Chicken Thigh Marsala

Chicken Marsala with Thighs Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Chicken thighs: I use bone-in, skin-on chicken thighs because they stay juicy and give you that golden, crispy skin. Boneless thighs or chicken breasts can work too, but they’ll cook more quickly.
Mushrooms: Baby bella mushrooms are my favorite here because their savory, earthy flavor works so well with Marsala. Cremini is another name for baby bellas, so either label at the grocery store is fine.
Shallot: Shallots have a slightly sweeter, more delicate flavor than regular onion and blend nicely into the mushroom sauce.
Fresh thyme: A few sprigs add an herby flavor to the mushrooms and wine sauce without overpowering it.
Marsala wine: Use dry or semi-dry Marsala rather than Marsala cooking wine if possible. Since the wine is a major flavor in the sauce, this is one ingredient where the choice really makes a difference.

How to Make Chicken Marsala

For more detailed instructions with weights and measurements, jump to the printable recipe card

Prepare the chicken: Add the flour, salt and pepper to a large zip-top bag, then coat the chicken thighs one at a time.
Brown the chicken: Heat the olive oil and butter in a heavy skillet and brown the thighs well on both sides.
Finish in the oven: Transfer the chicken to a foil-lined baking sheet and bake until it reaches an internal temperature of 165 degrees F.
Cook the mushrooms: In the same skillet, cook the mushrooms, shallot and fresh thyme in butter until softened and golden.
Make the Marsala sauce: Pour in the Marsala and scrape up all those flavorful browned bits from the bottom of the skillet. Simmer gently until the sauce has reduced by about half, then stir in the remaining butter.
Bring it together: Return the cooked chicken to the skillet and spoon the mushroom Marsala sauce over each thigh when serving.

Substitutions and Variations

Gluten-free: Use a good 1:1 gluten-free all-purpose flour blend for coating the chicken. As always, check the remaining packaged ingredients if you need the entire meal to be gluten-free.
Use another cut of chicken: Boneless skinless thighs or chicken breasts can both work, but they’ll cook more quickly than bone-in thighs. Use the internal temperature rather than the original cooking time as your guide.
Skip the wine: Marsala is responsible for much of the signature flavor, so replacing it will give you a different sauce. If you don’t cook with alcohol, use chicken broth instead and add a small splash of heavy cream at the end for extra richness.
Make it creamy: Stir a splash of heavy cream into the finished Marsala sauce if you prefer a creamier version.

Serving Suggestions

Appetizers: Begin the meal with olive salad muffaletta spread and bread or crackers or a chopped salad.
Side dishes: Red skin mashed potatoes are delicious with this chicken marsala recipe unless you prefer angel hair pasta or linguine.
For dessert: Consider Nutella cookies or mascarpone cake for dessert.

How to Store Chicken Thigh Marsala

Store: Keep leftover chicken and Marsala sauce in an airtight container in the refrigerator for up to 3 days.
Freeze: Freeze the chicken with the sauce in an airtight container for up to 3 months. Keep in mind the skin won’t stay crisp once frozen and reheated.
Thaw: Thaw overnight in the refrigerator.
Reheat: Warm the chicken and sauce gently in a covered skillet over low heat until heated through. Add a small splash of chicken broth if the sauce has thickened too much.