If you’re craving a dinner that’s both indulgent and comforting, look no further than Creamy Mushroom Marsala Chicken over Buttered Noodles. This dish combines tender chicken breasts smothered in a luscious mushroom marsala sauce, served atop a bed of buttery egg noodles. The rich flavors from the creamy sauce, earthy mushrooms, and fragrant herbs come together to create a truly satisfying meal that’s perfect for weeknights or special occasions. Plus, it’s straightforward to prepare, making it a fantastic option when you want something impressive without spending hours in the kitchen.
Why Creamy Mushroom Marsala Chicken over Buttered Noodles is Worth Your Time
This recipe strikes the perfect balance between simplicity and gourmet flavors. The chicken is pan-seared to golden perfection, then bathed in a creamy marsala mushroom sauce that’s rich yet well-rounded thanks to the depth of the chicken broth and the subtle herbal notes. Serving it over buttered egg noodles adds a wonderful texture and helps soak up every bit of the sauce.
Whether you’re a seasoned cook or just starting out, this dish comes together quickly and reliably. It’s a fantastic way to elevate your dinner routine with minimal fuss. And if you love dishes like Chicken Marsala No Wine Version With Buttered Noodles, this recipe will feel right at home in your lineup.
Ingredient Breakdown
- 4 boneless, skinless chicken breasts: The star protein of the dish, providing juicy, tender meat that pairs beautifully with the sauce.
- 8 ounces mushrooms, sliced: Cremini or white button mushrooms work best, lending an earthy flavor and meaty texture.
- 1 cup chicken broth: Adds savory depth and moisture to the sauce.
- 1 cup heavy cream: Creates that signature creamy texture and richness.
- 2 tablespoons olive oil: For searing the chicken to a golden brown.
- 1 teaspoon garlic powder: Adds a subtle, mellow garlic flavor without overpowering.
- 1 teaspoon onion powder: Enhances the savory base of the sauce.
- 1 teaspoon dried thyme: Provides a fragrant herbal note that complements the mushrooms and chicken.
- Salt and pepper to taste: To season and bring all the flavors together.
- 12 ounces egg noodles: The perfect starchy bed to soak up the sauce.
- 2 tablespoons butter: To finish the noodles with a luscious, rich coating.
- Fresh parsley, chopped (for garnish): Adds a pop of color and a fresh, bright flavor.
What’s in the Gear List
- Large skillet or sauté pan – perfect for searing chicken and cooking the sauce in one pan.
- Medium pot – to cook the egg noodles.
- Chef’s knife – for slicing mushrooms and chopping parsley.
- Cutting board – to prep ingredients.
- Wooden spoon or silicone spatula – for stirring the sauce.
- Colander – to drain the noodles.
Creamy Mushroom Marsala Chicken over Buttered Noodles: Step-by-Step Guide
Step 1: Prepare the chicken breasts
Start by patting the chicken breasts dry with paper towels. Season both sides generously with salt, pepper, garlic powder, onion powder, and dried thyme. This seasoning mix forms the flavor base for the chicken that carries through the whole dish.
Step 2: Sear the chicken
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for about 5-6 minutes on each side, or until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate, keeping it warm.
Step 3: Cook the mushrooms
In the same skillet, add the sliced mushrooms. Sauté them for 4-5 minutes until they release their moisture and become golden brown. The browned bits left from the chicken will add extra flavor to the mushrooms.
Step 4: Make the creamy marsala sauce
Pour in 1 cup of chicken broth to deglaze the pan, scraping up the browned bits with a wooden spoon. Let the broth reduce slightly, about 2-3 minutes. Then stir in 1 cup of heavy cream and bring the mixture to a gentle simmer. Allow it to thicken slightly, about 4-5 minutes, stirring occasionally.
Step 5: Combine chicken with sauce
Return the chicken breasts to the skillet, nestling them into the creamy mushroom sauce. Spoon some sauce over each breast. Let everything simmer together for another 5 minutes on low heat so the flavors meld perfectly.
Step 6: Cook the egg noodles
While the chicken finishes cooking, bring a medium pot of salted water to a boil. Add the 12 ounces of egg noodles and cook according to package instructions until al dente. Drain the noodles in a colander.
Step 7: Butter the noodles
Return the drained noodles to the pot. Stir in 2 tablespoons of butter until melted and evenly coating the noodles. This simple step elevates the noodles and makes them irresistibly silky.
Step 8: Plate and garnish
Divide the buttered noodles between plates. Top with a chicken breast and generous spoonfuls of the creamy mushroom marsala sauce. Sprinkle freshly chopped parsley on top for a vibrant, fresh finish.
