Save This tangy dill pickle chicken has become my secret weapon for breaking out of dinner ruts. The chicken soaks up all the briny goodness from pickle juice, creating a surprisingly delicious flavor profile that pairs perfectly with the aromatic rice pilaf.
I discovered this recipe by accident when I was looking for a marinade and only had pickle juice on hand. My family was skeptical at first but now specifically requests "that pickle chicken" at least twice a month.
Ingredients
- Dill pickle brine: provides the perfect tenderizing marinade for chicken while infusing it with tangy flavor. Look for jars with simple ingredients and no artificial colors.
- Boneless chicken breasts: create a lean protein base. Choose pieces of similar thickness for even cooking.
- Fresh dill: brightens the entire dish with its distinctive herbal notes. Always opt for fresh over dried for this recipe.
- Long grain white rice: creates the perfect fluffy pilaf base. Rinsing it before cooking removes excess starch for better texture.
- Diced pickles: add bursts of flavor throughout the rice. Choose crisp dill pickles with good snap.
- Low sodium chicken broth: allows you to control the salt level while adding depth to the rice. Homemade is best but quality store bought works well.
Instructions
- Marinate the Chicken:
- Place chicken breasts in a bowl and cover completely with pickle brine. Allow to marinate for at least 30 minutes but preferably 2 to 4 hours in the refrigerator. The longer it marinates, the more tender and flavorful the chicken becomes as the acids in the brine break down muscle fibers and infuse flavor deep into the meat.
- Season and Sear:
- Remove chicken from brine and thoroughly pat dry with paper towels. Season both sides generously with garlic powder, black pepper and smoked paprika. Heat olive oil in a large skillet over medium high heat until shimmering. Add chicken breasts and sear undisturbed for 5 to 6 minutes until deeply golden. Flip once and cook another 5 to 6 minutes until internal temperature reaches 165°F. The caramelization creates a delicious crust that seals in juices.
- Rest the Chicken:
- Transfer the cooked chicken to a plate and loosely tent with foil. Allow to rest for at least 5 minutes so the juices redistribute throughout the meat. This crucial step ensures your chicken stays moist when sliced.
- Build the Rice Pilaf Base:
- In the same skillet with all the flavorful chicken bits, add olive oil and sauté the diced onion for 2 to 3 minutes until translucent and beginning to soften. Add minced garlic and cook just until fragrant, about 30 seconds, being careful not to burn it.
- Toast and Simmer the Rice:
- Add rice to the skillet and stir constantly for one full minute to toast each grain. This develops nutty flavors and helps the rice maintain its structure during cooking. Pour in chicken broth, diced pickles, salt and pepper. Bring to a simmer, then immediately reduce heat to low and cover with a tight fitting lid. Cook undisturbed for 15 to 18 minutes until liquid is absorbed.
- Finish and Serve:
- Fluff the rice gently with a fork and stir in the fresh chopped dill. Slice the rested chicken against the grain into even pieces. Arrange chicken over the rice pilaf and garnish generously with additional fresh dill sprigs and pickle slices for visual appeal and extra flavor.
Save The fresh dill is truly the magical ingredient in this recipe. I grow it in my garden during summer months specifically for this dish. My grandmother always said dill was the herb of remembrance, and this meal certainly creates memories around our dinner table.
This pickle chicken recipe works beautifully for meal prep. Marinate the chicken up to 24 hours in advance for even more flavor development. The cooked dish keeps well in the refrigerator for 3 to 4 days. Store the chicken and rice together in airtight containers for convenient reheating. The flavors actually continue to develop and meld together, making leftovers sometimes even better than the original meal.
Serving Suggestions
Serve this flavorful chicken and rice with a simple side of roasted vegetables like asparagus or broccoli to complete the meal. A crisp green salad with a light vinaigrette provides refreshing contrast to the savory main dish. For a more substantial spread, add warm crusty bread to soak up any remaining juices from the rice. The pickle flavors pair surprisingly well with both white wines and light beers for an elevated weeknight dinner experience.
Save Creative Variations
Transform this recipe by playing with different pickle varieties. Try using spicy pickle brine for a kick of heat or garlic dill pickle brine for extra savory notes. The rice pilaf can be customized with different herbs like parsley or thyme in addition to or instead of dill. For a heartier version, add diced carrots and celery to the rice pilaf base. You can also substitute brown rice for white rice, just increase cooking time to about 35 to 40 minutes and add an extra half cup of broth.
Recipe FAQ
- → What does marinating chicken in pickle brine do?
Marinating chicken in pickle brine helps tenderize the meat and infuses a tangy, savory flavor for extra juiciness.
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well and add extra juiciness to the dish. Adjust cooking time as needed for thickness.
- → How do I make the rice pilaf flavorful?
Sautéing onion and garlic before adding rice, plus fresh dill and chopped pickles, give vibrant flavor to the pilaf.
- → Is this meal gluten-free?
The dish is naturally gluten-free with appropriate broth and pickles. Always check product labels for additives.
- → What sides or drinks pair well with this dish?
Pair with a crisp salad, Sauvignon Blanc, or a light lager to complement the tangy and herby flavors.
- → How can I add extra tanginess?
For more tang, simply drizzle a bit of extra pickle brine over the finished chicken and rice before serving.