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Blackstone Garlic Parmesan Chicken brings bold Italian flavors to the backyard griddle in just half an hour. The chicken turns out crispy on the outside but remains juicy at the center thanks to the garlic butter and mountain of melting Parmesan. This is the dish I whip up when I need something special that does not take a lot of fuss or time.
I first tried this one summer Saturday when neighbors dropped by and it instantly became a regular request on our street.
Ingredients
- Boneless skinless chicken breasts: Provide the juicy hearty base Try to choose breasts similar in thickness for even cooking
- Fresh garlic: Adds deep aromatic flavor Go for firm unblemished cloves
- Grated Parmesan cheese: Delivers richness and a golden topping Freshly grated melts best and tastes sharper
- Extra virgin olive oil: Helps the chicken crisp up and prevents sticking Pick a good fruity oil if possible
- Dried Italian herbs: Bring an herby balanced taste Look for blends heavy on oregano and basil for true Italian notes
- Salt and pepper: Enhances every flavor and keeps things perfectly seasoned
Step-by-Step Instructions
- Preheat and Oil the Griddle:
- Drizzle the griddle surface with olive oil and let it heat to medium-high for at least five minutes so the chicken develops a flavorful crust
- Season the Chicken:
- Pat each chicken breast as dry as possible then sprinkle both sides evenly with salt pepper and Italian herbs to prevent steaming and ensure that every bite gets seasoned
- Sear the Chicken:
- Place the chicken on the hot griddle Cook without moving for five to seven minutes per side You want a golden brown surface and the inside should read 165 degrees on a thermometer Slice into the thickest breast if unsure
- Add Garlic:
- Turn the heat a notch lower Scatter minced garlic all around and over the chicken Let it sauté for one to two minutes Stir often so it does not scorch as the aroma intensifies
- Parmesan Finish:
- Sprinkle the Parmesan generously over the chicken Cover with a lid or foil for two to three minutes until the cheese is completely melted and starting to brown at the edges
- Rest and Serve:
- Take the chicken off the grill and let it rest a couple minutes This keeps the juices in Garnish with fresh parsley if you like and serve hot
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My favorite part is watching the Parmesan turn bubbly and golden on the hot griddle It always reminds me of Sunday dinners at my grandmother’s home where cheese was never measured and always generous One time my cousin tried to count the garlic cloves she tossed in but gave up after ten
Storage Tips
Store any leftover chicken in an airtight container in the refrigerator It stays moist for up to three days To reheat use a nonstick pan over low heat or your griddle to re-crisp the cheese Avoid microwaving as it softens the crust Reheat only as much as you will eat for best texture
Ingredient Substitutions
If you only have chicken thighs they work just as well and can be even juicier For a dairy free spin use a shredded vegan cheese with garlic powder Grana Padano is a nice swap for Parmesan if that is in your fridge and fresh herbs like basil or parsley add a punch if available
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Serving Suggestions
Serve this chicken sliced over a crisp green salad or with a side of roasted vegetables For a heartier dish pile it onto garlic bread or top a plate of buttery pasta It is amazing next to lemony potatoes or simple steamed broccoli
A Bit of History
Dishes combining garlic butter and cheese are classic in Italian home cooking But what makes this version feel modern is the Blackstone griddle You get restaurant quality sear and smoky edges without firing up the oven Families shared similar recipes for decades but new appliances make them even more fun
Recipe FAQs
- → What kind of chicken works best?
Boneless, skinless chicken breasts are recommended for quick, even cooking and a juicy result on the griddle.
- → Can I use pre-grated Parmesan?
Freshly grated Parmesan melts better and offers richer flavor, but pre-grated can be used in a pinch.
- → How do I keep the chicken juicy?
Pat the chicken dry before seasoning and avoid overcooking—remove from heat once the internal temperature reaches 165°F.
- → What herbs add flavor to this dish?
Dried Italian blends like oregano and basil work well, but fresh herbs can be added for more vibrant flavors.
- → Can I make this without a Blackstone griddle?
Yes, a large skillet or grill pan on the stovetop can achieve similar results if a griddle is unavailable.