Pickle Ranch Chicken (Print Version)

Juicy chicken breasts marinated in pickle brine and ranch seasoning, baked for a flavorful main dish.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 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 ranch seasoning
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 pan

→ Optional Garnish

10 - Fresh dill, chopped
11 - Sliced pickles

# How to Make It:

01 - Place chicken breasts in a resealable plastic bag or shallow dish. Pour dill pickle juice and olive oil over, ensuring all pieces are fully coated. Seal and refrigerate for a minimum of 30 minutes and up to 4 hours for enhanced flavor.
02 - Preheat the oven to 425°F. Lightly grease a baking dish or line it with parchment paper.
03 - Remove the chicken breasts from the marinade and pat dry thoroughly with paper towels. Discard the remaining marinade.
04 - Combine ranch seasoning mix, garlic powder, black pepper, smoked paprika, and onion powder in a small bowl until well blended.
05 - Evenly sprinkle the seasoning mixture over both sides of each chicken breast, gently pressing to ensure adherence.
06 - Arrange the seasoned chicken breasts in the prepared baking dish. Lightly mist the tops with cooking spray or drizzle with olive oil.
07 - Bake in the preheated oven for 22 to 25 minutes, or until the internal temperature reaches 165°F and juices run clear.
08 - Remove from the oven and allow to rest for 5 minutes. Garnish with chopped fresh dill or sliced pickles if desired. Serve warm.

# Additional Tips::

01 -
  • The pickle juice does all the heavy lifting—your chicken comes out impossibly juicy and tangy without any fuss.
  • It's ready in under an hour and feels fancy enough to serve guests, but simple enough for a tired Tuesday night.
  • Once you taste it, you'll keep making it because it honestly tastes better than takeout versions.
02 -
  • Patting the chicken dry before seasoning is non-negotiable—wet chicken won't let the coating stick, and you'll end up with bland spots.
  • Don't skip the 5-minute rest at the end; it sounds like nothing but it's the difference between juicy chicken and dry disappointment.
03 -
  • Make your own ranch seasoning by mixing dried parsley, dill, chives, garlic powder, onion powder, and salt if you want to control sodium or avoid additives.
  • Keep a jar of pickle juice in the fridge even after the pickles are gone—it's a secret weapon for marinades that nobody expects.
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