Pickle Ranch Chicken (Print View)

Juicy chicken marinated in pickle brine, coated with ranch spices, then baked until golden and flavorful.

# Components:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)

→ Marinade

02 - 1 cup dill pickle juice
03 - 1 tablespoon olive oil

→ Seasoning & Coating

04 - 1 packet (1 oz) ranch seasoning mix or 2 tablespoons homemade
05 - 1 teaspoon garlic powder
06 - ½ teaspoon black pepper
07 - ½ teaspoon smoked paprika
08 - ½ teaspoon onion powder

→ For Baking

09 - Cooking spray or extra olive oil for greasing pan

→ Optional Garnish

10 - Fresh dill, chopped
11 - Sliced pickles

# Directions:

01 - Place chicken breasts in a zip-top bag or shallow dish. Pour in pickle juice and olive oil, ensuring all pieces are coated. Seal and refrigerate for at least 30 minutes, up to 4 hours.
02 - Preheat oven to 425°F. Lightly grease a baking dish or line with parchment paper.
03 - Remove chicken from marinade and pat dry with paper towels. Discard marinade.
04 - Combine ranch seasoning, garlic powder, black pepper, smoked paprika, and onion powder in a small bowl.
05 - Sprinkle seasoning evenly over both sides of each chicken breast, pressing lightly to adhere.
06 - Place chicken breasts in the prepared baking dish. Spray tops with cooking spray or drizzle lightly with olive oil.
07 - Bake for 22 to 25 minutes until internal temperature reaches 165°F.
08 - Remove from oven and let rest for 5 minutes. Garnish with fresh dill or pickle slices as desired. Serve warm.

# Expert Advice:

01 -
  • The chicken comes out incredibly juicy because the pickle brine does all the work while you're doing something else.
  • It's tangy, savory, and feels fancy enough for company but takes about as much effort as heating up leftovers.
  • Everything you need is probably already in your kitchen, so there's no special shopping trip required.
02 -
  • Patting the chicken dry after marinating is non-negotiable if you want a golden, crispy exterior instead of pale and soggy.
  • Don't skip the resting period at the end, it keeps the chicken from drying out when you cut into it and helps the flavors settle in.
03 -
  • If you're marinating for more than two hours, flip the bag halfway through so every side gets equal time in the brine.
  • Let your oven fully preheat before the chicken goes in, about ten minutes on most ovens, so everything cooks evenly.
Return