If you’re looking for a simple yet delicious chicken recipe that’s perfect for the Blackstone griddle, this Parmesan Garlic Chicken fits the bill.
Juicy chicken breasts are seared to golden perfection, infused with fragrant garlic, and topped with melted Parmesan cheese.
The blend of Italian herbs adds a lovely aromatic touch that makes this dish a winner for any weeknight dinner or weekend cookout.
Why I Love This Recipe
Quick and easy with minimal ingredients
Perfect for cooking on the Blackstone or any grill/griddle
Juicy chicken with a crispy, cheesy Parmesan crust
Aromatic herbs and garlic enhance every bite
Great for meal prep or entertaining outdoors
What You’ll Need (Ingredient Highlights)
Boneless, skinless chicken breasts — Tender and quick-cooking.
Fresh garlic — Adds pungent, aromatic flavor.
Parmesan cheese — Melts into a crispy, savory crust.
Olive oil and Italian herbs — For seasoning and cooking.
Pro Tips Before You Start
Pat chicken dry to ensure a good sear and avoid steaming.
Use a lid or foil after adding Parmesan to melt cheese perfectly.
Check internal temperature with a meat thermometer to avoid overcooking.
Adjust herbs to your taste or add fresh parsley as garnish for brightness.
How to Make Parmesan Garlic Chicken on the Blackstone Griddle
Step 1: Preheat and Prepare
Heat your Blackstone griddle to medium-high and drizzle with olive oil to prevent sticking.
Step 2: Season the Chicken
Pat chicken breasts dry and season both sides with salt, pepper, and dried Italian herbs.
Step 3: Sear the Chicken
Place chicken on the hot griddle and cook for 5–7 minutes per side until golden brown and cooked through (internal temperature 165°F).
Step 4: Add Garlic and Parmesan
Lower heat slightly.
Add minced garlic around the chicken and sauté for 1–2 minutes until fragrant.
Sprinkle Parmesan cheese generously over each chicken breast.
Cover with a lid or aluminum foil for 2–3 minutes to melt the cheese.
Step 5: Rest and Serve
Remove from heat and let chicken rest for a few minutes to retain juices.
Garnish with fresh parsley if desired and serve immediately.
What to Serve It With
Roasted vegetables or a fresh green salad
Garlic mashed potatoes or creamy polenta
Grilled asparagus or zucchini
Crusty bread or garlic knots
A light white wine or sparkling water with lemon
Variations / Substitutions
Use fresh herbs like rosemary or thyme instead of dried Italian herbs
Add a squeeze of lemon juice before serving for brightness
Substitute Parmesan with mozzarella for a gooey texture
Marinate chicken briefly in olive oil and herbs for extra flavor
Use boneless thighs for juicier meat and richer taste
Storage & Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet or microwave, avoiding drying out.
Can be sliced cold for salads or sandwiches.
FAQs
Can I cook this on a regular grill?
Yes, it works great on any grill or stovetop griddle.
What if I don’t have a meat thermometer?
Cut into the thickest part and ensure juices run clear with no pink inside.
Can I prepare this ahead of time?
Season the chicken and keep refrigerated until cooking.
How do I prevent garlic from burning?
Add garlic after flipping chicken and reduce heat.
Is Parmesan necessary?
It adds signature flavor and texture, but other cheeses can be used.
Can I use frozen chicken breasts?
Thaw completely for even cooking.
What side dishes pair best?
Simple vegetables, potatoes, or salad complement well.
Final Thoughts
This Parmesan Garlic Chicken on the Blackstone Griddle is an easy, flavorful dish that transforms simple ingredients into a satisfying meal.
The crispy Parmesan crust and garlicky aroma make it a standout for any occasion.
Try it for your next cookout or weeknight dinner!
Parmesan Garlic Chicken on the Griddle
Ingredients
- 4 boneless skinless chicken breasts (about 1.6 lbs)
- 4 cloves fresh garlic minced
- 1 cup grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- 2 tsp dried Italian herbs oregano and basil
- Salt and pepper to taste
Instructions
- Preheat the Blackstone griddle to medium-high heat and drizzle with olive oil.
- Pat chicken breasts dry and season both sides with salt, pepper, and dried herbs.
- Sear the chicken for 5–7 minutes per side until golden brown and cooked through (internal temperature 165°F).
- Lower heat slightly, add minced garlic, and sauté for 1–2 minutes until fragrant.
- Generously sprinkle grated Parmesan over the chicken, cover with a lid or foil for 2–3 minutes until cheese melts.
- See full steps with tips & photos → https://mischacrossing.com/parmesan-garlic-chicken/
