Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1 1/2 pounds), sliced in half horizontally
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 cup (120 g) dill pickle ranch dressing, plus more for serving
- 1 cup (100 g) grated Parmesan cheese, divided
- 3 tablespoons plain breadcrumbs
- Fresh dill, chopped (for garnish)
Instructions
- In a small bowl, whisk together kosher salt, black pepper, garlic powder, onion powder, and paprika.
- Pat chicken breasts dry and season evenly with the spice mixture.
- In a separate small bowl, mix dill pickle ranch dressing with 1/2 cup grated Parmesan cheese. Spread over chicken.
- Combine remaining Parmesan cheese with breadcrumbs. Sprinkle over chicken to create a crispy topping.
- Place coated chicken in the air fryer basket in a single layer. Air fry at 375°F for 8-10 minutes, checking at 8 minutes, until internal temperature reaches 165°F.
- Let chicken rest for 5 minutes. Garnish with fresh dill and drizzle with extra dill pickle ranch dressing before serving.
Notes
- Oven Instructions: Preheat oven to 400°F. Lightly spray a 9×13-inch baking dish with cooking spray. Bake chicken for 20-22 minutes, or until internal temperature reaches 165°F. For extra crispiness, broil for the final 2-3 minutes.
- Optional Serving Suggestions: Serve with roasted vegetables, a green salad, or mashed potatoes for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main-course
- Method: Air Frying
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 265
- Sugar: 1 g
- Sodium: 580 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 27 g
- Cholesterol: 80 mg