Pickle Ranch Chicken Delight (Printable)

Tender chicken breasts soaked in pickle brine and ranch seasoning, baked for a flavorful meal.

# What you 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
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

→ Optional Garnish

10 - Chopped fresh dill
11 - Sliced pickles

# How to make it:

01 - Place chicken breasts in a zip-top bag or shallow dish. Pour dill pickle juice and olive oil over the chicken, ensuring all pieces are fully coated. Seal and refrigerate for at least 30 minutes, up to 4 hours for intensified flavor.
02 - Preheat the oven to 425°F. Lightly grease a baking dish or line it with parchment paper to prevent sticking.
03 - Remove chicken breasts from the marinade, pat dry with paper towels, and discard the excess marinade.
04 - Combine ranch seasoning mix, garlic powder, black pepper, smoked paprika, and onion powder in a small bowl.
05 - Evenly sprinkle the seasoning blend over both sides of each chicken breast, pressing gently to ensure it adheres.
06 - Place the seasoned chicken breasts into the prepared baking dish. Lightly spray the tops with cooking spray or drizzle with olive oil.
07 - Bake for 22 to 25 minutes until the chicken reaches an internal temperature of 165°F and is cooked through.
08 - Remove from the oven and allow chicken to rest for 5 minutes. Garnish with chopped dill or pickle slices if desired, then serve warm.

# Expert Advice:

01 -
  • The pickle juice keeps the chicken absurdly juicy while the ranch adds that creamy, savory depth without any cream.
  • It's ready in under an hour from start to table, making weeknight dinners feel effortless.
  • That tangy-savory flavor combo is weirdly addictive and feels like comfort food elevated.
02 -
  • Pat the chicken dry before seasoning, or the seasoning won't adhere and you'll end up with it sliding around in the pan.
  • Don't skip the five-minute rest—it sounds small, but it's the difference between chicken that shreds when you cut it and chicken that stays intact and juicy.
03 -
  • If your ranch seasoning mix contains milk or you need it dairy-free, make your own blend with dried dill, parsley, chives, garlic powder, onion powder, and a pinch of salt—it takes two minutes and tastes even better.
  • For extra color and crispiness, broil the chicken for two or three minutes right at the end, but watch it closely because it can go from golden to overdone in a heartbeat.
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