Blackstone Garlic Parmesan Chicken

This garlic Parmesan chicken has become my secret weapon for impressing dinner guests without spending hours in the kitchen. The combination of savory garlic and nutty Parmesan creates a flavor explosion that transforms ordinary chicken breasts into a restaurant-worthy meal.

I discovered this recipe last summer when hosting an impromptu backyard gathering. My friend begged for the recipe after her picky eater son asked for seconds and thirds.

Ingredients

• Boneless skinless chicken breasts: they cook quickly and evenly. Look for pieces of similar thickness
• Fresh garlic: minced finely for maximum flavor dispersion. Always use fresh rather than jarred for this recipe
• Grated Parmesan cheese: opt for freshly grated over prepackaged for better melting and flavor
• Extra virgin olive oil: provides a rich base for cooking and enhances the Mediterranean flavors
• Dried Italian herbs: oregano and basil bring authentic Italian flavor notes that complement the Parmesan
• Salt and pepper: the basics that enhance all other flavors. Use kosher salt for better control

Step-by-Step Instructions

Preheat Griddle:

Bring your Blackstone to medium-high heat and add olive oil. Allow it to heat thoroughly for about 5 minutes until the surface is evenly hot. This ensures perfect searing and prevents sticking.

Season Chicken:

Pat chicken breasts completely dry with paper towels to ensure proper browning. Season generously on both sides with salt, pepper, and dried Italian herbs, pressing the seasonings gently into the meat.

Sear to Perfection:

Place seasoned chicken on the hot griddle surface and cook undisturbed for 5-7 minutes until a golden crust forms. Flip once and cook the second side until internal temperature reaches 165°F. Thicker breasts may need additional time.

Add Aromatic Garlic:

Reduce heat slightly to prevent burning and add minced garlic around the chicken. Move the garlic around with a spatula for 1-2 minutes until it becomes fragrant and just begins to turn golden. Be vigilant as garlic burns quickly.

Create Cheesy Crust:

Sprinkle each chicken breast generously with Parmesan cheese. Cover with a dome lid or aluminum foil to create a mini oven effect that melts the cheese perfectly and traps moisture in the chicken.

Rest and Serve:

Remove chicken from heat and let rest for 2-3 minutes to allow juices to redistribute. This prevents dry chicken and makes for juicier bites. Transfer to plates and serve immediately.

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You Must Know

The minced garlic is truly the soul of this dish. I once tried to skip it when I ran out and the flavor profile was completely different. Now I always keep a bulb of garlic on hand specifically for this recipe. My daughter calls it the smelly chicken and requests it at least once a week.

Make Ahead Options

This chicken reheats beautifully making it perfect for meal prep. Cook a double batch and store cooked chicken in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave at 70% power or in a skillet over medium low heat with a splash of water to restore moisture. The flavors actually develop more deeply overnight making day two chicken even more delicious.

Serving Suggestions

Transform this chicken into a complete meal by pairing it with complementary sides. My favorite combination includes roasted asparagus and garlic butter pasta which soak up the delicious chicken juices. For a lighter option serve over a bed of arugula dressed with lemon juice and olive oil the peppery greens balance the rich chicken perfectly. The chicken also makes incredible sandwiches when sliced thin and layered on ciabatta with roasted red peppers and pesto.

Common Mistakes to Avoid

The biggest mistake people make with this recipe is crowding the griddle with too many chicken breasts. This causes steaming instead of searing leading to pale rubbery chicken. Work in batches if necessary to maintain proper spacing. Another common error is constantly flipping the chicken which prevents the beautiful crust from forming. Trust the process and flip just once. Finally using cold chicken straight from the refrigerator results in uneven cooking. Let chicken sit at room temperature for 15-20 minutes before cooking for best results.

Frequently Asked Questions

→ What is the best way to cook chicken on a Blackstone griddle?

The best way is to preheat the griddle to medium-high heat, drizzle it with olive oil, and cook the chicken for 5-7 minutes per side until golden and fully cooked.

→ How do I ensure the chicken stays juicy?

Pat the chicken dry before seasoning, cook to an internal temperature of 165°F, and let it rest for a few minutes before serving to lock in the juices.

→ Can I substitute Parmesan cheese with another cheese?

Yes, you can use Romano or Asiago cheese as alternatives, but Parmesan provides the most authentic flavor for this dish.

→ Can I use bone-in chicken instead of boneless?

While boneless chicken cooks faster, you can use bone-in chicken. Adjust the cooking time as needed to ensure it reaches 165°F internally.

→ What sides pair well with this dish?

This dish pairs well with roasted vegetables, mashed potatoes, or a fresh green salad for a complete meal.

→ Can I make this without a Blackstone griddle?

Absolutely! You can use a stovetop skillet or a grill pan to achieve similar results.