Description
Tender baked chicken breasts coated in a tangy dill pickle marinade and topped with savory Parmesan cheese for a flavorful, low-effort meal.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup dill pickle juice (from a jar of dill pickles)
- 1/2 cup grated Parmesan cheese
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- Salt and pepper, to taste
- Fresh dill, chopped (optional, for garnish)
Instructions
- Place chicken breasts in a shallow dish or resealable bag and pour dill pickle juice over them. Marinate for at least 30 minutes or up to 4 hours.
- Preheat oven to 400°F (205°C). Lightly grease a baking dish.
- Remove chicken from the marinade and pat dry. Drizzle with olive oil.
- In a small bowl, mix Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper.
- Sprinkle the Parmesan mixture evenly over the chicken breasts, pressing lightly to help it adhere.
- Bake for 25–30 minutes or until chicken reaches an internal temperature of 165°F (74°C).
- Optional: Broil for 2–3 minutes to brown the topping.
- Garnish with fresh dill and serve.
Notes
- Do not over-marinate; too long in pickle juice can make the chicken too salty.
- Great served with roasted vegetables, mashed potatoes, or a simple salad.
- Use grated, not shredded, Parmesan for best crust texture.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Baked
- Cuisine: American