Chicken Thighs Marsala Recipe

A creamy Marsala wine sauce and delicate chicken thighs make Chicken Thighs Marsala a delightful entree. This Italian-inspired recipe is excellent for a quiet dinner at home or stunning dinner party guests. This meal with earthy mushrooms, sweet Marsala wine, and succulent chicken will become a staple. 

– 4 bone-in, skin-on chicken     thigh – Salt and pepper, to taste – 2 tablespoons olive oil – 2 tablespoons butter – 8 ounces mushrooms, sliced     (cremini or button mushrooms     work well) – 2 cloves garlic, minced – 1 cup Marsala wine – 1 cup chicken broth – 2 tablespoons fresh parsley,     chopped (for garnish) – Cooked pasta or mashed     potatoes, for serving (optional)


Place the skin-side down chicken thighs on top and cook for 5 to 7 minutes, or until golden brown. Cook for a further five minutes after flipping. After removing it from the skillet, set the chicken aside. 




Add the butter and mushrooms to the same skillet. Cook for 5 to 7 minutes, or until the mushrooms are soft and golden brown. When the garlic is aromatic, add the minced garlic to the skillet and heat for an additional minute. 



Shake off any browned bits from the bottom of the skillet before adding the chicken broth and Marsala wine. Nestle the chicken thighs back into the sauce by returning them to the skillet. 



Once the sauce reaches a simmer, lower the heat to a low setting and cover. Cook for a total of 25 to 30 minutes, or until the chicken is soft and cooked through. 



After taking out of the skillet, transfer the chicken thighs to a dish for serving. Evenly spoon the chicken with the mushroom Marsala sauce. Add some chopped parsley as a garnish and serve hot, accompanied by mashed potatoes or cooked pasta if preferred. 



– Calories: 450 – Total Fat: 25g – Saturated Fat: 8g – Cholesterol: 150mg – Sodium: 600mg – Total Carbohydrates: 10g – Dietary Fiber: 1g – Sugars: 5g – Protein: 34g


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