chicken for Dinner
- Prepare the chicken: Pound chicken breasts to an even thickness, then cut into 4-6 pieces. Season with salt, pepper, and garlic powder.
- Make the coating: In a food processor, combine dill pickles, pickle juice, flour, panko, onion powder, oregano, and red pepper flakes. Pulse until finely chopped.
- Coat the chicken: Dip chicken pieces into the coating mixture, pressing gently to adhere. Repeat for a second coating.
- Cook the chicken: Heat olive oil in a cast iron skillet over medium-high heat. Cook chicken pieces until golden and crispy, about 4-5 minutes per side. Transfer to a baking sheet and top with marinara sauce and mozzarella cheese.
- Bake and serve: Bake at 425°F for 10-15 minutes, until cheese is melted and bubbly. Serve with fresh parsley and additional parmesan cheese if desired.
Cook's Tips for Perfect Crispy Dill Pickle Parmesan Chicken for Dinner
- Common mistake and fix: Don't overcrowd the skillet when cooking the chicken. Cook in batches if necessary to maintain crispiness.
- Time-saving tip: Prepare the coating mixture and season the chicken ahead of time. Store in the refrigerator until ready to cook.
- Customization tip: Add your favorite seasonings to the coating mixture for a personalized twist.
- Leftovers tip: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.
Storing & Reheating Crispy Dill Pickle Parmesan Chicken for Dinner
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: Prepare the coating mixture and season the chicken ahead of time. Store in the refrigerator until ready to cook.
Freezing Crispy Dill Pickle Parmesan Chicken for Dinner
Freeze cooked chicken for up to 2 months. Thaw overnight in the refrigerator before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F until warmed through, about 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, until warmed through. Be careful not to overheat and make the chicken soggy.
Recipe Notes
- Chef tip: For extra crispiness, place the cooked chicken on a wire rack while you prepare the sauce and assemble the dish.
- Best substitution: Substitute the dill pickles with a mixture of sour cream and dill for a creamy, tangy coating.
- Make-ahead: Prepare the coating mixture and season the chicken ahead of time. Store in the refrigerator until ready to cook.
- Scaling: This recipe can be easily doubled or tripled to feed a crowd.
- Troubleshooting: If the chicken is not crispy, try increasing the cooking time or adding more breadcrumbs to the coating mixture.
Want to level up this recipe?
High-quality baking sheet — Ensures even baking and prevents soggy bottoms. → Check price on Amazon
Crispy Dill Pickle Parmesan Chicken for Dinner
Ingredients
Main Ingredients
- chicken breasts
- dill pickles
- parmesan cheese
- all-purpose flour
- panko breadcrumbs
- eggs
- marinara sauce
- mozzarella cheese
- olive oil
Seasonings
- dill pickle juice
- garlic powder
- onion powder
- salt
- black pepper
- red pepper flakes
- oregano
Optional Toppings
- fresh parsley
- red pepper flakes
- grated parmesan cheese
Instructions
- Prepare the chicken: Pound chicken breasts to an even thickness, then cut into 4-6 pieces. Season with salt, pepper, and garlic powder.
- Make the coating: In a food processor, combine dill pickles, pickle juice, flour, panko, onion powder, oregano, and red pepper flakes. Pulse until finely chopped.
- Coat the chicken: Dip chicken pieces into the coating mixture, pressing gently to adhere. Repeat for a second coating.
- Cook the chicken: Heat olive oil in a cast iron skillet over medium-high heat. Cook chicken pieces until golden and crispy, about 4-5 minutes per side. Transfer to a baking sheet and top with marinara sauce and mozzarella cheese.
- Bake and serve: Bake at 425°F for 10-15 minutes, until cheese is melted and bubbly. Serve with fresh parsley and additional parmesan cheese if desired.
Notes
- Chef tip: For extra crispiness, place the cooked chicken on a wire rack while you prepare the sauce and assemble the dish.
- Best substitution: Substitute the dill pickles with a mixture of sour cream and dill for a creamy, tangy coating.
- Make-ahead: Prepare the coating mixture and season the chicken ahead of time. Store in the refrigerator until ready to cook.
- Scaling: This recipe can be easily doubled or tripled to feed a crowd.
- Troubleshooting: If the chicken is not crispy, try increasing the cooking time or adding more breadcrumbs to the coating mixture.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freeze cooked chicken for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Oven reheat: Reheat in the oven at 350°F until warmed through, about 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, until warmed through. Be careful not to overheat and make the chicken soggy.
- Make ahead: Prepare the coating mixture and season the chicken ahead of time. Store in the refrigerator until ready to cook.
Nutrition Per Serving
- Calories: 520
- Protein: 45g
- Fat: 24g
- Carbs: 25g
- Fiber: 1g
- Sugar: 3g
- Sodium: 1200mg
- Cholesterol: 120mg
- Sat. Fat: 10g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Dill Pickle Parmesan Chicken for Dinner FAQs
Yes, prepare the coating mixture and season the chicken ahead of time. Store in the refrigerator until ready to cook.
Ensure the chicken is not overcrowding the skillet, and try increasing the cooking time or adding more breadcrumbs to the coating mixture.
Yes, buttermilk can be used as a substitute for eggs in the coating mixture for added flavor and crispiness.
Yes, cook the chicken in the air fryer at 375°F for 10-12 minutes, flipping halfway through, until golden and crispy.
Yes, freeze cooked chicken for up to 2 months. Thaw overnight in the refrigerator before reheating.
A Warm Final Note
I can’t wait for you to try Crispy Dill Pickle Parmesan Chicken for Dinner and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
