Pickle Ranch Chicken (Printer View)

Juicy chicken breasts soaked in tangy pickle juice and savory ranch spices, oven-baked to golden perfection.

# What you'll need:

→ Chicken

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

→ Marinade

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

→ Seasoning & Coating

04 - 1 packet ranch seasoning mix (1 oz) 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 additional olive oil for greasing

→ Optional Garnish

10 - Fresh chopped dill
11 - Sliced pickles

# Method:

01 - Place chicken breasts in a zip-top bag or shallow dish, pour pickle juice and olive oil over, ensure all pieces are coated, seal and refrigerate for 30 minutes to 4 hours.
02 - Preheat oven to 425°F, lightly grease a baking dish or line it with parchment paper.
03 - Remove chicken from marinade, pat dry with paper towels, and discard the 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 and lightly spray the tops with cooking spray or drizzle with olive oil.
07 - Bake for 22 to 25 minutes until the internal temperature reaches 165°F.
08 - Remove from oven, let rest 5 minutes, garnish with chopped dill or pickle slices if desired, and serve warm.

# Expert Advice:

01 -
  • The pickle brine works magic on chicken, making it more tender than any marinade I've ever used
  • It comes together in minutes but tastes like something you'd order at a restaurant
  • The whole family actually gets excited about it, even the ones who swear they don't like pickles
02 -
  • Pat the chicken really dry before adding the seasoning, or the spices won't stick properly
  • A quick 2 minute broil at the end creates restaurant quality crispiness without any extra effort
03 -
  • Line your baking dish with parchment paper for cleanup that takes literally seconds
  • Use a meat thermometer instead of cutting into the chicken—it stays juicier that way
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