Chicken Marsala Thighs (Creamy One-Skillet Recipe)

Chicken Marsala Thighs are seared until golden, then simmered in a rich mushroom Marsala sauce for an easy one-skillet dinner. Made with bone-in chicken thighs, this version stays extra tender and deeply flavorful. If you love cozy skillet dinners like this French Onion Chicken, this recipe delivers the same comforting feel with a classic Marsala twist.

• Chicken thighs: Using bone-in, skin-on chicken thighs gives this dish its depth and richness. The skin crisps up beautifully as it sears, adding extra flavor to the sauce. The dark meat stays juicy even after simmering, which makes it the perfect choice for Chicken Marsala.
• Mushrooms: Cremini or button mushrooms work perfectly here, but feel free to mix in others like shiitake or oyster for a more complex flavor. The mushrooms soak up the Marsala wine and broth, giving the sauce its earthy, savory base similar to the Cauliflower Mushroom Skillet.
• Marsala wine: This is the star of the dish. Choose a dry Marsala wine for that balanced, nutty flavor that complements the mushrooms and cream. Sweet Marsala can make the sauce too heavy. If you can't find Marsala a dry sherry or Madeira is a good substitute, though nothing quite matches the original. For a lighter flavor, a dry white wine works too, though it won't have quite the same depth. If you prefer to skip the alcohol entirely, use chicken broth with a splash of balsamic vinegar to mimic the sweet-tart notes of Marsala. Make sure you are using a DRY Marsala wine and not a sweet Marsala as it will throw off the taste.
• Cornstarch: A small amount of cornstarch helps thicken the sauce enough to coat the chicken and mushrooms without being heavy. It also keeps the recipe gluten-free, making it a great alternative to traditional flour-thickened sauces.

See the recipe card for quantities.

Variations

• Make it dairy-free: Replace the butter with olive oil and the cream with full-fat coconut milk or a cashew cream substitute. It keeps the sauce silky while fitting a dairy-free lifestyle.
• Use boneless thighs: If you're short on time, boneless, skinless chicken thighs can easily replace bone-in. You'll lose the crispy skin, but they'll cook faster and still stay tender.

How To Make Chicken Marsala Thighs: Step-By-Step

Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:

Step 1: Pat the chicken dry. Season the chicken with salt, pepper, garlic powder, and dried thyme. Heat olive oil in a skillet over medium-high heat and sear the chicken skin-side down for 5-6 minutes until golden and crispy. Flip the chicken and sear for another 4-5 minutes. Transfer to a plate.

Step 2: In the same skillet, lower the heat to medium and melt the butter. Add the mushrooms and cook undisturbed for 2-3 minutes.

Step 3: Add the sliced onion, stir and saute for 3-4 minutes until browned. Add the garlic and cook for 30 seconds. Pour in the Marsala wine and simmer for 3-4 minutes to reduce the sauce slightly.

Step 4: Add the chicken broth, Dijon mustard, and heavy cream. Return the thighs to the skillet. Reduce the heat to low. Cover slightly and simmer for 20-25 minutes until the chicken is done. Add the cornstarch slurry and simmer for 1-2 minutes until the sauce thickens. Taste and adjust the seasonings.