They laughed when I said I was cooking chicken parmesan on the Blackstone griddle. But when they sat down to eat no one was laughing!
There’s almost nothing I won’t try cooking outside on my flat top. Pancakes, fried rice, scallops, broccoli, fish tacos, even pizza. But when I first told my wife I wanted to try chicken parmesan on the Blackstone she looked at me like I was crazy.
But hey, no guts no glory!
Besides, I’ve cooked chicken cutlets on the Blackstone many times so I was pretty confident chicken parm on the Blackstone would come out pretty good too.
And boy did it! My whole family went completely nuts for it and there was nothing left over at all.
What makes this the best chicken parmesan recipe is that’s it’s very simple but your guests will think you slaved away for hours.
The key is in the preparation and staying organized. Here are the basic steps and you can scroll down to check out the full recipe and print it out so it’s handy.
How To Make Chicken Parmesan On The Blackstone Griddle
The first step is to prep your sauce. I like to use homemade sauce and the recipe for that is below. Homemade sauce tastes better and fresher than jarred sauce and its cheaper too. But if you’re in a pinch there’s no shame using a good jarred tomato sauce like Rao’s.
Then there’s the cheese. A pack of pre-shredded mozzarella is fine, but if you can can get a block of cheese and shred it yourself even better. If you can find a good Italian deli that sells balls of fresh mozzarella that will really kick your chicken parm up a notch.
Whatever kind of cheese you’re using, have it prepped and ready to go alongside the sauce. The actual cooking process is pretty quick and you won’t have time to be running in and out because you forgot something.
Remember a good mise en place will make any kind of cooking easier.
Next you’ll need to bread your chicken using egg wash and a mixture of breadcrumbs and parmesan cheese.
Fire up your Blackstone griddle and preheat it to medium heat. You don’t want it too hot or the breading will burn before the chicken is fully cooked.
Add a small pool of oil about the size of the chicken and place the cutlet right on top. You might need add a little more oil around the cutlet and this is where a squeeze bottle comes in super handy.
Cook until golden brown on each side (about 6 to 8 minutes total), then remove and place on a rack or paper towels to absorb excess oil.
If there’s still a large pool of oil on your flat top surface, wipe most of it away and just leave a small amount.
Place each piece of chicken back on the griddle and then coat with a helping of marinara or tomato sauce and some shredded cheese.
Cover the chicken with a cooking dome for a minute or two or until the cheese is melted. Remove from the griddle and serve over pasta. Garnish with some parsley or fresh basil to add a splash of color.
What Is Chicken Parmesan?
Chicken parmesan is one of the most popular Italian dishes and you’ll find it on most restaurant menus, but it’s actually not Italian at all.
Chicken Parmesan (also known as chicken parmigiana, chicken parm, parmy, or pollo alla parmigiana) is an American phenomenon. No one knows exactly who invented the dish but it’s thought to have originated somewhere in the northeastern United States and became a staple of Italian-American cuisine by the 1950s.
Best Chicken Parmesan Recipe
Chicken Parmesan on the Blackstone griddle has become a family favorite. This chicken parm recipe gives you a juicy chicken breast, crispy breadcrumbs, gooey cheese and farm fresh sauce that can't be beat.
- For the Chicken:
- 3 large chicken breasts sliced horizontally to make 6 fillets
- 3 large eggs
- 2 garlic cloves pressed
- salt and pepper to taste
- 1 cup panko breadcrumbs
- 1 cup Italian breadcrumbs
- 1/2 cup grated parmesan cheese
- 1 teaspoon garlic powder
- For the Sauce:
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 tablespoon freshly pressed garlic
- 28 oz can San Marzano peeled tomatoes
- 1/4 teaspoon oregano
- 1/4 teaspoon dried basil
- salt and pepper to taste
- For the Topping:
- 16 oz mozzarella cheese sliced or shredded
- 1/2 cup freshly shredded parmesan cheese
- 2 tablespoons fresh chopped basil or parsley
- Heat oil in a medium sized pot. Add the chopped onion and let cook until translucent (3 to 5 minutes), then add garlic until it becomes fragrant (about 30 seconds)
- Add the tomatoes, oregano, basil, salt, and pepper. Use a potato masher to break up the tomatoes and mix the ingredients well. If you prefer your sauce smooth instead of rustic, use an immersion blender.
- Let the sauce simmer for about 10 minutes, until it has slightly thickened. Put aside somewhere handy until it's time to assemble the chicken.
- Add the breadcrumbs and cheese to a shallow bowl and mix together with your fingers.
- In another shallow bowl, whisk 3 eggs with a pinch of salt and pepper and a tablespoon of water.
- In a third shallow bowl, add the flour and season with salt and pepper. Mix to combine.
- Set up your breading station. From left to right, you want the chicken on the far left, then the flour, then the egg, followed by the breadcrumbs and finally a plate or dish to hold the breaded chicken.
- Take each piece of chicken and dredge in the flour, making sure to coat all sides. Tap off any excess, then dip the floured chicken in the egg mixture. Coat it well and let any excess drip off, then place the chicken in the breadcrumbs. Move it around so that it's completely coated and then transfer to an empty dish.
- Preheat your flat top to medium heat of about 350 F to 375 F
- Pour a small pool of oil onto the cooking surface (enough that the entire chicken breast is in the oil) and place the chicken directly on it. Cook until golden brown on each side (about 6 to 8 minutes total), then remove and place on a rack or paper towels to absorb excess oil.
- Set your griddle's heat to low and wipe away any excess oil on the cooking surface. You just want a small amount remaining.
- Place the chicken back on the griddle. Add a ladle of sauce and a handful of mozzarella cheese on top and cover with a cooking dome. Let it cook for another 2 to 3 minutes or until the cheese is melted and gooey.
- Remove from the griddle, garnish with fresh basil or parsley and serve over pasta.
Amount Per Serving: Calories: 943Total Fat: 45gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 324mgSodium: 1985mgCarbohydrates: 57gFiber: 6gSugar: 11gProtein: 76g