Dill Pickle Parmesan Chicken Pressure Cooker Recipe
This flavorful and crispy dill pickle parmesan chicken recipe uses a pressure cooker and oven for perfect results in record time. Tangy, creamy marinade meets crunchy cheesy crust.
Equipment
- 1 Mixing bowl for marinade and breading mix
- 1 Baking sheet lined with parchment or grease
Ingredients
Main ingredients
- ¾ cup Sour cream to keep the chicken moist and tender
- ½ cup Buttermilk helps soak in the dill pickle flavors
- 1 tablespoon Dill pickle seasoning like Savory Spice Big Dill Pickle Seasoning
- 1 Lime zest plus 1 teaspoon juice
- 4 Skinless, boneless chicken breasts main star
- 1 teaspoon Salt
- 1 teaspoon Dill pickle seasoning additional for coating
- ½ teaspoon Freshly ground black pepper
- ½ teaspoon Garlic powder
- ½ cup Panko breadcrumbs
- 1 cup Finely grated Parmesan cheese
- 2 tablespoons Dry ranch seasoning for a crispy, cheesy finish
Instructions
Instructions
- Preheat oven to 400°F (200°C) and prepare a baking sheet with parchment or light greasing.
- In a bowl, mix sour cream, buttermilk, dill pickle seasoning, lime zest, and juice.
- Coat chicken breasts in marinade and let sit for 10 minutes.
- In a separate bowl, mix salt, dill pickle seasoning, black pepper, garlic powder, panko, Parmesan, and ranch seasoning.
- Remove chicken from marinade, allow excess to drip, and coat evenly with breadcrumb mixture.
- Place coated chicken on baking sheet and bake for 25–30 minutes until internal temp reaches 165°F and coating is golden.
- Let chicken rest 5 minutes before serving.
- Store leftovers in an airtight container or wrap well for refrigeration or freezing.
Notes
Let rest after baking. For extra crispiness, broil briefly post-bake. Store leftovers wrapped tightly and reheat with moisture added.