If your weeknight dinner routine is stuck on repeat, this Blackstone Garlic Parmesan Chicken is about to shake things up. It’s juicy, garlicky, loaded with Parmesan flavor, and honestly tastes like something you’d order at a restaurant.
I made this on a whim one summer evening when I couldn’t decide between grilling or making a creamy pasta. So naturally, I did both — and this recipe was born. My family scraped the plate clean, and yours will too.
Table of Contents
Why You’ll Love This Recipe
This is one of those dinner ideas on grill that does everything right. The chicken tenders cook fast, the sauce is silky and rich, and the whole thing comes together with very little cleanup.
The Blackstone flat top gives you that gorgeous golden sear that a regular grill just can’t match. Every bite is tender inside, slightly crisp outside, and smothered in the most incredible garlic Parmesan sauce you’ve ever tasted.
If you’re looking for more things to cook on the Blackstone, this one absolutely belongs at the top of your list. It’s simple enough for Tuesday, impressive enough for company.
Blackstone Garlic Parmesan Chicken
Equipment
- Blackstone griddle
- Small saucepan
- Whisk
- spatula
- meat thermometer
Ingredients
For the Chicken
- 2 lbs boneless skinless chicken tenders
- 2 tbsp avocado oil or high smoke point oil
- 2 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp pepper
For the Garlic Parmesan Sauce
- ¼ cup unsalted butter
- 4 cloves garlic minced
- ¼ cup all purpose flour
- 1 ½ cups chicken broth
- 1 cup heavy cream
- ¾ cup Parmesan cheese grated
- ½ tsp onion powder
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- In a saucepan, melt butter over medium-low heat. Add minced garlic and cook for about 1 minute until fragrant, without browning.
- Whisk in flour and cook for 1 minute to form a paste. Stir in chicken broth, onion powder, salt, and pepper, then simmer for 2–3 minutes until thickened.
- Reduce heat to low, add heavy cream and Parmesan cheese, and stir until smooth. Divide sauce in half and set aside.
- Preheat Blackstone griddle to medium-high heat (about 400°F) and coat with oil.
- Place chicken tenders on the griddle in a single layer. Season with Italian seasoning, salt, and pepper. Cook undisturbed for 4–5 minutes.
- Flip chicken, baste with sauce, and cook another 4–6 minutes until internal temperature reaches 165°F.
- Flip again, baste the other side, and cook for 1 more minute to caramelize the sauce.
- Remove from heat and let rest for 5 minutes. Serve with reserved sauce.
Notes
Ingredients You’ll Need
Here’s everything you need to make this Blackstone Garlic Parmesan Chicken from scratch. The ingredient list looks a little long, but don’t let that fool you — it comes together really quickly.
| Category | Ingredient | Amount |
|---|---|---|
| For the Chicken | Boneless Skinless Chicken Tenders | 2 lbs |
| Avocado Oil (or any high smoke point oil) | 2 Tbsp | |
| Italian Seasoning | 2 tsp | |
| Salt | 1/2 tsp | |
| Pepper | 1/4 tsp | |
| For the Garlic Parmesan Sauce | Unsalted Butter | 1/4 cup |
| Garlic, minced | 4 cloves | |
| All Purpose Flour | 1/4 cup | |
| Chicken Broth | 1 1/2 cups | |
| Heavy Cream | 1 cup | |
| Grated Parmesan Cheese | 3/4 cup | |
| Onion Powder | 1/2 tsp | |
| Salt | 1/4 tsp | |
| Black Pepper | 1/4 tsp |
A quick note on the oil: avocado oil is great here because it handles high heat without smoking up your whole backyard. If you don’t have it, any neutral oil with a high smoke point works just fine.
And please — use freshly grated Parmesan if you can. The stuff in the green can will work in a pinch, but freshly grated melts so much more beautifully into the sauce.
How to Make Blackstone Garlic Parmesan Chicken
This recipe has two parts: the garlic Parmesan sauce and the chicken. Make the sauce first so it’s ready to go when you fire up the Blackstone. Don’t worry — it only takes about 10 minutes.
