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Juicy and delicious, this chicken thigh marsala is a phenomenal dish. The best chicken marsala is made with chicken thighs as they’re so juicy and richly flavored. The golden brown chicken is served in a sweet, buttery sauce that has dry marsala wine to give it an absolutely delicious flavor. Served with fluffy mashed potatoes or your side dish of choice, chicken thigh marsala makes a truly amazing meal with restaurant-style flavor.

A close-up of a skillet with golden brown chicken thigh marsala topped with sautéed mushrooms, onions, and fresh thyme sprigs, all in a savory sauce.

This buttery, sweet chicken thigh marsala wine recipe is made with juicy mushrooms, shallots and thyme, and succulent chicken thighs.

You might also like to try chicken parm sandwiches, chicken Bolognese, chipotle chicken wings, or maybe chicken saltimbocca.

A plate of chicken marsala made with thighs served with mushroom sauce served over mashed potatoes, garnished with fresh thyme.

Why You’ll Love It

Affordable: Chicken thighs are cheaper than chicken breasts so this recipe won’t cost too much to create.
Delicious: The combination of chicken, mushrooms, marsala wine, shallot, and thyme results in an excellent dish with an incredible amount of flavor in every mouthful. It’s a flavor-packed classic recipe.
Not hard to make: This juicy chicken thigh dish with mushroom marsala sauce is simple to prepare and you can make it from scratch and have it on the table in under 45 minutes.

A plate of food featuring classic chicken marsala topped with mushrooms and thyme sprigs, accompanied by mashed potatoes and a rich brown sauce.

Chicken Marsala with Thighs Ingredients

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

Chicken thighs: I like to use bone-in skin-on chicken thighs. You could use boneless chicken thighs if you prefer, even chicken breasts.
Mushrooms: Baby bella mushrooms are good or you can use button mushrooms, cremini mushrooms, or another kind.
Shallot: Adds another dimension to the flavor. Sub with yellow or white onion if preferred.
Fresh thyme: Adds aromatic flavor.
Marsala wine: You can use either dry or semi dry marsala wine in this easy chicken marsala recipe.

Ingredients for a Chicken Thigh Marsala are laid out: raw chicken thighs, mushrooms, shallots, butter, flour, thyme, black pepper, salt, olive oil, and a bottle of red wine on a marble countertop.

How to Make Chicken Marsala

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

Prepare the chicken thighs: Put the flour, salt and pepper in a bag, then add the chicken and shake to coat.
Brown the chicken: Heat oil and butter in a large skillet or heavy-bottomed Dutch oven and then brown the chicken on both sides over a medium heat.
Finish it in the oven: Put the chicken on a foil-lined baking sheet and bake until 165 degrees F inside.
Make the marsala wine sauce: Melt butter in the same pan you used before and add mushrooms, shallots and thyme, sauteing over a medium high heat until golden brown.
Add the marsala wine: Add the wine and scrape up the stuck-on bits from the bottom of the pan, then turn the heat down and simmer gently, adding more butter once reduced by half.
The finishing touches: Add the chicken pieces to the sauce in the pan and spoon over the rest after plating the chicken marsala. I like to add a sprig of fresh parsley for a pop of color.

A plate with mashed potatoes, green beans, and marsala chicken thighs in mushroom sauce is on a woven mat. A cast iron skillet with more of the chicken dish, a glass of red drink, and a white napkin are beside it.

Substitutions and Variations

Gluten-free option: If you want a gluten-free version, use gluten-free flour (this one is really good).
Another cut of chicken: Bone-in skin-on chicken thighs work, or you can use boneless skinless chicken thighs, or even chicken breasts if you reduce the cooking time.
Don’t want to use wine? Sub chicken broth for the wine and add low-sodium chicken broth when you’d be adding the marsala wine. I’d add a splash of heavy cream too.

A fork holding a piece of cooked mushroom with herbs, poised over a chicken thigh marsala in rich brown sauce.

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 or one of these Italian dessert recipes.

A skillet with four seasoned chicken thighs topped with mushrooms and a sprig of fresh thyme, resembling a sumptuous chicken thigh marsala, surrounded by sides including green beans, mashed potatoes, and a glass of white wine on a white surface.

How to Store Chicken Thigh Marsala

Store: Keep leftovers in a covered container for up to 3 days.
Freeze: This dish can be frozen for up to 3 months.
Thaw: Thaw overnight in the refrigerator.
Reheat: Reheat it in a pan on the stove.

A close-up of a cooked chicken marsala made with thighs served with mushrooms in a cast iron skillet, garnished with fresh thyme.

Top Tips

Add sauce last: It’s best to add the sauce to the tops of the thighs immediately before serving, as this helps prevent the chicken getting soggy.
Be heavy handed: It’s up to you how much marsala wine you want to add. It’s good having extra sauce over to spoon over the mashed potatoes.
A splash of cream: Although cream isn’t a traditional ingredient in chicken marsala you can add a splash if you wish. If you’re subbing chicken stock or chicken broth for the marsala wine, you’ll find the cream improves the flavor. With marsala, it’s optional.

A skillet with cooked chicken thigh marsala topped with mushrooms and sprigs of thyme, in a rich sauce.