If you enjoy rich mushroom sauces, you might want to try the Crispy Chicken Thighs With Creamy Mushroom Sauce for a slightly different take on chicken and mushrooms.
Allergy-Friendly Swaps
- Heavy cream: Use full-fat coconut milk or a plant-based cream alternative for a dairy-free option.
- Egg noodles: Substitute with gluten-free pasta or spiralized zucchini for a low-carb version.
- Chicken broth: Use vegetable broth if you prefer a vegetarian-friendly base for the sauce.
- Butter: Replace with olive oil or a dairy-free margarine alternative.
Avoid These Mistakes
- Don’t overcrowd the pan when searing the chicken – this prevents a proper golden crust.
- Be patient when sautéing mushrooms; letting them brown adds essential flavor.
- Don’t rush the sauce reduction. Letting the broth reduce slightly concentrates the flavors.
- Overcooking the chicken breasts can result in dry meat; monitor cooking time closely.
Refrigerate, Freeze, Reheat
This dish stores well and can be prepared ahead of time. Refrigerate leftovers in an airtight container for up to 3 days. To freeze, place cooled chicken and sauce in a freezer-safe container for up to 2 months.
When reheating, thaw overnight in the refrigerator if frozen. Warm gently in a skillet over low heat, stirring occasionally to prevent the cream sauce from separating. Reheat buttered noodles separately, adding a splash of water or broth to loosen if needed.
Ask the Chef
Can I use other types of mushrooms for this recipe?
Absolutely! While cremini or white button mushrooms are classic choices, you can experiment with shiitake, portobello, or even oyster mushrooms for different textures and flavors.
Is there a substitute for heavy cream in the sauce?
Yes, full-fat coconut milk or a cashew cream blend can be used to maintain creaminess while keeping the dish dairy-free. Just note that the flavor profile will shift slightly.
Can I make this recipe gluten-free?
Definitely. Use gluten-free egg noodles or pasta alternatives, and ensure your chicken broth is gluten-free as well. The rest of the ingredients are naturally gluten-free.
What can I serve alongside this dish for a complete meal?
A simple green salad or steamed vegetables like asparagus or green beans complement this rich dish beautifully. You might also enjoy pairing it with Garlic Butter Steak And Mushroom Skillet With Rice as inspiration for other hearty mains.
More Recipes You’ll Love
- Chicken Marsala No Wine Version With Buttered Noodles
- Crispy Chicken Thighs With Creamy Mushroom Sauce
- Garlic Butter Steak And Mushroom Skillet With Rice
Bring It Home
This Creamy Mushroom Marsala Chicken over Buttered Noodles is a true crowd-pleaser, offering comforting flavors and a touch of elegance. It’s a recipe you can rely on when you want to impress without stress. The combination of tender chicken, savory mushrooms, and creamy sauce over buttery noodles brings warmth and satisfaction to the table every time. Give it a try, and watch it become a staple in your dinner rotation.
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Creamy Mushroom Marsala Chicken over Buttered Noodles
Ingredients
Equipment
Method
- Start by patting the chicken breasts dry with paper towels. Season both sides generously with salt, pepper, garlic powder, onion powder, and dried thyme.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for about 5-6 minutes on each side, or until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate, keeping it warm.
- In the same skillet, add the sliced mushrooms. Sauté them for 4-5 minutes until they release their moisture and become golden brown.
- Pour in 1 cup of chicken broth to deglaze the pan, scraping up the browned bits with a wooden spoon. Let the broth reduce slightly, about 2-3 minutes. Then stir in 1 cup of heavy cream and bring the mixture to a gentle simmer. Allow it to thicken slightly, about 4-5 minutes, stirring occasionally.
- Return the chicken breasts to the skillet, nestling them into the creamy mushroom sauce. Spoon some sauce over each breast. Let everything simmer together for another 5 minutes on low heat so the flavors meld perfectly.
- While the chicken finishes cooking, bring a medium pot of salted water to a boil. Add the 12 ounces of egg noodles and cook according to package instructions until al dente. Drain the noodles in a colander.
- Return the drained noodles to the pot. Stir in 2 tablespoons of butter until melted and evenly coating the noodles.
- Divide the buttered noodles between plates. Top with a chicken breast and generous spoonfuls of the creamy mushroom marsala sauce. Sprinkle freshly chopped parsley on top for a vibrant, fresh finish.
Notes
- Don’t overcrowd the pan when searing the chicken to ensure a proper golden crust.
- Be patient when sautéing mushrooms; browning them adds essential flavor.
- Let the broth reduce slightly to concentrate the sauce’s flavors before adding cream.
- Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
- Substitute heavy cream with coconut milk for a dairy-free version.
