Pickle Ranch Chicken Juicy (Print version)

Tender chicken breasts soaked in tangy pickle juice and ranch spices, baked golden and juicy.

# 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 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

# How to Make:

01 - Place chicken breasts in a zip-top bag or shallow dish. Pour dill pickle juice and olive oil over chicken, coating thoroughly. Seal and refrigerate for at least 30 minutes, up to 4 hours.
02 - Preheat oven to 425°F. Lightly grease a baking dish or line with parchment paper.
03 - Remove chicken from marinade and pat dry with paper towels. Discard marinade.
04 - Combine ranch seasoning, garlic powder, black pepper, smoked paprika, and onion powder in a small bowl.
05 - Sprinkle seasoning mixture evenly over both sides of chicken breasts, pressing lightly to adhere.
06 - Place chicken breasts in prepared baking dish. Lightly spray with cooking spray or drizzle olive oil over the top.
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 sliced pickles if desired and serve warm.

# Expert tips:

01 -
  • The pickle brine does all the flavor work for you while you're doing something else, which feels like cheating in the best way.
  • Golden, juicy chicken that actually stays moist because the marinade locks in moisture—no more dry, sad chicken breast dinners.
  • Ready in under an hour total, making it perfect for those nights when you didn't plan ahead but still want something impressive.
02 -
  • Patting the chicken dry is non-negotiable—wet chicken steams instead of bakes, and you'll miss out on that beautiful golden exterior.
  • Don't skip the rest period at the end; those 5 minutes make the difference between juicy chicken and dry chicken, even with the marinade.
03 -
  • If you forget to marinate ahead of time, even 15 minutes helps; don't skip it entirely because the pickle juice is doing crucial work.
  • Invest in an instant-read thermometer so you're never guessing whether the chicken is cooked through—165°F is your target every time.
Go back