Name: Irresistible Blackstone Garlic Parmesan Chicken
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 1/4 cup olive oil; 3 cloves garlic, minced; 1/4 cup grated Parmesan cheese; 1/2 cup breadcrumbs (preferably panko); 1/2 teaspoon dried oregano; 1/2 teaspoon dried basil; Salt and pepper to taste; Fresh parsley, chopped, for garnish

This Blackstone garlic parmesan chicken is one of those dishes I find myself craving on busy weeknights and relaxed weekends alike. The chicken turns out perfectly juicy on the inside with a golden, crispy coating packed with garlic and parmesan flavor. Cooking it on the Blackstone griddle gives it that irresistible sear while locking in all the delicious juices.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken breasts

1/4 cup olive oil

3 cloves garlic, minced

1/2 cup breadcrumbs (preferably panko)

1/4 cup grated Parmesan cheese

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

Salt and pepper to taste

Fresh parsley, chopped, for garnish

Directions

I preheat my Blackstone griddle to medium heat.

In a shallow dish, I mix together the olive oil, minced garlic, Parmesan, breadcrumbs, oregano, basil, salt, and pepper.

I coat each chicken breast in the mixture, pressing lightly so the coating sticks well.

I place the chicken breasts on the griddle and cook for 5–7 minutes per side, until the internal temperature reaches 165°F (74°C).

Once done, I let the chicken rest for a couple of minutes to keep it juicy.

I sprinkle fresh parsley on top before serving.

Servings and Timing

Servings: 4

Prep Time: 10 minutes

Cook Time: 14 minutes

Total Time: 24 minutes

Calories: About 290 kcal per serving

Variations

I sometimes swap the chicken breasts for chicken thighs for a richer flavor.

For a spicier version, I mix in a pinch of red pepper flakes with the breadcrumb mixture.

When I want it lighter, I skip the breadcrumbs and simply sear the chicken with the garlic and Parmesan mixture.

I like adding a squeeze of lemon juice at the end for a fresh, zesty finish.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place the chicken in a skillet over medium heat until warmed through, which helps keep the coating crispy. If I’m in a hurry, I reheat it in the microwave, but it’s best to use the skillet for the best texture.

FAQs

How do I know when the chicken is fully cooked?

I always check with a meat thermometer to make sure it reaches 165°F (74°C) at the thickest part.

Can I cook this in a regular skillet instead of a Blackstone griddle?

Yes, I can use a large non-stick or cast-iron skillet over medium heat for similar results.

Can I make this recipe gluten-free?

Absolutely, I just use gluten-free breadcrumbs instead of regular panko.

What can I serve with garlic parmesan chicken?

I often pair it with a fresh green salad, roasted veggies, or pasta tossed with olive oil and herbs.

Can I prep this ahead of time?

Yes, I coat the chicken in the mixture, cover it, and keep it in the fridge for up to 8 hours before cooking.

Conclusion

I find this Blackstone garlic parmesan chicken to be a winning combination of crispy coating, tender meat, and bold flavor. It’s a dish I turn to when I want something satisfying, quick, and crowd-pleasing. Whether I’m making it for a family dinner or a casual get-together, it’s always a hit on my table.

Recipe: