Blackstone Chicken Parmesan
Blackstone Chicken Parmesan is crispy on the outside, loaded with melted mozzarella, and finished with a rich marinara over a bed of pasta. Browning the chicken on the griddle first gives it a deep golden crust before it finishes cooking in the oven.
Blackstone Chicken Parmesan
A griddle is the easiest way I've found to make chicken parm for a group. You get a big cooking surface that maintains its temperature well, so you're not standing over a skillet browning cutlets in multiple batches.
This breading uses both panko and Italian breadcrumbs. Panko adds crunch, while Italian breadcrumbs bring seasoning and help the coating stick together in a thin layer.
If you have time, you can make your own marinara, but a good jarred sauce works just as well and saves time on busy nights. Choose one with simple ingredients and a nice balance of sweetness and acidity.
Why You'll Love This Recipe
- Golden, Crispy Crust: Browning on the griddle gives the chicken an even, crunchy coating that's hard to get in a regular skillet.
- Big Batch, No Problem: The wide cooking surface means you can brown several pieces of chicken at once instead of working in batches.
- Juicy Every Time: Finishing in the oven keeps the chicken from drying out while the cheese melts into that classic bubbly topping.
- Simple, Weeknight-Friendly: A jarred marinara keeps things quick without giving up flavor.
- A Full Meal: Serve it over pasta and you've got dinner covered in one dish.
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Recipe 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.
- Chicken Breasts: Sliced in half and pounded to an even thickness so they cook at the same rate.
- Flour: The first layer of the breading. Helps everything else stick.
- Salt, Garlic Powder, Onion Powder, Black Pepper: Season the flour and the breading so the crust has flavor on its own.
- Eggs and Buttermilk: Whisked together as the wet layer between the flour and the breadcrumbs. The buttermilk also adds a little tang.
- Panko: I like to use plain panko, but Italian seasoned panko works, too!
- Italian Breadcrumbs: Adds seasoning and helps the crust hold together.
- Oil for the Griddle: Use a neutral oil, such as canola or avocado. These handle high heat well and won't overpower the other flavors.
- Marinara Sauce: A good jarred sauce works fine here, or you can make your own. I use Rao's, when I need to pick up a jarred sauce.
- Parmigiano Reggiano: Grated and added to both the pasta and the chicken topping for a nutty, salty finish.
- Mozzarella: Sliced thick so it melts into that classic chicken parm topping.
- Pasta: Spaghetti or linguine both work well underneath the chicken.
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How To Make This Recipe
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.
- Warm The Sauce: Pour the marinara into a pot on the griddle and let it simmer while you prepare the chicken.
- Bread The Chicken: Pound the chicken to an even thickness, then coat it in seasoned flour, dip it in the egg and buttermilk wash, and finish with the panko and breadcrumb mixture.
- Brown On The Griddle: Cook the chicken in oil until it's golden on both sides. It doesn't need to be fully cooked yet.
- Top And Bake: Place the chicken in a baking dish, add sauce, parmesan, and a slice of mozzarella, then bake until the cheese is melted and bubbly.
- Cook The Pasta: Boil the pasta, toss it with the remaining marinara and some parmesan, and serve it with the chicken.
Try Veal Parmesan, too!
Recipe FAQ
Store leftovers in an airtight container in the fridge for up to three days. Keep the pasta and chicken in separate containers so the crust stays crisp.
Yes, you can reheat it in the oven at 350°F until it's warmed through. The microwave works if you're short on time, but the crust stays crispier in the oven.
You can bread the chicken a few hours ahead and keep it covered in the fridge until you're ready to cook. Add the sauce and cheese just before baking.
Mix one tablespoon of lemon juice or white vinegar into one cup of milk and let it sit for five minutes. It won't taste exactly the same, but it works as a substitute.
Serve This With...
- Garlic Bread or a warm loaf of focaccia
- A crisp Caesar Salad
- Roasted Broccolini or grilled spinach
Pin For Later
Blackstone Chicken Parmesan
This crispy chicken parmesan browns on the Blackstone griddle, finishes in the oven with melted cheese on top, and is served over saucy pasta.
Ingredients
Sauce
- 32 ounces marinara sauce
Chicken
- 3 large chicken breasts, halved and pounded to an even thickness
- ⅔ cup flour
- 1 teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- A few shakes of black pepper
- 2 large eggs
- 1 cup buttermilk
- 1 ¾ cups panko breadcrumbs
- ¾ cup Italian breadcrumbs
For Serving
- Oil, for the griddle
- 1 ½ cups grated Parmigiano Reggiano
- ¾ pound mozzarella, sliced ¼ inch thick
- 1 pound pasta (spaghetti or linguine)
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Instructions
- Heat the griddle over medium heat. Set a pot on top, pour in the marinara, and let it come to a low simmer while you prep the chicken.
- Trim any visible fat from the chicken breasts, then slice each one in half horizontally.
- Pound or slice the chicken to an even thickness, about 1 inch, so each piece cooks at the same rate.
- In one shallow dish, whisk together the flour, salt, garlic powder, onion powder, and black pepper. In a second dish, whisk the eggs and buttermilk together. In a third, combine the panko and Italian breadcrumbs.
- Dredge each piece of chicken in the flour mixture, dip it in the egg and buttermilk wash, then press it into the breadcrumb mixture until fully coated. Set aside and repeat with the remaining chicken.
- Coat the griddle surface with a thin layer of oil.
- Lay the breaded chicken on the griddle and let it brown, adding more oil underneath as needed. Flip once golden and brown the second side the same way.
- Transfer the chicken to a paper towel-lined plate. It doesn’t need to be fully cooked through at this point since it will finish in the oven.
- Bring a pot of salted water to a boil and cook the pasta until al dente. Drain, then toss with about three-quarters of the warm marinara and a handful of the Parmigiano Reggiano. Add salt to taste.
- Arrange the browned chicken in a baking dish. Spoon a few tablespoons of the remaining marinara over each piece, top with a generous sprinkle of Parmigiano Reggiano, then lay a slice of mozzarella over the top.
- Bake at 325°F for 15 to 20 minutes, then move to the broiler for a minute or two until the cheese is bubbly and browned in spots. Watch it closely so it doesn’t burn.
- Serve the chicken hot, right on top of or alongside the pasta.
Notes
- Pound the chicken to an even thickness so it browns and cooks at the same rate all the way through.
- Don’t worry about fully cooking the chicken on the griddle. The oven finishes the job.
- Keep an eye on the broiler. Cheese can go from bubbly to burnt fast.
- Store leftover pasta and chicken separately so the breading stays crisp.
Nutrition Information:
Yield: 6 Serving Size: 1 Amounts Per Serving: Calories: 709Total Fat: 22gSaturated Fat: 9gUnsaturated Fat: 12gCholesterol: 164mgSodium: 1755mgCarbohydrates: 79gFiber: 6gSugar: 12gProtein: 48gNutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
