This Creamy chicken thigh Marsala with mushrooms makes for a delightful dinner that comes together quickly. A classic Italian dish that combines pan-fried chicken cutlets with a rich mushroom and Marsala wine sauce.
While the traditional recipe calls for chicken breast, using chicken thighs can make this dish even more flavorful and tender. It retains all the savory flavors of the classic, while being easier to prepare.
For a more kid- friendly option, try our Chicken Marsala without wine. You won’t even notice the difference. Want to know how to make this delightful restaurant favorite at home? Read along for our best tips and tricks.
This recipe post contains helpful tips, tricks and answers to FAQs please read through to ensure you get the recipe right when you try it.
Table of Contents
Easy Chicken thighs Marsala recipe
Chicken thigh Marsala shouldn’t be confused with Chicken Masala as they are two totally different dishes. We wrote this article Chicken Marsala vs Chicken Masala for you anyone curious as to what the difference is.
This Marsala chicken thighs recipe is super easy to make and gets ready in roughly 35 minutes. While we make Marsala recipes often we love to make this particular recipe that includes the wine during the holidays. Feel free to make it all year cos it’s that good!
Looking for more chicken and mushroom recipes? You’ll love this creamy chicken and mushroom. You should Also try this creamy chicken noodle soup.
Why this recipe is so good!
- Chicken thighs have more fat and connective tissue than breasts, keeping them moist and tender even with longer cooking times. The rich, meaty flavor of thighs stands up well to the intense Marsala wine sauce.
- The sauce complements the chicken beautifully. The earthy mushrooms, sweet Marsala wine, and savory chicken juices create a complex, irresistible flavor.
- Unlike chicken breasts, thighs are hard to overcook making this recipe beginner friendly and foolproof The recipe comes together quickly for a satisfying weeknight dinner.
- This chicken thigh Marsala is made without flour so it can fit into a gluten free and low carb diet.
- Serving chicken Marsala with pasta or mashed potatoes makes it a complete, comforting meal.
Ingredients you’ll need
Boneless skinless Chicken thighs
Cremini mushrooms
Chicken stock
Shallots
Garlic
Oil
Butter
Salt
Black pepper
Tools used for this recipe
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- Kitchen tongs
- Pots and sauces pans: Below are my top 3 recommendations for cooking
- Stainless steel: 360 cookware
- Dutch oven: Lodge, Le creuset
- Caraway pots
- Cooking spoons
- Knife
- Cutting board
How to make chicken Marsala with thighs
See printable recipe card at the end of this post for ingredient quantities and full instructions!
Remove excess fat from the chicken thighs, then pat dry before seasoning with salt and pepper.
In a large skillet, heat olive oil and butter over medium-high heat. Add the seasoned boneless skinless chicken thighs to skillet and cook until they are browned on both sides and cooked through. Remove the chicken from the skillet and set it aside.
In the same skillet, add the remaining butter and oil then add shallots and garlic, sautéing till fragrant. Remember to scrape the bits then add in the mushrooms, stir fry for about 2 to 3 minutes
Add the wine and chicken stock. simmer to reduce before pouring in the heavy cream. Let the sauce simmer a bit to thicken.
Return the chicken pieces to the sauce let it simmer for a couple more minutes to warm up the chicken. Serve and enjoy!
What to serve with this recipe
Buttery mashed potatoes or pasta soak up the delicious sauce beautifully. Parmesan cheese or fresh herbs add extra flavor.
Sautéed vegetables like mushrooms, peas, or asparagus complement the other ingredients.
A fresh green salad or roasted vegetables help balance the richness.
Crusty bread is perfect for dipping in the extra sauce.
Looking for an easy dessert to serve after this, try this overnight oats tiramisu.
How to store and Reheat
Allow the chicken thigh Marsala to cool completely before storing. Transfer the chicken and sauce to airtight containers. Refrigerate for up to 3-4 days. The flavors will continue to develop as it sits.
If you want to freeze, I recommend leaving the cream out of the recipe. You can add it when reheating. It can freeze for up to 3 months. Allow it to thaw completely in the refrigerator before reheating.
Reheating
For best results, reheat chicken thigh Marsala on stove top on medium low heat. Add chicken broth or water to keep it from drying out.
If you’d rather use the microwave, heat up in 30 secs intervals stirring in between. Long bursts of reheating can make the chicken rubbery.
Tips
- Buy boneless, skinless chicken thighs for the best flavor and texture.
