Description
Easy No Peek Beef Tips: A Flavorful and Effortless Crockpot Meal
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup dill pickle juice (from a jar of pickles)
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (preferably panko for extra crunch)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil (for cooking)
- Crushed red pepper flakes
- Cooked pasta instead of potatoes for a Zuppa Toscana Pasta version
- Breadcrumbs on top for crunch
Instructions
- Place the chicken breasts in a large bowl and pour the dill pickle juice over them. Let marinate for at least 30 minutes (up to 2 hours).
- In a shallow dish, mix Parmesan cheese, breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper.
- After marinating, remove the chicken from the pickle juice, letting any excess liquid drip off. Coat each piece of chicken in the breadcrumb mixture, pressing gently to ensure it sticks.
- Heat olive oil in a skillet over medium heat. Add the coated chicken breasts and cook for about 4–5 minutes per side until golden brown and cooked through (internal temperature should reach 165°F).
Notes
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg
Keywords: Peek Beef Tips