Name: Easy Chicken Marsala (with The BEST Buttered Noodles)
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 1 and 1/2 pounds boneless skinless chicken tenders; 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; 1/2 teaspoon salt; 2 tablespoons olive oil; 4 tablespoons 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 chicken bone broth; 4 cloves garlic minced; 1 cup dry marsala wine; 2 tablespoons fresh parsley chopped; grated parmesan cheese for serving, optional; 1 pound egg noodles; 3/4 cup unsalted butter cubed; 2 cloves garlic minced; 2 tablespoons fresh parsley chopped

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Easy Chicken Marsala with Buttered Noodles is a delightful dish that combines tender chicken, rich mushrooms, and a luscious sauce over buttery egg noodles. This Italian-American recipe effortlessly melds flavors and textures, making it a standout meal for busy weeknights or special occasions. If you’re on the hunt for a comforting dinner that feels fancy yet remains accessible, you’ve come to the right place. The warm, savory aroma of this dish simmering in your kitchen is simply irresistible, promising a delicious feast just moments away.

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 discovered Chicken Marsala during a cozy dinner at a local Italian restaurant, and I was instantly smitten. The juicy chicken paired with earthy mushrooms and a slightly sweet sauce struck the perfect balance. Over the years, I’ve crafted my own take on this dish, eventually landing on an easy recipe that highlights the chicken’s succulence and the noodles’ buttery goodness. Trust me, your family will love this twist on a classic, and you may find yourself making it regularly!

Why You’ll Love This Recipe

Simple & Quick: Whip this up in just about 30 minutes, making it perfect for a busy weeknight dinner.
Irresistible Flavor: A silky marsala wine sauce envelops tender chicken and mushrooms, making every bite a delight.
Eye-Catching Appeal: The vibrant colors of sautéed mushrooms and fresh parsley create a visually stunning dish.
Flexible Serving: Amazing for family dinners, date nights, or impressing guests without fuss.
Diet-Friendly Options: Easily adaptable, with gluten-free pasta or alternative flour for dredging.

Ingredients You’ll Need

1 and 1/2 pounds (681g) boneless skinless chicken tenders: This lean protein ensures your dish is tender and flavorful. You can substitute with chicken breasts if desired.
1/2 cup (113g) all-purpose flour: Helps create a crispy coating; you can swap it with gluten-free flour or cornstarch for a gluten-free version.
2 and 1/2 teaspoons garlic powder: Adds deep garlic flavor; fresh garlic is also great if you prefer a stronger taste.
1 and 1/2 teaspoons onion powder: Enhances the flavor profile without overwhelming the dish.
1 teaspoon Italian seasoning: A blend of herbs that showcases a classic Italian flavor; feel free to use fresh herbs if available.
1/2 teaspoon cayenne pepper: Introduces a delightful hint of heat; adjust to taste or omit for a milder flavor.
1/2 teaspoon black pepper: For that necessary kick!
1/2 teaspoon salt: Essential for elevating overall flavor; adjust to your preference.
2 tablespoons (28ml) olive oil: Used for searing; can be replaced with another oil or melted butter.
4 tablespoons (57g) unsalted butter: Adds creaminess to the sauce; you may use a plant-based butter for a dairy-free option.
3 shallots, peeled and thinly sliced: Provide a nuanced sweetness; onions can be substituted if needed.
8 ounces cremini mushrooms, sliced: Their robust flavor shines in the dish; any mushrooms, like button mushrooms, are viable alternatives.
8 ounces shiitake mushrooms, sliced: Adds a wonderful depth of flavor; substitute with additional cremini if desired.
2 and 1/2 teaspoons cornstarch: For thickening the sauce; arrowroot or a gluten-free blend works well too.
1 cup (227ml) chicken bone broth: A flavorful base that enhances the sauce; low-sodium broth is a great option.
4 cloves garlic, minced: Freshly minced garlic boosts the aroma and flavor profile.
1 cup (227ml) dry marsala wine: The star of the sauce; opt for a dry variety to balance the richness.
2 tablespoons (20g) fresh parsley, chopped: Adds brightness and color; fresh basil also makes a delightful substitute.
Grated parmesan cheese for serving, optional: For those who love an extra savory touch.
1 pound egg noodles: Soft and comforting, perfect for soaking up that delicious sauce; adjust the type of pasta to your preference.
3/4 cup (170g) unsalted butter, cubed: Essential for the buttered noodles; you can replace it with vegan butter if needed.
2 cloves garlic, minced: Enhances the flavor of the noodles as well.
2 tablespoons (20g) fresh parsley, chopped: For garnish and added freshness.

