Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1 ½ pounds), sliced in half horizontally
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ cup dill pickle ranch dressing, plus more for serving
- 1 cup grated Parmesan cheese, divided
- 3 tablespoons plain breadcrumbs
- Fresh dill, chopped
Instructions
- Preheat the oven to 375°F (190°C) and prepare a baking dish by lightly greasing it.
- Sprinkle the chicken breasts with kosher salt, black pepper, garlic powder, onion powder, and paprika.
- In a bowl, mix the dill pickle ranch dressing with half of the grated Parmesan cheese. Dip each piece of chicken into this mixture, coating them evenly.
- Arrange the chicken in the greased baking dish and sprinkle the remaining Parmesan cheese and breadcrumbs over the top.
- Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the top is golden and crispy.
- Garnish with chopped fresh dill and serve with extra dill pickle ranch dressing on the side.
Notes
Choose thicker chicken breasts for juicier meat. Let the chicken rest for a few minutes after baking to keep it juicy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free (with substitutions)