Chicken Marsala with Mushrooms over Buttered Noodles

Why You’ll Love This Recipe

• Classic Italian-American comfort food with a rich, silky Marsala wine sauce.
• Thin, tender chicken cutlets cook quickly, making this a weeknight-friendly dish.
• Buttered egg noodles soak up all the savory sauce for a satisfying, complete meal.
• Elegant enough for guests, simple enough for beginners to pull off confidently.

Grocery List

• Produce: Cremini or button mushrooms, garlic, fresh thyme (or dried), fresh parsley.
• Dairy: Unsalted butter, optionally grated Parmesan (for serving, if desired).
• Pantry: Boneless skinless chicken breasts, all-purpose flour, olive oil, kosher salt, black pepper, garlic powder, dry Marsala wine, low-sodium chicken broth, Dijon mustard, wide egg noodles.

Full Ingredients

For the Chicken

• 1 1/2 lb boneless, skinless chicken breasts (about 2 large or 3 medium), sliced horizontally into thin cutlets
• 1/2 cup all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 3 tbsp olive oil, divided
• 2 tbsp unsalted butter

For the Marsala Mushroom Sauce

• 2 tbsp unsalted butter
• 8 oz cremini or button mushrooms, cleaned and sliced
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves, or 1/2 tsp dried thyme
• 3/4 cup dry Marsala wine
• 1 cup low-sodium chicken broth
• 1 tsp Dijon mustard (optional, for extra depth)
• 1/4–1/2 tsp kosher salt, to taste
• 1/4 tsp freshly ground black pepper, or to taste
• 2 tbsp chopped fresh parsley, plus more for serving
• Optional: 2 tsp cornstarch mixed with 2 tbsp cold water (if you prefer a thicker sauce)

For the Buttered Noodles

• 12 oz wide egg noodles
• 2 tbsp unsalted butter
• 1/2 tsp kosher salt, or to taste
• 1/4 tsp freshly ground black pepper
• 1 tbsp chopped fresh parsley or 1 tsp dried parsley

Optional For Serving

• Freshly grated Parmesan cheese
• Extra chopped parsley

Step-by-Step Instructions

Step 1: Prep the Chicken Cutlets

Place the chicken breasts on a cutting board. Holding your knife parallel to the board, carefully slice each breast horizontally into 2 thin cutlets. If any pieces are uneven, place them between two pieces of plastic wrap and gently pound with a meat mallet or rolling pin until about 1/4 inch thick. Pat the chicken dry with paper towels; dry surfaces brown better.

In a shallow dish, combine the flour, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Stir to blend. Dredge each chicken cutlet lightly in the seasoned flour, shaking off any excess so you have a very thin coating. Set the floured cutlets on a plate. Meanwhile, bring a large pot of salted water to a boil for the egg noodles so it is ready when you need it.

Step 2: Brown the Chicken

In a large skillet (12-inch is ideal), heat 2 tbsp olive oil and 2 tbsp butter over medium-high heat until the butter is melted and starting to foam. Add the chicken in a single layer without crowding; cook in batches if necessary. Sear for 3–4 minutes on the first side, until golden brown, then flip and cook another 2–3 minutes on the second side. The chicken does not need to be fully cooked through at this stage; it will finish in the sauce.

Transfer browned cutlets to a clean plate and tent loosely with foil to keep warm. If the pan looks very dry or has any burnt flour, carefully wipe it out with a folded paper towel and add a little fresh olive oil before the next step.

Step 3: Sauté the Mushrooms and Aromatics

In the same skillet over medium-high heat, add 1 tbsp olive oil and 2 tbsp butter. Once the butter melts, add the sliced mushrooms in a fairly even layer. Let them cook undisturbed for 3–4 minutes so they brown nicely on one side before stirring. Then cook, stirring occasionally, another 3–4 minutes until the mushrooms are golden and have released most of their moisture.

Add the minced garlic and thyme, stirring constantly for 30–60 seconds until fragrant. Scrape up any browned bits from the bottom of the pan with a wooden spoon; those bits carry a lot of flavor into the sauce.

Step 4: Deglaze with Marsala and Build the Sauce

Carefully pour in the 3/4 cup dry Marsala wine. It will sizzle and steam. Stir and scrape the bottom of the pan to release all the flavorful browned bits into the liquid. Let the wine simmer briskly for 3–4 minutes, reducing by about half. This concentrates the flavor and cooks off the harsh alcohol taste.

