Dill Pickle Ranch Smash Chicken (Print Version)

Tender smashed chicken with tangy dill pickles and ranch sauce, wrapped in crispy cheese lace tortillas for a crunchy bite.

# Components:

→ Chicken

01 - 1.1 lbs boneless, skinless chicken thighs or breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - 1 teaspoon dried dill
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/2 teaspoon black pepper

→ Ranch Sauce

09 - 1/2 cup sour cream
10 - 1/4 cup mayonnaise
11 - 2 tablespoons fresh dill, finely chopped
12 - 1 tablespoon fresh chives, finely chopped
13 - 1 tablespoon fresh parsley, finely chopped
14 - 1 tablespoon lemon juice
15 - 1/2 teaspoon garlic powder
16 - 1/2 teaspoon onion powder
17 - Salt and pepper to taste

→ Crispy Cheese Lace

18 - 1 cup shredded cheddar cheese
19 - 1/2 cup shredded Monterey Jack cheese

→ Toppings and Assembly

20 - 8 small flour or corn tortillas
21 - 1 cup dill pickles, thinly sliced
22 - 1 small red onion, thinly sliced
23 - 1/2 head iceberg lettuce, shredded

# Method:

01 - Combine chicken with olive oil, garlic powder, onion powder, dried dill, smoked paprika, salt, and black pepper in a bowl. Mix thoroughly and let marinate for 10 to 15 minutes.
02 - While chicken marinates, whisk together sour cream, mayonnaise, fresh dill, chives, parsley, lemon juice, garlic powder, onion powder, salt, and pepper in a small bowl. Adjust seasoning to taste and refrigerate until needed.
03 - Heat a large nonstick skillet over medium-high heat. Portion chicken into 2 to 2.5 ounce portions, place in skillet, and use a spatula or burger press to flatten into thin patties. Sear for 2 to 3 minutes per side until golden brown and cooked through. Set aside.
04 - Wipe out the skillet. For each taco, sprinkle a thin, even layer of mixed cheddar and Monterey Jack cheese in a 4 to 5 inch circle directly onto the skillet. Place a tortilla on top. Cook for 1 to 2 minutes until cheese is golden and crispy. Carefully flip and warm the tortilla for 30 seconds. Transfer to plate with cheese side facing up. Repeat with remaining tortillas.
05 - Spread ranch sauce onto the cheese side of each tortilla. Layer with smashed chicken, sliced dill pickles, red onion, and shredded lettuce. Drizzle with additional ranch sauce if desired. Serve immediately.

# Expert Advice:

01 -
  • That crispy cheese lace is legit addictive, and honestly it's the reason people will ask you to make these again.
  • The tangy dill pickle and creamy ranch combo tastes way more complicated than the actual work involved.
  • You can have dinner on the table in under forty minutes, which means weeknight dinners feel less like a chore.
02 -
  • The cheese lace needs a completely clean, dry skillet or it won't crisp properly, so don't skip wiping it out between the chicken and cheese stages.
  • Smashing the chicken aggressively is non-negotiable for that golden, lacy texture, and a burger press works way better than a spatula if you have one.
03 -
  • If your tortillas are thick or stale, a quick pass over a gas flame or in a dry skillet softens them up and makes them more pliable for assembly.
  • The ranch sauce actually tastes better after sitting in the fridge for a few hours, so make it ahead and let the flavors settle before you assemble the tacos.
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