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Tangy Dill Pickle Parmesan Chicken Recipe That Will Wow Your Taste Buds

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Learn how to make delicious Tangy Dill Pickle Parmesan Chicken. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 4 boneless, skinless chicken breasts (about 6 ounces each)
  • 1 cup dill pickle slices, drained and chopped
  • 1 cup grated Parmesan cheese
  • 1/2 cup panko breadcrumbs
  • 2 cloves garlic, minced
  • 1/4 cup mayonnaise (substitute with Greek yogurt for a lighter option)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried dill weed (optional, but it deepens the pickle flavor)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil or melted butter, for drizzling
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly grease it. This helps the chicken crisp up without sticking.
  2. Pat the chicken breasts dry with a paper towel. This is a small step Mama Lu always emphasized—dry chicken means better crust!
  3. In a medium bowl, mix together the chopped dill pickles, grated Parmesan, panko breadcrumbs, minced garlic, dried dill, salt, and pepper. This mix is the flavor-packed crust that makes this dish so memorable.
  4. In a separate small bowl, combine the mayonnaise and Dijon mustard. This will act as the glue for the topping and add a creamy tanginess.
  5. Brush each chicken breast generously with the mayo-mustard mixture on one side. Then, press the chicken, coated side down, into the pickle-Parmesan mixture, making sure it sticks well.
  6. Place the chicken breasts on the prepared baking sheet, crust side up. Drizzle the tops lightly with olive oil or melted butter to help the crust brown beautifully.
  7. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the crust is golden and crispy. The internal temperature should reach 165°F. I like to peek at the 20-minute mark and, if needed, broil for an extra minute or two to get that perfect golden crust—just watch it closely!
  8. Remove from the oven and let rest for 5 minutes. Resting is key; it lets the juices redistribute, making the chicken juicy and tender—just like the pot roasts Mama Lu used to let sit before slicing.
  9. Garnish with fresh parsley if you like, and serve warm.

Find it online: https://claracooking.com/tangy-dill-pickle-parmesan-chicken/