Dill Pickle Parmesan Chicken (Print Version)
# Ingredients:
→ Chicken and Seasoning
01 -
3 boneless, skinless chicken breasts (about 1.5 pounds), sliced horizontally
02 -
1 teaspoon kosher salt
03 -
1/2 teaspoon black pepper
04 -
1/2 teaspoon garlic powder
05 -
1/2 teaspoon onion powder
06 -
1/2 teaspoon paprika
→ Coating
07 -
1/2 cup dill pickle ranch dressing (120 g), plus additional for serving
08 -
1 cup grated Parmesan cheese (100 g), divided
09 -
3 tablespoons plain breadcrumbs
→ Garnish
10 -
Fresh dill, chopped
# Instructions:
01 -
Combine kosher salt, black pepper, garlic powder, onion powder, and paprika in a small bowl to create a spice blend.
02 -
Pat the chicken breasts dry and evenly season with the prepared spice blend on all sides.
03 -
In a separate bowl, blend dill pickle ranch dressing with half of the grated Parmesan cheese. Spread this mixture evenly over each chicken breast.
04 -
Combine remaining Parmesan cheese with breadcrumbs and sprinkle the mixture evenly over the coated chicken breasts.
05 -
Place chicken breasts in a single layer in the air fryer basket. Cook at 375°F for 8 to 10 minutes, checking at 8 minutes, until internal temperature reaches 165°F.
06 -
Remove chicken from air fryer and allow to rest for 5 minutes. Garnish with chopped fresh dill and drizzle with additional dill pickle ranch dressing before serving.
# Notes:
01 -
To bake, preheat oven to 400°F, place coated chicken in a spray-coated dish, bake 20-22 minutes until internal temperature reaches 165°F, optionally broil last 2-3 minutes for extra crispiness.
02 -
Serve alongside roasted vegetables, crisp green salad, or mashed potatoes for a complete meal.