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

Prepare the Coating: In a large bowl, combine the 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. Mix well, ensuring an even distribution of spices.
Coat the Chicken: Dredge the 1 and 1/2 pounds boneless skinless chicken tenders in the flour mixture, coating each piece thoroughly and shaking off any excess. Set the coated chicken aside on a clean plate.
Sear the Chicken: In a large skillet over medium-high heat, warm up the 2 tablespoons olive oil until it shimmers. Add the chicken and cook for about 3 minutes on each side, ensuring a golden brown crust forms. Transfer the chicken to a clean plate and keep it warm.
Caramelize the Aromatics: In the same skillet, reduce the heat to medium and add 4 tablespoons unsalted butter. Allow it to melt before adding in the 3 sliced shallots and 8 ounces each of cremini and shiitake mushrooms. Stir well and cook for about 20 minutes until they’re beautifully caramelized.
Prepare the Sauce Base: While the mushrooms cook, whisk together 2 and 1/2 teaspoons cornstarch with 1 cup chicken bone broth in a measuring cup. Set this aside for later use.
Add Fresh Garlic: Once the mushrooms and shallots are caramelized, add 4 cloves of minced garlic to the pan and cook for about 1 minute, or until fragrant but not browned.
Deglaze with Wine: Slowly pour in 1 cup dry marsala wine, using a wooden spoon to scrape up any flavorful bits stuck to the bottom. Cook for 5 minutes, stirring occasionally.
Incorporate the Broth Mixture: Next, pour in the cornstarch and chicken bone broth mixture. Stir everything together until well combined.
Thicken the Sauce: Increase the heat to medium-high, bringing the sauce to a gentle simmer. Let it bubble away for about 5 to 6 minutes or until thickened slightly, stirring occasionally.
Season the Sauce: Take a moment to taste the sauce, adjusting with more salt and pepper if necessary (usually around 1 teaspoon salt and 1/2 teaspoon black pepper does the trick).
Reintroduce the Chicken: Return the seared chicken to the pan, gently simmering for another 2 minutes to warm through. Then remove the skillet from heat.
Prepare the Buttered Noodles: Bring a large pot of salted water to a rolling boil. Add in 1 pound of egg noodles and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the noodles and transfer them to a large mixing bowl.
Toss with Butter: Add 3/4 cup cubed unsalted butter and 2 cloves garlic, minced, to the warm noodles. Using the reserved pasta water, toss everything until the butter has completely melted. Sprinkle with 2 tablespoons fresh parsley for added flair.
Serve: Plate the buttered noodles and generously spoon the Chicken Marsala over them. Top with a sprinkle of extra parsley, and if you like, a bit of freshly grated parmesan cheese.

Storing & Reheating

For storing leftovers, keep the Chicken Marsala in an airtight container in the refrigerator for up to 3 days. If you’re looking to freeze it, you can do so for up to 3 months; simply ensure the chicken and sauce are well sealed. When you’re ready to enjoy it again, gently reheat it on the stovetop over low heat, stirring occasionally. Note that the noodles might lose some texture, but a splash of water or broth can help revive them beautifully.

Chef’s Helpful Tips

Avoid Overcrowding the Pan: When searing, leave some space between chicken pieces to ensure they brown evenly.
Use a Meat Thermometer: For perfectly cooked chicken, aim for an internal temperature of 165°F (74°C).
Fresh is Best: Opt for fresh garlic and herbs whenever possible for maximum flavor.
Don’t Rush the Sauce: Allow the sauce to simmer slowly; this develops richer flavors.
Substitution Convenience: Feel free to mix different types of mushrooms based on availability for varied taste.
Make-Ahead Magic: You can prepare the sauce and noodles in advance, then combine and warm before serving for ultimate convenience.

Each bite of Easy Chicken Marsala with Buttered Noodles is a comforting reminder of why this recipe is a perfect go-to for any dinner table. The combination of herbs, savory wine, and creamy butter makes for a delightful meal that is both impressive and simple to prepare. So, don’t hesitate to give it a try! Play with the ingredients, and make it your own, because this dish is all about bringing joy to your dining experience. Enjoy every delicious moment!

Recipe FAQs

Can I use chicken breasts instead of tenders?

Absolutely! Chicken breasts work perfectly in this recipe. Just be sure to slice them into thin cutlets for even cooking, and you might want to cook them a little longer to ensure they reach that perfect juicy texture.

Is there a non-alcoholic substitute for Marsala wine?

If you’d prefer to skip the wine, consider using a mix of grape juice and a splash of vinegar for acidity. While it won’t replicate the exact flavor, it maintains a similar depth in the sauce.

How can I make this dish gluten-free?

To make this dish gluten-free, use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend or cornstarch for dredging the chicken. Ensure your chicken broth and other ingredients are also certified gluten-free.

Can I prepare the sauce ahead of time?

Yes! You can make the Marsala sauce a day ahead. Store it in the fridge and simply reheat it when you’re ready to serve, then add the cooked chicken. Just ensure that the chicken gets heated through.