Savory Blackstone Garlic Parmesan Chicken Delight

If there’s one thing that wins every single time in my house, it’s garlic and parmesan — and when you throw in juicy, golden-seared chicken cooked on the Blackstone griddle? Absolute magic. This Savory Blackstone Garlic Parmesan Chicken Delight checks all the boxes: quick, flavorful, and perfect for anything from a casual dinner to a backyard cookout with friends.

What I especially love about this recipe is how it brings restaurant-style quality right into your own backyard (or kitchen, if you’re using a skillet). The Blackstone griddle gives the chicken that irresistible crispy edge while keeping it tender inside. And once it’s coated in that buttery garlic parmesan sauce? Let’s just say, there are rarely leftovers when this hits the table.

In today’s post, I’m going to walk you through how to make this delicious dish from start to finish. Whether you’re new to using a griddle or just looking for a fresh take on chicken night, you’ll love how simple and satisfying this one is.

Why This Recipe Works So Well

First off, let’s talk about why this chicken dish is such a winner:

• Quick cook time: We’re talking 25 minutes total, and that includes prep.

• Incredible flavor: Garlic, parmesan, butter — need I say more?

• Blackstone magic: That sizzling griddle surface creates a crust that’s hard to beat.

• Flexible serving options: Serve it over pasta, rice, or even tuck it into a sandwich.

It’s not just about speed or flavor, though. This is one of those recipes that feels special without requiring a ton of effort. Perfect for busy weeknights when you still want something a little more exciting than plain grilled chicken.

Ingredients You’ll Need

Here’s everything you’ll need to make this dish. Simple, pantry-friendly ingredients, but they come together like a dream.

• 2 boneless, skinless chicken breasts

• 1 tablespoon olive oil

• Salt and pepper to taste

• 1 teaspoon garlic powder

• 1 teaspoon Italian seasoning

• 2 tablespoons butter

• 4 garlic cloves, minced

• ½ cup grated Parmesan cheese

• 2 tablespoons chopped fresh parsley

• Juice of half a lemon

Optional Add-Ons:

• Splash of heavy cream for a richer sauce

• Serve with pasta, rice, or grilled veggies

STEP 1: PREP YOUR CHICKEN AND HEAT THE GRIDDLE

To start, go ahead and preheat your Blackstone griddle to medium heat. If you’re using a skillet, set it over medium heat and let it get nice and hot.

While that’s heating, grab your chicken breasts and slice them in half lengthwise. This gives you thin cutlets that cook more evenly and faster. No one likes overcooked edges and raw centers — slicing them thinner makes all the difference.

STEP 2: SEASON THE CHICKEN

Next up, place the chicken on a plate or cutting board and season both sides with salt, pepper, garlic powder, and Italian seasoning. Then drizzle with olive oil and rub everything in so it’s evenly coated. That seasoning blend might look simple, but it gives the chicken a great base of flavor that pairs perfectly with the sauce later.

STEP 3: SEAR THE CHICKEN ON THE GRIDDLE

Now the fun part — cooking it up on that hot griddle. Place the seasoned chicken cutlets down and let them cook for 4 to 5 minutes per side. You want a nice golden-brown sear and for the inside to be fully cooked (internal temp should hit 165°F).

Once cooked through, remove the chicken from the griddle and set it aside on a clean plate. You’ll return it to the griddle later once the sauce is ready.

At this point, your kitchen or patio should be smelling amazing — that sizzling chicken is already full of flavor, but we’re just getting started.

Welcome back! In Part 1, we got our chicken perfectly seasoned and seared to golden perfection on the Blackstone griddle. Now, it’s time to bring this dish together with the real flavor-maker: the garlic parmesan butter sauce.

This sauce comes together right on the griddle (or in your skillet), and it’s one of those recipes that tastes like it took way more effort than it actually did. With just a few ingredients and a couple of minutes, you get a rich, velvety coating that turns this simple chicken dish into a real crowd-pleaser.

Let’s jump right into the next steps.

STEP 4: MAKE THE GARLIC BUTTER SAUCE

Once you’ve set your cooked chicken aside, reduce the heat slightly on your griddle. You don’t want the butter to scorch, so bringing the temperature down just a bit helps.

Add the 2 tablespoons of butter right onto the surface of the griddle. As it starts to melt, toss in the 4 cloves of minced garlic. Stir it constantly — garlic cooks quickly and burns even faster, so keep it moving around for about 1 to 2 minutes, just until it’s nice and fragrant.

At this point, it already smells incredible, and you’ll see that rich, golden garlic butter start to bubble. That’s your sign that it’s time for the next step.

STEP 5: ADD THE PARMESAN AND LEMON JUICE

Now, go ahead and sprinkle in the ½ cup of grated Parmesan cheese right into the butter and garlic. Use a spatula to stir and gently mix the cheese into the butter. It won’t melt into a smooth sauce like a traditional cream-based recipe — and that’s okay. What you’ll get is a thick, savory blend of buttery garlic and melty cheese that clings beautifully to the chicken.

Once the Parmesan starts to melt and soften, squeeze in the juice of half a lemon. This adds the perfect brightness to cut through the richness and gives the whole dish a fresh lift.

Give the sauce one more stir to fully incorporate everything, and then you’re ready for the final step.

STEP 6: RETURN THE CHICKEN TO THE GRIDDLE AND COAT IN SAUCE

Bring that cooked chicken back to the griddle and place it directly into the garlic parmesan mixture. Use your spatula or tongs to flip each piece, making sure both sides get a generous coating of the sauce.

Let the chicken cook for another minute or so in the sauce — this helps it soak in all that flavor and ensures the cheese sticks nicely to the surface. The butter and garlic will continue to infuse the meat, and the cheese will create a light crust that tastes absolutely divine.

STEP 7: GARNISH AND SERVE

Once everything’s fully coated and warmed through, remove the chicken from the griddle and transfer it to your serving plate.

Sprinkle with fresh chopped parsley for a pop of color and a little added freshness. You can also grate a little extra Parmesan over the top if you’re feeling indulgent — I usually do!

Serving Suggestions

This chicken is incredibly versatile. Here are a few of my favorite ways to serve it:

• Over pasta: Toss it with fettuccine or linguine for a creamy, garlicky pasta dish.

• With rice or quinoa: A quick, hearty base that soaks up the sauce beautifully.

• Next to grilled veggies: Zucchini, asparagus, or bell peppers make a great low-carb pairing.

• In a wrap or sandwich: Slice it up and tuck it into a warm flatbread with greens for a quick lunch.

• On top of a salad: For a lighter option, serve this sliced chicken over a fresh Caesar or spinach salad.

If you’re feeling a little extra, you can also add a splash of heavy cream to the garlic parmesan sauce while it’s cooking to create a creamier version. It’s not necessary, but it definitely ups the richness factor.

Tips for Success

• Use fresh garlic: Pre-minced garlic can work, but fresh cloves give the most flavor and won’t taste bitter when cooked in butter.

• Thin chicken is key: Thinner cutlets cook faster and more evenly, so don’t skip that step of slicing the chicken breasts in half.

• Control your heat: High heat gives a great sear, but turning it down before making the sauce is important to avoid burning the garlic or butter.

• Griddle vs. skillet: If you don’t have a Blackstone griddle, this whole recipe works just as well in a large cast iron or stainless-steel skillet on the stovetop.