If you’re craving a restaurant-quality meal without leaving your kitchen, this Chicken Marsala Recipe with Buttered Noodles is your answer. With its rich, velvety mushroom and Marsala wine sauce, tender pan-seared chicken, and a comforting bed of buttery egg noodles, this dish strikes the perfect balance between rustic Italian charm and luxurious indulgence.
Why You’ll Love This Chicken Marsala Recipe
Chicken Marsala is a classic Italian-American dish that’s beloved for its comforting flavors and sophisticated flair. The richness of the Marsala wine and mushrooms contrasts beautifully with the bright freshness of parsley and the smoothness of buttered noodles.
Here’s why this recipe is a must-try:
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One-pan wonder: The chicken and sauce are made in a single skillet for easy cleanup.
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Customizable: Make it creamy with heavy cream or keep it lighter without.
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Family-friendly: Mild yet flavorful—perfect for adults and kids alike.
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Elegant yet easy: Great for dinner parties, holidays, or just a cozy meal at home.
Ingredients You’ll Need
For the Chicken Marsala:
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4 boneless, skinless chicken breasts (or cutlets)
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Salt and black pepper, to taste
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½ cup all-purpose flour (for dredging)
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2 tablespoons olive oil
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2 tablespoons unsalted butter
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8 oz cremini or white mushrooms, sliced
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2 cloves garlic, minced
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¾ cup dry Marsala wine
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¾ cup low-sodium chicken broth
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¼ cup heavy cream (optional, for a richer sauce)
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1 tablespoon chopped fresh parsley (for garnish)
For the Buttered Noodles:
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12 oz wide egg noodles
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3 tablespoons unsalted butter
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Salt and pepper, to taste
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1 tablespoon chopped parsley or chives (optional)
Kitchen Equipment You’ll Need
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Large skillet or sauté pan
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Tongs or spatula
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Medium pot (for noodles)
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Colander (for draining noodles)
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Meat mallet or rolling pin (to pound chicken if needed)
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Sharp knife and cutting board
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Measuring cups and spoons
Step-by-Step Instructions
1. Prepare the Chicken
Pound the chicken breasts to an even thickness for even cooking. Season both sides with salt and pepper. Dredge lightly in flour, shaking off any excess. This coating will give the chicken a beautiful golden crust and help thicken the sauce later.
2. Cook the Chicken
Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the chicken and cook for 4–5 minutes per side until golden brown and fully cooked. Remove from the skillet and set aside.
3. Sauté the Mushrooms and Garlic
In the same skillet, melt the remaining tablespoon of butter. Add the sliced mushrooms and sauté for 5–7 minutes, stirring occasionally, until browned and tender. Add minced garlic and cook for another 1 minute until fragrant.
4. Deglaze and Simmer
Pour in the Marsala wine and chicken broth, scraping up any flavorful browned bits from the bottom of the pan. Let it simmer for 5–7 minutes to reduce slightly. If using, stir in the heavy cream for a richer sauce.
5. Return Chicken to Pan
Nestle the chicken back into the skillet, spoon the sauce over the top, and let it simmer for another 5 minutes. This allows the flavors to meld beautifully. Finish with a sprinkle of fresh parsley.
6. Cook the Noodles
Meanwhile, bring a pot of salted water to a boil. Cook egg noodles according to package instructions. Drain and toss with butter, salt, pepper, and herbs if using.
7. Plate and Serve
Arrange a generous portion of buttered noodles on each plate. Top with a golden piece of chicken and spoon the luscious Marsala sauce over everything. Serve hot and garnish with more parsley if desired.
Recipe Tips & Shortcuts
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Use chicken cutlets: For faster prep, use thin-sliced cutlets instead of whole breasts.
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Make it gluten-free: Swap all-purpose flour for a gluten-free blend.
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Creamy vs. Classic: Leave out the cream for a more traditional Marsala or add it for a silky, indulgent version.
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Add more veggies: Throw in a handful of spinach or steamed asparagus for extra nutrition and color.
Storing & Reheating Leftovers
This dish stores beautifully, making it great for meal prep or next-day lunches.
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Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
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Reheating: Warm gently in a skillet over medium heat, adding a splash of broth or cream to loosen the sauce. You can also microwave in 1-minute intervals until heated through.
Note: The noodles may absorb some sauce overnight, so feel free to make a little extra sauce if you plan to enjoy leftovers!
Perfect Pairings
Wine: Naturally, a dry Marsala wine is a great match for this dish. You can also pair it with a glass of Chardonnay or Pinot Noir.
Sides: A crisp green salad with a simple vinaigrette, roasted green beans, or garlic bread rounds out the meal beautifully.
Dessert: Follow with a light and creamy dessert like panna cotta, tiramisu, or lemon sorbet for a refreshing finish.
Frequently Asked Questions
Can I use sweet Marsala wine instead of dry?
Dry Marsala is recommended for savory dishes like this one, as sweet Marsala can overpower the other flavors. However, in a pinch, sweet Marsala can work—just reduce the quantity slightly and adjust the salt and acid in the dish.
Can I make this dairy-free?
Yes! Simply omit the butter and heavy cream. Use olive oil or a dairy-free butter alternative, and the result will still be delicious.
What can I use instead of Marsala wine?
If Marsala wine isn’t available, try substituting with a mix of dry sherry or a dry white wine and a splash of brandy. Just be aware that the unique flavor of Marsala is hard to replicate exactly.
Is this recipe freezer-friendly?
The sauce and chicken freeze well, but the noodles may not retain their texture. Freeze the chicken and sauce in an airtight container for up to 2 months. Reheat on the stovetop and make fresh noodles when serving.
Can I use other types of mushrooms?
Absolutely. Baby bella, shiitake, or even a gourmet mix of wild mushrooms all work wonderfully here and add complexity to the dish.
Final Thoughts + Call to Action
This Chicken Marsala with Buttered Noodles is a culinary classic that brings the warmth of Italian comfort food straight to your table. It’s elegant enough for entertaining but easy enough for a weeknight—truly the best of both worlds.
Try it once, and you’ll want to make it again and again.
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Happy cooking! 🍷🍄🍝