Pickle Braised Chicken for Pickle Lovers!

Pickle Braised Chicken is the dinner all pickle lovers have been waiting for! This tangy chicken is perfectly balanced when paired with rice.

Pickle Braised Chicken on top of cauliflower rice on a blue plate

According to Mt. Olive Pickles website, Americans consume 2.5 billion pounds of pickles! Of those 20 billion pickles consumed, how many would you guess that your family eats? It’s a common practice in our home for a pickle jar to be opened and consumed within the same day. We love them!

Pickles are one of the main reasons I miss having a garden! Hopefully we can get another one going soon so I can restock our homemade dill pickles. They are incredibly fun to make and it’s easy to adjust the spices to fit your personal taste. Do you like them tame or a little zestier?

In about an hour, you can have a chicken dish on the table that all the pickle lovers in your family will fall in love with! I’ve also included a “cauliflower rice” side dish. It’s a nice compliment to the chicken!

Up Close View of Tangy Pickle Braised Chicken

Ingredients:

Chicken:

  • 2 tablespoons extra virgin olive oil, divided
  • 3-4 cloves fresh garlic, minced
  • 8 bone-in chicken thighs (approximately 3 lbs.)
  • Freshly ground black pepper, to taste
  • ½ cup dill pickle juice
  • 1½ cups organic chicken broth, divided (I prefer Brodo!)
  • Salt, to taste (optional)
  • 3 tablespoons fresh parsley, chopped (optional)

Cauliflower Rice:

  • 1 medium head cauliflower, rinsed, tough leaves and stems removed
  • 1 tablespoon extra virgin olive oil.
  • Freshly ground black pepper, to taste

Brodo is my favorite!

Instructions:

In a large 12” oven-proof skillet with deep sides, heat one tablespoon extra virgin olive oil and minced garlic over medium-high heat for 1-2 minutes, stirring occasionally.

Season the chicken thighs with freshly ground black pepper, to taste. Working in batches, place 4 chicken thighs in hot skillet, skin side down, and sear until the skin is golden brown and releases easily from the bottom of the skillet. Turn thighs and repeat on the other side.

Remove browned chicken thighs from skillet and keep warm. Add another tablespoon of olive oil to pan and repeat process with the remaining 4 chicken thighs. Once all 8 chicken thighs are browned, return the first 4 thighs to the pan. Arrange thighs in a single layer and add the pickle juice and ½ cup chicken broth to the pan. 

Bring liquid to a boil, then reduce heat to medium-low. Simmer for 25-30 minutes, then turn each thigh over with tongs and continue cooking another 30 minutes or until the meat is very tender. Once tender, remove chicken thighs from skillet to a separate platter. Cover and keep warm.

While the chicken is cooking, prepare the cauliflower “rice” by breaking the cauliflower into florets. Pulse florets in a food processor or grate by hand with a rectangular box grater to create rice-sized pieces.

Once grated, dry cauliflower “rice” thoroughly by placing on paper towels or clean kitchen towels. Press lightly with another layer of paper towels or clean fabric to remove as much excess water as possible before cooking.

Heat 1 tablespoon olive oil in a medium skillet over medium heat before adding cauliflower. Cook for 1-2 minutes, stirring constantly. Reduce heat to low, cover and steam for approximately 5 minutes, or until cauliflower is tender. Remove from heat and set aside.

To make the pan sauce, add remaining cup of chicken broth to the first skillet and bring to a boil, then reduce heat to simmer. Scrape brown bits from bottom of pan with a wooden spoon and continue cooking until the sauce reduces by one half. Taste and season with additional salt and pepper, if desired.

Serve chicken thighs over a bed of cauliflower rice and drizzle with pan sauce. Garnish with chopped fresh parsley, if desired.

Up Close View of Tangy Pickle Braised Chicken
Yield: 4 Servings

Pickle Braised Chicken with Cauliflower Rice

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Pickle Braised Chicken is the dinner all pickle lovers have been waiting for! This tangy chicken is perfectly balanced when paired with rice.

Ingredients

Chicken

  • 2 tablespoons extra virgin olive oil, divided
  • 3-4 cloves fresh garlic, minced
  • 8 bone-in chicken thighs (approximately 3 lbs.)
  • Freshly ground black pepper, to taste
  • ½ cup dill pickle juice
  • 1½ cups organic chicken broth, divided 
  • Salt, to taste
  • 3 tablespoons fresh parsley, chopped

Cauliflower Rice

  • 1 medium head cauliflower, rinsed, tough leaves and stems removed
  • 1 tablespoon extra virgin olive oil
  • Freshly ground black pepper, to taste

Instructions

In a large 12” oven-proof skillet with deep sides, heat one tablespoon extra virgin olive oil and minced garlic over medium-high heat for 1-2 minutes, stirring occasionally.

Season the chicken thighs with freshly ground black pepper, to taste. Working in batches, place 4 chicken thighs in hot skillet, skin side down, and sear until the skin is golden brown and releases easily from the bottom of the skillet. Turn thighs and repeat on the other side.

Remove browned chicken thighs from skillet and keep warm. Add another tablespoon of olive oil to pan and repeat process with the remaining 4 chicken thighs. Once all 8 chicken thighs are browned, return the first 4 thighs to the pan.

Arrange thighs in a single layer and add the pickle juice and ½ cup chicken broth to the pan. 

Bring liquid to a boil, then reduce heat to medium-low. Simmer for 25-30 minutes, then turn each thigh over with tongs and continue cooking another 30 minutes or until the meat is very tender. Once tender, remove chicken thighs from skillet to a separate platter. Cover and keep warm.

While the chicken is cooking, prepare the cauliflower “rice” by breaking the cauliflower into florets. Pulse florets in a food processor or grate by hand with a rectangular box grater to create rice-sized pieces.

Once grated, dry cauliflower “rice” thoroughly by placing on paper towels or clean kitchen towels. Press lightly with another layer of paper towels or clean fabric to remove as much excess water as possible before cooking.

Heat 1 tablespoon olive oil in a medium skillet over medium heat before adding cauliflower. Cook for 1-2 minutes, stirring constantly. Reduce heat to low, cover and steam for approximately 5 minutes, or until cauliflower is tender. Remove from heat and set aside.

To make the pan sauce, add remaining cup of chicken broth to the first skillet and bring to a boil, then reduce heat to simmer. Scrape brown bits from bottom of pan with a wooden spoon and continue cooking until the sauce reduces by one half. Taste and season with additional salt and pepper, if desired.

Serve chicken thighs over a bed of cauliflower rice and drizzle with pan sauce. Garnish with chopped fresh parsley, if desired.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 720Total Fat: 47gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 34gCholesterol: 335mgSodium: 1851mgCarbohydrates: 15gFiber: 5gSugar: 9gProtein: 65g

This data was provided and calculated by Nutritionix on 4/23/2020

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3 Comments

  1. I have never heard of this, it sounds good!

  2. This sounds and does look really good!

  3. I’m obsessed with pickles these days, so it’s fantastic seeing this recipe! I can’t wait to try it out. Maybe I will be able to make it for myself tonight. Thanks for sharing!

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