Your Blackstone Griddle is the perfect way to cook chicken breasts! Whether you want a sauteed chicken breast to slice up and put on a salad or on top of a bed of pasta, our Blackstone Seared Chicken Breasts are perfect!
Blackstone Chicken Breast Recipe
Chicken breasts get a bad rap sometimes because when they go wrong, they go horribly wrong. Think buffet-line chicken breasts that need so much salt and sauce to make them edible that you wind up wondering why you even bothered.
That’s not what we’re making here.
You can have fantastic, tender, not-dry chicken with just a few steps and tools to make sure you keep it not only edible but delicious.
(Do you see how dumb it is when I try and avoid the word “moist”? I’m SORRY – but not really. These are moist, and juicy, and fantastic. I’m not that creative with the words, that is not my skill – which is ironic since my whole entire job is writing, but I digress. Make these. You won’t be sorry.)
Get all of my BLACKSTONE RECIPES here!
Blackstone Chicken Breast shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
Things you need
- chicken breasts
- salt and pepper
- olive oil
Things you want
See all of my chicken recipes!
How to make Blackstone Pan-Seared Chicken Breasts
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
Don’t skimp! Chicken needs a bit of a kick in the pants in the flavor department. On this one we went simple with salt and pepper, but feel free to experiment with your favorite rub. Our EVERYTHING RUB would be great for this!
Preheat your griddle
You want low heat, and to run a surface temp of around 350° for this. This is where an IR gun comes in handy with your griddle! Your grill needs to be running for at least 15 minutes to properly come up to temp.
Oil the griddle
Canola, vegetable, olive oil, avocado oil, it all works here. We used olive oil specifically, but if you don’t have any don’t let that stop you!
You want to move this chicken around as little as possible, so plop it right down on the surface of your griddle and then cover it. Let it cook for 3-4 minutes. Take a little peek under the breast, and if it is golden brown you can flip it over to the other side.
Cover the chicken breast and let the other side brown. After 3-4 minutes, lift the lid a little and squirt about 1-2 tablespoons of wine, chicken broth, hard cider, beer, apple juice, white wine vinegar, or even some water under the lid.
This is where a good instant-read thermometer really comes in handy. You need to make sure to pull these breasts off the griddle surface when they hit 160°, and then tent them with foil for about 5 minutes to allow them to finish coming up to that magic 165° safe temp for chicken.
What can you serve with these sauteed chicken breasts?
Pictured here, is our delicious Mushroom Risotto. It was perfect with this tender chicken and a crisp green salad. Another great addition to this would be our grilled asparagus too. Thousands of people have made and loved that asparagus over the years. It is a common sight on our dinner table, especially during the spring and summer months.
Another popular thing to serve alongside our griddle chicken is a pot of fettuccine alfredo. This garlicky cream sauce is simple, only has a few ingredients, and is a family ( and friend – hey Jamie! 😉 ) favorite.
Blackstone Seared Chicken Breasts FAQ
These are best stored in a plastic storage baggie that’s sealable and airtight. Keep it in the fridge for 2-3 days, max. If you’d like to freeze it, make sure to vacuum seal first. (I don’t advise this, though.)
These are best used right after you cook them, but if you want to pre-cook a big batch of chicken breasts for meal prepping, this is a great way to do it. If you are going to eat them hot, you can re-heat them in the microwave wrapped in a damp paper towel, or in a sous vide warm-water bath, if you have one.
If you don’t have a Blackstone, get one, but before that you can still enjoy these chicken breasts. Just use a cast-iron pan on your stovetop over medium to medium-low heat.
Where do we get our chicken breasts?
The BEST place to get chicken breasts is from a local (to you) farmer. If that doesn’t work for you for whatever reason, we have LOVED the mail-order options available over the last couple of years!
Our go-to places for them are ButcherBox and CrowdCow. I love the convenience of direct-mailed meats and have had a great experience thus far with both companies. We rarely buy meat at the grocery store anymore!
We LOVE ButcherBox and have been subscribers for almost a couple of years now. Their meat is high-quality, their boxes are customizable (every month you can pick something different if you want), and their specials are amazing.
If you subscribe right now, you’ll get FREE BACON FOR LIFE!
Crowd Cow is a new addition to our monthly mail-order meat game, and it is a contender! The meat arrived in great shape, frozen, fast, and is excellent quality.
Get 15% off your chicken breasts if you order today!
More recipes to love!
- 2 chicken breasts
- salt and pepper
- 2 tablespoons olive oil
- 2 tablespoons white wine
- Season your chicken breasts, and don't be shy! Chicken needs lots of flavor to really make it stand out.
- Preheat your griddle on low heat, and to run a surface temp of around 350° for this. An IR gun is great for this.
- Oil the griddle. Canola, vegetable, olive oil, avocado oil, it all works here. We used olive oil specifically, but if you don’t have any don’t let that stop you!
- Put the seasoned chicken on the griddle and cover. Let it cook for 3-4 minutes. Flip once it is golden brown and re-cover. After 3-4 minutes, lift the lid a little and squirt about 1-2 tablespoons of your preferred cooking liquid under the lid.
- Check the temperature with an instant-read thermometer. Pull the chicken breasts when they hit 160°, and tent them with foil for about 5 minutes to allow them to finish coming up to that magic 165° safe temp for chicken.
- Slice and serve and enjoy!
Want to cook these even faster? Sometimes, if I'm in a hurry or just want a thinner piece of meat to cook, I'll cut thicken chicken breasts in half so they are thinner and cook more evenly.
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Amount Per Serving: Calories: 165Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 51mgSodium: 119mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 19g
Nutrition data provided here is only an estimate.