Blackstone Parmesan Chicken and Mushrooms
This complete dinner is such an easy and yummy recipe for the griddle or flat top grill, plus Blackstone Parmesan Chicken and Mushrooms is low carb and Keto friendly.
But even if you’re not doing the low carb thing, this meal is fabulous especially thanks to the creamy parmesan sauce!
It all comes together is less than 10 minutes on the flat top griddle
How to make Blackstone Parmesan Chicken and Mushrooms
First, prep all of your ingredients since this cooks so quickly.
You can put everything on a tray to easily carry out to your griddle.
I have 1 1/2 pounds of chicken thighs that I cut into bite size pieces, but chicken breasts work too.
Plus a diced onion, sliced mushrooms, garlic, spinach, heavy cream, and shredded parmesan cheese.
Preheat the Blackstone griddle to medium heat for a few minutes.
Then add some cooking oil of choice (I use olive oil), the chicken, onion, mushrooms, kosher salt, pepper, Italian seasoning, and crushed red pepper flakes.
Cook the chicken and veggies for 5 to 6 minutes, mixing it all together with hibachi spatulas.
Then add lots of chopped, fresh spinach and minced garlic.
And cook another 2 to 3 minutes.
Finally pour a cup of heavy cream and add a cup of shredded parmesan cheese.
Also season again with more kosher salt, pepper, Italian seasoning , and crushed red pepper flakes.
Mix it all together for another minute or two, just enough until the cream thickens into a sauce.
Blackstone Parmesan Chicken and Mushrooms was quite the hit at dinner 🙂
We had this dish with crescent rolls, a perfect combo.
Gotta love an easy to make griddle meal that the whole family was crazy about!
If you like Blackstone Parmesan Chicken and Mushrooms, you might also like these recipes…
Blackstone Sweet Potatoes and Kale
Griddle Cajun Turkey Sliders
Blackstone Greek Chicken and Potatoes
Keto Friendly Blackstone Recipes
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Blackstone Parmesan Chicken and Mushrooms
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- cooking oil of choice (I used olive oil)
- 1 1/2 pounds boneless, skinless chicken thighs (or breasts) cut into bite size pieces
- 1 onion diced
- 8 ounces sliced mushrooms
- kosher salt, pepper, Italian seasoning, crushed red pepper flakes
- 8 ounces fresh spinach roughly chopped
- 6 to 7 cloves garlic minced
- 1 cup heavy cream
- 1 cup shredded parmesan cheese
Instructions
- Preheat your griddle to medium heat for a few minutes. Add some olive oil, the chicken, onion, mushrooms, kosher salt, pepper, Italian seasoning, and crushed red pepper flakes. Cook 5 to 6 minutes, mixing it all together with hibachi spatulas.
- Add the spinach, garlic, and more olive oil if needed. Cook 2 to 3 minutes, mixing together as it cooks.
- Add the heavy cream, parmesan cheese, and more kosher salt, pepper, Italian seasoning, and crushed red pepper flakes. Mix together and cook another 1 to 2 minutes. The cream will thicken into a sauce, but use hibachi spatulas to keep the cream contained if needed at first.
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