Marinate: Place chicken breasts in a zip-top bag or shallow dish. Pour in the dill pickle juice and marinate for at least 1 hour, or up to 4 hours in the refrigerator.

Preheat: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

Prepare Coating: In a shallow bowl, mix together panko breadcrumbs, grated Parmesan cheese, garlic powder, paprika, salt, and pepper.

Coat Chicken: Remove the marinated chicken, pat it dry lightly, and dredge each breast in the breadcrumb mixture.

Bake: Arrange the coated chicken on the prepared baking sheet. Bake for 20–25 minutes, flipping halfway, until golden brown and reaches 165°F internal temperature.

Mix Sauce: While chicken bakes, mix together mayonnaise or sour cream, chopped dill pickles, and fresh dill in a bowl.

Serve: Drizzle the prepared sauce over baked chicken and garnish with fresh dill. Serve immediately.