Pickle-Brined Chicken

I am a firm believer in the pickle theory, which is the idea that a relationship can only be harmonious when there is one person who loves pickles and another who doesn’t. I must admit that I’m not the biggest fan of pickles, but my husband will happily take them off my plate. And I kid you not, my five-year-old loves pickles so much, he claims that pickle juice is his favorite beverage (we let him drink some pickle juice once). Sometimes he even requests that we refer to him as “Pickle.”

So when I learned about pickle-brined chicken, I knew my family would love it. Plus, it gave me something to do with all those jars of leftover pickle juice that have been accumulating in our fridge. I’m also happy to report that for those who don’t love pickles, brining your meat in pickle juice does make it taste overwhelmingly like pickles (though the longer you brine the chicken, the more pronounced the flavor will be). Instead, while it does lend a subtle pickle flavor to the chicken, the pickle brine mostly keeps the cooked chicken tender and juicy—and what’s not to love about that?

Ingredients for Pickle-Brined Chicken

• Chicken breasts: This recipe calls for 6-ounce boneless, skinless chicken breasts. Boneless chicken is perfect for quick-cooking on the stovetop.
• Pickle brine: This is the perfect recipe for using up that leftover pickle brine you always feel guilty about throwing away (or is that just me?). If you bought the jumbo jar of pickles and still have leftovers after making this stovetop chicken recipe, there are several other ways to use leftover pickle brine, and other pickle recipes for the leftover crunchy cucumbers.
• Seasoned flour: Flour seasoned with garlic powder, onion powder, paprika, salt, pepper and cayenne pepper makes a flavor-packed coating for the chicken. The coating adds flavor and texture to the chicken and also helps to seal in moisture as it cooks.
• Olive oil: This flavorful cooking oil prevents the chicken from sticking to the pan as it cooks. Save the extra-virgin olive oil for dipping and dressings; regular olive oil is your best bet for cooking.
• Butter: The butter adds rich flavor to the chicken, and when you combine it with olive oil, there’s less of a chance it will burn as the chicken cooks.

Directions

Step 1: Flatten the chicken breasts

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Set the chicken breasts on a cutting board and cover them with plastic wrap. Pound the chicken with a meat mallet or rolling pin to 1/2-inch thickness.

Editor’s Tip: Flattening the chicken breasts to the same thickness helps the chicken cook evenly.

Step 2: Brine the chicken

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Place the chicken into a shallow dish and cover them with the pickle brine. Cover and marinate them in the refrigerator for four to six hours.

Step 3: Dredge the chicken

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In another shallow bowl, whisk together the flour, garlic powder, onion powder, paprika, salt, pepper and cayenne pepper (if using). Drain the chicken and discard the brine. Dredge the chicken in the flour mixture, evenly coating all sides. Shake off any excess.

Step 4: Cook the chicken

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Heat the olive oil and butter in a large skillet over medium heat. Add the chicken and cook for five to seven minutes per side, or until the crust is golden brown and the internal temperature reaches 165°F. Let the chicken rest for 5 to 10 minutes before serving it.

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Pickle-Brined Chicken Variations

• Season the brine: For a sweeter brine, add a tablespoon of brown sugar to the pickle juice. For a spicier brine, add a pinch of red pepper flakes or increase the amount of cayenne pepper or paprika to a teaspoon.
• Change up the chicken: Boneless, skinless chicken thighs can also be used in this pickle-brined chicken recipe. Bone-in chicken is also an option, but note that it will take longer to cook, so be sure to use an instant-read thermometer to ensure the internal temperature reaches 165° before removing the meat from the heat.
• Make it a sandwich: Serve the cooked chicken breasts on toasted buns with lettuce, tomato and cheese (and dare I say a pickle slice or two?) for a filling chicken sandwich.

How to Store Pickle-Brined Chicken

Any leftover pickle-brined chicken can be stored in an airtight container in the refrigerator.

How long does pickle-brined chicken last?

When stored properly in the refrigerator, pickle-brined chicken lasts up to four days.

How do you reheat pickle-brined chicken?

For the best texture, reheat leftover pickle-brined chicken in the oven. Preheat the oven to 375°. Place the chicken on a parchment-lined baking sheet and reheat it until the internal temperature reaches 165°.

Pickle-Brined Chicken Tips

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How long should you brine chicken in pickle juice?

For even more pickle flavor, you can marinate the chicken for up to 24 hours in the pickle brine. Avoid marinating it much longer, as the brine can start to negatively affect the chicken’s texture.

Can you bake pickle-brined chicken?

You can definitely bake pickle-brined chicken in the oven. First, preheat the oven to 375°. Add the butter and olive oil to a 9×9-inch baking pan (or one large enough to fit all the chicken) and place it in the oven to melt the butter. Carefully remove the hot baking dish from the oven and add the marinated and seasoned chicken breasts. Bake them for 15 minutes, then carefully flip each breast over and bake them for an additional 15 to 20 minutes or until the internal temperature of the chicken reaches 165°. Let them rest for five minutes before serving them.

What can you serve with pickle-brined chicken?

While my five-year-old prefers his pickle-brined chicken with mac and cheese (and a side of pickles, of course!), other delicious side dishes include French fries, tater tots or onion rings. For a more wholesome choice, pair your pickle-brined chicken with roasted broccoli, a fresh green salad or bean salad.