Easy Chicken Marsala (with The BEST Buttered Noodles) is a delightful fusion of tender chicken and rich, flavorful sauce. This dish combines sautéed mushrooms and shallots with a sweet, savory Marsala wine reduction, served over a bed of perfectly buttered egg noodles. The moment this comforting meal touches your taste buds, you’ll know it’s destined for family favorite status. Whether you’re planning a casual weeknight dinner or looking to impress guests, this dish offers effortless sophistication without a hint of stress in the kitchen.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Easy Chicken Marsala (with The BEST Buttered Noodles)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Easy Chicken Marsala (with The BEST Buttered Noodles)

Easy Chicken Marsala (with The BEST Buttered Noodles)

I first stumbled upon this Chicken Marsala recipe during a cozy dinner party with friends. We all gathered around the table, each of us charmed by the aroma wafting through the air as the chicken sizzled and the mushrooms caramelized. When that first bite melted in my mouth, I was instantly captivated. The balance of flavors—the earthiness of the mushrooms, the sweetness of the Marsala, and the richness of the buttered noodles—made it a real standout. It’s easy to whip up, budget-friendly, and your loved ones will be begging for seconds!

Why You’ll Love This Recipe

Simple & Quick: Ready in under 30 minutes, meal prep couldn’t be simpler!
Irresistible Flavor: The combination of savory chicken and sweet Marsala creates a mouthwatering experience.
Eye-Catching Appeal: A stunning dish that’s perfect for impressing guests while being cozy enough for family dinners.
Flexible Serving: Enjoy it as a weeknight meal or serve it on special occasions.
Diet-Friendly Options: Possible to adapt with gluten-free noodles or substitute with alternative proteins.

Ingredients You’ll Need

1 and 1/2 pounds boneless skinless chicken tenders: Tenderloins are ideal as they cook quickly and stay juicy. If you prefer, you can use chicken breasts instead, but be sure to slice them thinner.
1/2 cup all-purpose flour: This is used for dredging the chicken, creating a beautiful golden crust. Gluten-free flour can be a suitable substitute here.
2 and 1/2 teaspoons garlic powder: Adds an aromatic base to the seasoning mix. Fresh minced garlic could work too for a stronger flavor.
1 and 1/2 teaspoons onion powder: Enhance the savory flavor alongside the garlic.
1 teaspoon Italian seasoning: A blend of herbs that complement the dish—basil, oregano, and thyme are lovely alternatives.
1/2 teaspoon cayenne pepper: For a little kick! You can adjust based on your spice preference.
1/2 teaspoon black pepper: Freshly cracked is always a nice touch for the best flavor.
1/2 teaspoon salt: Essential for bringing out all the flavors in your dish.
2 tablespoons olive oil: For frying the chicken; gives it a crispy texture. You can use butter for a richer flavor.
4 tablespoons unsalted butter: This adds a creamy richness to the sauce. Always opt for unsalted to control salt levels.
3 shallots, peeled and thinly sliced: Adds a sweet, delicate flavor that enriches the dish. Onions can work in a pinch.
8 ounces cremini mushrooms, sliced: Provides a rich, earthy flavor. Feel free to mix in your favorite mushrooms!
8 ounces shiitake mushrooms, sliced: Adds a unique texture and flavor. You can replace them with extra cremini or button mushrooms.
2 and 1/2 teaspoons cornstarch: This helps thicken your sauce perfectly. For a healthier option, you can skip the cornstarch and let the sauce reduce longer.
1 cup chicken bone broth: For added depth and umami; you can substitute with vegetable broth if needed.
4 cloves garlic, minced: Fresh garlic provides fantastic flavor.
1 cup dry Marsala wine: The star of the sauce! Makes the dish sweet and savory. If unavailable, consider using sherry.
2 tablespoons fresh parsley, chopped: Not just for garnish—adds a fresh brightness to serve!
Grated parmesan cheese for serving (optional): A little sprinkle can elevate the flavors even more if you’re feeling indulgent.
1 pound egg noodles: Perfect for soaking up that delicious sauce; feel free to switch them out for any pasta you have on hand.
3/4 cup unsalted butter, cubed: For a luxuriously buttery sauce for the noodles.
2 cloves garlic, minced: Adds amazing flavor to the buttered noodles.
2 tablespoons fresh parsley, chopped: Herbaceous goodness for the noodles as well.

How to Make Easy Chicken Marsala (with The BEST Buttered Noodles)

