Place chicken breasts in a Ziploc bag and pour in the dill pickle juice. Seal the bag and refrigerate for at least 30 minutes, up to 2 hours. This adds incredible flavor and helps keep the chicken moist.
1.5 lbs boneless, skinless chicken breasts, 1 cup dill pickle juice
In a shallow dish, combine panko breadcrumbs, Parmesan cheese, dill weed, garlic powder, salt, and pepper. Mix well.
1 cup panko breadcrumbs, 1/2 cup grated Parmesan cheese, 2 tablespoons dried dill weed, 1 teaspoon garlic powder, 1/4 teaspoon salt, 1/2 teaspoon black pepper
Preheat oven to 400°F (200°C). Lightly grease a baking sheet with cooking spray and drizzle with olive oil.
cooking spray, 2 tablespoons olive oil
Remove chicken from the brine and discard brine. Dredge each chicken breast in the panko mixture, pressing firmly to ensure it adheres well.
1.5 lbs boneless, skinless chicken breasts, 1 cup panko breadcrumbs, 1/2 cup grated Parmesan cheese, 2 tablespoons dried dill weed, 1 teaspoon garlic powder, 1/4 teaspoon salt, 1/2 teaspoon black pepper
Place the coated chicken breasts on the prepared baking sheet and bake for 20-25 minutes, or until the chicken is cooked through and the coating is golden brown and crispy. The internal temperature should reach 165°F (74°C).
1.5 lbs boneless, skinless chicken breasts
Let the chicken rest for a few minutes before serving. Enjoy Crispy Dill Pickle Parmesan Chicken with your favorite side dishes, like roasted vegetables, mashed potatoes, or a simple salad.
1.5 lbs boneless, skinless chicken breasts
