Chicken With Pickle Sauce Recipe

Name: Chicken With Pickle Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 6 -ounce skinless, boneless chicken breasts; Kosher salt and freshly ground pepper; All-purpose flour, for dredging; 2 tablespoons unsalted butter; 1 medium onion, chopped; 1 tablespoon chopped fresh thyme; 1 cup low-sodium chicken broth; 2 large egg yolks; 1/2 cup coarsely chopped dill pickles, plus 1/3 cup juice from the jar; 5 scallions, finely chopped; 1/4 cup chopped fresh parsley; Pumpernickel bread and jarred pickled beets, for serving (optional)

Servings: persons

4 6 -ounce skinless, boneless chicken breasts
Kosher salt and freshly ground pepper
All-purpose flour, for dredging
2 tablespoons unsalted butter
1 medium onion, chopped
1 tablespoon chopped fresh thyme
1 cup low-sodium chicken broth
2 large egg yolks
1/2 cup coarsely chopped dill pickles, plus 1/3 cup juice from the jar
5 scallions, finely chopped
1/4 cup chopped fresh parsley
Pumpernickel bread and jarred pickled beets, for serving (optional)

1
Slice the chicken breasts in half horizontally to make 8 thin cutlets.
2
Season with salt and pepper and dredge in flour.
3
Heat the butter in a large skillet over high heat.
4
Add the chicken in batches and cook until browned and cooked through, 3 to 4 minutes per side.
5
Transfer to a plate.
6
Add the onion, thyme and 1/2 teaspoon salt to the skillet.
7
Cook until the onion is golden, about 5 minutes.
8
Add the chicken broth and cook until slightly reduced, 3 to 4 minutes.
9
Reduce the heat to medium low.
10
Meanwhile, mix the egg yolks, pickles, pickle juice, scallions and parsley in a bowl.
11
Stir into the broth and cook, stirring, until the sauce begins to thicken, about 1 minute.
12
Add the chicken to the skillet and cook until the sauce thickens and the chicken is heated through, about 5 minutes (do not boil).
13
Serve with bread and pickled beets, if desired.
14
Per serving: Calories 324; Fat 10 g (Saturated 5 g); Cholesterol 222 mg; Sodium 623 mg; Carbohydrate 12 g; Fiber 2 g; Protein 44 g
15
Photograph by Antonis Achilleos

403

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 6 -ounce skinless, boneless chicken breasts, Kosher salt and freshly ground pepper, All-purpose flour, for dredging, 2 tablespoons unsalted butter, and more.

Yes, Chicken With Pickle Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken With Pickle Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions