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–+ servings

Easy Chicken Thigh Marsala

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. 
5 from 13 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Cuisine American
Servings 6
Calories 455 kcal

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

  1. To keep carbs low, do not dredge the chicken in flour like we did with the our Chicken Marsala without wine.
  2. Dry chicken pieces thoroughly before seasoning and sautéing. This helps them brown nicely.
  3. Substitute shallot with white, purple or yellow onions.

Nutrition

Calories: 455kcalCarbohydrates: 8gProtein: 20gFat: 34gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 144mgSodium: 238mgPotassium: 486mgFiber: 1gSugar: 4gVitamin A: 497IUVitamin C: 1mgCalcium: 39mgIron: 1mg
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