Dill Pickle Parmesan Chicken – Easy Low Carb Dinner Recipe
This dill pickle parmesan chicken is a flavor‑packed twist on classic baked chicken. Crispy, cheesy, and tangy with dill pickle brine, it’s an easy low carb dinner recipe that’s perfect for family meals, keto diets, or quick weeknight cooking. Save this recipe for your next comfort food craving!
Equipment
- Mixing bowls
- Baking sheet or air fryer basket
- Parchment paper
- Meat thermometer
- Tongs or spatula
Ingredients
- 4 boneless chicken breasts (or thighs)
- ½ cup dill pickle ranch dressing
- ½ cup grated Parmesan cheese
- 1 cup breadcrumbs (or crushed pork rinds for low-carb)
- 1 tbsp olive oil (optional for crispiness)
- Salt & pepper to taste
- Fresh dill or parsley for garnish
Instructions
- Prep chicken: Pat chicken dry with paper towels. Season lightly with salt and pepper.
- Coat with dressing: Brush or toss chicken in dill pickle ranch dressing until evenly coated.
- Add topping: Mix breadcrumbs with Parmesan. Sprinkle over chicken, pressing lightly to adhere.
- Bake or air fry:Oven: Preheat to 400°F (200°C). Bake for 20–25 minutes until golden and internal temp reaches 165°F (74°C).Air Fryer: Preheat to 375°F (190°C). Cook for 15–18 minutes, flipping halfway.
- Rest & serve: Let chicken rest for 5 minutes. Garnish with fresh dill or parsley.
Notes
- Pat chicken dry before coating for best crispiness.
- Use thighs for juicier meat.
- Don’t overload with dressing—light coating prevents sogginess.
- Store leftovers in airtight container for 3–4 days.
- Reheat in oven or air fryer to keep coating crispy.