Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe. They tend to be more forgiving and stay juicier, though you may need to adjust cooking time slightly (usually 1-2 minutes longer). The rich flavor of thighs pairs beautifully with the tangy dill pickle coating.

What if I can't find dill pickle ranch dressing?

No problem! You can easily make your own by mixing regular ranch dressing with 1-2 tablespoons of finely chopped dill pickles and a splash of pickle juice. Alternatively, use regular ranch and add 1 teaspoon of dried dill and 1 tablespoon of pickle juice to achieve a similar flavor profile.

Can I prepare this dish ahead of time?

Yes! You can prepare the chicken up through Step 3 (adding the topping) and refrigerate for up to 8 hours before cooking. This makes it perfect for prepping in the morning and cooking when you get home. Just add 2-3 minutes to the cooking time since you'll be starting with cold chicken.

Is this recipe kid-friendly?

Most kids love this recipe! The flavors are familiar and the crispy coating is always a hit. If your children are hesitant about the dill pickle flavor, you can start with regular ranch on their portions and gradually introduce the dill pickle version as their palates develop.

Dill Pickle Parmesan Chicken Recipe

Description

This delicious Dill Pickle Parmesan Chicken recipe combines tender, juicy chicken breasts with a tangy dill pickle ranch dressing and a crispy Parmesan breadcrumb topping, making for the perfect quick and easy protein-packed main course.

Ingredients

Units Scale

Chicken and Seasoning

- - 3 boneless skinless chicken breasts (about 1 1/2 pounds), sliced in half horizontally
  - 1 teaspoon kosher salt
  - 1/2 teaspoon black pepper
  - 1/2 teaspoon garlic powder
  - 1/2 teaspoon onion powder
  - 1/2 teaspoon paprika

Coating and Garnish

- 1/2 cup (120 g) dill pickle ranch dressing, plus more for serving
- 1 cup (100 g) grated Parmesan cheese, divided
- 3 tablespoons plain breadcrumbs
- Fresh dill, chopped, for garnish

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Instructions

Prepare the seasoning mix: In a small bowl, whisk together the salt, black pepper, garlic powder, onion powder, and paprika to create the spice mixture.
Season the chicken: Season the chicken breasts evenly on all sides with the prepared spice mixture.
Make the cheese mixture: In a separate small bowl, mix together the dill pickle ranch dressing and ½ cup of the grated Parmesan cheese. Spread the mixture evenly over the top of each chicken breast.
Create the breadcrumb topping: In a third bowl, combine the remaining Parmesan cheese with the breadcrumbs. Sprinkle this breadcrumb mixture evenly over each piece of chicken.
Air fry the chicken: Place each chicken breast into the basket of your air fryer. Depending on the size of your air fryer, you may need to work in batches. Air fry at 375°F for 8–10 minutes (checking at 8 minutes), or until the chicken reaches an internal temperature of 165°F.
Rest and garnish: Remove the chicken from the air fryer and let it rest for 5 minutes before serving. Garnish with chopped dill and a drizzle of dill pickle ranch dressing for a flavorful finish.

Notes

Oven Instructions:
- Preheat the oven to 400°F.
- Lightly spray a 9×13-inch baking dish or sheet pan with cooking spray.
- Place the seasoned chicken breasts into the baking dish in an even layer.
- Spread the dill pickle ranch dressing and Parmesan mixture over each chicken breast.
- Sprinkle the breadcrumb mixture over each piece of chicken.
- Bake for 20–22 minutes, or until the chicken reaches an internal temperature of 165°F.
- For a crispier texture, switch the oven to broil for the last 2–3 minutes of cooking, watching carefully to avoid burning.

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 2 g
Sodium: 750 mg
Fat: 20 g
Saturated Fat: 7 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 6 g
Fiber: 0.5 g
Protein: 25 g
Cholesterol: 80 mg