This dill pickle Parmesan chicken delivers a crunchy, golden crust packed with tangy dill pickle flavor. Juicy chicken breasts are coated in dill pickle ranch, then breaded with Parmesan cheese, panko, and ranch seasoning for a bold, savory twist on baked chicken.
Dill Pickle Ranch Dressing
3/4 cup sour cream
1/2 cup buttermilk
1 tablespoon dill pickle seasoning, such as Savory Spice® Big Dill Pickle Seasoning
zest plus 1 teaspoon lime juice from 1 lime
Chicken
4 skinless, boneless chicken breasts
1 teaspoon salt
1 teaspoon dill pickle seasoning, such as Savory Spice® Big Dill Pickle Seasoning
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/2 cup panko breadcrumbs
1 cup finely grated Parmesan cheese
2 tablespoons dry ranch seasoning
For dressing, stir sour cream, buttermilk, dill pickle seasoning, lime juice, and lime zest together in a small bowl. Refrigerate for at least 15 minutes.
Preheat the oven to 375 degrees F (190 degrees C), preferably on convection setting. Line a baking sheet with parchment.
On a cutting board, cut chicken breasts in half horizontally and then in half vertically. Each chicken piece should be the size of a deck of cards. Season the chicken pieces with salt, big dill pickle seasoning. pepper, and garlic powder.
Measure out 3/4 cup dressing; pour dressing into a shallow bowl. Mix panko, shredded Parmesan, and dry ranch dressing mix in a separate shallow bowl.
Dunk each chicken piece into the dill ranch dressing; allow excess dressing to drip off. Coat chicken pieces with panko mix. Place on the prepared pan.
Bake in the preheated oven, preferably on convection setting, until chicken is golden, no longer pink at the center, and juices run clear, 15 to 20 minutes. Serve with remaining dill pickle ranch dressing or reserve dressing for another use.
