This Chicken Thighs Marsala dish can be made in about 30 minutes, is Gluten Free and oh so yummy! This will be your new favorite easy meal to make!
Ok you guys, so this is my first time making this Chicken Thighs Marsala dish! I was a little nervous making this. But in the end it turned out to be one of the easiest and tastiest dishes I have made! Oh and did I mention it requires only 1 pan? YES!
Ok so let’s start by me telling you a little secret, I’ve never cooked with Marsala wine before. In fact I wasn’t even sure where to buy it in the grocery store. I literally wandered around from aisle to aisle looking up and down the shelves.
Note to anyone who has never purchased this: Marsala wine can be found with the cooking oils. Well at least that’s where it was in my store.
The Marsala wine gives this dish such an amazing flavor that is mildly sweet and savory.
My 12 year old son is also my toughest critic. He gobbled this up so fast and said ‘Hey mom, you should add this to your food blog’. Yes, I think I will!
Here’s what I love about this dish:
This can be made in just over 30 minutes, so it’s a great for a quick easy meal.
You only need 1 pan to make this! (insert lots of clapping) Less dishes = me happy!
The chicken is uber tender and juicy.
The mushrooms and the sauce are so good, I could literally drink this sauce right out of the pan.
The name of the dish sounds fancy, so you could totally impress your loved one by making this simple dish.
If you try this fancy dish, let me know what you think! Just leave a comment below and rate it – it’s really helpful for me and other readers. 🙂 And don’t forget to take a picture and Hashtag it #Tastefulventure on Instagram so I can see!
Bon Appetit!
Chicken Thighs Marsala
Ingredients
- 4 Chicken thighs bone in and skin on
- 2 Tbs Olive Oil
- 1 8 oz package small mushrooms
- 3 Tbs Butter
- 2 large Shallots finely chopped
- 4 cloves Garlic minced
- 1/2 cup Marsala wine
- 1/2 cup heavy whipping cream
- fresh Thyme sprigs
- Sea Salt and Pepper to taste
Instructions
- Preheat oven to 375 degrees.
- Slice mushrooms in half.
- In a cast iron skillet add olive oil to cover bottom of pan.
- Add chicken and cook over med-high heat 5 minutes each side.
- Remove chicken and place on paper towels to absorb excess oil.
- Add butter, garlic, and shallots to pan and saute 4-5 minutes.
- Add mushrooms to pan and saute 4-5 minutes.
- Add Marsala wine to pan and reduce down a bit, about 5 minutes.
- Remove from heat.
- Add cream to pan and mix well.
- Add Salt and Pepper to taste.
- Add chicken to pan and top with thyme sprigs.
- Bake 20 minutes.
- Enjoy!
Shawna says
Making tonight! Suggestions on what a good side would be?
Sara says
Hi Shawna, This is good served with pasta, rice or some veggies. Enjoy!
Kathy Condon says
Smells great!! Egg noodles will be cooking with sauce and parsley!
Can’t wait to enjoy this delightful meal..
Mark Vickery says
What a great recipe. I made some very minor adjustments but was pretty true to the recipe. Will be making again!
Sara says
Thank you so much for the feedback Mark!
Lin says
This is the best Chicken Marsala recipe I have ever made! It was absolutely delicious. I went a little too heavy with the olive oil…..next time I will use less. It was a tasty dish and will use this recipe again and again. Thanks so much!
Sara says
Thank you so much Lin!
Shelly Eichner says
I have made Chicken Marsala many times and this was a new version. Frankly, I think it is the best and will toss my others aside. I did make some pappardelle to absorb that wonderful sauce. Thank you!
Sara says
So glad you liked it Shelly! 🙂
Jennifer says
I’ve made this twice and it’s now my favorite Chicken Marsala recipe. Lots of flavor and very easy. Served over rice, delicious!
Sara says
That’s so great to hear Jennifer, glad you like it! 🙂
Diane says
Olive oil should never be used to cook at temperatures over low to medium low. It damages the otherwise healthy fat. I’d cook this in avocado oil or butter.
Sara says
Hi Diane,
Thanks for stopping by and checking out my blog! In this recipe it’s actually cooked over med-med high heat and is perfectly fine for Olive Oil. However you can substitute the oil of your choice for this recipe. Happy cooking! 🙂
Delaqua says
Does it have to be a iron skillet?
Sara says
Hey Delaqua, A Cast Iron Skillet will work the best since it can go from stove top to oven. If you are using any other type of skillet, make sure it’s oven-safe.