Chicken Thighs Marsala is a quick and easy one skillet meal for a romantic date night, or a casual weeknight dinner. This classic chicken recipe gives you great restaurant style flavor in a jiffy.
Chicken thighs marsala sounds fancy but is ready in under an hour
Most nights I’m just cooking for Grant and me, so I’m ahead of the game when it comes to dinners for two, romantic or otherwise. Simple dinner’s for two are nice because everything fits in a cast iron skillet, and it takes just a few minutes to prep and cook. We eat at 6:30 and honestly most nights I don’t get into the kitchen until around 6. Since we watch the nightly news with dinner (not so romantic, I know) I have to get things organized by 6:30 or we’ll miss something huge, I just know it.
how to make quick chicken marsala
There’s just one pan and three easy steps to this classic recipe.
- Brown the chicken thighs over a high heat to kick start the cooking and give them a nice golden color.
- Sauté the shallots, garlic and mushrooms in the same pan.
- And finally make the sauce, again right in the same pan, and add back the chicken for a final few minutes of cooking in the oven. You can also finish if off on the stove if you like.
Marsala sauce adds instant elegance to simple chicken thighs.
I’ve said this a lot before, but the combination of shallots, mushrooms, garlic, cream, and Marsala wine (you can also use a dry Sherry) gives instant fancy restaurant appeal to the most basic chicken. Marsala is a fortified wine, which just means that is has a higher alcohol content than regular wine. It’s used in chicken dishes like this, and in risottos and even tiramisus. You’ll recognize the flavor instantly. Add fresh thyme and you will get rave reviews, no question.
Ingredient spotlight: MARSALA WINE
MARSALA is a fortified wine (it has a higher alcohol content than regular wine) from Italy that has a special affinity for any dish that features mushrooms. I love the flavor it imparts to sauces so I keep a bottle in the cupboard above the stove. Don’t buy cooking Marsala, buy a drinking grade wine, it’s not expensive and so great to have around!
More easy chicken dinner recipes
Chicken Thighs Marsala
Equipment
- cast iron skillet or skillet than can go into the oven
Ingredients
- 4 skin-on bone-in chicken thighs
- olive oil
- 1 lb small mushrooms, I used a combination of white button and brown cremini
- 3 Tbsp butter, divided
- 2 large shallots, peeled and finely chopped
- 2 cloves garlic, peeled and minced
- handful of fresh thyme sprigs
- 1/2 cup Marsala wine or dry Sherry
- 1/2 cup heavy cream
- salt and freshly cracked black pepper
garnish
Instructions
- Set oven to 375F
- Wipe the mushrooms with a damp cloth. Cut off the ends of the stems, and slice them, rather thickly. You can simply cut small mushrooms in half.
- Heat a heavy skillet over medium high heat until quite hot. Brush the skin side of the thighs with a little olive oil and, when the pan is good and hot, but not smoking, brown the thighs, skin down, for about 5-10 minutes or until they have a nice brown color. Remove them to a plate.
- Wipe out any burnt bits and add 2 Tbsp of the butter to the pan. Saute the garlic and the shallots for about 5 minutes, stirring often and being careful not to let the garlic burn. Add the mushrooms to the pan and saute for another 5 minutes, stirring often, until they start to shrink and brown.
- Add the wine to the pan and turn up the heat and let it reduce down a bit.
- Add the cream to the pan and mix well. Add the sprigs of thyme and season to taste with salt and pepper. Finish the sauce by stirring in the last bit of butter.
- Nestle the chicken thighs back into the pan, spooning the sauce over them a bit as well.
- Bake the thighs for about 20 to 30 minutes, or until cooked through. Remove the thyme sprigs.
- Serve hot with a sprinkle of fresh parsley and/or thyme
Notes
- Chicken thighs are inexpensive and versatile, if you love them like I do, try my Lemon Chicken Biryani, or my Creamy Chicken with Wild Rice and Mushrooms for other great ways to use them.
Could this be made with boneless skinless chicken breast? If so, how would you adjust the cook time/temp?
It would be delicious that way, or with chicken cutlets, which are even more delicate. With either you can just cook the chicken right in the pan, no oven time necessary. I like to pound my skinless breasts to even them out a bit, and they cook super fast that way.
The whole family loved this ! It’s a keeper. Thank you
You’re so welcome 🙂
Can his be made without heavy cream? Would it taste as good?
We are lactose intolerant
Yes, the main flavor in this sauce comes from the Marsala, so you should be fine, Sarah.
I just wanted to say that I hope you never take this recipe down. it is by far, one of my favorites. It is so simple but absolutely luscious. I’ve made this several times now, and it is perfect every time. Thanks for sharing this recipe!
Thanks so much Sarah ~ I promise, it’ll be here for eternity!
Are you supposed to put the sauce and mushrooms in the oven with the chicken or just leave it in the skillet until the chicken is done? My sauce came out more on the soupy side rather than creamy, is it supposed to be that way?
Yes, you bake the thighs right in the sauce Bethany, and the heavy cream should make it nice and creamy. A traditional Marsala sauce is creamy but on the thin side, it’s not like a flour thickened cheesy sauce. Hope this helps!
Do you cover it in oven.. afraid of sauce burning away
I didn’t cover it, Diana, but you can always put a layer of foil over it if you’re concerned.
This is a keeper recipe as far as I am concerned. Easy, pretty and delish.
Thanks Nanette 🙂
Nutritional info available?
I don’t have that capability on my blog right now, Lorna, sorry!
I have found when I am out of marsala wine, a substitute is a dry white or red or a port wine and add a couple tablespoons of brandy. Makes it work just like the marsala. However I do have a new bottle of marsala I got at Trader Joes (neener neener lol) and have frozen chicken thighs so will thaw out for dinner tomorrow. I LOVE THIGHS TOO!
I’m getting ready to make this but what do you usually serve with this?
I’m pretty casual with my meals, Colleen, so I’d serve a salad, or some couscous and green beans, something like that. I think a green veggie would complement the creamy chicken.
I served it over fresh angel hair pasta and it was to die! Thank you for the recipe!
Yum!