Garlic Parmesan Chicken Delight

This hearty Blackstone Garlic Parmesan Chicken has become my go-to recipe when I need to impress without spending hours in the kitchen. The combination of perfectly seared chicken, fragrant garlic, and melted Parmesan creates a restaurant-quality dish right on your griddle.

I first made this dish when my in-laws visited unexpectedly, and I needed something quick but impressive. They were so amazed by the flavor that it's now requested at every family gathering.

Ingredients

• Boneless skinless chicken breasts: these provide a lean protein base that cooks quickly and evenly on the griddle
• Fresh garlic cloves: the aromatic foundation that infuses the dish with incredible flavor use fresh not jarred for best results
• Grated Parmesan cheese: opt for freshly grated rather than pre-packaged for superior melting and flavor look for authentic Parmigiano Reggiano if possible
• Extra virgin olive oil: helps create that beautiful sear and adds richness choose a good quality oil as the flavor will be noticeable
• Dried Italian herbs: brings Mediterranean flair to the dish with minimal effort a blend of oregano and basil works perfectly
• Salt and pepper: essential for enhancing all the other flavors always season chicken generously

Step-by-Step Instructions

Preheat and Prepare:

Heat your Blackstone griddle to medium-high heat until you can feel the heat radiating when holding your hand 6 inches above the surface. Drizzle olive oil across the cooking surface, allowing it to heat until it shimmers but doesn't smoke. This creates the perfect environment for a beautiful sear.

Season the Chicken:

Pat each chicken breast completely dry with paper towels this is crucial for achieving that golden crust. Season both sides generously with salt, pepper, and the dried herbs, pressing the seasonings gently into the meat to adhere well. The drier the chicken, the better the seasoning will stick and the crispier the exterior will become.

Sear to Perfection:

Place the seasoned chicken breasts on the hot griddle surface, allowing adequate space between each piece. Let them cook undisturbed for 5-7 minutes until a gorgeous golden-brown crust forms. Flip only once and cook the second side for an additional 5-7 minutes. Use a meat thermometer to verify the internal temperature has reached 165°F for food safety while maintaining juiciness.

Add Aromatic Garlic:

Reduce the heat slightly to prevent burning, then scatter the minced garlic around and on top of the chicken. Allow the garlic to cook for 1-2 minutes, moving it occasionally with a spatula to prevent burning while releasing its aromatic oils. The fragrance will be intoxicating as the garlic becomes golden but not brown.

Create the Parmesan Crust:

Sprinkle each chicken breast generously with the grated Parmesan, ensuring even coverage. Cover the griddle area with a large metal lid or aluminum foil dome to create a mini oven environment. This traps heat to melt the cheese perfectly for 2-3 minutes until bubbly and beginning to form a light crust.

Rest and Serve:

Remove the chicken from the heat and let it rest for 2-3 minutes. This crucial step allows the juices to redistribute throughout the meat rather than running out when cut. Transfer to plates, scraping up any crispy cheese bits from the griddle to top the chicken. Serve immediately for the best texture and flavor experience.

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The Parmesan cheese is truly the star of this recipe. I discovered through many test batches that allowing it to form a slight crust on the griddle creates these amazing crispy bits that add incredible texture. My daughter calls them "cheese chips" and always asks for extra.

Flavor Variations

The basic recipe provides an excellent foundation for endless variations. Try adding a sprinkle of red pepper flakes for heat, or top with fresh herbs like basil or rosemary after cooking. For a Mediterranean twist, add sliced sun-dried tomatoes and a few kalamata olives during the last few minutes of cooking. The flavors will meld beautifully with the garlic and Parmesan.

Make It a Meal

Turn this delicious chicken into a complete meal with minimal effort. Serve alongside roasted vegetables cooked right on the griddle such as asparagus, zucchini, or bell peppers. For a heartier option, consider serving with garlic butter pasta or a fresh green salad with lemon vinaigrette. The chicken also makes an excellent sandwich filling when sliced and served on ciabatta with arugula and sun-dried tomato mayo.

Storage and Reheating

This chicken stores beautifully in an airtight container in the refrigerator for up to three days. To reheat without drying out, place in a 325°F oven for about 10 minutes until warmed through. Alternatively, slice the chicken before storing, which makes it perfect for adding to salads or wraps without reheating. Avoid microwaving if possible as it can make the chicken tough and the cheese rubbery.

Recipe FAQs

→ Can I make this without a Blackstone griddle?

Absolutely! While a Blackstone griddle gives excellent results, you can use a regular cast iron skillet or non-stick pan. Just ensure it's hot enough to achieve that nice golden sear on the chicken.

→ What sides pair well with Garlic Parmesan Chicken?

This chicken pairs beautifully with roasted vegetables, a fresh green salad, garlic mashed potatoes, or pasta tossed in olive oil and herbs. For a complete meal, consider adding a side of steamed broccoli or asparagus.

→ Can I use chicken thighs instead of breasts?

Yes! Boneless, skinless chicken thighs work wonderfully and often yield even juicier results. Adjust cooking time slightly as thighs may take a few minutes longer to reach the safe internal temperature of 165°F.

→ How do I know when the chicken is fully cooked?

The most reliable method is using a meat thermometer to ensure the internal temperature reaches 165°F. Without a thermometer, look for firm, opaque meat with clear (not pink) juices when cut into the thickest part.

→ Can I prepare this dish ahead of time?

While best served fresh, you can prep the seasoned chicken up to 24 hours ahead and refrigerate. The cooked chicken reheats well in a 325°F oven for 10-15 minutes, though the Parmesan crust won't be quite as crispy as when freshly made.

→ Is there a way to make this dish lower in fat?

To reduce fat content, use part-skim mozzarella mixed with a smaller amount of Parmesan, reduce the olive oil to 1 tablespoon, and ensure you're using lean chicken breasts. You can also blot the chicken with paper towels after cooking to remove excess oil.