Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup dill pickle juice
- 1 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 cup melted butter
- 1/4 cup chopped fresh dill (optional, for garnish)
- Dill pickle slices, for serving (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place chicken breasts in a resealable bag and pour in dill pickle juice. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
- In a shallow dish, combine Parmesan cheese, breadcrumbs, flour, garlic powder, onion powder, and pepper.
- Remove chicken from marinade and dredge each breast in the Parmesan mixture, pressing firmly to coat evenly.
- Place coated chicken breasts on the prepared baking sheet. Drizzle with melted butter.
- Bake for 20-25 minutes, or until chicken is cooked through and the crust is golden brown and crispy.
- Garnish with fresh dill, if desired. Serve hot with dill pickle slices on the side.
Notes
For extra crispy chicken, broil for the last 2-3 minutes of cooking time, watching carefully to prevent burning. You can use panko breadcrumbs for an even crispier crust. Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 420
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg