Pickle Ranch Chicken (Printable Version)

Tender chicken breasts marinated in dill pickle juice and ranch spices, baked until golden and juicy.

# The Ingredients You'll Need:

→ Chicken

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

→ Marinade

02 - 1 cup dill pickle juice (from a jar of dill pickles)
03 - 1 tablespoon olive oil

→ Seasoning & Coating

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

→ For Baking

09 - Cooking spray or extra olive oil for greasing

→ Optional Garnish

10 - Fresh dill, chopped
11 - Sliced pickles

# Step-by-Step Instructions:

01 - Place chicken breasts in a zip-top bag or shallow dish. Pour pickle juice and olive oil over the chicken, coating all pieces. 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 - In a small bowl, combine ranch seasoning, garlic powder, black pepper, smoked paprika, and onion powder.
05 - Sprinkle seasoning mixture evenly over both sides of each chicken breast, pressing lightly to adhere.
06 - Place chicken breasts in the prepared baking dish. Lightly spray tops with cooking spray or drizzle a little olive oil.
07 - Bake for 22 to 25 minutes, or until chicken is cooked through and internal temperature reaches 165°F.
08 - Remove from oven and let rest for 5 minutes. Garnish with chopped dill or pickle slices if desired. Serve hot.

# Additional Tips::

01 -
  • The pickle juice does the heavy lifting—it tenderizes and seasons the chicken so deeply that you barely need anything else.
  • It's genuinely foolproof, even if you forget about it marinating longer than planned.
  • Minimal hands-on time means you can prep this while your oven preheats and actually relax before dinner.
02 -
  • Patting the chicken dry after marinating is non-negotiable if you want the seasoning to stick instead of sliding off into a wet puddle.
  • Resist the urge to skip the resting period—those 5 minutes make the difference between chicken that stays juicy and chicken that's dry the moment you cut into it.
03 -
  • If you're craving extra crispiness, broil for 2 to 3 minutes right at the end of baking—watch carefully so the seasoning doesn't burn.
  • Chicken thighs stay juicier than breasts if you have the time and inclination, and they can handle a few extra minutes in the oven without drying out.
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