Mom's Best Recipes
Recipe

Silky Blackstone Garlic Butter Chicken

Juicy chicken with crisp edges, plus a glossy garlic butter pan sauce you spoon over rice, pasta, or veggies.

Author By Matt Campbell
4.8
Sliced garlic butter chicken on a Blackstone griddle with a glossy butter sauce bubbling beside it
Jump to Recipe

Some nights you want the griddle to do the heavy lifting. This is that recipe. We are talking golden, crisp-edged chicken and a silky garlic butter sauce that tastes like you planned dinner hours ago, even if you started right when everyone got hungry.

The Blackstone is perfect here because you get two wins at once: high heat for browning, and a wide surface that lets the sauce reduce fast without turning into a science project. The trick is simple: build flavor in layers, keep the sauce moving, and pull the chicken right when it is juicy.

Chicken cutlets browning on a flat top griddle with lemon halves and garlic nearby

Why It Works

  • Silky sauce, not greasy: butter plus a quick splash of broth and lemon turns into a glossy pan sauce that clings.
  • Crisp edges, tender center: thin cutlets cook fast and brown hard on the flat top.
  • Weeknight flexible: serve it over rice, mashed potatoes, pasta, or tucked into toasted buns.
  • Accessible ingredients: no specialty stuff, just smart technique and good seasoning.

Pairs Well With

Storage Tips

How to Store Leftovers

  • Fridge: Store chicken and sauce together in an airtight container for up to 3 to 4 days. The sauce will thicken as it chills, that is normal.
  • Freezer: You can freeze it for up to 2 months, but butter sauces can separate a little when thawed. Still tasty, just needs a gentle reheat.
  • Reheat: Warm in a skillet over low heat with a splash of chicken broth or water. Stir often until the sauce turns glossy again. Microwave works too, but use 50% power and stir halfway so the butter does not break.
  • Make-ahead tip: Pre-mince the garlic, pre-measure the broth mixture, and cut the butter into pieces before you start. Once the chicken comes off, the sauce is a quick sprint.

Common Questions

Common Questions

What makes this “silky” on a griddle?

Two things: reducing a small amount of broth with the browned bits, then stirring in cold butter at the end over low heat. That last step turns it glossy instead of oily.

Can I use chicken thighs instead of breasts?

Yes. Use boneless, skinless thighs and cook a bit longer. They are safe at 165 F, but for the best texture aim for 175 F to 190 F.

My butter sauce looks separated. Did I ruin it?

Nope. Pull it off the hottest spot, add a tablespoon of broth or water, and whisk or stir hard. If it is still stubborn, stir in one more small piece of cold butter.

Do I need a dome on the Blackstone?

Not required, but it helps melt the Parmesan and finish thicker pieces of chicken without over-browning the outside. A disposable pan lid or large metal bowl works in a pinch.

What oil should I use on the griddle?

Use a high smoke point oil like avocado, canola, or vegetable oil for searing. Save the butter for the sauce at the end so it does not burn.

My griddle will not hold a low heat. What do I do?

Make the sauce on the coolest edge, or build it in a small skillet set on the griddle so you can control the heat. Butter sauce hates blazing heat.

I wanted a “restaurant-y” chicken dinner that did not require a pile of pans. The first time I tried it on a griddle, I got the sear right but my sauce was basically butter soup. After a few rounds of messing with heat zones and timing, it clicked: deglaze the same spot you seared in, then stir in cold butter over low heat. Now it is my go-to when I want cozy carbs, bright lemon, and that moment where you drag bread through the sauce and quietly decide you are not sharing.