Pickle Ranch Chicken (Printable)

Tender chicken breasts soaked in tangy pickle brine and creamy ranch blend, oven-baked to juicy perfection.

# What You 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 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

# Directions:

01 - Place chicken breasts in a zip-top bag or shallow dish. Pour pickle juice and olive oil over the chicken, ensuring all pieces are coated. Seal and refrigerate to marinate for at least 30 minutes, up to 4 hours for enhanced flavor.
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 thoroughly with paper towels. Discard marinade.
04 - In a small bowl, combine ranch seasoning, garlic powder, black pepper, smoked paprika, and onion powder until blended.
05 - Sprinkle the seasoning mixture evenly over both sides of each chicken breast, pressing lightly to adhere.
06 - Place the chicken breasts in the prepared baking dish. Lightly coat the top of the chicken with cooking spray or a drizzle of olive oil.
07 - Bake for 22 to 25 minutes, or until chicken reaches an internal temperature of 165°F and is cooked through.
08 - Remove chicken from oven, let rest for 5 minutes. Garnish with chopped dill or pickle slices as desired and serve warm.

# Expert Tips:

01 -
  • Chicken stays juicy even if you slightly overbake it, which takes the pressure off timing.
  • The pickle brine doubles as both marinade and flavor secret, so you're not juggling multiple steps.
  • Takes maybe 10 minutes of actual hands-on work, making weeknight dinner feel less like a chore.
02 -
  • Patting the chicken dry after marinating is non-negotiable; wet chicken won't brown and the seasoning slides right off.
  • That 5-minute rest at the end genuinely matters—it's the difference between a juicy bite and a dry one, even on chicken breasts.
03 -
  • Use a meat thermometer religiously—it's the only way to guarantee juicy chicken every single time without overthinking it.
  • If your ranch seasoning packet is salty, skip extra salt and taste before adjusting anything.
Go Back