Description
Tender, juicy chicken breasts coated in tangy dill pickle ranch and crispy Parmesan breadcrumbs—ready in under 20 minutes for a quick, flavor-packed dinner.
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
Instructions
- 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.
Notes
- For a spicy version, add cayenne pepper and hot sauce to the ranch mixture.
- For extra crunch, double the breadcrumb mixture and press firmly onto the chicken.
- Store leftovers in an airtight container for up to 3–4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 330
- Sugar: 2g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 85mg
