Dill Pickle Parmesan Chicken: Pressure Cooker Style
This Dill Pickle Parmesan Chicken delivers bold flavor fast—juicy, tender chicken coated in dill pickle ranch, crispy Parmesan, and baked to golden perfection.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 3 boneless skinless chicken breasts sliced in half horizontally
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon paprika
- 0.5 cup dill pickle ranch dressing plus more for serving
- 1 cup grated Parmesan cheese divided
- 3 tablespoons plain breadcrumbs
- fresh dill chopped, for garnish
Instructions
Instructions
- Preheat oven to 400°F and line baking sheet with parchment paper.
- Make seasoning mix with salt, pepper, garlic powder, onion powder, and paprika. Season chicken halves on both sides.
- In a bowl or bag, toss seasoned chicken with dill pickle ranch dressing. Let marinate at least 10 minutes.
- Mix ¾ cup Parmesan with breadcrumbs to make the crust.
- Remove chicken from marinade, let excess drip off. Dredge in Parmesan-breadcrumb mix, press to coat.
- Place chicken on baking sheet. Sprinkle remaining Parmesan on top.
- Bake 25–30 minutes until golden and cooked through.
- Garnish with chopped dill and extra dressing.
- Let rest 5 minutes before serving.
- Optional: For crispier crust, broil final 2–3 minutes, watching closely.
Notes
For best results, use pre-sliced chicken breasts and store-bought dill pickle ranch dressing for ease. Keep leftovers refrigerated up to 4 days or freeze for 2 months.