One-Pan Dill Pickle Chicken & Waffle Skillet
Sweet, tangy, crispy—and ready in 30 minutes. This dish takes the bold flavor of dill pickles and pairs it with golden chicken thighs and toasty mini waffles, all brought together with a sticky-sweet hot honey drizzle. It’s the perfect storm of savory crunch and sweet heat in one skillet. Unexpected? Totally. Unforgettable? Absolutely.
- Prep Time: 10 min (plus marinade)
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 4 1x
Ingredients
4 boneless skin-on chicken thighs
1 cup dill pickle juice (for marinade)
1 tbsp olive oil
1 tsp smoked paprika
½ tsp garlic powder
8 mini frozen waffles
2 tbsp butter
3 tbsp hot honey (or mix honey with hot sauce to taste)
Fresh dill, for garnish (optional)
Instructions
Marinate the chicken: Place chicken thighs in pickle juice and refrigerate for at least 2 hours (or overnight for max flavor).
Cook the chicken: Pat dry, season with paprika and garlic powder. Heat oil in a skillet over medium-high, then sear chicken skin-side down until crispy, about 5-6 minutes per side.
Toast the waffles: In the same pan, move chicken to the side and toast mini waffles with a bit of butter until golden and warm.
Assemble: Layer waffles under chicken in the skillet, drizzle everything with hot honey.
Finish: Garnish with fresh dill if using and serve hot, skillet-style.
Nutrition
- Calories: 410
- Fat: 24g
- Carbohydrates: 22g
- Protein: 26g