Easy Chicken Marsala with Buttered Noodles is a delightful twist on a classic dish that effortlessly merges rich flavors and comforting textures. Picture tender chicken pieces perfectly seared to golden-brown perfection, cloaked in a savory Marsala wine sauce complete with caramelized mushrooms and shallots. Served alongside the best buttered egg noodles, this dish is not only a feast for the taste buds but also a treat for the eyes!

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 a version of Chicken Marsala when dining out, and since then, it’s become a beloved staple in my home. The combination of the sweet, nutty notes of Marsala wine paired with the umami of mushrooms has an irresistible charm. What’s more, this recipe is straightforward, making it perfect for a weeknight family dinner or an impressive weekend meal for friends. I can’t wait for you to try it!

Why You’ll Love This Recipe

Simple & Quick: This Chicken Marsala with Buttered Noodles can be whipped up in under 30 minutes, making it a great dinner choice after a busy day.
Irresistible Flavor: The depth of flavor from the Marsala wine and sautéed mushrooms creates a mouthwatering dish that is sure to impress.
Eye-Catching Appeal: The contrast of the golden chicken and vibrant mushroom sauce over the egg noodles makes for a visually stunning plate.
Flexible Serving: Perfect for intimate dinners, family gatherings, or even cozy nights in with loved ones.
Diet-Friendly Options: Easily adaptable for gluten-free diners by swapping the all-purpose flour for a gluten-free alternative.

Ingredients You’ll Need

1 and 1/2 pounds boneless skinless chicken tenders: Juicy chicken tenderloins create a succulent base for this dish. If you prefer, chicken breasts can be used as a substitute.
1/2 cup all-purpose flour: This helps create a golden crust on the chicken. If gluten-free, use a suitable all-purpose gluten-free flour.
2 and 1/2 teaspoons garlic powder: Adds aromatic depth; fresh garlic can also be minced for a stronger flavor.
1 and 1/2 teaspoons onion powder: Enhances the savory notes in the dish.
1 teaspoon Italian seasoning: A blend of herbs that brings a taste of Italy to your kitchen.
1/2 teaspoon cayenne pepper: Offers a slight kick! Adjust according to your spice preference.
1/2 teaspoon black pepper: For an extra layer of flavor, fresh cracked black pepper is best.
1/2 teaspoon salt: Essential for flavoring; adjust to your taste.
2 tablespoons olive oil: Ideal for searing the chicken due to its high smoke point.
4 tablespoons unsalted butter: For richness in the sauce; using unsalted allows you to control the saltiness.
3 shallots, peeled and thinly sliced: Their slight sweetness enhances the sauce.
8 ounces cremini mushrooms, sliced: Earthy mushrooms that pair beautifully with the sauce.
8 ounces shiitake mushrooms, sliced: Adds a unique richness; feel free to use just one type of mushroom if needed.
2 and 1/2 teaspoons cornstarch: Used to thicken the sauce; you can substitute with arrowroot powder if preferred.
1 cup chicken bone broth: For a deep, rich flavor; store-bought or homemade works.
4 cloves garlic, minced: Amplifies flavor; fresh garlic lends a vibrant punch.
1 cup dry marsala wine: This is the star of the show, providing a sweet, complex flavor; avoid cooking wine for the best taste.
2 tablespoons fresh parsley, chopped: Adds freshness and color as a garnish.
Grated parmesan cheese for serving, optional: A lovely finishing touch if you desire!
1 pound egg noodles: These are topped with butter to complement the sauce perfectly.
3/4 cup unsalted butter, cubed: Creating rich, flavorful noodles; divide this into cubes for easy melting.
2 cloves garlic, minced: Enhances the butter sauce; fresh is always better.
2 tablespoons fresh parsley, chopped: For an appealing garnish on your noodles.

