Pickle Ranch Chicken (Printable)

Tender chicken breasts infused with tangy pickle brine and ranch spices, oven-baked for a flavorful meal.

# What You'll Need:

→ 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

# How to Make It:

01 - Place chicken breasts into a resealable bag or shallow dish. Pour dill pickle juice and olive oil over chicken, ensuring all pieces are coated. Seal and refrigerate for at least 30 minutes, up to 4 hours.
02 - Set oven temperature to 425°F. Lightly grease a baking dish with cooking spray or line with parchment paper.
03 - Remove chicken from marinade and pat dry with paper towels. Discard leftover marinade.
04 - Combine ranch seasoning, garlic powder, black pepper, smoked paprika, and onion powder in a small bowl.
05 - Sprinkle the seasoning mixture evenly on both sides of each chicken breast, pressing gently to adhere.
06 - Place seasoned chicken breasts in the prepared baking dish. Lightly spray or drizzle tops with cooking spray or olive oil.
07 - Bake for 22 to 25 minutes until internal temperature reaches 165°F and chicken is cooked through.
08 - Remove from oven and let rest for 5 minutes. Optionally garnish with fresh dill or pickle slices before serving.

# Expert Suggestions:

01 -
  • The chicken stays impossibly moist because the brine does all the heavy lifting while you do literally nothing.
  • It's proof that the most memorable meals sometimes come from raiding your pickle jar instead of following cookbook rules.
  • Weeknight dinner that tastes like you planned something special, but took less time than ordering takeout.
02 -
  • Patting the chicken dry after marinating is non-negotiable—skip it and your seasoning slides right off into the baking dish instead of staying on the chicken.
  • If your oven runs hot or you see the seasoning starting to blacken before the chicken reaches temperature, cover it loosely with foil for the last few minutes.
03 -
  • Don't discard the marinade out of habit—taste it first to see if it's still got salt and flavor, because some people actually reduce it on the stove and use it as a finishing sauce.
  • If you're cooking for someone who's never had pickle-brined chicken, this dish usually converts them into believers without you having to say much at all.
Go Back