Dill Pickle Parmesan Chicken
Dill Pickle Parmesan Chicken is a fun twist on classic chicken that brings together tangy dill pickles and crispy Parmesan cheese for a deliciously crunchy coating. The combination of zesty…
Tip: save now, cook later.Dill Pickle Parmesan Chicken is a fun twist on classic chicken that brings together tangy dill pickles and crispy Parmesan cheese for a deliciously crunchy coating. The combination of zesty pickle flavor with the savory Parmesan creates a dish that feels fresh but familiar at the same time.
I love making this chicken when I want something a little different but still simple to prepare. The dill pickle adds such a bright, unexpected punch that really wakes up the whole dish. Plus, the Parmesan crust turns every bite into a satisfying crunchy treat. I always find myself sneaking extra pieces because it’s just that good!
This chicken is perfect served alongside some roasted veggies or a light salad, especially on busy weeknights when I want dinner ready quickly with minimal fuss. It’s a great recipe to share too since everyone seems to enjoy that tangy, cheesy combo. Whenever I make it, I know I’m in for a tasty, crowd-pleasing meal that never gets old.
Key Ingredients & Substitutions
Chicken breasts: I like using boneless, skinless breasts for easy slicing and quick cooking. If you prefer dark meat, thighs work great too and stay juicy.
Buttermilk: This helps tenderize the chicken and adds a slight tang. No buttermilk? Mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let it sit 5 minutes.
Panko breadcrumbs: These give the chicken an extra crispy crust. Regular breadcrumbs can work, but panko’s light texture is hard to beat.
Parmesan cheese: Adds a nutty, salty kick to the coating. You can swap with Pecorino Romano if you want a sharper flavor or use less if you prefer mild.
Dill pickles and fresh dill: Dill pickles bring tang and crunch, while fresh dill adds a bright, herbal note. If you don’t have fresh dill, dried dill can substitute but use less.
Heavy cream and cream cheese: These make the sauce rich and smooth. For a lighter option, try half-and-half and reduce cream cheese to 1 tablespoon.
How Do You Get the Chicken Crispy Without Overcooking?
Crispy chicken with juicy inside is the goal here. Follow these tips:
- Use medium heat to fry so the crust browns evenly without burning.
- Don’t crowd the pan—cook in batches if needed, so the temperature stays steady.
- Press the panko-parmesan coating firmly onto the chicken for a good crust.
- Cook chicken pieces about 4-5 minutes per side, depending on thickness.
- Let cooked chicken rest on a wire rack or paper towels to keep crust crisp.
Equipment You’ll Need
- Large skillet – perfect for frying chicken evenly and getting that golden crust.
- Two shallow bowls – one for the buttermilk marinade and one for the breadcrumb mixture to keep things organized.
- Whisk – helps mix the sauce ingredients smoothly without lumps.
- Small saucepan – ideal for gently warming and thickening the dill pickle cream sauce.
- Tongs – make flipping the chicken easy without messing up the crispy coating.
Flavor Variations & Add-Ins
- Try substituting chicken thighs instead of breasts for a juicier, richer taste.
- Add a pinch of smoked paprika or cayenne to the breadcrumb mix for a smoky or spicy kick.
- Mix shredded cheddar or mozzarella with Parmesan for a different cheesy flavor.
- Include chopped fresh chives or green onions in the cream sauce for a mild oniony freshness.
Dill Pickle Parmesan Chicken
Ingredients You’ll Need:
For the Chicken:
- 2 large boneless, skinless chicken breasts (about 1 to 1.5 lbs)
- Salt and pepper, to taste
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 ½ cups panko breadcrumbs
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil or vegetable oil, for frying
For the Dill Pickle Cream Sauce:
- 1 cup heavy cream
- 3 tablespoons cream cheese, softened
- 1 tablespoon Dijon mustard
- ½ cup chopped fresh dill (plus extra for garnish)
- ¼ cup sliced dill pickles (plus extra for garnish)
- 2 tablespoons capers (optional)
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 30 minutes for marinating (or longer if you have time), 10-15 minutes to cook the chicken, and about 5 minutes to make the sauce. Overall, plan for about 1 hour including marinating time.
Step-by-Step Instructions:
1. Prepare and Marinate the Chicken:
Start by slicing each chicken breast into thick cutlets or 1-inch thick pieces. Season both sides lightly with salt and pepper. In a bowl, mix the buttermilk with garlic powder and paprika. Place the chicken pieces in the buttermilk mixture, making sure they are fully submerged. Cover and let them marinate in the fridge for at least 30 minutes, or up to 4 hours if you have more time.
2. Bread the Chicken:
In a shallow bowl, combine the panko breadcrumbs and grated Parmesan cheese. Remove each chicken piece from the marinade, letting any excess drop off. Press the chicken pieces into the breadcrumb mixture, coating them well on all sides.
3. Cook the Chicken:
Heat olive oil in a large skillet over medium heat. Add the breaded chicken pieces and cook for 4-5 minutes on each side until they turn golden brown and are cooked through. Remove the chicken from the skillet and keep warm while you prepare the sauce.
4. Make the Dill Pickle Cream Sauce:
In a small saucepan over medium heat, whisk together the heavy cream, softened cream cheese, and Dijon mustard until smooth and slightly thickened, about 3-5 minutes. Stir in the chopped fresh dill, sliced dill pickles, and capers if you like. Let the sauce simmer gently for 2-3 minutes to allow the flavors to blend. Season with salt and pepper to taste.
5. Serve and Enjoy:
Place the cooked chicken on plates and spoon the dill pickle cream sauce generously over the top. Garnish with extra dill sprigs, pickle slices, and capers for a pop of color and flavor. Serve immediately and enjoy your tasty Dill Pickle Parmesan Chicken!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure the chicken is fully thawed before marinating and cooking. Thaw it safely in the fridge overnight or use the cold water method for quicker thawing.
Can I Bake Instead of Frying the Chicken?
Absolutely! Preheat your oven to 400°F (200°C), place the breaded chicken on a greased baking sheet, and bake for about 20-25 minutes, flipping halfway, until crispy and cooked through.
How Should I Store Leftovers?
Store leftover chicken and sauce separately in airtight containers in the fridge for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of cream if the sauce thickens too much.
Can I Make the Sauce Dairy-Free?
Yes! Use coconut cream or a dairy-free cream substitute and a vegan cream cheese alternative to keep the sauce creamy and smooth without dairy.