Every winter, my grandmother would pull out her cast iron skillet and make some kind of hearty chicken recipe—always warm, always golden, and always the centerpiece of our family table. One day, in a moment of experimentation, she soaked the chicken in leftover dill pickle brine before baking it with parmesan cheese and herbs. The result? A bold, crave-worthy twist on baked chicken that became an instant family favorite.
This Flavor-Packed Dill Pickle Parmesan Chicken is more than just another chicken recipe—it’s a tangy, cheesy, golden-crusted dish that brings unexpected joy to your winter dinners. Perfect for feeding a crowd of twelve, it’s designed to warm the soul and wake up the taste buds.
Prep & Cook Time
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Prep Time: 20 minutes
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Marinate Time: 1–4 hours (optional but recommended)
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Cook Time: 40–45 minutes
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Total Time: 1 hour (plus marinating)
Ingredients (Serves 12)
For the Marinade:
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2 cups dill pickle juice (from the jar)
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2 tablespoons olive oil
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1 tablespoon garlic powder
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1 teaspoon smoked paprika
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½ teaspoon ground black pepper
For the Chicken:
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12 boneless, skinless chicken thighs (or 6 large breasts halved)
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1 cup grated parmesan cheese
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1 cup panko breadcrumbs
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1 teaspoon onion powder
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1 teaspoon dried parsley
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1 teaspoon dried thyme
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Salt to taste
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3 tablespoons melted butter (for drizzling)
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Fresh chopped dill (for garnish)
Instructions
Step 1: Marinate the Chicken
In a large mixing bowl or zip-top bag, combine dill pickle juice, olive oil, garlic powder, smoked paprika, and pepper.
Add the chicken, seal, and refrigerate for at least 1 hour (up to 4 hours). This step infuses the chicken with flavor and tenderizes it beautifully.
Pro Tip: Use the brine from a quality dill pickle jar—homemade or store-bought. Avoid sweet pickles.
Step 2: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with oil.
Step 3: Prepare the Coating
In a shallow bowl, mix the parmesan, panko, onion powder, parsley, thyme, and a pinch of salt.
Remove chicken from the marinade and let excess brine drip off (no need to rinse). Pat dry slightly with a paper towel for better coating adherence.
Step 4: Dredge & Bake
Press each piece of chicken into the parmesan-panko mixture, coating thoroughly on both sides.
Place chicken on the baking sheet in a single layer. Drizzle melted butter over the top for that golden finish.
Bake for 40–45 minutes, or until the chicken reaches an internal temperature of 165°F and the crust is golden and crispy.
Step 5: Garnish and Serve
Remove from oven, sprinkle with freshly chopped dill, and let rest for 5 minutes. Serve hot with your favorite winter sides—think roasted potatoes, sautéed green beans, or a creamy mashed cauliflower.
Serving Suggestions
Pair this zesty chicken recipe with these cozy companions:
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Roasted Garlic Mashed Potatoes
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Maple-Roasted Carrots
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Honey Dijon Brussels Sprouts
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Buttery Dinner Rolls
And if you’re feeling festive, serve with a non-alcoholic hot apple cider for a comforting winter meal.
Why Pickle Brine?
The acidity in dill pickle juice helps tenderize the meat and enhances its natural juiciness. The bold, briny flavor gives this chicken recipe a standout taste that sets it apart from traditional baked chicken dishes. Combined with parmesan and herbs, it’s the ultimate savory bite.
Tips & Variations
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Spice it up: Add 1 tsp crushed red pepper to the coating for a little kick.
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Make it keto: Swap panko with almond flour or crushed pork rinds.
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Use chicken wings: For game-day finger food, use the same recipe with wings and reduce bake time to 30 minutes.
Storing & Reheating
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Refrigerate: Store leftovers in an airtight container for up to 4 days.
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Freeze: Freeze in layers with parchment paper for up to 2 months.
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Reheat: Bake at 350°F for 15 minutes to maintain the crispy coating.
Let’s Connect!
Have you tried this Flavor-Packed Dill Pickle Parmesan Chicken?
Share your twist in the comments or tag us on social media! Did you add a different herb or swap in another cheese? Let’s inspire each other in the kitchen this winter!
Ingredients
Notes
