Ingredients
Scale
For the Chicken and Marinade:
- 4 boneless, skinless chicken breasts (around 1.5 pounds total)
- 2 tablespoons olive oil
- Juice of 1 lemon
- 4 cloves garlic, finely minced
- 2 teaspoons Italian seasoning
- Salt and black pepper, to taste
For the Garlic Parmesan Topping:
- 2 tablespoons unsalted butter
- 2 more cloves garlic, minced
- ½ cup freshly grated Parmesan cheese (avoid powdered)
- 1 tablespoon chopped fresh parsley (optional for garnish)
Equipment and Prep:
- Blackstone griddle or flat-top grill (can also use a cast iron pan)
- Mixing bowl for marinade
- Tongs or flat spatula
- Sharp knife for slicing chicken
- Instant-read thermometer (recommended for beginners)
Preparation Notes:
- Pat the chicken dry before marinating to help it sear better.
- If your chicken breasts are thick, consider slicing them in half horizontally or pounding them to an even thickness. This ensures even cooking.
- Grate your own Parmesan cheese if possible for better flavor and texture.
Instructions
Step 1: Marinate the Chicken
- In a large mixing bowl, combine:
- 2 tablespoons olive oil
- Juice of 1 lemon
- 4 minced garlic cloves
- 2 teaspoons Italian seasoning
- Salt and pepper
- Add the chicken breasts and turn to coat them evenly.
- Cover the bowl or place in a resealable bag and marinate for at least 30 minutes, or up to 2 hours in the fridge.
Step 2: Preheat Your Griddle
- Turn on your Blackstone griddle to medium-high heat.
- Allow it to preheat for about 5–10 minutes until it reaches a consistent heat across the surface.
Step 3: Cook the Chicken
- Drizzle a small amount of oil on the hot griddle and spread it around using a spatula or heatproof brush.
- Place the marinated chicken on the griddle.
- Cook for 4–6 minutes per side, depending on thickness. Flip only once to maintain the sear.
- The chicken should develop a deep golden crust.
- Use an instant-read thermometer to check for doneness—165°F (74°C) internal temperature is safe.
Step 4: Prepare the Garlic Butter
- While the chicken is cooking or resting, melt 2 tablespoons butter in a small pan or on a cooler zone of the griddle.
- Add 2 cloves minced garlic and sauté for 30 seconds to 1 minute until fragrant but not browned.
Step 5: Add Parmesan and Finish
- Once the chicken is cooked and slightly cooled (about 2 minutes after removing from heat), spoon the garlic butter over each piece.
- Generously sprinkle the freshly grated Parmesan cheese over the warm chicken so it slightly melts from the residual heat.
- Optionally, garnish with chopped parsley for a pop of color and freshness.
Step 6: Serve and Enjoy
- Slice and serve immediately, or let rest whole for meal prep later.
- This chicken stores well in the fridge and reheats beautifully.
Notes
- Don’t skip the marinating time. It really helps infuse the chicken with flavor and tenderizes the meat.
- Use freshly grated Parmesan. Pre-shredded versions often have anti-caking agents that prevent proper melting.
- Don’t overcrowd the griddle. Leave space between chicken pieces so they sear instead of steaming.
- Butter and garlic should be cooked gently. If the garlic burns, it will become bitter.
- For added protein options: You can replace chicken with thin beef slices or even chicken thighs if preferred.
Optional Add-ins:
- Add red pepper flakes for heat.
- A splash of white wine in the garlic butter for depth.
- Use chicken tenders for quicker cooking.
- Prep Time: 30 minutes
- Cook Time: 15 minutes