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Pickle Chicken is a delicious, moist, and tender chicken recipe that has so much flavor thanks to the marinade time! Chicken breasts marinate in dill pickle juice and other seasonings which makes the chicken so flavorful and juicy.
If you want more amazing dill pickle recipes be sure and try my Dill Pickle Deviled Eggs and Dill Pickle Chicken Salad.
Dill Pickle Chicken Recipe
You’re gonna love this dill pickle juice marinated chicken recipe! Rumor is, Chick Fil A uses pickle juice to marinate their chicken, which is why it’s so juicy, moist, tender, and flavorful! Now you can make it right at home with my version.
The secret to the best pickle chicken is to use leftover pickle juice from the pickle jar – it infuses so much flavor into the chicken breasts during the marinade time, and ensures the chicken is super juicy and moist.
This recipe couldn’t be easer to make. Simply mix up the pickle brine marinade, add the chicken, and let the fridge do all the work. When it’s ready for dinner, all you have to do is grill or sauté the chicken until cooked through.
Ingredients Needed
- Boneless, Skinless Chicken Breasts : You need 2 large chicken breasts. Each chicken breast will be cut in half, lengthwise, so you’ll end up with four pieces of chicken. You want the chicken pieces thinner so it will soak up that marinade.
- Dill Pickle Juice : Use up the leftover juice from a jar of pickles! Instead of throwing it away, save it and make this amazing pickle chicken. It’s important that you use the juice from a jar of dill pickles. Other pickle varieties, like bread & butter, is just too sweet with a much different flavor profile than dill pickles.
- Granulated Sugar
- Garlic Powder
- Onion Powder
- Kosher Salt
- Red Pepper Flakes : This is optional if you want to add a bit of heat to the marinade. I never add it.
- Oil : This is used to cook the chicken. You can use canola oil, vegetable oil, olive oil, or avocado oil.
How To Make Marinated Pickle Chicken (Printable Recipe Instructions)
Cut each chicken breast in half, lengthwise, so you end up with four thinner pieces of chicken.
Into a large Ziploc bag, add the 4 pieces of thin chicken breast, pickle juice, sugar, garlic powder, onion powder, red pepper flakes (if using), and salt. Seal it tightly and shake it while massaging it to mix everything together.
Place the Ziploc bag in the fridge and allow it marinate for 4 to 6 hours.
Add the oil to a large skillet pan or grill pan, over medium-high heat, and cook the chicken for about 4-5 minutes per side or until the chicken is golden brown and reaches a safe internal temperature of 165 degrees F.
Transfer the chicken to a cutting board and allow it to rest for a few minutes. Cut into slices, chunks, or leave whole (depending on how you’re serving it).
How To Store Leftover Pickle Chicken
Place any leftover chicken inside an airtight container, in the fridge, for up to 3-4 days. To reheat, you can place the chicken in the air fryer on the reheat setting for 5-8 minutes at 350 degrees F, or microwave on high for 1-2 minutes. You can also eat the leftover dill pickle chicken cold; I actually prefer eating it cold and adding it to a salad or making a really simple chicken salad out of the leftovers for lunch the next day.
Can I Make Any Substitutions?
- Chicken Breasts : Use different cuts of chicken like boneless, skinless chicken thighs or chicken tenderloins.
- Garlic Powder : Use fresh minced or chopped garlic cloves instead of garlic powder if you prefer.
What Should I Serve With Dill Pickle Chicken?
I love this chicken because of the many ways you can serve it! Here are some ideas to get you started.
- Potato Salad : Try making some Steakhouse Potato Salad or Honey Mustard Potato Salad for a delicious and hearty side dish that pairs well with the chicken.
- Dill Pickle Pasta Salad : Make it a dill pickle themed meal and whip up this Dill Pickle Pasta Salad for a side dish.
- French Fries : Cook up a bag of frozen French fries or make homemade.
- Corn on The Cob
- Green Salad : You can serve a green salad on the side or serve the chicken on top of the green salad for a pickle chicken salad for dinner.
- Chicken Sandwiches : I love to sometimes leave the chicken pieces whole and make chicken sandwiches with them for dinner. Get some hamburger rolls, lettuce, tomato, sliced dill pickles, and mayo for a really yummy chicken sandwich.
- Serve With Cane’s Sauce : Serve the chicken alongside an easy recipe for homemade Cane’s sauce – In a small bowl, whisk together 3/4 cup mayonnaise, 1/4 cup ketchup, 1 teaspoon garlic powder, 1 teaspoon Worcestershire sauce, and 1/4 teaspoon black pepper.
Recipe FAQ’s
What Kind of Pickle Juice Should I Use?
It’s best to use dill pickle juice for this recipe.
Can I Cut The Chicken Into Bite-Sized Pieces, Marinate It, and Cook It That Way?
Yes! cut the raw chicken into larger, bite-sized chunks, throw it in the bag with the marinade, and then cook it up in the skillet pan. This is great for kids because they look like chicken nuggets. I would still let it rest for a few minutes after it has cooked thoroughly.
Can I Bread and Fry The Chicken After Marinating Instead of Cooking In The Skillet Pan?
Yes, if you prefer a crispy coating on the chicken (for crispy chicken) then bread it and fry it after the marinade time. Be sure to pat the chicken dry with paper towels before breading it. Here is a really good tutorial on How To Bread Chicken – you can either fry it in oil in a skillet pan or bake it in the oven.
How Do I Make Sure The Chicken Is Cooked Properly?
The only way to know if the chicken is cooked to a safe temperature is by using an instant-read thermometer. I highly recommend having one in your kitchen so you can cook meats to the safe internal temperature that is needed for eating.
More Chicken Breast Recipes You’ll Love
- Sheet Pan Cilantro Lime Chicken
- Lemon Parmesan Chicken
- Baked Honey Mustard Chicken
- Cornflake Chicken
- Baked Garlic Parmesan Chicken
- Sheet Pan Citrus Herb Chicken and Potatoes
- Parmesan Crusted Chicken
- Baked Caesar Chicken
- Crispy Baked Chicken Parmesan
Pickle Chicken
Ingredients
- 2 large boneless, skinless chicken breasts
- 1½ cup dill pickle juice (from a jar of dill pickles)
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon red pepper flakes (optional, add for heat)
- 1-2 tablespoons oil (olive, canola, vegetable, avocado)
Instructions
- Cut each chicken breast in half, lengthwise, so you end up with four thinner pieces of chicken.2 large boneless, skinless chicken breasts
- Into a large Ziploc bag, add the 4 pieces of thin chicken breast, pickle juice, sugar, kosher salt, garlic powder, onion powder, and red pepper flakes (if using). Seal it tightly and shake it while massaging it to mix everything together.1½ cup dill pickle juice, 1 teaspoon granulated sugar, 1 teaspoon kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, ¼ teaspoon red pepper flakes
- Place the Ziploc bag in the fridge and allow it to marinate for 4 to 6 hours.
- Add the oil to a large skillet pan or grill pan, over medium-high heat, and cook the chicken for about 4-5 minutes per side or until the chicken reaches a safe internal temperature of 165℉.1-2 tablespoons oil
- Transfer the chicken to a cutting board and allow it to rest for a few minutes. Cut into slices, chunks, or leave whole (depending on how you're serving it).
Notes
Nutrition
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