Easy Chicken Marsala (with The BEST Buttered Noodles)
Easy Chicken Marsala (with The BEST Buttered Noodles) is a dinner masterpiece that brings together tender chicken, savory mushrooms, and a luxurious wine-infused sauce to create a dish that’s perfect for any occasion. If you’re craving comfort food that’ll make your taste buds dance, you’ve hit the jackpot! The dish not only delivers on flavor but also partners beautifully with beautifully buttered egg noodles, creating a symphony of textures and tastes that’ll transport your dinner from ordinary to extraordinary.
Table of Contents
I remember the first time I stumbled upon Chicken Marsala. It was at a cozy Italian restaurant where the aroma of garlic and herbs wafted through the air, drawing me in. The moment I took my first bite of that rich, velvety sauce over tender chicken, I was hooked. Cooking this dish at home might seem intimidating, but trust me, with this recipe, you’ll be able to recreate that magic without any fuss. Whether it’s a weeknight dinner or a weekend gathering, Easy Chicken Marsala (with The BEST Buttered Noodles) is bound to impress—your friends and family will be begging for seconds!
Why You’ll Love This Recipe
- Simple & Quick: This dish comes together in about 30 minutes, making it perfect for busy weeknights.
- Irresistible Flavor: The combination of marsala wine and sautéed mushrooms creates a deeply rich and savory sauce that’s simply delightful.
- Eye-Catching Appeal: The golden brown chicken and vibrant parsley garnish make for a stunning plate presentation.
- Flexible Serving: This can be enjoyed as a cozy family dinner or served at a dinner party to wow your guests.
- Diet-Friendly Options: Easily adaptable, this recipe suits various dietary needs; just switch out the noodles for gluten-free options if necessary.
Ingredients You’ll Need
- 1 and 1/2 pounds boneless skinless chicken tenders: The star of the dish, chicken tenders cook quickly and stay moist.
- 1/2 cup all-purpose flour: Used for dredging the chicken, creating a lovely golden crust.
- 2 and 1/2 teaspoons garlic powder: Adds a mild garlicky flavor that complements the dish beautifully.
- 1 and 1/2 teaspoons onion powder: Enhances the savory depth without any added crunch from onions.
- 1 teaspoon Italian seasoning: Brings herbal notes, enhancing the Italian flair of Chicken Marsala.
- 1/2 teaspoon cayenne pepper: Just a hint of spice for some warmth; adjust to taste.
- 1/2 teaspoon black pepper and salt: Essential for enhancing all the flavors in the dish.
- 2 tablespoons olive oil: For cooking the chicken; provides a delicious base for the sauce.
- 4 tablespoons unsalted butter: Adds richness to the sauce and flavor to the buttered noodles.
- 3 shallots, peeled and thinly sliced: Sweet and mild, they cook down beautifully in the sauce.
- 8 ounces cremini mushrooms, sliced: Their earthy flavor packs a punch and adds a wonderful texture.
- 8 ounces shiitake mushrooms, sliced: Adds an extra depth of flavor; feel free to substitute with more cremini or button mushrooms.
- 2 and 1/2 teaspoons cornstarch: Used to thicken the sauce for that perfect consistency.
- 1 cup chicken bone broth: Provides a savory foundation for the sauce; look for low-sodium options for better control over saltiness.
- 4 cloves garlic, minced: Fresh garlic really elevates the dish; the fragrance is unbeatable.
- 1 cup dry marsala wine: The key to authentic Marsala flavors; can be swapped with a sweet variety if desired.
- 2 tablespoons fresh parsley, chopped: For a pop of color and fresh herb flavor.
- Grated parmesan cheese for serving (optional): A sprinkle of this adds a nutty, salty finish.
- 1 pound egg noodles: Perfect noodles to soak up all the buttery goodness in this dish.
- 3/4 cup unsalted butter, cubed: Creamy and rich, this will elevate your noodles to the next level.
- 2 cloves garlic, minced: Added to the noodles for an aromatic touch.
- 2 tablespoons fresh parsley, chopped: For fresh seasoning, as well as presentation.
How to Make Easy Chicken Marsala (with The BEST Buttered Noodles)
- Prepare the Flour Mixture: 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. This will create a flavorful coating for your chicken.
- Dredge the Chicken: Coat each of the 1 and 1/2 pounds of boneless skinless chicken tenders in the flour mixture, making sure to shake off any excess flour. Set the chicken aside on a clean plate.
- Cook the Chicken: In a large skillet, heat 2 tablespoons olive oil over medium-high heat until shimmering. Carefully place the chicken in the skillet and cook for about 3 minutes on each side, or until golden brown. Transfer the cooked chicken to a clean plate.
- Sauté the Aromatics: In the same skillet, add 4 tablespoons unsalted butter. Once melted, add in the 3 thinly sliced shallots and 8 ounces of sliced cremini and 8 ounces of sliced shiitake mushrooms. Stir well to combine and reduce the heat to medium. Cook while stirring occasionally until deeply caramelized, about 20 minutes.
