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    Home > Meal Type > Main Dishes

    Dill Pickle Stuffed Chicken Breasts

    Updated: Jun 22nd 2021 • Published: May 8th 2018 • 10 Comments

    Jump to Recipe SaveSaved!
    Pin image, close up on the melted provolone in the chicken with text at the bottom.

    Juicy chicken, golden brown on top stuffed full of oozing melted provolone and tangy sweet dill pickle. This simple chicken dinner is a must for all pickle lovers.

    2 dill pickle stuffed chicken breasts in a black fry pan, with melted cheese oozing out

    How to stuff a chicken breast

    To stuff a skinless chicken breast you first have to butterfly the breast.

    To do this lay the chicken breast flat on a chopping board and holding your knife parallel to the board start to cut the chicken in through the middle. Don't cut all the way through, you just want to be able to open the chicken breast out.

    split picture showing a chicken breast on a wooden board being cut through the middle

    Once you have cut open your chicken breast, you are free to stuff it full of deliciousness.

    For this Dill Pickles Stuffed Chicken I used provolone, grated parmesan and a generous spoonful of dill pickle relish.

    After seasoning it with salt and pepper it is ready to cook.

    split picture showing a chicken breast on a wooden board being stuffed with cheese and pickle.Split picture showing the final edition of cheese and then the finished stuffed chicken breast ready to cook

    How to get really juicy moist baked chicken.

    If you love really juicy chicken breasts then I recommend putting the chicken breasts into a brine before you cook them.

    Even just 15 minutes in a simple brine will result in juicier chicken.

    If you happen to have a jar of dill pickle juice sitting around. Then give the chicken a 30 minute soak in that and you will be amazed at the difference to the flavour.

    I've put the instruction in the recipe below but it is an optional step.....optional but well worth the effort.

    Close up on the cheese pull as the dill pickle stuffed chicken is cut

    Enjoy x

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    Why not pin this recipe for this Dill Pickle Stuffed Chicken for later. Pin it here

    sq picture of two dill pickle and provolone stuffed chicken breasts in a frying pan.
    Print Recipe
    5 from 5 votes

    Dill Pickle Stuffed Chicken Breasts

    Dill Pickle Stuffed Chicken Breasts Juicy chicken, golden brown on top stuffed full of oozing melted provolone and tangy sweet dill pickle. This simple chicken dinner is a must for all pickle lovers.
    Prep Time15 mins
    Cook Time15 mins
    Optional Brining30 mins
    Total Time30 mins
    Course: Main
    Cuisine: American
    Servings: 4
    Calories: 576kcal
    Author: Claire | Sprinkle and Sprouts
    For more great recipes follow me on PinterestFollow @sprinklessprout
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    Ingredients

    US Customary - Grams
    • 4 chicken breasts skinless & boneless
    • 2 cups dill pickle brine See notes
    • 8 slices provolone cheese
    • ⅔ cup dill pickle relish
    • ½ cup grated parmesan
    • salt and pepper
    • 1 tablespoon olive oil

    Instructions

    Optional Brining Stage:

    • Allow the the chicken breasts to sit in the dill pickle brine for 30 minutes. Remove and dry the breasts off.

    To Make the Chicken:

    • Pre-heat the oven to 400ºF/200ºC
    • Place the chicken breasts on a cutting board. Take a sharp knife and keeping it parallel to the chopping board cut through the middle of the chicken leaving the back edge intact. (See full pictures in post).
    • Gently open up the chicken breasts.
    • Place 2 tablespoons of the dill pickle relish inside each chicken breast and spread it out to create a thin layer.
    • Fold 2 slices of provolone into each chicken breast, then sprinkle with parmesan.
    • Close each chicken breast up and season the chicken breasts with salt and pepper.
    • Pour the oil into a cast iron fry pan and fry the chicken smooth side down for 4 minutes. Carefully flip the chicken and finish baking the chicken in oven for 8-10 minutes.

    Notes

    The brining step is optional, but it does make so much difference. 
    If you don't have any pickle juice use 2 cups of water mixed with ⅛ cup of salt and 2 tablespoon of white sugar.

    Nutrition

    Calories: 576kcal | Carbohydrates: 11g | Protein: 67g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 194mg | Sodium: 4816mg | Potassium: 960mg | Vitamin A: 735IU | Vitamin C: 3.1mg | Calcium: 573mg | Iron: 1.7mg
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    If you love food why not subscribe to my newsletter, I will drop you an email every now and then, just to say hi and send you a couple of recipes think you might love, like this Dill Pickle Stuffed Chicken.
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    Reader Interactions

    Comments

    1. michelle marston says

      February 19, 2021 at 10:57 pm

      This is was great .. but I used de boned and skinless chicken thighs instead.. More flavor in a thigh....

      Reply
      • Claire McEwen says

        February 23, 2021 at 8:47 am

        There really is!
        I find so many people buy breast each week, but thighs always have a place in my heart 😉
        Cx

        Reply
      • Denby says

        August 04, 2022 at 10:07 am

        5 stars
        I used boneless skinless thighs also. We loved this chicken recipe! The pickle flavor compliments the chicken so well. I did add a sprinkle of garlic. I just could not resist.

        Reply
        • Claire McEwen says

          August 04, 2022 at 8:57 pm

          Oh I am so pleased you enjoyed it Denby!
          And I love that you adapted it to suit what you enjoy 🙂
          Cx

          Reply
    2. Shannon says

      July 03, 2019 at 2:59 am

      5 stars
      This is my new favorite recipe. Sounded so strange, but it all works. I am not one to follow recipes to the tee, so with this one, I left in pickle juice overnight. I used Clausen pickles because they are a family favorite. Sooo good! I highly recommend it, and have shared it on my Facebook page too.

      Reply
      • Claire McEwen says

        July 05, 2019 at 10:03 am

        I bet marinating the chicken in the pickle juice made it so juicy and tender! Great idea 😀

        Thank you for coming back to comment and for sharing 😀 so happy you enjoy edit Cx

        Reply
    3. Kandy says

      July 23, 2018 at 1:26 am

      I am seeing: Juicy chicken, golden brown on top stuffed full of oozing melted provolone and tangy sweet dill pickle. Are you using regular dill pickle relish or sweet relish? The description leads me to think sweet pickle relish because of the "sweet dill relish". Could you clarify on the recipe? Would like to make this!

      Reply
      • Claire McEwen says

        July 23, 2018 at 5:37 am

        Hi Kandy, I have made it with both sweet dill pickle and regular dill pickle. My kids prefer the sweet version so that is what I tend to make, but it was equally delicious with the regular kind.
        Hope that helps 😀

        Reply
    4. George says

      July 11, 2018 at 9:39 pm

      5 stars
      Nice recipe. Thanks for sharing.

      Reply
      • Claire McEwen says

        July 19, 2018 at 4:30 am

        You are welcome George 😀

        Reply

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