Description

Craving a quick, restaurant-quality meal that’s bursting with savory, cheesy goodness? Blackstone Garlic Parmesan Chicken is your answer! This easy recipe transforms simple chicken breasts into a mouthwatering dish with crispy, golden exteriors, fragrant garlic, and a melty Parmesan crust. Perfect for weeknight dinners, backyard cookouts, or impressing guests, it comes together in under 30 minutes on your Blackstone griddle.

Ingredients

This recipe uses just a few ingredients to create a flavorful, satisfying dish. Each one plays a key role in building the bold, savory taste. Here’s the list, with why each matters and substitution ideas.

Boneless, Skinless Chicken Breasts (4, about 1.5 lbs): The protein star.
- Why it’s important: Chicken breasts cook quickly and evenly on the griddle, soaking up the garlic and herb flavors.
- Substitutions: Use chicken thighs for juicier meat, chicken tenders for faster cooking, or tofu for a vegetarian option.
Fresh Garlic (4 cloves, minced): Adds bold, aromatic flavor.
- Why it’s important: Freshly minced garlic infuses the chicken with a fragrant, savory kick.
- Substitutions: Use 1 teaspoon garlic powder in a pinch, but fresh is best for authentic flavor.
Grated Parmesan Cheese (1 cup): Creates the melty, cheesy crust.
- Why it’s important: Parmesan adds a salty, nutty flavor and a golden, crispy topping.
- Substitutions: Try Pecorino Romano, grated Asiago, or a vegan Parmesan alternative.
Extra Virgin Olive Oil (2 tablespoons): For cooking and flavor.
- Why it’s important: It prevents sticking on the griddle and adds a rich, subtle flavor.
- Substitutions: Use avocado oil, melted butter, or grapeseed oil for similar results.
Dried Italian Herbs (2 teaspoons, oregano and basil): Adds earthy, aromatic notes.
- Why it’s important: The herbs give the chicken a classic Italian flavor that pairs perfectly with garlic and Parmesan.
- Substitutions: Use a premixed Italian seasoning, dried thyme, or fresh herbs (double the amount).
Salt and Pepper (to taste): Enhances all flavors.
- Why it’s important: Seasons the chicken to bring out its natural taste and complement the other ingredients.
- Substitutions: Use sea salt or kosher salt, or add a pinch of garlic salt for extra flavor.
Parsley (optional, for garnish): Adds a fresh, colorful finish.
- Why it’s important: It brightens the dish visually and adds a fresh note.
- Substitutions: Use cilantro, chives, or skip the garnish.

Pro Tip: Use freshly grated Parmesan for the best melt and flavor—pre-shredded cheese may not melt as smoothly due to anti-caking agents.

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Instructions

Preheat the Griddle:
- Preheat your Blackstone griddle to medium-high heat (about 375–400°F). Drizzle with 2 tablespoons extra virgin olive oil and spread it evenly with a spatula.
- Tip: Ensure the griddle is hot before adding the chicken for a nice sear. Test by sprinkling a drop of water—if it sizzles, it’s ready.
Prepare the Chicken:
- Pat 4 boneless, skinless chicken breasts dry with paper towels. Season both sides generously with salt, pepper, and 2 teaspoons dried Italian herbs (oregano and basil).
- Tip: Drying the chicken ensures a crispy, golden crust. Press the herbs gently to help them stick.
Sear the Chicken:
- Place the chicken breasts on the hot griddle. Sear for 5–7 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C).
- Tip: Use a meat thermometer for accuracy. Avoid moving the chicken too much to get a nice crust.
Add the Garlic:
- Lower the griddle heat to medium. Add 4 cloves minced garlic around the chicken and sauté for 1–2 minutes until fragrant, stirring to prevent burning.
- Tip: Keep the garlic close to the chicken so it infuses the meat with flavor. Watch closely to avoid burning the garlic.
Add the Parmesan:
- Generously sprinkle 1 cup grated Parmesan cheese over the top of each chicken breast. Cover with a lid or aluminum foil for 2–3 minutes to melt the cheese into a golden, bubbly crust.
- Tip: If you don’t have a lid, a large piece of foil works great to trap heat and melt the cheese evenly.
Rest and Serve:
- Remove the chicken from the griddle and let it rest for 2–3 minutes to lock in juices. Garnish with chopped parsley, if desired.
- Serve hot with your favorite sides.
- Tip: Resting ensures juicy chicken. Slice against the grain for the tenderest bites.

Cooking Tip: Keep an eye on the griddle’s heat—medium-high for searing, then lower for the garlic and cheese to prevent burning. Work quickly when adding the cheese to keep the chicken warm.