- Dry chicken pieces thoroughly before seasoning and sautéing. This helps them brown nicely.
- Don't overcrowd the pan when browning. Cook chicken in batches if needed.
- Use freshly minced garlic for the best flavor.
- Substitute shallots with white, purple or yellow onions.
FAQs
Yes, but breasts are much less forgiving and prone to overcooking. Thighs will be juicier.
For authentic flavor, yes. But in a pinch, dry sherry makes a reasonable substitute. You can also make it without wine and use chicken broth/ stock only see our chicken marsala without wine recipe for reference.
While I recommend boneless chicken thighs for this recipe, you can use bone in chicken thighs, however, it will take longer to cook so ensure it cooks through by using a meat thermometer to check the internal temp which should be up to 170°F for thighs.
Dry Marsala has a more complex, savory flavor that balances this flavors of this recipe. Over all dry Marsala is preferred over sweet for cooking.
Stored properly in a sealed container, leftovers will keep for 3-4 days.
More Recipes like this
- Marry me chicken
- Tuscan chicken
- Check out all our chicken recipes.
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Easy Chicken Thigh Marsala
Ingredients
- 6 Large chicken thighs boneless skinless
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 Shallots (substitute with a small onion)
- ¾ cup Marsala wine
- ¾ cup chicken broth
- ½ cup heavy cream
- 2 tablespoons butter
- 8 oz Cremini mushrooms (approximately 2 cups sliced mushrooms)
- 1 tablespoon chopped fresh parsley (for garnish)
- 2 cloves Garlic (crushed)
Instructions
Prep the chicken
- Remove excess fat from the thighs. Pat dry with papers towels.
- Season the chicken with salt and pepper
- In a large skillet, heat olive oil over medium-high heat. Add the boneless skinless chicken thighs and cook until they are browned on both sides and cooked through. Remove the chicken from the skillet and set it aside.
Making the Marsala sauce
- In the same skillet, add the remaining butter and oil then add shallots and garlic, sautéing till fragrant.
- Add in the mushrooms, stir fry for about 3 minutes before adding the Marsala wine and chicken stock or broth.
- Bring it to a simmer, and cook to reduce.
- Stir in the heavy cream and let the sauce simmer for a few minutes until it thickens slightly.
- Return the cooked chicken thighs to the skillet and let them simmer in the sauce for a few more minutes until everything is heated through.
- Taste for seasoning (salt and pepper) and adjust accordingly
- Garnish with chopped fresh parsley and serve your chicken thigh marsala over mashed potatoes, rice or pasta.
Notes
- To keep carbs low, do not dredge the chicken in flour like we did with the our Chicken Marsala without wine.
- Dry chicken pieces thoroughly before seasoning and sautéing. This helps them brown nicely.
- Substitute shallot with white, purple or yellow onions.
Kel says
Delicious! The chicken thighs were so tender and the sauce was rich and full of flavor. The mushrooms were amazing in this sauce! I served over rice and we all enjoyed every bite!
Jo says
This chicken with marsala is now in regular rotation because it was so easy to make yet delightful.
Jennie says
I NEVER knew the difference between Marsala and Masala, I hadn't even really noticed the different spelling. I alwasy thought it was silly that they had the same name. So now I know.
Anyhows, I made this for hubby and I last night with some roasted vegetables and some crusty bread like you suggest.
I had the leftovers today for my lunch and everyone said the smell, when I reheated it, was amazing.
I'll be making it again for sure
Chichi says
Yay! Thank yo so much for your feedback! Happy you both enjoyed it. And yes the Marsala/ masala thing used to confuse me a while back lol so you are not alone.
Connie says
My husband loves chicken thighs and mushrooms so this recipe is a clear winner in his book! Thank you so much for the great recipe!
Arana says
My entire family loved it and asked if I can make it for them again this weekend. Thanks for the recipe, so yummy and tasty!
Carol says
The chicken thighs were so tender and juicy in the rich sauce. Amazing flavors!
Mary-Ellen says
So quick and easy to make, and deliciously tender chicken! My husband's many compliments about the flavorful chicken and sauce., which I served over Polenta slices, with a side of steamed Broccoli. We finished the meat, but saved the remaining sauce left for tomorrow!
Chichi says
Hi Mary-Ellen!
Thank you so much for your amazing feedback. Happy you and your husband enjoyed the recipe. It's also one of our favorites too.