My beau loves pickles so when I found a recipe for chicken that’s basically made with nothing but dill pickles, I knew I had to add it to the menu.
It’s so easy and requires so few ingredients. Two. Two ingredients, to be exact. (One or two more, only if you want to be fancy.) It’s essentially this recipe. Brine chicken (the recipes call for thighs, but I used boneless skinless breasts and it worked perfectly) in the juice from a jar of pickles. Refuse the urge to do a pickleback shot…or don’t; you do you. I let mine sit in the fridge for about an hour and found it to be sufficient. Bake at 400 for 20-25 minutes. Sprinkle with dill (I only had dried on hand) and garnish with chopped pickles from that jar.
At the table we noted this could be good with a little lemon cayenne sour cream. I wasn’t going to get back into the kitchen to whip any up, but you may want to consider it. And while I’m just here thinking about things, I’m realizing this is a pretty healthy dish. With so few ingredients or effort, this dish could really get you out of a weeknight dinner pickle. (Yes, that was cheesy.)