Stir in the chicken broth and Dijon mustard (if using). Bring the mixture back to a gentle simmer and let it cook for 5–7 minutes, until slightly reduced and more flavorful. If you prefer a thicker sauce, stir the cornstarch slurry (2 tsp cornstarch mixed with 2 tbsp cold water) into the simmering liquid and cook for 1–2 minutes, until the sauce lightly coats the back of a spoon.

Taste and season with 1/4–1/2 tsp kosher salt and 1/4 tsp black pepper, adjusting to your liking. Stir in 2 tbsp chopped fresh parsley.

Step 5: Cook and Butter the Noodles

While the sauce is simmering, add the egg noodles to the pot of boiling salted water. Cook according to package directions until just al dente, usually 6–8 minutes. Reserve about 1/4 cup of the starchy cooking water, then drain the noodles well.

Return the hot noodles to the pot and add 2 tbsp butter, 1/2 tsp kosher salt, 1/4 tsp black pepper, and the parsley. Toss until the butter melts and coats the noodles; if they seem dry, you can add a tablespoon or two of the reserved cooking water. Taste and adjust seasoning as needed. Cover the pot loosely to keep the noodles warm.

Step 6: Finish the Chicken in the Sauce and Serve

Reduce the heat under the sauce to medium-low. Nestle the browned chicken cutlets (and any accumulated juices on the plate) back into the skillet, turning them to coat in the Marsala mushroom sauce. Simmer gently for 3–5 minutes, until the chicken is cooked through (internal temperature 165°F / 74°C) and the sauce is glossy and slightly thickened.

To serve, place a generous mound of buttered egg noodles on each plate. Top with 1–2 chicken cutlets and a spoonful of sautéed mushrooms. Ladle extra Marsala sauce over the top. Garnish with additional chopped parsley and, if you like, a light sprinkle of freshly grated Parmesan cheese. Serve immediately while hot.

Pro Tips

• Use dry Marsala, not sweet: Dry Marsala keeps the sauce savory and balanced. Sweet Marsala will make the dish taste sugary.
• Keep the chicken thin: Cutlets about 1/4 inch thick cook quickly and stay tender. Thicker pieces can turn dry by the time the sauce is ready.
• Do not crowd the pan: Brown the chicken in batches if needed. Overcrowding steams the meat instead of searing it, and you will miss out on flavorful browning.
• Let the wine reduce properly: Give the Marsala a few minutes to reduce; this deepens flavor and removes harsh alcohol notes.
• Adjust sauce thickness: If the sauce is too thin, reduce it a bit longer or use the cornstarch slurry. If it gets too thick, whisk in a splash of broth.

Variations

• Creamy Chicken Marsala: Stir in 1/4–1/3 cup heavy cream at the end of cooking the sauce, just before adding the chicken back. Simmer gently until slightly thickened for a luxurious, creamy version.
• Mushroom-Forward (Less Meat): Halve the amount of chicken and double the mushrooms. Serve the extra mushrooms and sauce piled over the noodles for a more vegetable-focused plate.
• Gluten-Free Option: Use a gluten-free all-purpose flour blend for dredging and gluten-free egg noodles or other pasta. Make sure your broth and Marsala are certified gluten-free.

Storage & Make-Ahead

Store leftover chicken Marsala and sauce in an airtight container in the refrigerator for up to 3 days. Buttered noodles keep well for 2–3 days, but are best fresh; if storing, toss them with a touch of extra butter or olive oil so they do not stick. Reheat the chicken and sauce gently in a covered skillet over low heat, adding a splash of broth or water if the sauce has thickened too much. Noodles can be reheated in the microwave or quickly tossed in a skillet with a bit of butter. This dish is not ideal for freezing because the sauce and noodles can change texture, but the cooked chicken and sauce can be frozen together for up to 2 months if needed; thaw overnight in the fridge and reheat gently.

Nutrition (per serving)

Approximate values for 1 of 4 servings (chicken, sauce, and noodles): about 650 calories; 36 g protein; 60 g carbohydrates; 24 g fat; 11 g saturated fat; 2 g fiber; 5 g sugar; 900 mg sodium. Actual values will vary based on exact ingredients and brands used.