Easy Chicken Marsala (with The BEST Buttered Noodles)
With a rich, savory sauce enveloping tender chicken and paired perfectly with a bed of buttery noodles, Easy Chicken Marsala with Buttered Noodles is a quintessential comfort food that warms the heart and satisfies the palate. The combination of earthiness from mushrooms, sweetness from Marsala wine, and a hint of garlic creates an orchestra of flavors that you won’t want to miss. This dish brings that delightful Italian-American vibe right into your kitchen and transforms a weeknight meal into something special without breaking a sweat.
Table of Contents
I remember the first time I made Chicken Marsala; it was a rainy evening, and a craving hit me like a wave. I wanted something cozy, something that would dazzle my taste buds yet felt so comforting. Since then, this dish has become a go-to staple for family dinners and impromptu gatherings. It checks all the boxes – easy to prepare, quick to cook, and a guaranteed crowd-pleaser. There’s just something magical about the warm, inviting aroma of this dinner wafting through the house that invites everyone to the table. So roll up your sleeves, gather your ingredients, and let’s embark on a culinary journey you won’t forget!
Why You’ll Love This Recipe
- Simple & Quick: This dish comes together in under 30 minutes, making it perfect for busy weeknights.
- Irresistible Flavor: The depth of flavor from the Marsala wine and the richness of the buttery sauce create a symphony in your mouth.
- Eye-Catching Appeal: Serve this dish with freshly chopped parsley for a vibrant, restaurant-quality presentation.
- Flexible Serving: Ideal for a fancy dinner party or a cozy family meal, this recipe fits any occasion beautifully.
- Diet-Friendly Options: Easily adaptable to fit gluten-free or dairy-free diets with simple swaps.
Ingredients You’ll Need
- 1 and 1/2 pounds (681g) boneless skinless chicken tenders: Tender cuts that cook quickly and absorb the delicious sauce beautifully. You can use chicken breasts if you prefer.
- 1/2 cup (113g) all-purpose flour: This helps create a lovely crust on the chicken while also thickening the sauce. For gluten-free options, try a gluten-free flour blend.
- 2 and 1/2 teaspoons garlic powder: Adds a warm, garlicky flavor, making the dish irresistible. Fresh garlic works too for an extra punch!
- 1 and 1/2 teaspoons onion powder: Complementing the chicken, it enhances the overall flavor experience.
- 1 teaspoon Italian seasoning: A blend of herbs that brings balance and depth. You can use fresh herbs if preferred.
- 1/2 teaspoon cayenne pepper: For a subtle kick! Adjust based on your heat tolerance.
- 1/2 teaspoon black pepper and 1/2 teaspoon salt: Basic seasonings that elevate the dish wonderfully.
- 2 tablespoons (28ml) olive oil: For frying the chicken, providing that delectable golden exterior. Feel free to substitute with butter for an even richer flavor.
- 4 tablespoons (57g) unsalted butter: This lends creaminess and, of course, flavor to the sauce.
- 3 shallots, peeled and thinly sliced: Milder than onions, they add a sweet undertone and lovely texture.
- 8 ounces cremini mushrooms, sliced: These mushrooms have a rich, earthy taste that pairs beautifully with the sauce.
- 8 ounces shiitake mushrooms, sliced: They have a slightly smoky flavor and provide a great textural contrast.
- 2 and 1/2 teaspoons cornstarch: Helps thicken the sauce, giving it that perfect coating without being too heavy.
- 1 cup (227ml) chicken bone broth: For depth of flavor, you can also use low-sodium chicken stock.
- 4 cloves garlic, minced: Fresh garlic will add a fragrant aroma and vibrant flavor.
- 1 cup (227ml) dry Marsala wine: The star of the dish! A must-have for that signature flavor, with a splash of sweetness and complexity. Avoid cooking wines to ensure quality.
- 2 tablespoons (20g) fresh parsley, chopped: This fresh herb brightens up the dish and balances the richness.
- Grated Parmesan cheese for serving, optional: A finishing touch that brings a creamy note.
- 1 pound egg noodles: These noodles are a classic pairing, soaking up the sauce beautifully. You can also use fettuccine or any pasta of your choice.
- 3/4 cup (170g) unsalted butter, cubed: For a luxurious buttered noodle experience.
- 2 cloves garlic, minced: Adds a delicious buttery-scent that will have everyone’s mouth watering.
- 2 tablespoons (20g) fresh parsley, chopped: For garnishing your buttered noodles—bright and vibrant!
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 chicken tenders in the flour mixture, ensuring each piece is evenly coated, then shake off any excess.
Cook the Chicken: In a large skillet over medium-high heat, heat 2 tablespoons olive oil until it shimmers. Add the dredged chicken tenders and cook for about 3 minutes on each side or until they turn golden brown and are cooked through. Transfer the chicken to a clean plate and set aside.
