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I hadn’t made or had Chicken Marsala with Buttered Egg Noodles in years and after making this I have to wonder why? It is such an easy and delicious meal and it comes together really fast. If you buy the thinly cut chicken breasts at the supermarket and the already cut mushrooms, this is super fast to pull together during the week and really good. This is by far one of my favorite chicken and egg noodle recipes – right up there with The Healthiest Creamy Chicken Noodle Soup my family loves!
Why This Recipe Works
This Chicken Marsala with Buttered Egg Noodles is the kind of recipe that delivers restaurant-quality results with almost no effort, and that’s exactly why it belongs in your regular dinner rotation. The technique is smart from start to finish: dredging the chicken in seasoned flour creates a golden, slightly crispy crust that also acts as a natural thickener for the sauce. Sautéing the mushrooms until their moisture fully evaporates before adding the wine concentrates their flavor and prevents a watery sauce. The sweet Marsala wine brings a depth you simply can’t replicate with anything else, and a final swirl of butter gives the sauce a silky, glossy finish that coats every bite. Served over buttered egg noodles, it’s the perfect vehicle for all that savory sauce — which is why this dish stands out among chicken and egg noodle recipes as one of the most satisfying and elegant options you can make on a busy weeknight. Simple ingredients, smart technique, and bold flavor make this a recipe that truly delivers every single time.
Ingredients & Why They Work
Chicken Breasts — The star of the dish. Thinly cut or pounded breasts cook quickly and evenly, giving you a tender, juicy cutlet that holds up beautifully under the rich Marsala sauce without getting lost in it.
Wondra Flour — This ultra-fine flour creates a delicate, light crust on the chicken rather than a heavy coating. It clings evenly, doesn’t clump, and fries up to a beautiful golden color that adds both texture and visual appeal.
Kosher Salt — Used at multiple stages of the recipe, salt draws out moisture, seasons deeply, and balances the sweetness of the Marsala wine and the richness of the butter.
Freshly Ground Black Pepper — Adds a subtle heat and earthiness that cuts through the richness of the sauce and complements the savory mushrooms.
Olive Oil — A high smoke point oil that’s perfect for pan-frying the dredged chicken. It contributes a mild, neutral flavor that doesn’t compete with the other ingredients.
Mushrooms — They soak up the Marsala and chicken stock as they cook, becoming meaty and deeply savory. Their natural umami adds an earthy backbone to the sauce that makes it feel complex and satisfying.
Sweet Marsala Wine — The soul of the dish. This fortified Sicilian wine brings a rich, slightly sweet, nutty depth that defines Chicken Marsala. The sweet variety (as opposed to dry) gives the sauce a more rounded, luscious quality.
Chicken Stock — It loosens the pan sauce, lifts all the browned bits left from cooking the chicken (hello, flavor!), and adds a savory depth that balances the sweetness of the Marsala.
Unsalted Butter — Stirred in at the end, butter emulsifies the sauce into something glossy and velvety. Using unsalted gives you full control over the final seasoning.
Green Onions — A fresh, bright garnish that cuts through the richness of the sauce and adds a pop of color right before serving.
Egg Noodles — Their soft, wide shape is ideal for catching and holding onto the silky Marsala sauce. Tossed with butter, they’re a rich, comforting base that complements the dish without overpowering it.
Butter (for the noodles) — Tossing the cooked noodles in butter keeps them from sticking and adds a layer of richness that ties the whole plate together.
My Ingredient Recommendations
- You’ll see that I called for Wondra flour. This was a great find of mine years ago. It is a really finely ground flour that really just dusts the chicken and doesn’t clump. It is lighter and airier than regular flour and I like to use it for all kinds of dishes. BUT regular flour is just fine in this recipe. If you get a chance, try the Wondra for all your frying. It is worth checking out. Also note that this recipe calls for Sweet Marsala. There is a difference in taste if you purchase the dry variety. Sweet is the way to go in this recipe.
- Also, when it comes to mushrooms, you can use any mushroom you like. The white button mushrooms are fine but cremini or brown mushrooms will add a little more depth of flavor. The choice is yours and I’ll buy what is looking good or on sale that day.
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Frequently Asked Questions
The key is to pound or buy the chicken cutlets thin so they cook quickly and evenly. Fry them just until golden — about 5 minutes per side — then let them finish gently in the simmering sauce for just one minute. Overcooking is the main culprit for dry chicken.
How to Make Chicken Marsala with Buttered Egg Noodles
- To get started, put your flour mixed with a teaspoon of salt and 1/2 teaspoon of black pepper on a plate. Dredge your thinly cut chicken cutlets in the flour and tap off any excess.
- Heat the oil in a skillet and fry up the dredged cutlets until golden on both sides. About 5 minutes per side.
- Put on a plate and cover with foil to keep them warm. Let’s make the sauce.
