Pickle Ranch Chicken (Printable)

Tender chicken breasts marinated in 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 (240 ml)
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 extra olive oil for greasing pan

→ Optional Garnish

10 - Fresh dill, chopped
11 - Sliced pickles

# Method:

01 - Place chicken breasts in a zip-top 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 - Preheat the oven to 425°F. Lightly grease a baking dish or line it with parchment paper.
03 - Remove chicken from marinade and pat dry with paper towels. Discard marinade.
04 - Combine ranch seasoning mix, garlic powder, black pepper, smoked paprika, and onion powder in a small bowl.
05 - Sprinkle the seasoning blend evenly over both sides of each chicken breast, pressing lightly to adhere.
06 - Arrange chicken breasts in the prepared baking dish. Lightly spray or drizzle the tops with cooking spray or olive oil.
07 - Bake for 22 to 25 minutes, or 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. Serve warm.

# Expert Advice:

01 -
  • The pickle brine keeps the chicken impossibly juicy while the ranch seasoning does all the heavy lifting for flavor.
  • It comes together in minutes of actual work, making it perfect for those nights when you're hungry now, not in an hour.
  • People always ask for the recipe because it tastes like you actually tried, even though you barely did anything.
02 -
  • Pat that chicken completely dry after marinating or the seasoning won't stick properly and you'll lose the whole flavor situation.
  • Don't skip the resting period because five minutes of patience turns juicy chicken into unforgettable chicken.
  • The internal temperature matters more than the timer, so get yourself a meat thermometer and use it.
03 -
  • Make a double batch of the seasoning mixture so you always have some ready for the next time inspiration strikes.
  • Leftover chicken tastes incredible cold the next day, sliced over salad or stuffed into a sandwich for an easy lunch nobody saw coming.
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