This Dill Pickle Chicken is tender, juicy, and perfectly seasoned. The pickle juice not only adds great pickle flavor but helps to tenderize the chicken, too. It’s super easy to make and a must for pickle lovers like me!
My family loves dill pickles so much, I can’t understand anyone who doesn’t – my husband even drinks the pickle brine! I spy fried pickles, ham pickle roll ups, and dill pickle bread, not to mention my dill pickle chicken salad and dill pickle coleslaw, which are two recipes I make throughout the summer. It’s no surprise that this dill pickle chicken is another huge hit and always on repeat for an easy and delicious dinner.
Tips & Variations
- Pound the chicken. It’s important to pound out the chicken breasts to and equal thickness. This helps ensure that the marinade infuses every bit of the chicken and makes for faster, even cooking.
- Marinate at least 3 hours. I’ve found that anything less than 3 hours of marinating time really doesn’t give the chicken as much flavor. I often prep this in the morning before work for dinner in the evening. I do not recommend marinating longer than overnight either, as the acidity in the juice will break down the chicken.
- Do not overcook. The biggest complaint I hear about chicken breasts is that they’re bland and dry. The key to tender, juicy, and flavorful chicken breasts is to not overcook them. Chicken is done when it reaches 165F at the thickest part but the temperature will continue to rise after it’s removed from the oven. I like to remove it when it hits about 162F so that it doesn’t dry out.
- Rest before slicing. Letting chicken breasts rest for 5 minutes before slicing is always good practice. But I find it extra important in this recipe, to keep the juices and flavors inside the chicken.
Dill Pickle Chicken
Ingredients
- 4 (6-ounce) boneless, skinless chicken breasts
- 1 & 1/2 cups dill pickle juice
- 2 & 1/2 tablespoons brown sugar , divided
- 1 clove garlic , minced
- couple small sprigs of fresh dill , finely chopped
- 1 teaspoon coarse salt (cut back to 1/2 teaspoon if using table salt)
- 3/4 teaspoon smoked paprika
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 tablespoon olive oil
- chopped fresh parsley , for garnish
- roasted vegetable and rice pilaf , for serving (or choose your favorites!)
Instructions
- Using a meat mallet or rolling pin, pound each chicken breast to a little more than 3/4-inch at the thickest part. (Make sure your fillets are all the same thickness to ensure even cooking.)
- Place chicken, 1 & 1/2 cups dill pickle juice, 1 tablespoon brown sugar, 1 clove minced garlic, and chopped dill in a resealable Ziploc bag. Remove as much air as possible and move the chicken around to coat. Transfer to the fridge for at least 3 hours (but no longer than overnight) to marinate.
- Preheat oven to 425 degrees F. Line a baking sheet with foil.
- In a small bowl, mix together the remaining 1 & 1/2 tablespoons brown sugar, 1 teaspoon coarse salt, 3/4 teaspoon smoked paprika, and a 1/4 teaspoon EACH pepper, garlic powder, and onion powder until combined.
- Remove chicken from the pickle juice (discard liquid) and pat the chicken dry with paper towels.
- Place chicken on the foil; drizzle with the olive oil and massage into the chicken on both sides. Sprinkle with the seasoning mix, on both sides, coating as much surface area as possible.
- Transfer to the oven and cook for about 18 minutes or until an instant read thermometer reads 165 degrees F. (Times can vary depending on the size and thickness of the breasts and your oven. I usually pull the chicken out of the oven when it reaches 162 degrees, then allow it to climb to 165 as it rests on the pan.)
- You want to allow the chicken to rest for about 5 minutes before slicing to lock in the juices.
- Serve with your favorite sides and enjoy!
Nutrition
Other Notes
What To Serve With Dill Pickle Chicken
I like to serve this chicken with roasted vegetables, like roasted green beans or roasted radishes, and rice pilaf. Mashed potatoes or smashed potatoes would also be a great side. I also love to repurpose leftover dill pickle chicken by adding it to salads and wraps the next day. It’s such an easy way to add extra flavor!
How To Store & Reheat Leftovers
- Fridge. Let dill pickle chicken breasts cool completely, then store any leftovers in an airtight container in the fridge for 3-4 days.
- Reheat. Microwave it in 20-second increments until warmed through, taking care to not overheat the chicken breasts so they don’t dry out.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
Excited to try – I love pickles also!