Dinner

Irresistibly Bold Dill Pickle Parmesan Chicken for Family Dinners Recipe

ByElla Hart January 20, 2026January 20, 2026

Introduction

This Dill Pickle Parmesan Chicken offers a bold twist on a classic favorite, perfect for family dinners. Marinated in tangy pickle juice and coated with a crispy parmesan-panko crust, it’s bursting with flavor and easy to prepare.

A white plate holds a pile of crispy golden-brown potato pancakes arranged in a slightly uneven stack. Each pancake has a rough, crunchy texture with visible small bits and edges that look crisp and browned. On top of the pancakes, dollops of creamy white sour cream with small green herb flakes are spread unevenly, and scattered pickle slices sit on the sour cream, providing a bright green contrast. The plate is set on a white marbled surface, and the overall look is warm and inviting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large boneless, skinless chicken breasts (sliced lengthwise for cutlets)
1 cup dill pickle juice (from jar)
1 cup panko breadcrumbs
1/2 cup grated parmesan cheese
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
Salt and pepper to taste
2 large eggs
1/2 cup all-purpose flour
Fresh dill for garnish (optional)

Instructions

Step 1: Place the sliced chicken breasts in a resealable bag or shallow dish. Pour the dill pickle juice over the chicken, ensuring all pieces are covered. Refrigerate and marinate for 2 to 8 hours to infuse flavor and tenderize the meat.
Step 2: Preheat your oven to 425°F (220°C) or prepare your air fryer to 390°F (200°C).
Step 3: Set up your breading station with three separate bowls: one with flour seasoned with salt and pepper, one with beaten eggs, and one with a mixture of panko breadcrumbs, parmesan cheese, garlic powder, onion powder, and paprika.
Step 4: Remove the chicken from the marinade and pat dry with paper towels. Dredge each piece in the flour mixture, dip into the beaten eggs, then press into the panko-parmesan mixture until fully coated.
Step 5: For oven cooking: Place the coated chicken on a baking sheet lined with parchment paper or a wire rack. Bake for 18 to 22 minutes, flipping halfway through, until golden and the internal temperature reaches 165°F (75°C).
Step 6: For air frying: Arrange chicken in a single layer inside the air fryer basket. Cook for 10 to 12 minutes, flipping halfway, until crispy and cooked through.
Step 7: Garnish with fresh dill if desired and serve hot with your favorite sides for a flavorful family meal.

Tips & Variations

Use fresh dill in the breadcrumb mixture for an extra herbaceous note.
For a spicier kick, add a pinch of cayenne pepper to the panko mixture.
Substitute the pickle juice with lemon juice for a lighter tang.
Make sure to pat the chicken dry before breading to help the coating stick better.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer at 350°F (175°C) until heated through to retain crispiness. Avoid microwaving to prevent soggy coating.

How to Serve

A dark blue round plate sits on a white marbled texture, filled with several pieces of golden, crispy fried chicken. Each chicken piece is topped with a thick, creamy white sauce speckled with green herbs. Rounded slices of bright green pickles are scattered on top and between the chicken pieces, adding a fresh contrast. The chicken looks crunchy and textured, with uneven edges showing the fried coating. A small white bowl with a similar creamy sauce and herbs is partially visible in the top left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used. They will be juicier but may require slightly longer cooking time.

Do I need to marinate the chicken overnight?

Marinating for at least 2 hours is sufficient to achieve good flavor, but marinating longer (up to 8 hours) will deepen the taste and tenderize the chicken further.