This recipe is crispy, cheesy, and full of classic Italian-American flavor! Our Blackstone Chicken Parmesan is an irresistible weeknight dinner or weekend treat. Cooking on the Blackstone griddle let’s you cook for a crowd in no time, and finishing it in the oven will make sure every bite is juicy and perfectly cooked. With rich marinara, bubbling mozzarella, and a bed of tender pasta, this version of chicken parm is the perfect balance between homemade comfort and restaurant-quality execution.
Blackstone Chicken Parmesan
I love using my Blackstone for recipes like this! It has a huge cooking surface that lets you brown the chicken perfectly, and creates a beautiful golden crust that’s difficult to replicate on the stovetop. Especially if you’re making more than two servings.
We combine both panko and Italian breadcrumbs in the coating to give the chicken a crunchy texture without overpowering the flavor. While you can make a Homemade Marinara, we used Rao’s in this recipe. Known for its clean, robust taste, it is my favorite store-bought sauce and saves time without sacrificing flavor.
This recipe is finished off in the oven to ensure even cooking, letting the chicken stay juicy and giving the dish its signature melted, savory topping. Serve over your favorite pasta, and watch the whole thing disappear!
Whether you’re looking to break in your Blackstone griddle or upgrade your chicken parm game, this recipe delivers consistent, crowd-pleasing results.
Why You’ll Love This Dish
- Golden, Crispy Chicken – Browning on the Blackstone gives a crunchy, even crust.
- Rich Tomato Flavor – Rao’s marinara is a premium, time-saving choice.
- Perfect Cheese Melt – Thick-cut mozzarella and freshly grated Parmigiano Reggiano create a luscious topping.
- Big Batch Friendly – Cook multiple cutlets at once on the griddle.
- Balanced and Hearty – Pairs beautifully with seasoned pasta for a full meal.
Blackstone Stir Fry Udon With Pork
Blackstone Chicken Parmesan Grocery List
Here’s a quick run-down of what ingredients you need to make this recipe successfully. This is handy to quickly glance at to see if whipping this up will require a trip to the store. For the full ingredients, including the amounts, refer to the recipe at the bottom of the post.
Ingredients
- Rao’s Marinara Sauce – A high-quality jarred sauce with balanced acidity and a rich tomato base.
- Chicken Breasts – Sliced and pounded evenly for consistent cooking and texture.
- Flour – Helps the coating stick and gives the first layer of crispiness.
- Salt – Brings out natural chicken flavor and balances the coating.
- Garlic Powder – Adds a mild, savory undertone to the breading.
- Onion Powder – Supports the garlic for more depth in the crust.
- Black Pepper – A few shakes give subtle heat and complexity.
- Eggs – Work with buttermilk to create a sticky base for the breading.
- Buttermilk – Adds tang and moisture to help the crust adhere and stay tender.
- Panko – Japanese-style breadcrumbs for light, airy crunch.
- Italian Breadcrumbs – Provide seasoning and finer texture in the breading.
- Oil for frying – A neutral oil like canola or vegetable works best for even browning.
- Grated Parmigiano Reggiano – Bold, nutty flavor that balances the rich tomato and cheese topping.
- Mozzarella – Melts beautifully and adds classic chicken parm stretch.
- Pasta – Serves as a hearty base; spaghetti or linguine work well.
How To Make Chicken Parmesan on the Griddle
Below is the quick summary of what you’re getting into if you decide to make this recipe. It is just the overview, so when you are cooking make sure to follow the complete instructions that are located at the very bottom of the page in the printable recipe card.
Recipe Steps
- Heat the Sauce – Simmer marinara in a pot on the Blackstone while preparing the chicken.
- Prep and Bread Chicken – Slice and pound breasts, dredge in seasoned flour, dip in egg-buttermilk mix, then coat in breadcrumb blend.
- Cook Chicken on the Blackstone – Brown both sides with oil on the griddle until golden; don’t fully cook through.
- Assemble and Bake – Top browned chicken with sauce, cheese, and bake at 325°F for 15-20 minutes; broil briefly to finish.
- Boil and Season Pasta – Cook pasta to al dente, toss with 3/4 of the warm marinara, some Parmigiano, and salt; serve with the chicken.
FAQ
How should I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Keep pasta and chicken separate for best texture.
Can I reheat this?
Yes, reheat in the oven at 350°F until warmed through. Avoid microwaving to keep the crust from getting soggy.
Can I prep this in advance?
You can bread the chicken ahead and refrigerate it for a few hours before cooking. Assemble with sauce and cheese just before baking.
What can I substitute for buttermilk?
Mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk, let sit for 5 minutes, then use as a buttermilk replacement.
Serve This With…
- Garlic Bread or Focaccia
- A crisp Caesar Salad
- Roasted Broccolini or Grilled Spinach
- A bold red wine like Chianti or a dry Italian soda
📌 PIN FOR LATER 📌
Blackstone Chicken Parmesan
This crispy, delicious chicken parmesan is topped with copious amounts of cheese and gets served over a delicious pasta!
Ingredients
Sauce:
- 32 ounce jar Rao's Marinara Sauce
Chicken:
- 3 large chicken breasts, cut in half and pounded or sliced to equal thickness
- 2/3 cup flour
- 1 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- couple of shakes of black pepper
- 2 eggs
- 1 cup buttermilk
- 1 3/4 cup panko
- 3/4 cup Italian bread crumbs
Misc:
- Oil for frying
- 1 1/2 cups grated Parmigiano Reggiano
- 3/4 pound mozzarella cheese, sliced into 1/4 inch thick slices
- 1 pound pasta
Instructions
- Preheat the Blackstone over medium heat. Put a pot on it and add the marinara sauce to the pot. Let it come to a simmer while you're prepping the chicken.
- Trim all visible fat from chicken breasts and cut in half.
- Pound or slice breasts to equal thickness, about 1 inch thick.
- Mix flour, salt, garlic powder, onion powder, and black pepper in one container. Whisk together buttermilk and eggs in another container. Mix together panko and Italian bread crumbs in another.
- Bread chicken by dusting with flour mixture, then fully coating in buttermilk mixture, and then coating well in the panko mixture. Set aside and repeat until all chicken is breaded.
- Add a layer of oil to the griddle.
- Place the chicken onto the griddle and let it brown. Add more oil to the griddle as necessary. Flip and brown on the other side and add additional oil under the chicken to ensure even browning.
- Remove from the griddle and place onto a paper towel-lined plate.
- Don't worry about the chicken being entirely cooked through, as it will finish cooking in the oven.
- Boil noodles until al dente, and then drain and toss with 3/4 of the marinara sauce, a generous handful of reggiano, and a few shakes of salt, if needed.
- Place the browned chicken into an oven safe dish, top with a few tablespoons of sauce, sprinkle with a generous amount of parmigiano reggiano, and then top with a thick slice of mozzarella.
- Bake for 15-20 minutes at 325°F, and then finish under the broiler until the cheese is bubbly and lightly browned.
- Serve with pasta while hot.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 1039Total Fat: 34gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 201mgSodium: 2709mgCarbohydrates: 120gFiber: 8gSugar: 47gProtein: 61g