Chicken Marsala Thighs (Creamy One-Skillet Recipe)
Chicken Marsala Thighs are seared until golden and simmered in a rich, creamy Marsala mushroom sauce. This gluten-free version uses bone-in, skin-on thighs for extra flavor and tenderness. It’s an easy one-skillet dinner that feels elegant enough for guests but simple enough for a weeknight.
Servings: 4 servings
Calories: 604kcal
Equipment
Ingredients
Chicken Thighs
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1-2 tablespoons extra-virgin olive oil
- salt
- ground black pepper
Marsala Sauce
- 2 tablespoons unsalted butter
- 8 ounces cremini or button mushrooms sliced
- 2 cloves garlic minced
- 1 yellow onion sliced
- ¾ cup dry Marsala wine
- ½ cup chicken broth
- ½ cup heavy cream
- ½ tablespoon Dijon mustard
- 1 teaspoon cornstarch dissolved in 1 tablespoon of water
- fresh thyme and parsley chopped for garnish
Instructions
Chicken Thighs
- Pat the chicken thighs dry.4 bone-in, skin-on chicken thighs
- Season the thighs with salt, pepper, garlic powder, and dried thyme.1 teaspoon garlic powder, 1 teaspoon dried thyme, salt, ground black pepper
- Heat the olive oil in a cast iron skillet over medium-high heat.1-2 tablespoons extra-virgin olive oil
- Sear the chicken skin-side down for 5-6 minutes until golden and crispy.
- Flip the chicken and cook another 4-5 minutes. Transfer to a plate.
Marsala Sauce
- Lower the heat to medium.
- Melt the butter in the skillet. Add the mushrooms and cook, without stirring, for 2-3 minutes.2 tablespoons unsalted butter, 8 ounces cremini or button mushrooms
- Add the yellow onion and stir. Saute for another 3-4 minutes until browned.1 yellow onion
- Add the minced garlic and cook for about 30 seconds until fragrant.2 cloves garlic
- Pour in the Marsala wine, scraping up any browned bits. Simmer for 3-4 minutes to reduce the sauce slightly.¾ cup dry Marsala wine
- Add the chicken broth, Dijon mustard, and heavy cream. Stir.½ cup chicken broth, ½ cup heavy cream, ½ tablespoon Dijon mustard
- Add the chicken back to the skillet, skin-side up. Reduce the heat to low, cover slightly, and simmer for 20-25 minutes or until the internal temperature of the chicken reaches 175℉ on a thermometer.
- Mix the cornstarch with the water. Add the cornstarch slurry to the skillet and simmer for 1-2 minutes until the sauce thickens.1 teaspoon cornstarch
- Taste and adjust the seasonings. Spoon the sauce over the chicken and garnish with fresh herbs.fresh thyme and parsley
Notes
For a deeper flavor use a mix of mushrooms like shitake or oyster.
You can use boneless, skinless thighs but you will lose the crispy skin.
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.
You can make this dish up to two days ahead of time. Store in an airtight container in the refrigerator. Do not freeze this recipe. The end result will not taste the same.
To make this dish 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.
Serve this dish with mashed potatoes, roasted vegetables, or try the Mediterranean Rice.
Nutrition
Calories: 604kcal | Carbohydrates: 14g | Protein: 27g | Fat: 44g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.4g | Cholesterol: 191mg | Sodium: 259mg | Potassium: 687mg | Fiber: 1g | Sugar: 7g | Vitamin A: 737IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 2mg
