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Tangy Dill Pickle Parmesan Chicken

Juicy chicken breasts baked with a tangy dill pickle marinade and topped with a golden Parmesan-cheese crust.
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Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 4 chicken breasts
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 4 boneless, skinless chicken breasts
  • 0.5 cup dill pickle juice
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp black pepper
  • 0.5 tsp salt
Topping
  • 0.5 cup grated Parmesan cheese
  • 0.5 cup shredded mozzarella cheese
  • 2 tbsp mayonnaise
  • 1 tsp dried dill or 1 tbsp fresh chopped dill
  • 0.5 tsp paprika
Optional Garnish
  • fresh dill sprigs
  • sliced dill pickles
  • lemon wedges

Equipment

  • Baking dish
  • Mixing bowls
  • Measuring cups and spoons
  • Whisk or fork

Method
 

  1. In a shallow bowl or zip-top bag, combine chicken breasts and dill pickle juice.
  2. Add garlic powder, onion powder, salt, and pepper. Toss to coat evenly.
  3. Cover and refrigerate for at least 30 minutes up to 2 hours.
  4. Preheat oven to 400°F (200°C). Grease a baking dish or line with parchment paper.
  5. In a small bowl, mix Parmesan, mozzarella, mayonnaise, dill, and paprika until combined.
  6. Remove chicken from marinade and place in prepared baking dish.
  7. Spread the cheese topping evenly over each chicken breast.
  8. Bake 20-25 minutes until chicken reaches 165°F (74°C) and topping is golden and bubbly.
  9. Let chicken rest 5 minutes before serving.
  10. Garnish with fresh dill, sliced pickles, and lemon wedges if desired. Serve hot.

Notes

For extra crunch, sprinkle panko breadcrumbs on top of the cheese before baking.