Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe. They're naturally more moist than breasts, so they're very forgiving. Just adjust your cooking time slightly - thighs typically take 2-3 minutes longer in the air fryer or about 5 minutes longer in the oven.

I can't find dill pickle ranch dressing. What can I substitute?

No problem! You can make your own by mixing regular ranch dressing with 1-2 tablespoons of finely chopped dill pickles and a teaspoon of pickle juice. In a pinch, regular ranch with a bit of dill weed will work too, though you'll miss some of that distinctive pickle tang.

Can I make this recipe gluten-free?

Definitely! Simply substitute gluten-free breadcrumbs for the regular breadcrumbs. Just be sure to check that your ranch dressing is gluten-free as well, as some brands may contain gluten ingredients.

Is there a way to make this dish dairy-free?

You can substitute nutritional yeast for the Parmesan cheese for a similar savory flavor. For the dressing, look for a dairy-free ranch alternative (several brands make them now) and mix with chopped pickles, or try a dairy-free dill dressing.

Dill Pickle Parmesan Chicken Recipe

Description

A quick and flavorful Dill Pickle Parmesan Chicken recipe made with juicy chicken breasts coated in a dill pickle ranch dressing and Parmesan breadcrumb crust. Perfect for air frying, this recipe delivers crispy, golden chicken that’s bursting with tangy and savory flavors.

Ingredients

Units Scale

Chicken

3 boneless skinless chicken breasts (about 1 1/2 pounds), sliced in half horizontally

Seasoning

1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika

Coating

1/2 cup (120 g) dill pickle ranch dressing, plus more for serving
1 cup (100 g) grated Parmesan cheese, divided
3 tablespoons plain breadcrumbs

Garnish

Fresh dill, chopped

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Instructions

Prepare the seasoning: In a small bowl, whisk together the kosher salt, black pepper, garlic powder, onion powder, and paprika.
Season the chicken: Evenly coat all sides of the chicken breasts with the prepared spice mixture.
Make the dressing layer: In a separate small bowl, mix together the dill pickle ranch dressing and ½ cup of the grated Parmesan cheese. Spread this mixture evenly over the top of each chicken breast.
Create the breadcrumb topping: In a third bowl, combine the remaining Parmesan cheese with the plain breadcrumbs. Sprinkle the breadcrumb mixture evenly over each piece of chicken.
Air fry the chicken: Place the chicken breasts into the basket of your air fryer, working in batches if necessary. Air fry at 375°F for 8-10 minutes, checking at 8 minutes, or until the chicken reaches an internal temperature of 165°F.
Rest the chicken: Remove the chicken from the air fryer and let it rest for 5 minutes before serving.
Garnish and serve: Garnish the chicken with chopped fresh dill and a drizzle of dill pickle ranch dressing.

Notes

Oven Instructions: Preheat the oven to 400°F and lightly spray a 9×13-inch baking dish or sheet pan with cooking spray. Place the seasoned chicken breasts in an even layer in the dish. Spread the dill pickle ranch dressing and Parmesan mixture over each chicken breast, then sprinkle the breadcrumb mixture on top. Bake for 20-22 minutes, or until the chicken reaches an internal temperature of 165°F. For a crispy texture, broil for the last 2-3 minutes, watching closely to prevent burning.
Check internal temperature with a meat thermometer for safety and doneness.

Nutrition

Serving Size: 1 serving
Calories: 190
Sugar: 1g
Sodium: 410mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 3.5g
Fiber: 0g
Protein: 23g
Cholesterol: 70mg