Pickle Ranch Chicken Flavor (Print Version)

Tender chicken breasts marinated in pickle juice and ranch spices, baked to juicy, golden goodness.

# Ingredient List:

→ 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
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 the pan

→ Optional Garnish

10 - Chopped fresh dill
11 - Sliced pickles

# How-To Steps:

01 - Place chicken breasts in a sealable bag or shallow dish. Pour in dill pickle juice and olive oil, ensuring all chicken pieces are coated. Seal and refrigerate for a minimum of 30 minutes, up to 4 hours for enhanced flavor.
02 - Preheat oven to 425°F. Lightly grease a baking dish or line with parchment paper.
03 - Remove chicken from marinade, pat dry with paper towels, and discard marinade. Mix ranch seasoning, garlic powder, black pepper, smoked paprika, and onion powder in a small bowl. Evenly coat both sides of each chicken breast with the seasoning mixture, pressing gently to adhere.
04 - Place seasoned chicken breasts in the prepared baking dish. Lightly spray the tops with cooking spray or drizzle with olive oil.
05 - Bake for 22 to 25 minutes, or until the internal temperature reaches 165°F.
06 - Remove from oven and let rest for 5 minutes. Garnish with chopped dill or pickle slices as desired, then serve warm.

# Helpful Tips:

01 -
  • The pickle brine does all the heavy lifting, keeping the chicken impossibly tender while that ranch seasoning does the flavor work.
  • Minimum thirty minutes in the fridge means you can prep this before work and have dinner ready in under an hour.
  • It tastes like restaurant-quality chicken but your whole kitchen stays clean and calm.
02 -
  • Don't skip patting the chicken dry before seasoning, or your coating will slide around and you'll end up with bare spots that cook differently.
  • The internal temperature is everything—use a thermometer if you have one because undercooked chicken is the one thing nobody wants to explain to their dinner guests.
03 -
  • Marinate for the full four hours if you have the time—the chicken absorbs flavor more completely and tastes restaurant-quality.
  • Save any pickle juice from jars you finish for future batches because homemade pickle brine is often more flavorful than buying fresh every time.
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