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

Prepare the Chicken: In a large bowl, combine 1/2 cup 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, and 1/2 teaspoon salt. Dredge the 1 and 1/2 pounds chicken tenders in this flour mixture, ensuring each piece is evenly coated. Shake off any excess flour and set them aside on a clean plate.
Sear the Chicken: In a large skillet over medium-high heat, add 2 tablespoons olive oil until it shimmers. Once hot, add the chicken tenders and cook for about 3 minutes per side or until golden brown. Transfer the cooked chicken to a clean plate and set it aside.
Make the Sauce: In the same skillet, reduce heat to medium and add 4 tablespoons unsalted butter. Once melted, stir in 3 shallots (peeled and thinly sliced) and 8 ounces each of sliced cremini and shiitake mushrooms. Cook this mixture, stirring occasionally, until the mushrooms and shallots are deeply caramelized, around 20 minutes.
Thicken the Sauce: While the mushrooms are cooking, in a spouted measuring cup, whisk together 2 and 1/2 teaspoons cornstarch and 1 cup chicken bone broth and set this aside. After the shallots and mushrooms have caramelized, add in 4 cloves minced garlic and cook for about 1 minute until fragrant.
Add the Wine: Slowly whisk in 1 cup dry Marsala wine, deglazing the pan by scraping up any bits from the bottom. Continue cooking for about 5 minutes while stirring frequently.
Combine: Gradually pour in the broth/cornstarch mixture, and stir well. Increase the heat to medium-high and bring the sauce to a simmer, cooking until slightly thickened, which should take about 5 to 6 minutes.
Final Touch: Taste and season with additional salt and black pepper (around 1 teaspoon salt and 1/2 teaspoon black pepper usually does the trick). Return the cooked chicken to the sauce and gently simmer for 2 more minutes just to heat it through.
Prepare the Noodles: While the sauce simmers, bring a large pot of water to a rolling boil. Add in 1 pound egg noodles and cook until al dente. Reserve 1/2 cup of pasta water, then drain the noodles and add them to a large mixing bowl.
Buttered Noodles: Add 3/4 cup cubed unsalted butter, 2 cloves minced garlic, and the reserved pasta water to the noodles. Toss well, mixing until the butter is completely melted and the noodles are coated in all the delicious flavors.
Serve: Spoon the creamy Chicken Marsala over the buttered egg noodles and sprinkle with 2 tablespoons chopped fresh parsley. Feel free to finish with grated parmesan cheese if desired. Serve warm and enjoy!

Storing & Reheating

Store any leftovers of Easy Chicken Marsala in an airtight container in the refrigerator for up to 3 days. If you’d like to freeze it, transfer the cooled dish to a freezer-safe container, where it can last for up to 3 months. When reheating, use the stovetop over low heat to gently warm it up, adding a splash of broth if the sauce has thickened too much. Be aware that while reheating, the texture may change slightly, but you can refresh it with a little extra broth.

Chef’s Helpful Tips

Avoid Overcooking: Chicken tends to dry out if overcooked, so keep an eye on it, especially when searing.
Room Temperature Ingredients: For the best results, make sure your chicken is at room temperature before cooking, promoting even cooking.
Fresh Ingredients: Whenever possible, use fresh mushrooms and herbs for bold flavors.
Timing: Have everything prepped before you start cooking; this keeps everything moving smoothly in the kitchen.
Adjust Your Sauce: If your sauce is overly thick, add a bit more broth or water to get the desired consistency for a silky finish.
Make Ahead: You can prepare the Chicken Marsala ahead of time and just heat it up when you’re ready to serve, saving you time during busy evenings.

Easy Chicken Marsala with Buttered Noodles is not only a rich and savory dish but also a approachable recipe that can bring a touch of gourmet dining right into your home. Its delightful flavors and comforting textures will undoubtedly become a hit with family and friends alike. Feel free to get creative; perhaps add a splash of cream for extra richness or swap in your favorite noodles. Enjoy every flavorful bite, and don’t hesitate to share your experiences with this marvelous dish!

Recipe FAQs

Can I make Chicken Marsala ahead of time?

Absolutely! You can prepare all components of Chicken Marsala in advance and store them separately. Just reheat the sauce gently and cook the noodles when ready to serve. This saves you time and adds flavor as everything sits!

What can I serve with Chicken Marsala?

Chicken Marsala pairs beautifully with various sides like roasted vegetables, a fresh garden salad, or cheesy garlic bread. Want something more filling? Mashed potatoes or polenta are also excellent choices!

Can I use different mushrooms?

Yes! While the recipe suggests cremini and shiitake mushrooms, feel free to incorporate your favorites or any other varieties you have on hand. Button mushrooms, portobellos, or even a mix will work wonderfully in this dish.

Is Chicken Marsala gluten-free?

To make Chicken Marsala gluten-free, simply substitute the all-purpose flour and egg noodles with gluten-free alternatives. There are many great options available, including gluten-free pasta and flour blends that will keep the texture and taste delightful!

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Easy Chicken Marsala (with The BEST Buttered Noodles)

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Author: Anna
Prep Time: 35 minutes
Cook Time: 40 minutes
Total Time: 1 hour 15 minutes
Yield: 4 servings 1x
Category: Main Dishes
Method: Pan-fried
Cuisine: Italian

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Description

Experience the mouthwatering taste of Easy Chicken Marsala paired with The BEST Buttered Noodles. This dish features tender chicken, savory mushrooms, and a rich Marsala wine sauce, making it a perfect choice for a quick and satisfying dinner at home.

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

In a large bowl, mix the flour with all the spices and seasonings.
Coat each piece of chicken in the flour mixture, shaking off any excess, and set aside on a plate.
Heat the olive oil in a large skillet over medium-high heat until it shimmers, then add the chicken and cook for 3 minutes on each side until browned. Transfer the chicken to a clean plate and keep warm.

Notes

For added flavor, let the chicken marinate in the spice mix for 30 minutes before cooking.
Adjust the amount of cayenne pepper based on your heat preference.
Use fresh mushrooms for the best texture and taste.