Step 1: Make the Garlic Parmesan Sauce
In a small saucepan, melt the butter over medium-low heat. You want it melted and glistening, not browning. Keep the heat low and patient — rushing butter leads to burned garlic, and nobody wants that.
Add the minced garlic and stir constantly for about 1 minute. You’ll smell it almost immediately, and that smell is absolutely heavenly. Do not let the garlic turn brown — it gets bitter fast.
Whisk in the flour and cook for another minute until a thick paste forms. This little step is what gives the sauce its body. Keep whisking so there are no lumps.
Stir in the chicken broth, onion powder, salt, and pepper. Bring it up to a gentle simmer and cook for 2 to 3 minutes, stirring often, until the sauce starts to thicken nicely.
“The sauce should coat the back of a spoon at this point — if it slides right off, give it another minute or two.”
Reduce the heat to low, then stir in the heavy cream and grated Parmesan. Keep stirring until everything is smooth and fully combined. It’ll turn into this gorgeous, creamy, restaurant-worthy sauce right before your eyes.
Let it cool slightly, then divide it in half. One half goes on the chicken while it cooks. The other half you save for serving. Trust me — you’ll want that extra sauce at the table.
Step 2: Fire Up the Blackstone
Preheat your Blackstone griddle over medium-high heat, aiming for around 400°F. Give it 5 to 10 minutes to get nice and hot. A properly preheated griddle is the secret to that golden sear.
Spread the avocado oil across the surface and use a spatula to coat it evenly. It should shimmer slightly — that’s how you know it’s ready for the chicken.
Step 3: Cook the Chicken
Lay the chicken tenders out in a single layer on the griddle. Don’t crowd them — they need space to sear, not steam. Season them right on the griddle with Italian seasoning, salt, and pepper.
Let them cook undisturbed for 4 to 5 minutes. Resist the urge to poke or move them around. You want a good sear to develop on the bottom before you flip.
Step 4: Baste with Sauce and Finish
Flip each tender and generously baste the cooked side with your garlic Parmesan sauce. Cook for another 4 to 6 minutes, until the chicken is cooked through. You’re looking for an internal temperature of 165°F.
Flip one more time, baste the other side with sauce, and cook for just 1 final minute. That last flip lets the sauce caramelize slightly against the hot griddle. It’s a small step that makes a big difference.
Step 5: Rest and Serve
Move the chicken to a plate and let it rest for at least 5 minutes. I know it’s tempting to dig right in, but resting keeps the juices locked inside. Use this time to warm up your reserved sauce.
Serve the chicken drizzled with that extra sauce, and get ready for some very happy faces around the table. If you love Blackstone dinner ideas, these Ranch Garlic Parmesan Chicken Skewers are another crowd-pleaser worth bookmarking.
Expert Tips for the Best Results
Don’t Skip the Resting Time
Five minutes of rest makes a real difference. It lets the juices redistribute through the meat so every bite is moist and flavorful. Cover loosely with foil if you want to keep things warm.
Get That Griddle Hot Enough
A cold or lukewarm griddle means your chicken will steam instead of sear. Give it a full preheat and make sure the oil is shimmering before you lay anything down. This is one of the most important tips for dinner ideas on the Blackstone Grill.
Use a Meat Thermometer
Chicken tenders cook fast, but thickness varies. A meat thermometer takes all the guesswork out. Pull them at 165°F internal and they’ll be perfectly juicy every time.
Grate Your Own Parmesan
Pre-shredded Parmesan often has anti-caking agents that prevent smooth melting. Freshly grated melts right into the cream sauce without any clumping. It takes two minutes and it’s absolutely worth it.
Variations to Try
Spicy Garlic Parmesan Chicken
Add 1/4 to 1/2 teaspoon of red pepper flakes to the sauce while it simmers. You get all that creamy, garlicky goodness with a little kick that sneaks up on you. Perfect for those who like heat.
Lemon Garlic Parmesan Chicken
Squeeze half a lemon into the sauce at the end and add a little lemon zest to the chicken seasoning. It brightens the whole dish and cuts through the richness beautifully.
Try It with Steak
This garlic Parmesan sauce is incredible on steak too. If you want to mix up your Blackstone dinner ideas, try these Rosemary Garlic Steak Kebabs for a hearty grilled meal the whole family will love.
