Chicken Marsala is a beloved Italian-American classic known for its rich, savory mushroom sauce and tender chicken breasts. But what if you want to enjoy this delicious dish without using wine? This Chicken Marsala (No Wine Version) with Buttered Noodles recipe is here to save the day. It swaps out wine for flavorful chicken broth, creating a sauce that’s just as luscious and comforting. Paired with buttery egg noodles, this meal is a perfect weeknight dinner that’s both easy and impressive. Let’s dive into why this recipe deserves a spot in your regular meal rotation and how to make it flawlessly from start to finish.
Why This Recipe Belongs in Your Rotation
Chicken Marsala (No Wine Version) with Buttered Noodles is a winner for so many reasons. First, it’s incredibly approachable – no tricky ingredients or complicated steps here. The substitution of chicken broth makes it suitable for everyone, and it still delivers that classic savory mushroom flavor everyone loves. The combination of tender chicken breasts coated in a flavorful sauce alongside soft, buttery noodles is pure comfort food at its best. Plus, it’s ready in under 40 minutes, perfect for busy weeknights. This recipe also scales well for meal prep or family dinners, making it versatile and practical. Whether you’re cooking for two or hosting a small crowd, this dish shines every time.
Gather These Ingredients
- 4 boneless, skinless chicken breasts – pounded to even thickness for consistent cooking
- Salt and pepper, to taste – for seasoning the chicken and sauce
- 1/2 cup all-purpose flour – for dredging the chicken, creating a nice crust
- 2 tablespoons olive oil – for browning the chicken
- 1 cup chicken broth – replaces wine and adds depth to the sauce
- 1 cup mushrooms, sliced – cremini or white button mushrooms work great
- 1 tablespoon fresh parsley, chopped – for garnish and a touch of freshness
- 8 ounces egg noodles – to serve on the side with butter
- 2 tablespoons butter – for tossing with the noodles
- 1/2 teaspoon garlic powder – adds subtle warmth to the noodles
Essential Tools for Success
- Large skillet – to brown the chicken and cook the mushroom sauce evenly
- Medium pot – for boiling the egg noodles
- Tongs or spatula – for flipping chicken without tearing
- Meat mallet or rolling pin – to even out chicken breasts
- Fine mesh strainer (optional) – if you want a smoother sauce
- Colander – for draining noodles
From Start to Finish: Chicken Marsala (No Wine Version) with Buttered Noodles
Step 1: Prep Your Chicken
Pound your 4 boneless, skinless chicken breasts to an even thickness, about 1/2 inch. This helps them cook evenly and stay juicy. Season both sides generously with salt and pepper. Next, dredge each breast in the 1/2 cup of all-purpose flour, shaking off any excess to prevent clumping.
Step 2: Brown the Chicken
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts. Sear them for about 4-5 minutes per side until golden brown and cooked through. Transfer the chicken to a plate and tent with foil to keep warm.
Step 3: Sauté the Mushrooms
In the same skillet, add the sliced mushrooms. Cook for 5-6 minutes, stirring frequently, until they release their moisture and start to brown. This step builds the base flavor of your sauce.
Step 4: Create the Marsala Sauce
Pour in 1 cup of chicken broth to deglaze the pan, scraping up any browned bits stuck to the bottom. Let it simmer for 3-4 minutes to reduce slightly. This broth replaces the traditional wine, delivering a savory, rich taste. Season with salt and pepper as needed.
Step 5: Finish the Chicken
Return the chicken breasts to the skillet, nestling them into the mushroom sauce. Let everything simmer together for another 3-4 minutes so the flavors meld beautifully. Sprinkle 1 tablespoon of fresh parsley over the top for a burst of color and freshness.
Step 6: Cook the Egg Noodles
While the chicken simmers, bring a medium pot of salted water to a boil. Add 8 ounces of egg noodles and cook according to package instructions, usually around 7-8 minutes until al dente. Drain thoroughly.
Step 7: Butter the Noodles
Return the drained noodles to the pot. Stir in 2 tablespoons of butter and 1/2 teaspoon garlic powder until the noodles are evenly coated and fragrant.
Step 8: Serve and Enjoy
Plate the buttery noodles alongside the chicken breasts smothered in mushroom sauce. Garnish with additional parsley if desired. This Chicken Marsala (No Wine Version) with Buttered Noodles is best served hot and fresh.
Make It Fit Your Plan
- For a lighter option, swap egg noodles for whole wheat or zucchini noodles.
