Blackstone No Breading Chicken Parmesan
Our No-Breading Blackstone Chicken Parmesan is everything you love about chicken parm, minus the flour, egg, and breadcrumb assembly line. Seasoned chicken breasts sear right on the griddle, then get topped with marinara and a heavy hand of mozzarella and parmesan until the cheese goes melty and bubbly. Serve it plain, over pasta, or piled onto a sandwich roll.
Blackstone No-Breading Chicken Parmesan
The night this recipe happened, I had a chicken parm craving and zero patience for a three-station breading setup. It was a Tuesday, the kids were already asking when dinner would be ready, and the idea of dredging four chicken breasts through flour, egg, and panko sounded like a lot. So...I skipped it. Seasoned, seared, sauced, and cheesed, and it was on the table in under half an hour.
This isn't meant to replace a classic chicken parm. If you want that crispy, golden breaded crust, my original Blackstone Chicken Parmesan has you covered. This version is for the nights you want the same flavors with less mess and a faster cook time.
The griddle does a lot of the work here. A hot, flat surface with a dome cover cooks the chicken evenly and traps enough heat to melt the cheese without needing to finish anything in the oven. If you've got a basting dome, this is exactly what it's built for.
Why You'll Love This Recipe
- No Breading Required - Skip the flour, egg, and panko stations and get straight to cooking.
- One Griddle, No Extra Dishes - Everything happens on the Blackstone, sauce and all.
- Ready In Under 30 Minutes - No breading means no extra prep time either.
- Three Ways To Serve It - Plain, over pasta, or piled into a sandwich, your call.
- Easy To Scale - The wide cooking surface makes it simple to cook for a crowd without crowding a pan.
Try this Spaghetti Aglio e Olio!
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: Boneless, skinless breasts work best. Slice them in half horizontally if you want a faster cook, more on that in the notes below.
- Salt, Black Pepper, Garlic Powder, Onion Powder, Italian Seasoning: This simple blend seasons the chicken all the way through without needing a marinade or a brine.
- Butter: Adds richness and helps the chicken pick up some color on the griddle.
- Olive Oil: Keeps the butter from browning too fast and raises the smoke point a little.
- Marinara Sauce: Rao's is my go-to jarred option, but homemade works just as well. You'll need extra for spooning over the top at the end.
- Shredded Parmesan: Adds a salty, nutty layer underneath the mozzarella.
- Shredded Mozzarella: Melts into that classic bubbly chicken parm topping.
Try my Blackstone Seared Chicken Breasts too!
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.
- Season The Chicken - Pat the chicken breasts dry, then season both sides with the salt, pepper, garlic powder, onion powder, and Italian seasoning.
- Heat The Griddle - Preheat your Blackstone to medium heat and melt the butter with the olive oil.
- Cook The Chicken - Place the chicken on the griddle and cover with a dome. Cook until golden on one side, flip, and cover again until the chicken reaches 165°F in the thickest part.
- Add The Toppings - Spoon marinara over each piece of chicken, then top with the shredded parmesan and a generous layer of mozzarella.
- Melt The Cheese - Cover with the dome again and let it sit until the cheese is fully melted and bubbly.
- Warm The Extra Sauce - While the cheese melts, heat the remaining marinara in a small pot on another part of the griddle.
- Serve - Serve the chicken hot with the warm marinara spooned over the top. Serve it plain, over pasta, or tucked into a sandwich.
Recipe FAQ
Yes. Slicing the breasts in half horizontally before seasoning cuts the cook time down by several minutes and is a good option on a busy night.
No. That's the whole point of this version. The seasoning, sauce, and cheese give you the same chicken parm flavor without the breading step.
Rao's is what I usually reach for, but any good quality jarred marinara or homemade sauce works here.
The chicken can be seasoned a few hours ahead and kept covered in the fridge. Cook it fresh so the cheese melts properly right before serving.
Store leftover chicken in an airtight container in the fridge for up to 3 to 4 days.
Reheat gently in a covered skillet over medium-low heat, or in a 350°F oven until warmed through. The microwave works too if you're short on time.
Serve it plain, over hot pasta, or tucked into a toasted sandwich roll with extra marinara.
Serving Suggestions
- A crisp Caesar Salad
- Traeger Cheesy Garlic Breadsticks for soaking up extra marinara
- Traeger Roasted Fingerling Potatoes if you're skipping the pasta
More Chicken Recipes
Blackstone No-Breading Chicken Parmesan
Seasoned chicken breasts sear right on the Blackstone, then get topped with marinara and melted mozzarella and parmesan. No breading required.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts (about 2 pounds), sliced in half horizontally for a faster cook
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 ½ teaspoons Italian seasoning
- 2 tablespoons butter
- 1 tablespoon olive oil
Topping & Serving
- 24 ounces marinara sauce (Rao's or homemade), divided
- 1 cup shredded parmesan
- 1 ½ cups shredded mozzarella
Instructions
- Pat the chicken breasts dry and season both sides with the salt, pepper, garlic powder, onion powder, and Italian seasoning.
- Preheat your Blackstone griddle to medium heat. Add the butter and olive oil and let the butter melt.
- Place the chicken on the griddle and cover with a dome. Cook for 8 to 10 minutes, flip, and cover again. Continue cooking until the chicken reaches 165°F in the thickest part, another 8 to 10 minutes. Sliced or halved chicken breasts cook faster, closer to 4 to 5 minutes per side.
- Spoon a few tablespoons of marinara over each piece of chicken, then top with the shredded parmesan and a generous layer of mozzarella.
- Cover with the dome again and let the cheese melt, 2 to 3 minutes.
- While the cheese melts, warm the remaining marinara in a small pot on another part of the griddle.
- Serve the chicken hot, spooning the warm marinara over the top. Serve it plain, over pasta, or tucked into a sandwich roll.
Notes
- Slicing the chicken breasts in half horizontally before seasoning cuts the cook time down and works well on a busy night.
- Use an instant read thermometer to confirm the chicken hits 165°F before adding the sauce and cheese.
- Rao's is our go-to jarred marinara, but any good quality marinara or homemade sauce works here.
- Leftover chicken keeps in the fridge for 3 to 4 days in an airtight container.
Nutrition Information:
Yield: 4 Serving Size: 1 Amounts Per Serving: Calories: 701Total Fat: 38gSaturated Fat: 19gUnsaturated Fat: 18gCholesterol: 179mgSodium: 2648mgCarbohydrates: 20gFiber: 4gSugar: 10gProtein: 69gNutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
