Pickle Ranch Chicken (Print View)

Tender chicken marinated in pickle brine and ranch seasoning, baked to flavorful golden skin and juicy interior.

# Components:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 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 - 1/2 teaspoon black pepper
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon onion powder

→ For Baking

09 - Cooking spray or additional olive oil for greasing pan

→ Optional Garnish

10 - Fresh chopped dill
11 - Sliced pickles

# Directions:

01 - Place chicken breasts in a zip-top bag or shallow dish. Pour dill pickle juice and olive oil over chicken, coating all pieces thoroughly. Seal and refrigerate for at least 30 minutes, up to 4 hours for enhanced flavor.
02 - Preheat oven to 425°F. Lightly grease a baking dish or line it with parchment paper.
03 - Remove chicken breasts from marinade, pat dry using paper towels. Discard leftover marinade.
04 - Combine ranch seasoning mix, garlic powder, black pepper, smoked paprika, and onion powder in a small bowl.
05 - Evenly sprinkle the seasoning mixture over both sides of each chicken breast, pressing gently to help it adhere.
06 - Place the seasoned chicken breasts in the prepared baking dish. Lightly spray tops with cooking spray or drizzle with olive oil.
07 - Bake in the preheated oven for 22 to 25 minutes until internal temperature reaches 165°F.
08 - Remove from oven and let rest for 5 minutes. Garnish with fresh chopped dill or sliced pickles as desired. Serve warm.

# Expert Advice:

01 -
  • Pickle juice does something almost magical to chicken—it keeps it impossibly moist while adding a subtle tang that ranch seasoning plays off perfectly.
  • The whole thing takes barely an hour from fridge to table, making it the kind of weeknight dinner that feels indulgent without the stress.
  • You'll get that crispy, golden exterior with a juicy center, which honestly sounds harder to achieve than it is.
02 -
  • Pat the chicken dry before seasoning—excess moisture is the enemy of crispiness, and you want that golden crust.
  • Don't skip the resting period; those 5 minutes let the juices redistribute instead of running onto your plate.
  • The 165°F internal temperature is non-negotiable for food safety, so invest in a good instant-read thermometer if you don't have one.
03 -
  • If you've got an instant-read thermometer, use it every time—it's the difference between perfectly cooked and dry.
  • Broiling for 2 to 3 minutes at the end gives you that extra-crispy exterior without risking the inside drying out.
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