Description
Juicy, tender chicken breasts coated in a crispy, golden-brown breading and smothered in a creamy, tangy Parmesan sauce infused with the flavors of dill pickles. This easy, 30-minute recipe is a delicious twist on a classic that the whole family will love.
Ingredients
– 4 boneless, skinless chicken breasts
– 1 cup all-purpose flour
– 2 eggs, beaten
– 1 cup panko breadcrumbs
– 1 cup grated Parmesan cheese
– 1 teaspoon dried dill
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup dill pickle juice
– 1 cup heavy cream
– 1/4 cup chopped dill pickles
Instructions
1. – Preheat oven to 400°F.
2. – In three separate shallow bowls, place the flour, beaten eggs, and panko breadcrumbs mixed with Parmesan, dill, garlic powder, onion powder, salt, and pepper.
3. – Dredge the chicken breasts in the flour, then dip in the egg, and finally coat in the Parmesan breadcrumb mixture, pressing to adhere.
4. – Heat a large oven-safe skillet over medium-high heat and add 2 tablespoons of olive oil. Sear the chicken breasts for 2-3 minutes per side until golden-brown.
5. – Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the chicken is cooked through.
6. – In a small saucepan, whisk together the dill pickle juice and heavy cream. Bring to a simmer and cook for 2-3 minutes until slightly thickened.
7. – Remove the chicken from the oven and pour the creamy dill pickle sauce over the top. Sprinkle with the chopped dill pickles.
8. – Serve immediately, garnished with fresh dill and lemon wedges, if desired.
Notes
For a creamier sauce, you can use half-and-half or whole milk instead of heavy cream. Adjust the amount of dill pickle juice to control the tanginess of the sauce to your liking.
- Prep Time: 15
- Cook Time: 15
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: American