Crispy breaded chicken, Rao's marinara, and melted mozzarella stuffed into a toasted hero roll — all made on the Blackstone. This is Sunday dinner energy on a weeknight.
Chicken parm is one of those dishes that sounds complicated but is actually very approachable, especially when you use the Blackstone to do the heavy lifting.
What You Need
The Blackstone Method
Heat the griddle to medium-high and add a generous pour of olive oil. Bread your chicken cutlets and cook them 3–4 minutes per side until golden and cooked through (165°F internal). Transfer to a foil pan.
Spoon Rao's marinara over each cutlet, top with mozzarella, and cover the pan with foil. Return to a low zone on the griddle for 3–4 minutes to melt the cheese.
Meanwhile, butter your hero rolls with garlic butter and toast them cut-side down on the griddle until golden.
Assembly
Lay the sauced, cheesy chicken in the roll. Add a few fresh basil leaves. That's it. Don't overthink it.