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.
Save this recipe for later by simply using the pin button on the recipe card or any of the photos above. Happy cooking!
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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