chicken thigh marsala recipe

Written ByJenny Smyth Posted on
chicken thigh marsala recipe
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The Best chicken thigh marsala recipe

I’ve been making Chicken Thigh Marsala for years, and it’s still a family favorite. This classic Italian recipe is a staple in my kitchen, and I love how easy it is to make.

The dish originated in the north of Italy, where chicken was cooked with Marsala wine and served with mushrooms and onions. I’ve adapted this recipe to use boneless, skinless chicken thighs, which are more tender and easier to cook than breasts.

When I cook this dish, the aroma of sautéed onions and mushrooms fills the house, making everyone hungry. My kids love helping me prepare the meal by slicing the onions and mushrooms.

It’s a great way to spend time together as a family. Once the chicken is cooked, we serve it with pasta or rice, and everyone enjoys it.

This recipe is perfect for a weeknight dinner or a special occasion like holidays. I also love that it’s relatively healthy, since we’re using lean chicken and vegetables instead of heavy sauces.

Chicken Thigh Marsala

Chicken Thigh Marsala

4.7 from 1494 votes

Juicy chicken thighs are pan-seared and simmered in a rich Marsala wine sauce with mushrooms and garlic. This classic Italian-American dish is quick enough for a weeknight but elegant enough for company.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken

4 boneless skinless chicken thighs (about 1.5 lbs)
1/2 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil

For the Sauce

2 tbsp unsalted butter
8 oz cremini mushrooms, sliced
2 cloves garlic, minced
1 cup dry Marsala wine
1/2 cup chicken broth
1/4 cup heavy cream
2 tbsp chopped fresh parsley

👨‍🍳Directions

1Place the chicken thighs between two sheets of plastic wrap and gently pound to an even 1/2-inch thickness using a rolling pin or meat mallet.
2In a shallow dish, whisk together the flour, salt, and pepper, then dredge each thigh in the mixture, shaking off any excess.
3Heat the olive oil in a large skillet over medium-high heat until shimmering.
4Add the chicken thighs in a single layer and cook for 4 to 5 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F).
5Transfer the chicken to a plate and set aside.
6Reduce the heat to medium and add the butter to the skillet.
7Once melted, add the sliced mushrooms and cook for 5 to 6 minutes, stirring occasionally, until they release their liquid and begin to brown.
8Add the minced garlic and cook for 30 seconds until fragrant.
9Pour in the Marsala wine and chicken broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
10Bring the sauce to a simmer and cook for 5 to 7 minutes, until the liquid has reduced by half and the sauce thickens slightly.
11Stir in the heavy cream and return the chicken thighs to the skillet, spooning some sauce over each piece.
12Simmer for 2 to 3 minutes, until the chicken is heated through and the sauce is velvety.
13Sprinkle with fresh parsley and serve immediately.

🔧Equipment

Large skillet
Tongs
Cutting board
Chef’s knife
Measuring cups and spoons
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 24g💛Saturated Fat: 9g❤️Cholesterol: 145mg🧂Sodium: 780mg🌾Total Carbs: 14g🥦Dietary Fiber: 1g🍬Sugars: 4g🥩Protein: 35g

📝Notes

For a thicker sauce, whisk 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the simmering sauce before adding the cream. Dry Marsala is preferred; sweet Marsala will make the dish overly sugary.

Watch Video Of How Chicken Thigh Marsala Works

This Chicken Thigh Marsala recipe is always a good idea for any occasion – whether it’s a weeknight dinner or a special event like holidays.

My family loves it when I serve it with pasta or rice, and everyone enjoys the rich flavors of the dish.

The best part is that it’s relatively healthy since we’re using lean chicken and vegetables instead of heavy sauces.

❓ Frequently Asked Questions About Chicken Thigh Marsala

Q: What is Marsala wine?

Marsala wine is a type of fortified wine made from white grapes grown in Sicily, Italy. It’s sweet and nutty in flavor, with a rich, velvety texture.

Q: Can I substitute Marsala wine with another type of wine?

While you can use other types of wine as substitutes, Marsala is unique due to its sweet and nutty flavor profile. You can try substituting it with dry sherry or Madeira if you don’t have Marsala on hand.

Q: How do I prevent the chicken from drying out?

To prevent the chicken from drying out, make sure to not overcook it. Cook it until it reaches an internal temperature of 165°F (74°C), then let it rest for 5 minutes before serving.

Q: Can I make this recipe ahead of time?

You can make this recipe ahead of time by cooking the chicken and sauce separately. Store them in separate containers in the refrigerator for up to 24 hours before reheating.

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