Tender chicken breasts marinated in a tangy dill pickle and creamy ranch dressing blend, baked to perfection.
Ingredients
Scale:
1 cup dill pickle juice
1/2 cup ranch dressing
2 tablespoons olive oil
4 boneless, skinless chicken breasts
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
1/2 cup shredded cheddar cheese
Fresh dill or parsley, for garnish
Instructions
In a medium bowl, whisk together the dill pickle juice, ranch dressing, and olive oil until well combined.
Place the chicken breasts in a large resealable bag or a shallow dish. Pour the marinade over the chicken, ensuring it is well coated. Seal the bag or cover the dish tightly and refrigerate for at least 30 minutes (up to overnight).
Preheat your oven to 375°F (190°C).
Lightly grease a baking dish or line it with parchment paper.
Remove the chicken from the marinade and shake off any excess. Season both sides with garlic powder, onion powder, salt, and pepper.
Place the chicken breasts in the prepared baking dish. Bake for 25-30 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
In the last 5 minutes of baking, sprinkle the shredded cheddar cheese on top of the chicken. Return to the oven until the cheese is melted and bubbly.
Remove from the oven and let the chicken rest for a few minutes. Garnish with fresh dill or parsley before serving.
