My garlic burned immediately. What happened?

The surface of the griddle was likely too hot when you added the garlic. It's important to lower the heat and move the chicken to a cooler zone before adding the finely minced garlic, as it cooks and can burn in a matter of seconds.

Can I make this with chicken thighs?

Yes, absolutely! Boneless, skinless chicken thighs would be fantastic in this recipe. They are naturally juicier and can be cooked in the same manner. Just ensure they are cooked to an internal temperature of 165°F.

I don't have a Blackstone. Can I make this in a skillet?

Yes. You can make this Blackstone Garlic Parmesan Chicken in a large cast-iron skillet on your stovetop. You may need to cook the chicken in batches to avoid overcrowding the pan. Follow the same steps, searing the chicken, then lowering the heat to sauté the garlic and melt the cheese under a lid.

Blackstone Garlic Parmesan Chicken: The #1 Ultimate Easy Griddle Recipe

The Ultimate Blackstone Garlic Parmesan Chicken (Perfect for the 4th of July!)

A simple and flavorful recipe for garlic parmesan chicken, specifically designed for a Blackstone griddle. The chicken breasts are patted dry, seasoned with Italian herbs, salt, and pepper, and then seared on the griddle until golden brown and cooked through. In the final minutes of cooking, minced garlic is sautéed alongside the chicken, which is then generously topped with grated Parmesan cheese and covered briefly to melt into a delicious crust.

Author: Evelyn
Prep Time: 10 minutes
Cook Time: 17 minutes
Total Time: 30 minutes (includes resting time)
Yield: 4 servings 1x
Category: Main Course
Method: Grilling, Searing
Cuisine: Italian-American
Diet: Gluten Free

Ingredients

Scale

4 boneless, skinless chicken breasts (about 1.5 lbs)
4 cloves fresh garlic, minced
1 cup grated Parmesan cheese
2 tbsp extra virgin olive oil
2 tsp dried Italian herbs (like oregano and basil)
Salt and pepper to taste
Fresh parsley, for garnish (optional)

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Instructions

Preheat your Blackstone griddle or a large skillet to medium-high heat and drizzle it with olive oil.
Pat the chicken breasts dry with a paper towel. Season both sides generously with salt, pepper, and the dried Italian herbs.
Place the seasoned chicken on the hot griddle and sear for 5-7 minutes on each side, until golden brown and cooked through. The internal temperature should reach 165°F.
Lower the heat slightly. Add the minced garlic to the griddle next to the chicken and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Generously sprinkle the grated Parmesan cheese over the top of each chicken breast.
Cover the chicken with a lid or a piece of aluminum foil for 2-3 minutes to allow the cheese to melt completely.
Remove the chicken from the griddle and let it rest for a couple of minutes before serving.
Garnish with fresh parsley if desired, then serve.

Notes

This recipe is designed for a Blackstone griddle but can be adapted for a large skillet or other flat top grill.
Patting the chicken dry before seasoning is a key step to achieving a good sear.
Ensure chicken is cooked to a safe internal temperature of 165°F.
Letting the chicken rest for a few minutes before slicing helps keep it juicy.

Nutrition

Serving Size: 1 chicken breast
Calories: 450-550
Sugar: 1-3 g
Sodium: 700-900 mg
Fat: 25-35 g
Saturated Fat: 10-14 g
Carbohydrates: 3-5 g
Fiber: <1 g
Protein: 50-60 g
Cholesterol: 160-190 mg

Find it online: https://cookupjoy.com/blackstone-garlic-parmesan-chicken/