This Blackstone Chicken Parmesan recipe allows you to prepare the classic dish in just 30 minutes on your outdoor griddle, making it perfect for camping or anytime you need a quick chicken dinner.
Recipe at a Glance: Chicken Parmesan
- DETAILS
- Total Time: 30 minutes (15 minutes hands-on)
- Preparation method: Blackstone griddle
- HIGHLIGHTS
- Prepare this classic Italian-American specialty entirely on your outdoor griddle. No oven required and no messy splatter inside!
- It's an easy Blackstone chicken dinner that's ready in just 30 minutes.
Chicken Parmesan at its simplest is a seared chicken cutlet topped with marinara sauce and a blend of mozzarella and parmesan cheeses. It's classic comfort food that still manages to feel special.
This recipe builds on my crispy Blackstone chicken cutlets recipe by adding a layer of warm sauce and plenty of melted cheese. You can make this using any outdoor griddle, as long as it has a cover. This is key for allowing the cheese to melt.
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Ingredients and Substitutions
- Chicken--This recipe uses boneless, skinless breasts that are halved and pounded thin to create cutlets. Be sure to pound them to an even thickness all over so that they cook evenly. If your store has chicken cutlets ready to go, feel free to swap those in. If your breasts come with the tender attached, remove them before pounding. You can save them for another use, or make a few mini Chicken Parmesan bites for sampling.
- Panko--Using panko gives this chicken an extra crunchy coating, but you can substitute dried bread crumbs (not fresh), if you prefer.
- Mozzarella--Skip the pre-shredded stuff and grate the mozza yourself. Preshredded cheese doesn't melt well.
- Oil--You're going to be using a decent amount of oil to cook the chicken in order to get that beautiful golden brown crust. Skip the olive oil and use a mild oil with a high smoke point, such as vegetable or sunflower oil.
- Marinara--Use your favorite marinara sauce here. We love Rao's for awesome tomato flavor.
How to Make Chicken Parmesan on the Blackstone
1. Slice each chicken breast horizontally to create two thinner cutlets. Pound them between two pieces of plastic wrap until they are about ¼-inch thick. Season the chicken lightly with salt and pepper.
2. Set up a breading station--one bowl with flour, one with beaten eggs, and one with panko mixed with the garlic powder and Parmesan.
3. Dip each cutlet into the flour, then the egg, and then the panko mixture, fully coating each one.
4. Heat the oil on the Blackstone, then cook the chicken until golden brown on the bottom. Flip the chicken over.
5. Top each piece of chicken with marinara sauce.
6. Sprinkle the mozzarella and Parmesan over the chicken. Cover and cook until the cheese is melted.
FAQs
You can, as long as you have a lid for your skillet, or some way to cover the skillet while the cheese is melting. Depending on the size of your skillet, you may need to work in batches to cook all of the chicken. Don't try to crowd the pieces into the skillet as they won't cook evenly and the coating won't get crunchy.
For an Italian-American vibe, serve these Chicken Parmesan cutlets with caesar salad and garlic bread.
Tips and Troubleshooting
- You can bread the chicken up to 30 minutes before cooking. Keep it in the fridge on a wire rack set over a baking sheet. This will help to prevent the coating from becoming soggy.
- Make sure that the marinara sauce is warm before spooning it on the chicken. You can heat it in a small pot on the other side of the griddle while the chicken is cooking or on a stovetop or camp stove.
More Blackstone Chicken Recipes You'll Love
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Recipe
Blackstone Chicken Parmesan
Ingredients
- 2 large (about 1 lb | 454 g) boneless, skinless chicken breasts
- Salt and freshly ground black pepper
- ½ cup all-purpose flour
- 2 large eggs lightly beaten
- 1 ¼ cups panko
- ½ cup grated Parmesan cheese divided
- ½ teaspoon garlic powder
- ½ cup neutral vegetable oil
- ½ cup marinara sauce warmed
- 1 cup shredded mozzarella cheese
Instructions
- Slice each chicken breast in half horizontally to create two thin cutlets. Place the cutlets between two slices of plastic wrap and pound to a ¼-inch thickness. Season lightly with salt and pepper.
- Create a breading station with three medium bowls. Place the flour in one bowl, the beaten eggs in a second bowl, and then combine the panko, ¼ cup Parmesan, and garlic powder in a third bowl.
- Working with one cutlet at a time, use a fork to dip it in the flour, and then into the egg, letting any excess drip off into the bowl. Finally, dip the chicken into the panko mixture, turning to coat it completely. Place it on a baking sheet and repeat with the remaining cutlets.
- Heat one side of the Blackstone (or other outdoor griddle) to medium-high. Pour the oil in an even layer, then add the chicken cutlets and cook until the bottom is golden brown, 4 to 5 minutes.
- Flip the cutlets over and top each one with 2 tablespoons marinara sauce. Sprinkle the mozzarella and remaining ¼ cup Parmesan cheese evenly over the top of the chicken.
- Cover the griddle and cook until the cheese is melted and the chicken has reached an internal temperature of 165°F (74°C), about 8 minutes.
- Remove from the griddle and serve hot.
Notes
- Get ahead--You can bread the chicken up to 30 minutes before cooking. Keep it in the fridge on a wire rack set over a baking sheet. This will help to prevent the coating from becoming soggy.
- Warm your sauce--Make sure that the marinara sauce is warm before spooning it on the chicken. You can heat it in a small pot on the other side of the griddle while the chicken is cooking or on a stovetop or camp stove.
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