Easy Blackstone Chicken Parmesan (with Garlic Parmesan Crust)

Name: Easy Blackstone Chicken Parmesan (with Garlic Parmesan Crust)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 2 large boneless, skinless chicken breasts (about 1.5 lbs total); 1 cup panko breadcrumbs; 1/2 cup grated Parmesan cheese; 1 tsp garlic powder; 1 tsp Italian seasoning; 1/2 tsp salt; 1/2 tsp black pepper; 2 large eggs; 3 tbsp olive oil; 1 cup marinara sauce; 1 cup shredded mozzarella cheese; Fresh basil for garnish

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This Easy Blackstone Chicken Parmesan recipe delivers a perfectly crispy, cheesy, and juicy chicken dinner right from your griddle, making restaurant-quality results simple enough for any weeknight.

An overhead shot of a perfectly cooked chicken parmesan on a dark Blackstone griddle, with melted mozzarella cheese, red marinara sauce, and a garnish of fresh basil. — Blackstone Chicken Parmesan with Crispy Melted Cheese | karenflavor.com

Hey friend! Are you ready to take your griddle game to the next level? Forget heating up the oven—this Blackstone Chicken Parmesan is a total game-changer for outdoor cooking. We’re talking unbelievably crispy chicken, savory garlic-parmesan flavor, and that glorious, bubbly cheese pull, all made right on the flat top. It’s my go-to for a fun, easy dinner that feels a little extra special without any of the fuss.

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Key Takeaways

So Easy, It’s Perfect for a Busy Weeknight: From start to finish, this recipe comes together in under 30 minutes.
That Irresistible Crispy Crust: The combination of panko and parmesan creates a golden, crunchy coating that’s absolutely addictive.
A Guaranteed Crowd-Pleaser: This is one of those meals the whole family agrees on, from picky kids to hungry adults.
Perfect for a Party: This dish is a star on its own, especially when you kick things off with my fantastic Bruschetta Dip Recipe.

Why You’ll Love This Blackstone Chicken Parmesan

Outdoor Cooking Perfection: You get to make a classic comfort food dish outside without heating your entire kitchen. It’s a win-win!
That Unbeatable Crunch: Seriously, the sound the spatula makes when you flip this chicken is pure magic. The panko and parmesan create a golden-brown crust that stays crispy right on the griddle.
Juicy & Tender Every Time: My simple trick of pounding the chicken to an even thickness guarantees it stays incredibly moist and cooks perfectly. No more dry chicken breast!
A True Family Favorite: It’s like a warm hug on a plate—classic, cheesy comfort food that everyone from kids to adults will devour.
Packed with Lean Protein: Each serving is loaded with satisfying protein from the boneless, skinless chicken breast to keep you feeling full and happy.
A Grilling Game-Changer: Once you make this, you’ll want to try everything on the griddle, like my flavorful Grilled Chicken with Bruschetta!

From My Kitchen to Yours

I’ll be honest, when we first got our Blackstone, I thought it was just for smash burgers and morning pancakes. Boy, was I wrong! I remember one warm summer evening, craving classic chicken parm but absolutely dreading turning on the oven and heating up the house. I looked out at the griddle on the patio and had a lightbulb moment. Could I actually make it out there?

It felt like a crazy experiment at first, but the results were just stunning. The crust got even crispier than it ever did in the oven, and the cheese melted into a perfect, bubbly blanket under the evening sky. It completely changed how I see outdoor cooking. Now, it’s not just a recipe; it’s a memory, a go-to for making a regular Tuesday feel special. It’s a reminder that some of the best meals, just like this easy One-Pot Chicken Dinner, come from a little bit of comfort and a dash of creativity.

Ingredients for Blackstone Chicken Parmesan

An overhead flat lay of ingredients for chicken parmesan on a marble countertop, including raw chicken breasts, panko, parmesan, eggs, marinara sauce, and mozzarella. — Blackstone chicken parmesan ingredients | karenflavor.com

Ingredient	Notes / Common Substitutes
2 large chicken breasts	About 1.5 lbs total, boneless & skinless. Pound them thin for even cooking.
1 cup panko breadcrumbs	Panko is key for extra crispiness! Regular breadcrumbs work in a pinch.
½ cup grated Parmesan	Use the good stuff from the refrigerated section for the best melt and flavor.
1 tsp garlic powder	A must for that signature garlic-parm flavor.
1 tsp Italian seasoning	Or use a mix of dried oregano and basil.
½ tsp salt	Adjust to your taste.
½ tsp black pepper	Freshly cracked is always best.
2 large eggs	This is the binder that helps the delicious breading stick.
2-3 tbsp olive oil	Or another high-smoke-point oil like avocado oil.
1 cup marinara sauce	Use your favorite jarred sauce. If you love tomato-based pasta dishes, you have to see how the famous Viral Tomato Feta Pasta is made!
1 cup mozzarella cheese	Low-moisture, whole-milk mozzarella melts best. Provolone is a great sub!
Fresh basil or parsley	Optional, for garnish, but it adds a nice touch of freshness.

Equipment Needed

Blackstone Griddle: Or any other outdoor flat top grill.
Spatulas: You’ll want two for easy flipping.
Meat Mallet: For pounding the chicken thin. You can also use a heavy skillet or a rolling pin.
Shallow Dishes: You’ll need three for your dredging station (one for flour, one for eggs, one for breadcrumbs).
Melting Dome: This is a game-changer for getting that perfect, gooey cheese melt. A metal bowl works great, too!
Instant-Read Thermometer: The best way to know for sure when your chicken is perfectly cooked.