- Add a handful of baby spinach to the mushroom sauce for extra greens.
- Double the sauce ingredients to have extra for spooning over mashed potatoes or rice.
- Use gluten-free flour to dredge chicken if needed.
- Prep the chicken and mushrooms ahead of time to speed up weeknight cooking.
Avoid These Mistakes
- Don’t skip pounding the chicken breasts – uneven thickness causes uneven cooking.
- Make sure to shake off excess flour before frying to prevent a gummy crust.
- Use medium-high heat to brown chicken properly; low heat results in soggy coating.
- Avoid overcooking noodles by keeping an eye on the timer and tasting early.
- Don’t rush the sauce reduction; simmering helps concentrate flavor.
Meal Prep & Storage Notes
This Chicken Marsala (No Wine Version) with Buttered Noodles reheats beautifully. Store chicken and sauce in an airtight container separately from the noodles to prevent sogginess. Keep noodles tossed with butter to maintain moisture. Refrigerate for up to 3 days. To reheat, warm chicken and sauce gently in a skillet or microwave, and toss noodles with a little extra butter or olive oil before serving. This meal also freezes well; just thaw overnight in the fridge before reheating.
Popular Questions
Can I use other types of mushrooms for Chicken Marsala?
Absolutely! While cremini or white button mushrooms are common, you can use shiitake, portobello, or even a wild mushroom mix for deeper, earthier flavor. Just slice them evenly for consistent cooking.
Is it necessary to dredge the chicken in flour?
Dredging the chicken helps create a light crust that enhances the texture and thickens the sauce slightly as it cooks. It’s a simple step that adds a lot to the final dish’s flavor and appearance.
What can I serve instead of egg noodles?
Feel free to swap egg noodles for pasta shapes like fettuccine, pappardelle, or even rice or mashed potatoes. These alternatives soak up the sauce well and complement the chicken beautifully.
Can I make this recipe dairy-free?
Yes! Simply replace the butter used for the noodles with a dairy-free margarine or olive oil. The rest of the recipe is naturally dairy-free, making it easy to adapt.
The Last Word
Chicken Marsala (No Wine Version) with Buttered Noodles is a flavorful, comforting dish that proves you don’t need wine to create a rich, satisfying sauce. This recipe brings together tender chicken, earthy mushrooms, and silky noodles in a way that feels special but cooks up quickly. Whether you’re making weeknight dinners or entertaining guests, it’s a dish that’s sure to impress and satisfy. With simple ingredients and straightforward steps, it’s a delicious addition to your recipe collection that you’ll return to time and time again.
Enjoy every bite of this classic comfort food made your way!
Share on Pinterest
Chicken Marsala (No Wine Version) with Buttered Noodles
Ingredients
Equipment
Method
- Pound your 4 boneless, skinless chicken breasts to an even thickness, about 1/2 inch. Season both sides generously with salt and pepper. Dredge each breast in the 1/2 cup of all-purpose flour, shaking off any excess.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 4-5 minutes per side until golden brown and cooked through. Transfer chicken to a plate and tent with foil to keep warm.
- In the same skillet, add sliced mushrooms. Cook for 5-6 minutes, stirring frequently, until mushrooms release moisture and begin to brown.
- Pour in 1 cup chicken broth to deglaze the pan, scraping up browned bits. Let simmer for 3-4 minutes to reduce slightly. Season with salt and pepper as needed.
- Return chicken breasts to the skillet, nestling into the mushroom sauce. Simmer together for 3-4 minutes to meld flavors. Sprinkle 1 tablespoon fresh parsley over the top.
- While chicken simmers, bring a medium pot of salted water to a boil. Cook 8 ounces egg noodles according to package instructions, about 7-8 minutes until al dente. Drain thoroughly.
- Return drained noodles to pot. Stir in 2 tablespoons butter and 1/2 teaspoon garlic powder until noodles are evenly coated and fragrant.
- Plate buttery noodles alongside chicken breasts smothered in mushroom sauce. Garnish with additional parsley if desired. Serve hot and enjoy.
Notes
- Swap egg noodles for whole wheat or zucchini noodles for a lighter option.
- Add baby spinach to the mushroom sauce for extra greens.
- Double the sauce ingredients for extra sauce to serve over mashed potatoes or rice.
- Use gluten-free flour to dredge chicken if needed.
- Store chicken and sauce separately from noodles to prevent sogginess; refrigerate up to 3 days.
