Chicken Marsala Recipe with Buttered Noodles

Chicken Marsala with Buttered Noodles is a comforting, elegant dish that pairs tender pan-seared chicken with a rich, savory mushroom and Marsala wine sauce, all served over buttery egg noodles. This Italian-American classic delivers restaurant-quality flavor at home, making it a perfect weeknight dinner or special occasion meal.

Why You’ll Love This Recipe

• Restaurant-worthy meal made easily at home
• Juicy, golden-brown chicken cutlets
• Rich, flavorful Marsala wine mushroom sauce
• Perfectly simple buttered noodles to soak up the sauce
• One-pan main dish with minimal cleanup
• Ready in under an hour
• Great for both casual dinners and entertaining
• Classic flavors everyone enjoys
• Customizable with added veggies or cream
• Pairs beautifully with wine or a green salad

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken Marsala:

• Boneless, skinless chicken breasts (halved and pounded thin)
• Salt and pepper
• All-purpose flour (for dredging)
• Olive oil
• Unsalted butter
• Cremini or white mushrooms (sliced)
• Garlic (minced)
• Marsala wine (dry or sweet, depending on preference)
• Chicken broth
• Fresh parsley (chopped, for garnish)

For the Buttered Noodles:

• Wide egg noodles
• Unsalted butter
• Salt
• Freshly ground black pepper
• Fresh parsley (optional)

directions

1. Prepare the chicken: Season chicken with salt and pepper. Dredge each piece in flour, shaking off excess.
2. Sear the chicken: In a large skillet, heat olive oil and butter over medium heat. Add chicken and cook 3–4 minutes per side until golden and cooked through. Remove and set aside.
3. Sauté mushrooms: In the same skillet, add a bit more butter if needed, then cook mushrooms until browned. Add garlic and cook for 1 minute more.
4. Deglaze with wine: Pour in Marsala wine and simmer for 2–3 minutes, scraping up any browned bits.
5. Add broth: Stir in chicken broth and bring to a gentle boil. Simmer for 5–7 minutes to reduce slightly.
6. Return chicken: Add chicken back to the pan and simmer for another 3–5 minutes, spooning sauce over the top.
7. Make buttered noodles: While the sauce simmers, cook egg noodles according to package instructions. Drain and toss with butter, salt, pepper, and parsley if desired.
8. Serve: Plate chicken with sauce over a bed of buttered noodles. Garnish with fresh parsley.

Servings and timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Variations

• Creamy version: Add a splash of heavy cream or half-and-half to the Marsala sauce
• Mushroom mix: Use a blend of mushrooms like shiitake, portobello, or oyster
• Gluten-free: Use gluten-free flour and noodles
• Herb boost: Add fresh thyme or rosemary to the sauce
• With vegetables: Stir in spinach or peas for added nutrition
• Low-carb: Serve over mashed cauliflower or sautéed zucchini noodles instead of pasta

storage/reheating

• Refrigerate: Store leftovers in an airtight container for up to 4 days
• Freeze: Freeze the chicken and sauce (without noodles) for up to 2 months
• Reheating: Warm gently on the stovetop or in the microwave until heated through; add a splash of broth to loosen the sauce if needed
• Noodles: Store separately and toss with a little butter when reheating

FAQs

What kind of Marsala wine should I use?

Dry Marsala is traditional for savory dishes, but sweet Marsala can also work if you prefer a slightly sweeter sauce.

Can I make this without alcohol?

You can substitute Marsala with grape juice + a splash of vinegar or use a Marsala wine substitute found in grocery stores.

How do I keep the chicken from overcooking?

Pound the chicken to an even thickness and cook just until golden and cooked through. Don’t overdo the simmering in the sauce.

Can I use chicken thighs?

Yes, boneless, skinless chicken thighs work well—just adjust the cook time slightly for thickness.

Can I use another type of pasta?

Absolutely—linguine, spaghetti, or even mashed potatoes all pair well with the sauce.

How can I make it ahead?

Cook the chicken and sauce, cool completely, and refrigerate. Reheat gently and cook noodles fresh before serving.

Is Marsala sauce supposed to be thick?

It should be slightly reduced but still pourable. You can simmer longer or stir in a cornstarch slurry if you prefer it thicker.

What’s the best side dish to serve with this?

Besides buttered noodles, serve with steamed green beans, roasted broccoli, or a fresh salad.

Can I use pre-sliced mushrooms?

Yes, just make sure to sauté them long enough for a deep golden color and rich flavor.

Can I double the recipe?

Yes, just use a larger skillet or cook the chicken in batches, then combine in the sauce before serving.

Conclusion

Chicken Marsala with Buttered Noodles is a deliciously simple yet elegant meal that delivers big flavor with minimal effort. The savory Marsala sauce, tender chicken, and buttery noodles come together in perfect harmony—ideal for everything from a casual dinner to an impressive meal for guests. This dish is a timeless classic you’ll return to again and again.

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