How to Make Blackstone Chicken Parmesan Step-by-Step

An overhead shot of hands pressing a thin chicken cutlet into a dish of panko breadcrumbs and parmesan cheese, showing the breading process. — Blackstone chicken parmesan preparation | karenflavor.com

PREP the Chicken: Place a chicken breast inside a large plastic bag or between two pieces of plastic wrap. Using a meat mallet, pound it to an even ½-inch thickness. This is the secret to juicy, evenly cooked chicken! Repeat with the second breast, then slice each one in half to create four cutlets.
SET UP Your Breading Station: Grab three shallow dishes. In the first, whisk the eggs. In the second, mix the panko breadcrumbs, grated Parmesan, garlic powder, Italian seasoning, salt, and pepper.
BREAD the Chicken: Working one cutlet at a time, dredge it in the egg wash, letting any excess drip off. Then, press it firmly into the panko mixture, coating both sides completely. Set the breaded cutlets on a clean plate.
PREHEAT the Griddle: Fire up your Blackstone to medium heat (around 375-400°F). Once it’s hot, add your olive oil.
COOK the Chicken: Carefully place the breaded chicken cutlets on the hot griddle. You should hear a beautiful sizzle! Let them cook for about 4-5 minutes per side, until they’re a deep golden brown and crispy. Don’t move them around too much!
ADD the Toppings: Flip the chicken. Immediately top each cutlet with a generous spoonful of marinara sauce, followed by a handful of shredded mozzarella cheese.
MELT the Cheese: Reduce the griddle heat to low. Place a melting dome or metal bowl over the chicken cutlets to trap the heat and steam, which will melt the cheese into a glorious, gooey blanket. This should only take 1-2 minutes.
SERVE and Enjoy: Use a spatula to carefully remove the chicken parmesan from the griddle. Garnish with fresh basil and serve immediately!

Expert Tips for the Best Results

Don’t Skip Pounding the Chicken! I know it’s an extra step, but pounding the chicken to an even thickness is the single most important thing you can do to ensure it cooks evenly and stays juicy.
Use the “Dry Hand, Wet Hand” Method: When breading, use one hand for the wet ingredients (egg) and the other hand for the dry ingredients (panko mix). Trust me, this little trick keeps your fingers from turning into clumpy messes!
Panko is Best for Crispy: While other breadcrumbs work, panko breadcrumbs are lighter and absorb less oil, making your final Blackstone chicken parmesan extra crispy.
Get That Dome! A melting dome is your best friend here. It traps a little steam and helps the cheese get perfectly melty and delicious without overcooking the chicken.
Check the Temp: The safest way to know your chicken is done is with an instant-read thermometer. It should register 165°F in the thickest part of the cutlet.
Party Prep: If you’re making this for a party, double the batch! It’s always a hit, especially when you serve it after some tasty Iowa Party Bites.

Blackstone Chicken Parmesan with Crispy Melted Cheese

What to Serve With Blackstone Chicken Parmesan

This dish is a star, but a great supporting cast makes it even better!

Classic spaghetti or your favorite pasta tossed with extra marinara.
Crusty garlic bread for sopping up all that delicious sauce.
A fresh Caesar salad or a simple green salad with a light vinaigrette.
For a fantastic vegetable side, make a batch of our Easy Baked Zucchini—you can even do it right on the griddle!
If you’re not in the mood for a heavy side, a light and refreshing Pistachio Summer Pasta Salad is a wonderful and unique choice.

Storing and Reheating Tips

Store any leftover chicken parmesan in an airtight container in the refrigerator for up to 3 days. For the best results when reheating, skip the microwave (it makes the breading soggy!). Instead, place the chicken on a baking sheet in a 375°F oven or in an air fryer for 5-10 minutes, until it’s heated through and the crust is crispy again.

Nutrition Facts

(Serving Size: 1 Chicken Cutlet)

Amount Per Serving
Calories	645
Total Fat	32g
Saturated Fat	13g
Sodium	1280mg
Total Carbohydrate	41g
Dietary Fiber	4g
Total Sugars	8g
Protein	48g

Disclaimer: Nutrition information is estimated using the USDA Food Data Central database and may vary based on the specific ingredients, portion sizes, and cooking methods used.

FAQs About Blackstone Chicken Parmesan

How do you keep chicken from drying out on a Blackstone?

The key to juicy Blackstone chicken parmesan is pounding the chicken to an even ½-inch thickness and not overcooking it! Use an instant-read thermometer and pull it off the heat as soon as it hits 165°F.

What is the secret to a crispy chicken parmesan crust?

The secret is twofold: using panko breadcrumbs instead of regular ones, and making sure your Blackstone is properly preheated. That initial sizzle helps create a fantastic, crispy crust that won’t get soggy.

Can I cook chicken parmesan directly on the Blackstone griddle?

Absolutely! Cooking chicken parmesan directly on the Blackstone is the best way to get a super crispy crust. The direct, even heat of the flat top surface is perfect for getting that beautiful golden-brown finish.

What sauce is best for chicken parmesan?

A simple, good-quality marinara sauce is the classic and best choice. It has the right balance of sweet and savory to complement the cheesy, crispy chicken without overpowering it.

What do you serve with chicken parmesan besides pasta?

So many things! It’s delicious with roasted vegetables like zucchini, on a toasted sub roll for a hearty sandwich, or with a simple side salad for a lighter meal.

Final Thoughts

I really hope you love making this Blackstone chicken parmesan as much as my family and I do. It’s one of those recipes that just makes everyone happy and brings that special restaurant feeling right to your own backyard. If you make it, please leave a comment below or tag me in a photo on social media—I can’t wait to see your creations! And if you saved room for dessert, my no-bake Pineapple Heaven Cake is the perfect, easy sweet treat to end the meal. Happy cooking!