- Whisk the Cornstarch Mixture: In the meantime, whisk together 2 and 1/2 teaspoons cornstarch and 1 cup chicken bone broth in a spouted measuring cup. Set this mixture aside until you need it.
- Add Garlic: Once the mushrooms and shallots are caramelized, mix in the 4 minced cloves of garlic and cook for about 1 minute, until fragrant, but be careful not to let it brown.
- Deglaze with Marsala Wine: Slowly add in 1 cup dry marsala wine, using a wooden spoon to scrape up any cooked bits on the bottom of the pan. Let it cook for about 5 minutes, stirring frequently.
- Thicken the Sauce: Gradually pour in the chicken broth and cornstarch mixture, stirring well to combine. Increase the heat to medium-high and bring to a simmer. Let it simmer for about 5 to 6 minutes until slightly thickened.
- Season the Sauce: Taste the sauce, adding salt and pepper as desired; usually, a teaspoon of salt and 1/2 teaspoon black pepper works well.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet, gently simmering for an additional 2 minutes just to heat through. Remove from heat.
- Prepare the Buttered Noodles: Bring a large pot of water to a rolling boil. Cook 1 pound of egg noodles according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the noodles and transfer them to a mixing bowl.
- Make Buttered Noodles: Add the 3/4 cup cubed unsalted butter, 2 minced cloves of garlic, and the reserved pasta water to the egg noodles, tossing well until the butter is melted and everything is well combined. Sprinkle with freshly chopped parsley for a lovely touch.
- Serve: Plate the buttered noodles and top with the chicken marsala. Finish with a sprinkle of fresh parsley and, if desired, some grated parmesan cheese. Serve warm and enjoy!
Storing & Reheating
To store any leftovers, allow the dish to cool completely before transferring it into an airtight container. It will keep well in the refrigerator for up to 3 days. If you’d like to save it for longer, you can freeze the chicken marsala for up to 3 months. When reheating, it’s best to thaw it in the refrigerator overnight and then warm gently on the stovetop over medium heat until heated through, about 10-15 minutes. Note that the sauce may thicken upon reheating, so you can add a splash of broth to restore the desired consistency.
Chef’s Helpful Tips
- Avoid Overcrowding the Pan: When cooking the chicken, make sure not to overcrowd the skillet, as this can lead to steaming rather than browning. Cook in batches if necessary.
- Choice of Wine: For the best flavor, use a high-quality dry marsala wine. Low-quality versions can yield a dish that’s overly sweet and unbalanced.
- Pasta Water Trick: Reserved pasta water is a great way to adjust the sauce’s consistency while imparting some starch for extra creaminess.
- Make-Ahead Option: You can prepare the chicken and sauce ahead of time and store separately. Just combine and heat before serving.
- Boosting Flavor: If you’re a fan of richness, consider adding a splash of cream at the end for a luscious, creamy sauce.
Chicken Marsala with Buttered Noodles is a dish that encapsulates warmth and comfort, making it a go-to for any occasion. The beautiful meld of flavors and textures serves as a delightful reminder that simple ingredients can create something truly special. Don’t hesitate to experiment with the recipe—swapping out mushrooms or even playing with different types of noodles will lead to new discoveries with each dish. Gather your favorite people around the table, serve this meal, and relish the smiles and satisfied bellies that come as a result. Enjoy every minute of this kitchen adventure!
Recipe FAQs
Can I use chicken breasts instead of tenders?
Absolutely! You can use boneless, skinless chicken breasts if you prefer. Just make sure to slice them into smaller pieces to ensure even cooking. The cooking time might vary slightly, so check that the internal temperature reaches 165°F.
What if I don’t have marsala wine?
If you don’t have marsala wine, a dry white wine or even a mix of chicken broth with a little balsamic vinegar can serve as a substitute to provide a similar depth of flavor. However, the signature taste of Chicken Marsala may be somewhat altered.
How can I make this dish gluten-free?
To make a gluten-free version, simply substitute the all-purpose flour with a gluten-free flour blend and use gluten-free egg noodles. The sauce should still be delicious and creamy!
Can I make this recipe in advance?
Yes, you can prepare the chicken and sauce ahead of time. Store them separately and heat them together before serving. Just be mindful that the noodles are best made fresh to avoid them becoming mushy.
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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: Stovetop
- Cuisine: Italian
Description
This Easy Chicken Marsala with The BEST Buttered Noodles is a delightful dish boasting irresistible flavors. Perfect for a quick dinner, it features tender chicken, a savory sauce, and buttery noodles, combining simple prep with gourmet taste that everyone will love.
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
Instructions
- In a large bowl, mix the flour with all seasonings and spices.
- Coat the chicken pieces in the seasoned flour, shaking off any excess, and place them on a clean plate.
- Heat olive oil in a large skillet over medium-high heat until hot.
- Add the chicken pieces to the skillet, cooking for 3 minutes on each side, then transfer to a clean plate.
- In the same skillet, continue with the sauce preparation.
Notes
For added richness, consider using a mix of different mushrooms in the dish.
Serve with grated parmesan for an enhanced flavor.
Check the chicken is fully cooked before serving.
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 3g
- Sodium: 1000mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 115mg