Make It a Full Meal
Pair the chicken with grilled veggies, pasta, or rice to soak up all that extra sauce. For another stunning grill night option, these Balsamic Grilled Flank Steak Caprese skewers make an amazing companion dish.
Troubleshooting Common Problems
Sauce Is Too Thick
Add a splash of chicken broth or warm water and stir until it loosens up. Add it gradually so you don’t over-thin it. A little goes a long way here.
Sauce Is Too Thin
Let it simmer uncovered for another 2 to 3 minutes, stirring frequently. It’ll thicken up as moisture evaporates. If it’s still not quite right, a small extra pinch of flour whisked in can help.
Chicken Is Sticking to the Griddle
This usually means the griddle wasn’t hot enough or didn’t have enough oil. Make sure you preheat fully and coat the surface well before adding the chicken. Also, don’t force the flip — if it resists, give it another minute.
Garlic Turned Bitter
Burned garlic is the most common sauce mistake. If this happens, unfortunately the best fix is to start the sauce over. Cook the garlic gently on low heat next time, stirring the whole time, and pull it off the heat the second it’s fragrant.
Storage and Reheating Guide
| Storage Method | Container | Duration |
|---|---|---|
| Refrigerator | Airtight container | Up to 3 days |
| Freezer (chicken only) | Freezer-safe bag or container | Up to 2 months |
| Sauce (refrigerator) | Sealed jar or container | Up to 3 days |
To reheat the chicken, warm it in a skillet over medium-low heat with a splash of chicken broth. This keeps it moist and prevents it from drying out. Avoid the microwave if you can — it tends to make the chicken rubbery.
The sauce can be reheated gently on the stovetop over low heat. Stir in a little cream or broth to bring it back to its original silky consistency if it thickened in the fridge.
No-Waste Kitchen Ideas
Leftover chicken is incredible sliced over pasta with the reserved sauce. It also makes a fantastic topping for baked potatoes or a creamy chicken sandwich on crusty bread. Don’t let a single drop of that sauce go to waste!
For something completely different after dinner, these Carrot Cake Cookies with Cream Cheese Frosting make a wonderfully sweet ending to a savory meal.
Blackstone Garlic Parmesan Chicken FAQs
Can I use chicken breasts instead of tenders?
Absolutely! Just pound them to an even thickness of about 3/4 inch so they cook evenly. They’ll need a couple extra minutes per side compared to tenders. Use your thermometer to confirm 165°F internal temperature before pulling them off.
What other things can I cook on the Blackstone with this sauce?
This garlic Parmesan sauce is versatile enough for shrimp, pork tenderloin, or even thick-cut vegetables like zucchini and mushrooms. The flat top griddle is ideal for getting a nice sear on almost anything. It’s one of the most underrated dinner ideas for the Blackstone Grill.
Can I make the sauce ahead of time?
Yes, and it actually gets even better as the flavors meld together. Make it up to 2 days in advance and store it in a sealed jar in the fridge. Reheat gently on the stovetop with a splash of cream before using.
Is this recipe good for meal prep?
It’s a great meal prep option. Cook a big batch of chicken and portion it out with sauce in separate containers. It pairs well with rice, pasta, or roasted vegetables throughout the week. Check out this Japanese Chicken Katsu Curry for another fantastic chicken meal prep idea.
Can I make this without a Blackstone griddle?
You can use a large cast iron skillet or a heavy-bottomed pan on the stovetop over medium-high heat. The results won’t be quite as dramatic as the flat top griddle, but the flavor will still be outstanding. The garlic Parmesan sauce makes everything taste incredible regardless of how you cook the chicken.
Make It Tonight and Share the Love
This Blackstone Garlic Parmesan Chicken is one of those recipes that earns a permanent spot in your dinner rotation. It’s fast, it’s flavorful, and it genuinely makes you look like you know what you’re doing in the kitchen — even on a random Tuesday.
Give it a try this week and let me know how it turned out! Drop a comment below with your experience, any tweaks you made, or questions you have. And if you loved it, please save it to Pinterest so more people can discover it. The more the merrier around the dinner table.