Create the Sauce: In the same skillet, reduce the heat to medium, and drop in 4 tablespoons of unsalted butter. Let it melt before adding the sliced shallots and mushrooms. Stir well to combine and let this cook, stirring occasionally, until the mushrooms and shallots are deeply caramelized, approximately 20 minutes. It will smell divine!
Thicken the Sauce: While the mushrooms are caramelizing, whisk together 2 and 1/2 teaspoons cornstarch with 1 cup chicken bone broth in a measuring cup. Set this aside. Once the mushrooms and shallots are caramelized, add 4 minced garlic cloves and cook for about 1 minute until fragrant.
Add Marsala Wine: Slowly pour in 1 cup dry Marsala wine, scraping up any stuck bits from the bottom of the skillet, and let this simmer for about 5 minutes, stirring frequently.
Finish the Sauce: Stir in the chicken broth mixture and bring the sauce to a simmer over medium-high heat. Allow it to simmer for about 5 to 6 minutes or until slightly thickened. Taste and adjust with salt and pepper as needed (I usually do around 1 teaspoon of salt and 1/2 teaspoon of black pepper).
Combine the Chicken: Return the cooked chicken to the pan, gently simmering for an extra 2 minutes just to warm it back up. Once it’s all combined, remove from heat.
Prepare the Buttered Noodles: In another large pot, bring water to a rolling boil. Add in 1 pound egg noodles and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta water. Drain the noodles and transfer them to a large mixing bowl.
Toss with Butter and Garlic: While still hot, add in 3/4 cup cubed unsalted butter and 2 minced garlic cloves to the noodles. Pour in the reserved pasta water and toss until the butter melts and the noodles are beautifully coated. Finish with 2 tablespoons chopped fresh parsley for a pop of color.
Serve It Up: To serve, plate the buttered noodles and ladle the luscious chicken Marsala over the top. Garnish with grated Parmesan cheese if desired.
Storing & Reheating
To store any leftovers, let the chicken Marsala cool completely, then transfer it to an airtight container. It will last for about 3 to 4 days in the refrigerator. You can freeze it for up to 3 months, but just be aware that the texture might change a bit. To reheat, gently warm in a skillet over medium heat or in the microwave in short bursts until heated through. Adding a splash of broth or water can help refresh the sauce’s consistency.
Chef’s Helpful Tips
- Avoid overcrowding the skillet when cooking the chicken; it helps achieve that perfect golden-brown sear.
- Use high-quality Marsala wine for the best flavor; cheap wines can alter the final taste.
- If you want an extra layer of flavor, sauté some bay leaves or a sprig of rosemary with the mushrooms.
- If your sauce is too thick, whisk in a little more chicken broth to reach your desired consistency.
- Make-ahead: You can prepare the chicken and sauce in advance, storing them separately until you’re ready to serve.
What’s not to love about a dish that’s not only delicious but also beautifully comforting? It’s a wonderful fusion of flavors and textures that really wows your guests while being simple enough for a cozy night in. So don’t hesitate to take your cooking adventures up a notch with this recipe!
Recipe FAQs
Can I use a different type of wine in Chicken Marsala?
Certainly! While Marsala is traditional, you can substitute with sherry or even white wine if necessary. Just keep in mind that it will slightly change the flavor profile.
How do I make the dish gluten-free?
To make Easy Chicken Marsala gluten-free, simply replace the all-purpose flour with a gluten-free flour blend and ensure that your Worcestershire sauce is gluten-free as well. Many brands offer great substitutes that work perfectly.
What can I serve as a side dish?
While buttered noodles are classic, you can also serve Chicken Marsala over mashed potatoes, polenta, or a side of sautéed green beans or spinach for a healthy balance.
How do I know when the chicken is properly cooked?
The chicken tenders should reach an internal temperature of 165°F (75°C). You can easily check this using a meat thermometer to ensure they are cooked through.
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📖 Recipe Card
Easy Chicken Marsala (with The BEST Buttered Noodles)
- Prep Time: 35 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Skillet
- Cuisine: Italian
Description
This Easy Chicken Marsala pairs succulent chicken tenders with a delicious marsala sauce and the best buttered noodles. It’s a simple yet flavorful dish perfect for a quick weeknight dinner.
Ingredients
- 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
Instructions
- Combine the flour, garlic powder, onion powder, Italian seasoning, cayenne pepper, black pepper, and salt in a large bowl.
- Dredge each chicken piece in the seasoned flour, ensuring an even coat, then set aside on a clean plate.
- In a large skillet over medium-high heat, heat the olive oil until shimmering. Add the chicken and cook for 3 minutes on each side until golden. Transfer to a plate and set aside.
Notes
Ensure not to overcrowd the skillet when cooking the chicken for the best sear.
Feel free to adjust the amount of garlic to suit your taste.
Serve with grated parmesan for an extra touch of flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3g
- Sodium: 740mg
- Fat: 38g
- Saturated Fat: 17g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 150mg
