Go Back
Close-up of juicy Blackstone Chicken Breasts seasoned with herbs and spices, served on a white plate.

Blackstone Chicken Breasts

These perfectly seared Blackstone chicken breasts are juicy, flavorful, and packed with crispy golden edges from hot griddle cooking. Made with simple seasonings and cooked fast for maximum flavor, this easy high protein dinner is perfect for busy weeknights, meal prep, and healthy family meals.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Resting Time 5 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon Italian seasoning
  • 1 tablespoon butter
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped parsley

Equipment

  • Blackstone griddle
  • Bowl
  • Paper towels
  • Meat mallet

Method
 

  1. Preheat the Blackstone griddle to medium-high heat.
  2. Pat chicken breasts dry with paper towels for better searing.
  3. Pound thicker chicken breasts lightly to an even thickness for even cooking.
  4. In a bowl, coat chicken breasts with olive oil.
  5. Season both sides with salt, black pepper, garlic powder, onion powder, smoked paprika, and Italian seasoning.
  6. Place chicken breasts onto the hot griddle.
  7. Cook for 5 to 6 minutes without moving until a deep golden crust forms.
  8. Flip chicken breasts and cook another 5 to 6 minutes until fully cooked and the internal temperature reaches 165°F.
  9. Add butter to the griddle during the final minute and spoon melted butter over the chicken.
  10. Remove chicken from the griddle and drizzle with lemon juice.
  11. Garnish with chopped parsley and serve hot.

Notes

Drying the chicken before seasoning helps create the best crispy seared crust on the griddle. Let the chicken rest for 5 minutes before slicing to keep the juices locked inside.