Pickle Ranch Chicken (Print Version)

Tangy pickle-brined chicken breasts seasoned with ranch mix, oven-baked for a flavorful and easy meal.

# Components:

→ 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 - 0.5 teaspoon black pepper
07 - 0.5 teaspoon smoked paprika
08 - 0.5 teaspoon onion powder

→ For Baking

09 - Cooking spray or additional olive oil for greasing

→ Optional Garnish

10 - Chopped fresh dill
11 - Sliced pickles

# Directions:

01 - Combine chicken breasts, dill pickle juice, and olive oil in a zip-top bag or shallow dish. Seal and refrigerate for at least 30 minutes, up to 4 hours.
02 - Set oven temperature 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.
04 - In a small bowl, combine ranch seasoning, garlic powder, black pepper, smoked paprika, and onion powder.
05 - Evenly sprinkle seasoning mixture over both sides of each chicken breast, pressing lightly to adhere.
06 - Place chicken breasts in prepared baking dish. Lightly spray with cooking spray or drizzle with olive oil.
07 - Bake for 22 to 25 minutes until internal temperature reaches 165°F.
08 - Remove from oven and let rest for 5 minutes. Garnish with chopped dill or pickle slices if desired before serving warm.

# Expert Advice:

01 -
  • The pickle juice keeps the chicken impossibly juicy while the ranch seasoning adds that comforting, savory depth everyone craves.
  • It comes together in under an hour from start to table, making it perfect for those nights when you forgot to plan dinner.
  • It tastes fancy enough to serve to guests but simple enough that you can make it in your sleep.
02 -
  • Pat the chicken completely dry before seasoning—any moisture clinging to it will steam instead of crisp, and you'll miss that satisfying golden crust.
  • Don't skip the 5-minute rest after baking; it sounds small, but it's the difference between juicy and dry chicken.
  • If you want extra crispiness, throw it under the broiler for 2 to 3 minutes at the end, but watch it closely so the seasoning doesn't burn.
03 -
  • Save your pickle juice before you eat the pickles—this recipe makes that empty jar actually worth something, and you'll find yourself marinating chicken just to use it up.
  • If your oven runs cool, bump the temperature up to 450°F so the chicken develops that golden crust instead of staying pale and steamed.
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