Dill Pickle Chicken

Tender, juicy, and bursting with flavor, this Dill Pickle Chicken recipe makes an easy & mouthwatering entree for any weeknight dinner!

Prep Time15

Cook Time18

Marinate Time3

Total Time3 33

Course: Main Course

Cuisine: American

Keyword: dill pickle chicken

Servings: people

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!