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Blackstone Garlic Parmesan Chicken is what I turn to when I need something seriously flavorful but easy on prep and clean up. The combination of juicy chicken, fresh garlic, and a blanket of gooey Parmesan transforms humble ingredients into a meal that feels special enough for guests but is no fuss for a busy weeknight. Every bite has that perfect crisp exterior and tender inside—everyone at our table gets excited when this hits the griddle.
I remember making this for the first time on a night when I needed something fast but crowd-pleasing. It instantly became one of our most-requested chicken dinners.
Ingredients
- Boneless skinless chicken breasts: choose ones that feel firm and plump to the touch and use similar sizing for even cooking
- Fresh garlic: minced for bold classic flavor always pick bulbs that feel heavy and have no green sprouts
- Grated Parmesan cheese: go for real Parmigiano Reggiano if budget allows for the best melt and sharpness
- Extra virgin olive oil: adds richness and keeps the chicken juicy use one with a peppery aroma for depth
- Dried Italian herbs: a mix of oregano and basil adds that beloved savory note a good quality blend will smell fragrant and fresh
- Salt and pepper to taste: essential for max flavor opt for flaky sea salt and freshly cracked pepper for punch
Step-by-Step Instructions
- Prep the Chicken:
- Pat the chicken breasts dry with paper towels press firmly to ensure they are as dry as possible so you get an even golden crust later
- Season Generously:
- Sprinkle both sides of each chicken breast with salt pepper and dried Italian herbs gently press the seasoning into the meat so it sticks
- Sear to Golden Perfection:
- Drizzle olive oil over a preheated Blackstone griddle set to medium high add the chicken once the oil shimmers cook for about five to seven minutes on each side do not rush flipping so you get a deep golden crust and the juices stay inside
- Infuse with Garlic:
- Lower the heat slightly once the chicken is nearly cooked scatter the minced garlic directly onto the griddle right next to the chicken let it sizzle for one to two minutes until it smells sweet and is just turning golden quickly spoon the garlic over the chicken pieces so it clings to the hot surface
- Melt the Parmesan:
- Heavily coat each piece of chicken with grated Parmesan cheese use as much as will cling without falling off cover the chicken with a lid or a sheet of aluminum foil for two to three minutes this traps steam and melts the cheese into a gooey layer
- Rest and Serve:
- Remove the pan from heat let the chicken rest for a few minutes to seal in juices top with a shower of fresh chopped parsley if you like slice and serve while piping hot
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Parmesan is my favorite part of this recipe since it crisps up in little bits on the griddle. Watching my family picking off cheesy edges and asking for extra always makes me smile. We once had a whole dinner conversation about which cheesy bit tasted the best.
Storage Tips
Leftovers keep well in an airtight container in the fridge for up to three days. If you want to freeze extras let the chicken cool completely first then wrap tightly in foil and store in a bag to lock in flavor. To reheat place on a baking sheet in a hot oven so the coating gets crispy again.
Ingredient Substitutions
You can swap out the chicken breasts for boneless thighs for extra juiciness just cook a few minutes longer on each side. If Parmesan is not your thing try Pecorino Romano for a saltier bite or shredded mozzarella for meltier coverage. Fresh herbs like parsley or basil scattered on top add a bright finish if you want to use up what is on hand.
Serving Suggestions
This chicken shines when served alongside a simple salad or over garlicky mashed potatoes. Sometimes I tuck leftovers into a sandwich with roasted red peppers or slice them onto pasta with a drizzle of olive oil. It is great picnic fare too when sliced thin and layered into a hearty wrap.
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Cultural and Recipe Context
Garlic Parmesan chicken is truly an American classic with roots in Mediterranean flavor. Using a griddle like the Blackstone adds that signature crispiness which reminds me a little of old fashioned Italian street food cooked right over an open fire.
Recipe FAQs
- → How do I keep the chicken juicy?
Pat the chicken dry, don't overcook, and let it rest a few minutes after cooking to retain juices.
- → Can I use pre-shredded Parmesan cheese?
Freshly grated Parmesan melts best and gives a richer flavor, but pre-shredded will work in a pinch.
- → What heat should I use on the griddle?
Start with medium-high heat to brown the chicken, then lower slightly when adding garlic and cheese.
- → Is there a substitute for Italian herbs?
You can use a mix of dried oregano, basil, and thyme if you don't have a pre-made Italian herb blend.
- → How do I tell if the chicken is cooked through?
Check that the internal temperature reaches 165°F and the meat is no longer pink.