- Lower the heat under that same skillet and add the mushrooms and saute until browned and most of the moisture has evaporated. Then, season with salt and pepper.
- Add the Marsala wine to the pan and boil down for about a minute to let the alcohol burn off. Add the chicken stock and simmer for one minute to reduce the sauce slightly.
- Stir in the butter and return the chicken to the skillet. Simmer for about a minute to let the chicken heat through. Season with salt and pepper and top with green onions before serving.
- To serve, placed the cooked and buttered egg noodles on a plate. Top with a chicken breast and some of the mushrooms and sauce. Don’t forget the green onions. This is just soooo good.
Storing & Reheating Leftovers
Storing: Let the chicken and sauce cool completely before transferring to an airtight container. Store the chicken and sauce separately from the egg noodles if possible — this prevents the noodles from soaking up all the sauce and turning mushy. Everything will keep in the refrigerator for up to 3 days. For longer storage, the chicken and sauce can be frozen for up to 2 months, though the texture of the mushrooms may soften slightly upon thawing. The egg noodles do not freeze well and are best made fresh.
Reheating: The best way to reheat this dish is low and slow on the stovetop. Add the chicken and sauce to a skillet over medium-low heat and warm gently, adding a splash of chicken stock to loosen the sauce back up if it has thickened in the fridge. Avoid high heat, which can dry out the chicken and cause the butter in the sauce to separate. The noodles can be reheated in a small saucepan with a tiny knob of butter over low heat, stirring frequently, or in the microwave in 30-second intervals. If reheating everything from frozen, thaw in the refrigerator overnight before warming on the stovetop.
How & When to Serve
How to Serve: Plate a generous nest of buttered egg noodles as your base, then lay a golden chicken cutlet on top and spoon the mushrooms and Marsala sauce liberally over everything. Finish with a scattering of freshly chopped green onions for a pop of color and freshness. This is a dish that looks far more impressive than the effort it takes to make, so don’t be shy about serving it on your nicest plates. A simple green salad or some roasted asparagus alongside adds a fresh contrast to the richness of the sauce, and crusty bread on the table to soak up every last drop of that Marsala sauce is never a bad idea.
When to Serve: This recipe is a true weeknight hero — it comes together in about 20 minutes, so it’s perfect for those evenings when you want something that feels special without a lot of fuss. That said, it’s equally at home on a weekend dinner table or at a casual dinner party, since the rich sauce and beautiful presentation make it feel like a restaurant-quality meal. It’s a wonderful choice for cooler fall and winter evenings when you’re craving something warm and comforting, and it pairs beautifully with a glass of the same Sweet Marsala you cooked with, or a light-to-medium-bodied red wine like a Pinot Noir.
Did you like this chicken and egg noodle recipe? I’d love to hear from you. Leave a comment and rating below.
Looking for other easy chicken recipes? Try some of my go-to favorites.
Chicken Tenders and Peas with Tarragon Cream Sauce
Creamy Summer Corn & Tomato Chicken & Orzo
Chicken Marsala with Buttered Egg Noodles
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 Chicken breasts thinly cut or pounded thin
- ¼ Cup Wondra flour for dredging
- 1 Tsp. Kosher salt
- ½ Tsp. Freshly ground black pepper plus more for chicken cutlets
- 2 Tbsp. Olive oil
- 8 Oz. Mushrooms cut in thick slices
- 1/2 Cup Sweet Marsala wine
- 1/2 Cup Chicken stock
- 2 Tbsp. Unsalted butter
- 1/4 Cup Green onion chopped
- 2 Cups of cooked egg noodles tossed with 1 Tablespoon of butter optional
Instructions
- Heat a large skillet over medium high heat and add the olive oil. Salt and pepper the thinly cut chicken breasts. If you weren’t able to purchase them already thinly cut, you can pound them thin between two pieces of plastic wrap with a flat mallet, bottom of a sturdy pot or a rolling pin. Just get them nice and thin.
- Mix the Wondra flour (or regular all purpose flour) with 1 Teaspoon of salt and ½ teaspoon of black pepper. Dredge the lightly seasoned chicken in the seasoned flour and tap off any excess.
- When the oil is nice and hot, put the cutlets into the pan and fry for 5 minutes on each side until golden, flipping once. Remove the chicken to a plate and cover with foil to keep warm while you make the sauce.
- Lower the heat to medium and add the mushrooms and sauté until they are nicely browned and their moisture has evaporated, about 5 minutes and season with salt and pepper. Add the Marsala wine to the pan and boil down for about one minute to cook out the alcohol. Add the chicken stock and simmer for one minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and top with the chopped green onion before serving.
- Place the cooked noodles that have been tossed with butter on a plate. Top with a chicken breast and some of the mushrooms and sauce. Top with a sprinkling of green onion to garnish. Enjoy.
