Description
Blackstone Garlic Butter Chicken Breasts use thin chicken filets seasoned with Italian herbs and paprika, seared on a hot flat-top griddle, then finished with fresh garlic, parsley, and melted butter. Adding the garlic butter near the end gives the chicken rich flavor without burning the garlic during the initial sear.
Ingredients
3 large boneless, skinless chicken breasts, sliced horizontally into 6 thin filets
1 tablespoon avocado oil
1 teaspoon kosher salt
½ teaspoon black pepper
1½ teaspoons Italian seasoning
½ teaspoon paprika
¼ cup unsalted butter, softened
1 tablespoon finely minced fresh garlic
1 tablespoon finely chopped fresh parsley
½ teaspoon finely grated lemon zest, optional
Instructions
1. Prepare the chicken by slicing each large breast horizontally through the middle to create 6 thinner filets. Check the thickness and gently pound only noticeably thick sections until the filets are approximately ½ to ¾ inch thick.
2. Pat the chicken thoroughly dry with paper towels.
3. Combine the softened butter, minced fresh garlic, chopped parsley, and optional lemon zest in a small bowl. Keep the garlic butter nearby for the final stage of cooking.
4. Preheat the Blackstone over medium to medium-high heat until the cooking surface reaches approximately 375–400°F.
5. Spread the avocado oil across the section of the griddle where you will cook the chicken.
6. Combine the kosher salt, black pepper, Italian seasoning, and paprika. Season both sides of all 6 chicken filets.
7. Arrange the seasoned chicken on the hot griddle in a single layer with a little space between the pieces.
8. Cook the first side without repeatedly moving the chicken for approximately 4 to 5 minutes, or until the underside develops a golden-brown sear and releases readily from the griddle.
9. Flip each chicken filet once. Cook the second side for approximately 3 to 5 minutes, adjusting according to thickness.
10. When the chicken is nearly cooked, move it to a slightly cooler griddle zone if necessary. Divide the prepared garlic butter among the filets.
11. Allow the butter to melt over the chicken and onto the griddle. Use a griddle spatula to bring the melted garlic butter and browned cooking juices back over the tops of the filets.
12. Continue cooking for approximately 1 to 2 minutes. Keep the minced garlic with the butter and chicken rather than leaving it exposed on a very hot bare section of the griddle.
13. Check each filet with an instant-read thermometer in its thickest section. Remove individual pieces as soon as they reach an internal temperature of 165°F.
14. Transfer the cooked chicken to a clean platter and let it rest for approximately 5 minutes before slicing and serving.
Notes
Chicken thickness: Thin, evenly sized chicken filets cook more predictably on a Blackstone. Slice large breasts horizontally and pound only noticeably thick sections.
Griddle temperature: Aim for approximately 375–400°F for this version. Blackstone surfaces can have hotter and cooler zones, so move chicken when necessary rather than allowing the exterior to burn.
Initial sear: Use avocado oil during the high-heat searing stage. Save the butter for the final cooking stage.
Flipping: Let the chicken develop a golden surface before turning it. Repeated flipping and moving can interfere with browning.
Garlic: Fresh minced garlic can burn quickly on a hot flat top. Add it with the butter only when the chicken is nearly finished.
Doneness: Chicken breast should reach 165°F in the thickest section. Check thinner filets earlier because they may finish before the thicker pieces.
Butter: If the butter begins browning too aggressively, move the chicken to a cooler griddle zone before finishing.
Chicken tenderloins: Tenderloins can replace the breast filets but generally cook faster, so begin checking their temperature earlier.
Chicken thighs: Boneless, skinless thighs also work. Adjust the cooking time according to their thickness and use internal temperature as the final doneness check.
Herbs: Parsley can be replaced with chives, basil, or a small amount of fresh rosemary.
Spicy variation: Add approximately ¼ teaspoon crushed red pepper flakes to the garlic butter.
Parmesan variation: Sprinkle finely grated Parmesan over the chicken after cooking rather than placing a heavy layer directly onto the hottest part of the griddle.
Storage: Refrigerate cooked chicken in an airtight container for up to 4 days.
Reheating: Reheat gently over low to medium-low griddle heat or microwave in short intervals. Avoid prolonged high heat because the chicken is already fully cooked.
Nutrition: Nutrition values are estimates per serving based on 6 servings, with each serving containing 1 chicken filet and approximately one-sixth of the garlic butter and cooking oil. Actual values vary with chicken breast size and ingredient brands.
- Prep Time: 10 min
- Cook Time: 12 min
- Category: Dinner
- Method: Blackstone Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 chicken filet with garlic butter
- Calories: 245
- Sugar: 0.1 g
- Sodium: 475 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 1 g
- Fiber: 0.3 g
- Protein: 28 g
- Cholesterol: 105 mg
Keywords: Blackstone Garlic Butter Chicken Breasts, Blackstone chicken breasts, garlic butter chicken, griddle chicken breast, Blackstone garlic chicken