Name: Dill Pickle Parmesan Chicken
Prep time: 10 min
Cook time: PT-487532H54M28S
Total time: PT-487532H54M28S
Cuisine: American
Ingredients: 3 boneless, skinless chicken breasts (about 1½ lbs), halved horizontally; 1 teaspoon kosher salt; ½ teaspoon black pepper; ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon paprika; ½ cup dill pickle ranch dressing, plus extra for serving; 1 cup grated Parmesan cheese, divided; 3 tablespoons plain breadcrumbs; Fresh chopped dill, for garnish

I bring you a tender, juicy chicken breast coated in tangy dill pickle ranch and crispy Parmesan breadcrumbs—ready in under 20 minutes for a quick, flavor-packed dinner.

Why I’ll Love This Recipe

I’ll love this recipe because it’s quick and effortless—ready from prep to plate in under 20 minutes—and the combo of tangy dill pickle ranch and savory Parmesan delivers a flavor explosion I just can’t resist. The air fryer gives it a crispy crust while keeping the chicken juicy inside, and I can also use the oven if I’m cooking in larger batches. Plus, it’s a family-friendly dish that always gets rave reviews.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I need the following ingredients:

3 boneless, skinless chicken breasts (about 1½ lbs), halved horizontally
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
½ cup dill pickle ranch dressing, plus extra for serving
1 cup grated Parmesan cheese, divided
3 tablespoons plain breadcrumbs
Fresh chopped dill, for garnish

Directions

In a small bowl, whisk together salt, pepper, garlic powder, onion powder, and paprika.
Pat chicken dry and rub the spice mix evenly over each piece.
In another bowl, mix ½ cup of Parmesan with the dill pickle ranch dressing and spread it over the chicken.
Combine remaining Parmesan with breadcrumbs and press onto the chicken breasts.
Air Fryer: Preheat to 375°F and air fry for 8–10 minutes (check at 8), until internal temperature reaches 165°F.
Oven option: Preheat to 400°F, bake on a greased baking dish for 20–22 minutes, then broil for 2–3 minutes for extra crispiness.
Let the chicken rest for 5 minutes, then garnish with dill and drizzle extra ranch.

Servings and timing

This recipe yields 6 servings. Prep time is about 10 minutes, cook time around 8 minutes, making a total of approximately 18 minutes.

Variations

Spicy Pickle Chicken: I add ¼ teaspoon cayenne and some hot sauce to the ranch mix for heat.
Italian Style: I swap the dill pickle ranch for Caesar dressing and stir in Italian seasoning.
Extra Crunchy Version: I double the breadcrumb mix and press it firmly for a thicker crust.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days; the flavor actually intensifies over time. For reheating, I use a 350°F oven for 10–15 minutes or the air fryer for 3–4 minutes to re-crisp the coating.

FAQs

Can I use chicken thighs instead of breasts?

I can—boneless, skinless chicken thighs work great and stay juicy; just cook until they reach 165°F.

What if I don’t have dill pickle ranch dressing?

I mix ½ cup regular ranch with 2 tablespoons chopped dill pickles and 1 tablespoon pickle juice for a good substitute. It’s not quite the same but still delicious.

Do I have to use an air fryer?

Nope! I just bake at 400°F for 20–22 minutes, then broil for a couple of minutes for crispiness—works really well.

How do I keep the topping from falling off?

I make sure to press the breadcrumb mixture firmly onto the ranch-coated chicken, avoid flipping during cooking, and let the chicken rest before serving.

Can I freeze leftovers?

Definitely—I freeze cooled, coated chicken pieces individually, then transfer to a freezer bag. They keep well for up to 2 months.

Conclusion

I’m convinced this Dill Pickle Parmesan Chicken is a must—simple to make, bursting with tangy and savory flavors, and super flexible for how I cook and serve it. I can’t wait to make it a regular on my weeknight dinner rotation!