Dill Pickle Parmesan Chicken is a fun and flavorful twist on classic chicken dishes. It combines the tangy zing of dill pickles with the crispy, cheesy goodness of Parmesan. The chicken gets coated with a delicious crumbly mixture that bakes up golden and tasty every time.
I love making this recipe when I want something a little different but still simple and satisfying. The dill pickle flavor sneaks in just enough to surprise your taste buds without overpowering the chicken. Plus, the crunchy Parmesan topping adds a great texture that everyone seems to enjoy.
My favorite way to serve this is with a side of roasted veggies or a crisp green salad to balance out all the cheesy crunch. It’s a dish that’s easy to whip up for weeknight dinners or casual get-togethers, and it always brings smiles to the table. If you haven’t tried pairing pickles and Parmesan with chicken before, this recipe might just become a new favorite in your house!
Key Ingredients & Substitutions
- Chicken breasts
- Using boneless, skinless chicken breasts makes for tender meat. You can swap with chicken cutlets for faster cooking or even thighs if you prefer juicier meat.
- Dill pickle juice
- This adds that signature tangy flavor. If you don't have pickle juice, lemon juice with a pinch of salt can work but won’t be quite the same.
- Panko breadcrumbs
- These create a light, crunchy crust. If you don’t have panko, regular breadcrumbs or crushed cornflakes can be used, but texture may change slightly.
- Parmesan cheese
- Freshly grated Parmesan is best for flavor and melting. You can use Pecorino Romano or Asiago for a different cheese profile but keep it finely grated.
- Dill and garlic powder
- They boost the flavor, echoing the pickle’s herbiness. Fresh dill gives a brighter taste, but dried dill is a convenient alternative.
- Sauce ingredients
- Mayonnaise and sour cream make a creamy base. Greek yogurt is a great lighter substitute. Dijon mustard adds a subtle tangy depth.
How Do You Get the Crispiest Coating on Dill Pickle Parmesan Chicken?
The crispy crust comes from layering coatings and frying carefully.
- First, pat chicken dry after marinating so the flour sticks well.
- Dredge in flour seasoned with salt, pepper, garlic powder, and dill for flavor and grip.
- Dip into beaten eggs to create a sticky surface.
- Coat evenly with the panko-Parmesan mix. Press lightly to help it adhere but don’t compact.
- Heat oil to medium, not too hot—around 350°F (175°C) if using a thermometer. Too hot burns crumbs; too low makes it soggy.
- Cook undisturbed 4-5 minutes per side. Flip gently to keep crust intact.
Following these helps ensure a golden, crunchy outside with juicy chicken inside every time.
Equipment You’ll Need
- Large skillet – perfect for frying the chicken evenly and getting a crispy crust.
- Meat mallet or rolling pin – helps you flatten the chicken for even cooking.
- Three shallow bowls – to set up your flour, egg, and breadcrumb stations for easy coating.
- Tongs – great for flipping chicken without messing up the crispy crust.
- Paper towels – to pat the chicken dry and soak up excess oil after frying.
Flavor Variations & Add-Ins
- Swap chicken breasts with boneless pork chops for a juicy alternative that pairs well with dill and Parmesan.
- Add a pinch of smoked paprika or cayenne to the breadcrumb mix for a little smoky heat.
- Mix in some chopped fresh chives or green onions to the creamy sauce for a fresh onion kick.
- Top with spicy pickled jalapeños instead of dill pickles when you want a bolder flavor.
Dill Pickle Parmesan Chicken Recipe
Ingredients You’ll Need:
For the Chicken:
- 2 large boneless, skinless chicken breasts (or 4 smaller cutlets)
- 1 cup dill pickle juice (from a jar of dill pickles)
- 1 cup dill pickles, sliced (for topping)
For the Breading:
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried dill or 1 tablespoon fresh dill, chopped
- Salt and black pepper, to taste
For Cooking and Sauce:
- 3 tablespoons olive oil or vegetable oil (for frying)
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1 tablespoon Dijon mustard
- Fresh dill sprigs (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, 30 minutes to 1 hour for marinating the chicken, and about 10 minutes for cooking. So, plan for roughly 50-80 minutes from start to finish.
Step-by-Step Instructions:
1. Prep the Chicken:
Use a meat mallet or rolling pin to gently pound the chicken breasts between two sheets of plastic wrap or parchment paper until they are about even in thickness. This way, they cook evenly.
2. Marinate:
Place the chicken in a shallow dish and pour the dill pickle juice over them. Cover the dish and refrigerate for 30 minutes to 1 hour. This adds a nice tangy flavor.
3. Prepare Breading Stations:
Set up three shallow bowls. In the first, mix the flour with salt, pepper, garlic powder, and dried dill. In the second, beat the eggs. In the third, combine the panko breadcrumbs with grated Parmesan.
4. Coat the Chicken:
Take the chicken out of the marinade and pat dry lightly with paper towels. First, dredge each piece in the flour mixture, then dip in the beaten eggs, and finally coat it with the panko-Parmesan mix. Press crumbs lightly so they stick.
5. Cook the Chicken:
Heat oil in a large skillet over medium heat. Add the chicken carefully and fry for 4-5 minutes on each side, or until the crust is golden brown and the chicken is cooked through (check for an internal temperature of 165°F/74°C).
6. Make the Creamy Dill Sauce:
While the chicken cooks, mix together mayonnaise, sour cream (or Greek yogurt), Dijon mustard, and chopped fresh dill in a small bowl until smooth.
7. Serve:
Place cooked chicken on a plate, spoon some creamy dill sauce over each piece, and top with a few slices of dill pickles. Garnish with fresh dill sprigs for a pretty touch. Serve immediately with your favorite sides like roasted veggies or a green salad.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to thaw the chicken completely in the refrigerator overnight before marinating and cooking. Pat the chicken dry after thawing to help the breading stick well.
Can I Bake Instead of Frying the Chicken?
Absolutely! Preheat your oven to 400°F (200°C). Place the breaded chicken on a greased baking sheet and spray lightly with cooking oil. Bake for about 20-25 minutes or until golden and cooked through, flipping halfway.
Can I Substitute the Dill Pickle Juice?
If you don’t have dill pickle juice, you can try a mixture of lemon juice and a pinch of salt, but the flavor won’t be quite the same. Pickle juice really gives that signature tang.
How Should I Store Leftovers?
Keep any leftover chicken and sauce in airtight containers in the fridge for up to 3 days. Reheat gently in a skillet or microwave to preserve crispiness, and add a little fresh sauce to brighten the flavor.