Chicken Parmesan continues our Grill Girl summer series as we are finding everything we can to cook on the Blackstone.
Ever since I got my Blackstone Griddle I am looking for ways to cook on it. It has been so nice during the summer because I’m not heating up my house, my kids can play outside while I cook, and the kitchen stays clean. So when I was craving some chicken parmesan, I knew that I was going to figure out a way to make it outside on the Blackstone.
Ingredients for Blackstone Chicken Parmesan
- Chicken – I love to use tenders, but you can do chicken breasts.
- Flour – for the breading on the chicken
- Seasonings – salt, onion powder, garlic powder, paprika, and pepper
- Eggs – for binding on the breading
- Milk – for the egg wash binding
- Marinara Sauce – for the pasta and chicken
- Mozzarella – fresh is my favorite, but low moisture works as well.
- Pasta – any shape you like, use spaghetti if you want to keep it traditional.
How to Make Chicken Parmesan on the Blackstone
- In a shallow bowl combine flour and seasonings.
- In a second shallow bowl combine egg and milk. Whisk to combine.
- Dunk chicken tenders (or breasts) into flour to coat, then dunk into egg wash mixture, and finish with a final coat of flour. Repeat for all chicken tenders.
- Cook pasta according to package, set aside. Toss with a little bit of oil to help prevent the pasta from sticking to each other.
- Preheat Blackstone to medium heat.
- Add a good amount of oil and add coated chicken.
- Cook on both sides for 7-8 minutes per side or until chicken has reached an internal temp of 165.
- Add 2 tbsp of marinara to each piece of chicken and then top with mozzarella. Allow cheese to melt, covering if needed.
- Add pasta to the griddle and top with remaining sauce. Allow to cook on medium until warmed.
- Remove from griddle and enjoy!
Share Your Experience
I would love to hear about your experience making and enjoying my Blackstone Chicken Parmesan! Feel free to tag me on Instagram or leave a review below. Your feedback helps me improve our recipes and provides inspiration to fellow home cooks.
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Chicken Parmesan on the Blackstone
Chicken Parmesan continues our Grill Girl summer series as we are finding everything we can to cook on the Blackstone.
Equipment
Ingredients
- 1 1/2 lbs chicken breasts or tenders
- 1 cup all purpose flour
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp pepper
- 1 eggs
- 1/4 cup milk
- 24 oz marinara
- 4 oz fresh mozzarella slices
- 8 oz pasta cooked according to package
Instructions
- In a shallow bowl combine flour and seasonings.
- In a second shallow bowl combine egg and milk. Whisk to combine.
- Dunk chicken tenders (or breasts) into flour to coat, then dunk into egg wash mixture, and finish with a final coat of flour. Repeat for all chicken tenders.
- Cook pasta according to package, set aside. Toss with a little bit of oil to help prevent the pasta from sticking to each other.
- Preheat Blackstone to medium heat.
- Add a good amount of oil and add coated chicken.
- Cook on both sides for 7-8 minutes per side or until chicken has reached an internal temp of 165.
- Add 2 tbsp of marinara to each piece of chicken and then top with mozzarella. Allow cheese to melt, covering if needed.
- Add pasta to the griddle and top with remaining sauce. Allow to cook on medium until warmed.
- Remove from griddle and enjoy!
Nutrition
Calories: 739kcal | Carbohydrates: 78g | Protein: 69g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 210mg | Sodium: 1855mg | Potassium: 1587mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1205IU | Vitamin C: 15mg | Calcium: 224mg | Iron: 5mg
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