Description
Juicy, seared chicken tenderloins smothered in a rich, garlicky Parmesan butter sauce—cooked quickly on the Blackstone griddle or stovetop. A savory, satisfying dinner ready in under 20 minutes.
Ingredients
2 lb chicken tenderloins or breasts, boneless/skinless
2 Tbsp olive oil
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp salt
½ tsp black pepper
2 tsp red pepper flakes (optional)
½ cup mayo-based marinade (or Greek yogurt)
4 Tbsp unsalted butter
10 cloves fresh garlic, minced
½ cup grated Parmesan cheese
1 Tbsp hot sauce (or ½ tsp garlic salt + ½ tsp Italian seasoning)
⅓ cup chopped fresh parsley
Instructions
- In a bowl, toss chicken with olive oil, paprika, garlic powder, onion powder, salt, black pepper, red pepper flakes, and marinade base. Let marinate for at least 30 minutes or up to overnight.
- Heat the Blackstone griddle or a skillet over medium-high heat and lightly oil the surface.
- Grill chicken for about 5 minutes per side, flipping and basting with sauce during cooking.
- In a small saucepan, melt butter over medium heat. Add garlic and sauté until fragrant. Stir in Parmesan, hot sauce, and parsley. Remove from heat once combined.
- Drizzle remaining sauce over cooked chicken and let rest for 5 minutes before serving.
Notes
Chicken thighs, shrimp, or chicken skewers make great substitutions.
Add vegetables to the griddle for a full meal in one pan.
Use Greek yogurt for a lighter marinade option.
To bake instead: cook at 400°F for 20 minutes and broil for a crisp finish.
Garnish with fresh parsley after cooking for color and flavor.
Nutrition
- Serving Size: 1 portion
- Calories: 390
- Sugar: 1g
- Sodium: 480mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 115mg
