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.

Easy Blackstone Chicken Parmesan (with Garlic Parmesan Crust)

Description

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.

Ingredients

Scale

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

Instructions

PREP the Chicken: Place a chicken breast inside a large plastic bag. Using a meat mallet, pound it to an even ½-inch thickness. 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.
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. Let them cook for about 4-5 minutes per side, until they’re a deep golden brown and crispy.
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 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.

Notes

Pound the Chicken Evenly: Don’t skip pounding the chicken to an even ½-inch thickness! It’s the most important step for juicy, perfectly cooked results.

Use a Melting Dome: A melting dome is the best way to get that perfectly gooey cheese without overcooking the chicken. A metal bowl placed over the top works great too!

Check the Temperature: For guaranteed results, use an instant-read thermometer. The chicken is done when it reaches an internal temperature of 165°F.

Nutrition

Serving Size: 1 chicken cutlet
Calories: 645
Sugar: 8 g
Sodium: 1280 mg
Fat: 32 g
Saturated Fat: 13 g
Unsaturated Fat: 17 g
Trans Fat: 0 g
Carbohydrates: 41 g
Fiber: 4 g
Protein: 48 g
Cholesterol: 155 mg

Keywords: blackstone chicken parmesan, chicken parmesan, griddle recipe, outdoor cooking, easy weeknight dinner