# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 1.5 lbs)
→ Marinade
02 - 1 cup dill pickle juice (240 ml)
03 - 1 tablespoon olive oil
→ Seasoning & Coating
04 - 1 packet (1 oz) ranch seasoning mix or 2 tablespoons homemade blend
05 - 1 teaspoon garlic powder
06 - ½ teaspoon black pepper
07 - ½ teaspoon smoked paprika
08 - ½ teaspoon onion powder
→ For Baking
09 - Cooking spray or additional olive oil for greasing
→ Optional Garnish
10 - Fresh chopped dill
11 - Sliced pickles
# How to Make It:
01 - Place chicken breasts into a zip-top bag or shallow dish. Pour pickle juice and olive oil over the chicken, ensuring all pieces are evenly coated. Seal and refrigerate for a minimum of 30 minutes, up to 4 hours to enhance flavor.
02 - Preheat the oven to 425°F. Lightly grease a baking dish using cooking spray or line with parchment paper.
03 - Remove chicken from marinade and pat dry thoroughly with paper towels. Discard the marinade.
04 - Combine ranch seasoning, garlic powder, black pepper, smoked paprika, and onion powder in a small bowl until evenly blended.
05 - Sprinkle the seasoning mixture evenly over both sides of each chicken breast, pressing gently to ensure adherence.
06 - Lay the chicken breasts in the prepared baking dish. Lightly spray tops with cooking spray or drizzle with olive oil for added moisture.
07 - Bake in the preheated oven for 22 to 25 minutes until the internal temperature reaches 165°F.
08 - Remove from oven and allow the chicken to rest for 5 minutes before serving. Garnish with fresh dill or pickle slices as desired.
