This Chicken Marsala recipe is very similar to my Chicken Marsala Recipe on the Big Green Egg, but it gives it such a different flavor profile on the Blackstone, that is was worth creating another recipe for it!
One of my favorite recipes from Carrabba’s is Chicken Marsala which led me down the path of finding a way to make it at home. We absolutely love this recipe!
While my other recipe has the Chicken Marsala over a bed of garlic mashed potatoes, we also love this recipe served over some freshly cooked pasta.
Chicken Marsala Pasta Ingredients
- 2 – 4 Chicken Breasts, Otto’s Chicken is Preferred
- Fettuccine Noodles
- 1/4 teaspoon – Marjoram
- 1/4 teaspoon – Garlic Powder
- 1/2 teaspoon – Dried Parsley Flakes
- 1/2 teaspoon – Ground Thyme
- 1/2 teaspoon – Oregano Leaves
- 2 teaspoons – Garlic, Minced
- 8 ounces – White Mushrooms
- 1/4 Cup – Butter (more is used to sauté the mushrooms, as needed)
- 2 teaspoons – Corn Starch
- 1 Cup – Chicken Broth
- 2 teaspoons – Red Onion, minced
- 2 Tablespoons – Heavy Cream
- 1/4 Cup – Dry Marsala Cooking Wine
- 1/2 teaspoon – Ground Black Pepper
- Foil Pan for Marsala Sauce
How to Prepare Chicken Marsala Pasta for the Blackstone
Preparing the chicken is easy. Start out by making the seasoning for the chicken.
In a bowl, mix the oregano, thyme, parsley, garlic powder and marjoram.
Moderately sprinkle both sides of the chicken breasts with the seasoning.
The only other prep work left is to dice the red onion and get everything set out and ready to go so you are not scrambling while cooking.
How to Cook Chicken Marsala Pasta on the Blackstone
Get the Blackstone fired up with the heat setting at medium, medium – high.
Start out by putting a little oil on the Blackstone. Then the chicken can be added. To help the chicken cook a little more evenly, add the dome over the top of the chicken.
While proceeding with making the Marsala sauce you will want to be sure to monitor the chicken breasts throughout ensuring that it does not burn or get over cooked. The chicken breasts are looking for that 165 – 170 internal temperature range.
Take some excess butter and create a thin layer of melted butter on the Blackstone. Add the minced garlic stirring frequently for about a minute, you do not want to burn the garlic.
From there, add the white mushrooms and butter as needed to sauté the mushrooms. Oil will work as well, but we feel the butter gives the mushrooms the best flavor at the end of the cook.
Remember, do not forget the chicken. Usually after the mushrooms are almost sauteed, it is a good time to flip the chicken for the first time. Add a little oil as needed and recover the chicken.
In a tin foil pan, add 1/4 cup of butter. Once it starts melting, add the mushrooms to finish cooking.
Take the chicken broth and mix in the corn starch. This will help the corn starch spread and not glob up.
Add the corn starch and chicken broth mixture to the mushrooms to start making the Marsala sauce.
Add the diced red onion to the simmering Marsala sauce.
Followed by heavy cream.
Then, mix in the Marsala cooking wine.
Add the ground black pepper to the Marsala sauce. By now you should have flipped the chicken another time or two in which the internal temperature should be close to that 165-degree mark.
Once the chicken hits the 165-degree mark, add it to the Marsala sauce. Flip the chicken a couple times to ensure it is well coated.
Add the chicken over a bed of cooked fettuccine noodles. Smother with the Marsala sauce and enjoy!
Chicken Marsala Pasta on the Blackstone Griddle
This Chicken Marsala recipe is very similar to my Chicken Marsala Recipe on the Big Green Egg, but it gives it such a different flavor profile on the Blackstone, that is was worth creating another recipe for it!
One of my favorite recipes from Carrabba’s is Chicken Marsala which
led me down the path of finding a way to make it at home. We absolutely
love this recipe!
While my other recipe has the Chicken Marsala over a bed of garlic
mashed potatoes, we also love this recipe served over some freshly
cooked pasta.
Ingredients
- 2 – 4 Chicken Breasts, Otto’s Chicken is Preferred
- Fettuccine Noodles
- 1/4 teaspoon – Marjoram
- 1/4 teaspoon – Garlic Powder
- 1/2 teaspoon – Dried Parsley Flakes
- 1/2 teaspoon – Ground Thyme
- 1/2 teaspoon – Oregano Leaves
- 2 teaspoons – Garlic, Minced
- 8 ounces – White Mushrooms
- 1/4 Cup – Butter (more is used to sauté the mushrooms, as needed)
- 2 teaspoons – Corn Starch
- 1 Cup – Chicken Broth
- 2 teaspoons – Red Onion, minced
- 2 Tablespoons – Heavy Cream
- 1/4 Cup – Dry Marsala Cooking Wine
- 1/2 teaspoon – Ground Black Pepper
- Foil Pan for Marsala Sauce
Instructions
- In a bowl mix together the oregano, thyme, parsley, garlic powder and marjoram. Sprinkle and season both sides of the chicken breasts evenly. Set aside.
- Dice the red onion.
- Get all the other ingredients set up by the Blackstone so you aren't scrambling for things mid cook.
- With the Blackstone on Med, Med-High heat, add the seasoned chicken on a thin fresh layer of oil on the Blackstone. Cover with the dome.
- While proceeding with making the Marsala sauce, you will want to be sure to monitor the chicken breasts throughout ensuring that it does not burn or get over cooked. The chicken breasts are looking for that 165 - 170 internal temperature range.
- Take some excess butter and create a thin layer of melted butter on the Blackstone. Add the minced garlic stirring frequently for about a minute, don't burn the garlic.
- Add the white mushrooms and butter as needed to sauté the mushrooms (oil will also work but the end product does not turn out as good).
- Once this is done it is usually a good time to flip the chicken, add a little more oil and recover the chicken with the dome.
- Place the tin foil pan on the griddle and add the 1/4 cup of butter. Once the butter starts melting, add the sautéed mushrooms.
- Take the chicken broth and mix in the corn starch.
- Check the chicken and flip as needed.
- Add the broth and cornstarch mixture to the mushrooms to start the Marsala sauce.
- Mix in the diced red onion, heavy cream, and Marsala cooking wine. Add the ground black pepper.
- Once the chicken hits 165-degrees, add it to the Marsala sauce, flip it a couple times to ensure it is coated.
- Serve over a freshly made bed of fettuccine noodles and enjoy!
Notes
Chicken Marsala is also awesome served over garlic mashed potatoes, if you aren't a fan of noodles.
Ben has a bachelor’s degree in construction engineering. When not constructing or remodeling X-Ray Rooms, Cardiovascular Labs, and Pharmacies, you can find him at home with wife and two daughters. Outside of family, He loves grilling and barbequing on his Big Green Egg and Blackstone Griddle, as well as working on projects around the house.
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