Prepare the Chicken: In a large bowl, combine the flour, garlic powder, onion powder, Italian seasoning, cayenne pepper, black pepper, and salt. Dredge the chicken pieces in this seasoned flour mixture, ensuring they are evenly coated while shaking off excess flour. Set aside on a clean plate.
Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and sauté for about 3 minutes on each side until golden brown. Once done, transfer the chicken to a clean plate and revisit the skillet for the sauce.
Sauté Veggies: Add the unsalted butter to the skillet, stirring until melted. Toss in the sliced shallots and mushrooms, cooking them together over medium heat. Stir occasionally until they become deeply caramelized, around 20 minutes. The kitchen will start smelling divine!
Add Garlic: Introduce the minced garlic to the pan and cook for about a minute until fragrant. You want to be careful not to burn it.
Deglaze with Marsala: Pour in the dry Marsala wine slowly, scraping up any tantalizing bits that might’ve stuck to the bottom of the pan. Let this simmer for about 5 minutes, stirring frequently until it reduces a bit.
Thicken the Sauce: Whisk together the cornstarch and chicken bone broth in a spouted measuring cup. Gradually pour this into the pan, stirring well to combine. Increase the heat to medium-high and bring the sauce to a gentle simmer, allowing it to thicken slightly for 5 to 6 minutes.
Final Touches: Give it a taste, adding extra salt and pepper as needed—typically about a teaspoon of salt and half a teaspoon of black pepper works well. Return the chicken to the pan, allowing it to gently simmer for an additional 2 minutes to warm through.
Cook the Noodles: Meanwhile, bring a large pot of water to a rolling boil. Add the egg noodles and cook until al dente. Reserve about ½ cup of pasta water, then drain well and transfer to a large mixing bowl.
Buttered Noodles Assembly: Add the cubed unsalted butter, minced garlic, and reserved pasta water to the noodles. Toss everything together until the butter melts and coats the noodles beautifully. Stir in chopped parsley for a fresh burst.
Serve It Up: Plate the buttered noodles and generously pour the Chicken Marsala over the top. Finish with a sprinkle of fresh parsley and, if desired, some grated Parmesan cheese.

Storing & Reheating

To keep leftovers fresh, let the Chicken Marsala cool slightly, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. If you’d like to freeze it, the dish can last for up to 3 months in the freezer. Just be sure to separate the noodles and sauce for better texture upon reheating. Reheat gently on the stovetop or microwave in short intervals, but note that the sauce may lose some associated creaminess. Refresh it with a splash of broth or water!

Chef’s Helpful Tips

Avoid the common mistake of overcrowding the pan when frying the chicken; it will steam rather than sear. A few pieces at a time is best!
For an enriched flavor, try marinating the chicken tenders in the flour mix with an aim to let them sit for about 15 minutes before cooking.
When cooking the mushrooms, resist the urge to stir too frequently; let them sear to develop a rich caramelization.
If your sauce seems too thin, allow it to simmer longer, which will help it reduce and thicken.
This recipe is delightful on its own but can easily be transformed by adding spinach or bell peppers for a pop of color and nutrition.
Don’t skip the final sprinkle of parsley; it brightens the dish perfectly!

Easy Chicken Marsala (with The BEST Buttered Noodles) is more than just a meal; it’s a journey. A journey where flavors meld beautifully, and the heart finds warmth in simplicity. Enjoy the tenderness of chicken mingling with the rich sauce over buttery noodles. Go ahead, savor this delight for yourself and share it with others. This dish promises to elevate your dining table, and who knows? Your variations might just add a unique twist, enriching this already delightful recipe. So grab your apron and let’s enjoy every bite together!

Recipe FAQs

Can I use different kinds of noodles for this recipe?

Absolutely! While egg noodles are traditional, you can substitute with any pasta of your choice like fettuccine, penne, or gluten-free options. Just keep an eye on the cooking times according to package instructions.

What can I use instead of Marsala wine?

If Marsala wine isn’t readily available, you can use dry sherry or even a sweet vermouth. For a non-alcoholic option, a mixture of grape juice with a splash of vinegar can mimic the sweetness and acidity nicely.

How do I ensure my chicken remains juicy and tender?

To keep your chicken tender, make sure not to overcook it. A quick sear on medium-high heat achieves a golden crust while retaining moisture inside. Opt for chicken tenders as they are typically more forgiving in terms of cooking time.

Can I make this dish ahead of time?

Yes! You can prepare the chicken and sauce ahead of time and store them separately. Just boil fresh noodles when you’re ready to serve, then combine everything. The flavors will meld nicely for a wonderfully cohesive dish!

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Easy Chicken Marsala (with The BEST Buttered Noodles)

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Author: Anna
Prep Time: 35 minutes
Cook Time: 30 minutes
Total Time: 1 hour 5 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Skillet
Cuisine: Italian

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Description

This Easy Chicken Marsala with The BEST Buttered Noodles is your go-to comfort food. Tender chicken and earthy mushrooms are cooked in a delicious Marsala sauce, served over buttery noodles for a delightful meal any night of the week.

Ingredients

Scale

1 and 1/2 pounds (681g) boneless skinless chicken tenders
1/2 cup (113g) all-purpose flour
2 and 1/2 teaspoons garlic powder
1 and 1/2 teaspoons onion powder
1 teaspoon italian seasoning
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons (28ml) olive oil
4 tablespoons (57g) unsalted butter
3 shallots peeled and thinly sliced
8 ounces cremini mushrooms sliced
8 ounces shiitake mushrooms sliced
2 and 1/2 teaspoons cornstarch
1 cup (227ml) chicken bone broth
4 cloves garlic minced
1 cup (227ml) dry marsala wine
2 tablespoons (20g) fresh parsley chopped
grated parmesan cheese for serving, optional
1 pound egg noodles
3/4 cup (170g) unsalted butter cubed
2 cloves garlic minced
2 tablespoons (20g) fresh parsley chopped

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Instructions

Combine the flour with garlic powder, onion powder, Italian seasoning, cayenne pepper, black pepper, and salt in a large bowl.
Dredge the chicken pieces in the seasoned flour, shaking off the excess, and set aside on a clean plate.
Heat olive oil in a large skillet over medium-high heat and cook the seasoned chicken for about 3 minutes on each side until golden. Transfer to a clean plate and continue with the sauce.

Notes

For a thicker sauce, add more cornstarch mixed with a bit of water after cooking the mushrooms.
Ensure the chicken is fully cooked to an internal temperature of 165°F (75°C) for safety.