Chicken Marsala Wine Recipe FAQs

Can you make chicken marsala with chicken breasts?

Yes you can, if those are your preference. Keep in mind chicken breasts cook faster than bone-in, skin-on or even boneless skinless chicken thighs, so you’ll need to reduce the cooking time a little.

Is chicken marsala Italian?

It’s an Americanized version of chicken scaloppine, but offers a range of wonderful Italian flavors which is why it’s one of the most popular recipes for chicken.

What exactly is marsala wine?

It’s a fortified wine from Sicily with a bold, rich flavor profile. If you can’t find it or don’t like the taste, you can substitute madeira wine or amontillado, dry or medium dry white wine, or white grape juice with a little brandy. In a pinch you can use this marsala wine for chicken marsala as well as in zabaglione and tiramisu.

A plate with chicken thigh marsala smothered in mushroom sauce, mashed potatoes, and green beans garnished with a sprig of thyme.

Chicken Thigh Marsala Recipe

Skillet with chicken thigh marsala topped with sliced mushrooms and garnished with fresh thyme.
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5 from 4 votes

Chicken Thigh Marsala

By: Bella Bucchiotti
This buttery, sweet chicken thigh marsala wine recipe is made with juicy mushrooms, shallots and thyme, and succulent chicken thighs.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4

Ingredients 

  • 4 chicken thighs, bone-in and skin-on
  • ½ Cup all purpose flour
  • 1½ Teaspoons salt
  • 1 Teaspoon black pepper
  • 1 Tablespoon olive oil, extra-virgin
  • 3 Tablespoons butter
  • 8 Ounces mushrooms, baby bella, sliced
  • 1 shallot, large, thinly sliced
  • 3 Sprigs thyme, fresh
  • 1½ cups marsala wine, dry or semi-dry

Instructions 

  • Preheat the oven to 400 degrees F.
  • Prepare a baking sheet by lining with aluminum foil.
  • Put the flour, salt, and fresh ground pepper, into a large zip top bag. Shake the chicken thighs in the flour bag one at a time, then set aside.
  • Heat 1 tablespoon of olive oil and 1 tablespoon of butter, using medium high heat, in a cast iron or heavy bottom pan.
  • Once the butter and oil are hot, brown the chicken on both sides. When the chicken is golden, remove and place onto the prepared baking sheet. Bake in the oven until internal temp is 165 degrees F, about 20 minutes.
  • While the chicken is cooking, return the pan to the stove and melt 1 tablespoon of butter in it. Then add the mushrooms, shallots, and fresh thyme to the pan. Saute until everything is golden brown.
  • Deglaze the pan with the Marsala wine, scraping all the bits off the bottom. Reduce heat to medium low and let simmer lightly, stirring frequently so that nothing burns on the bottom.
  • When the sauce has reduced by about half, add the last tablespoon of butter. Let the butter melt, then nestle the fully cooked chicken thighs in the sauce in the pan.
  • When you are serving, spoon the sauce over the top of the thigh on the plate.

Notes

Add sauce last: It’s best to add the sauce to the tops of the thighs immediately before serving, as this helps prevent the chicken getting soggy.
Be heavy handed: It’s up to you how much marsala wine you want to add. It’s good having extra sauce over to spoon over the mashed potatoes.
A splash of cream: Although cream isn’t a traditional ingredient in chicken marsala you can add a splash if you wish. If you’re subbing chicken stock or chicken broth for the marsala wine, you’ll find the cream improves the flavor. With marsala, it’s optional.

Nutrition

Calories: 505kcal | Carbohydrates: 28g | Protein: 23g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 983mg | Potassium: 559mg | Fiber: 1g | Sugar: 9g | Vitamin A: 145IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 2mg
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Ingredients for a Chicken Thigh Marsala are laid out: raw chicken thighs, mushrooms, shallots, butter, flour, thyme, black pepper, salt, olive oil, and a bottle of red wine on a marble countertop.
Overhead view of various ingredients on a marble countertop, including mushrooms, flour in a bowl, raw chicken thigh marsala, oil in a pitcher, butter, and seasonings.
Ingredients for cooking on a kitchen counter include raw chicken thigh marsala in a zip-top bag with flour, mushrooms, butter, shallots, salt, pepper, thyme, oil, and tongs.
A cutting board with sliced mushrooms and shallots, surrounded by kitchen ingredients and utensils on a marble countertop, ready for preparing a delicious chicken thigh marsala.
A cast iron skillet with sliced mushrooms and shallots being sautéed in melted butter, perfect for preparing chicken thigh marsala. Surrounding the skillet are cooking ingredients such as an onion, a pat of butter, and fresh herbs.
A cast iron pan with sautéed mushrooms and onions, reminiscent of a chicken thigh marsala preparation, placed on a white marble surface with a wooden spoon, butter, shallot, fresh herbs, and a cutting board surrounding it.
Raw chicken thighs are arranged in a cast iron skillet, surrounded by an onion, butter, thyme, sea salt, and a splash of Marsala wine on a marble countertop.
A cast-iron skillet with four golden-brown cooked chicken thigh marsala. Surrounding the skillet are ingredients like an onion, thyme, butter, and plates on a marble countertop.
A skillet with four seasoned chicken thighs topped with mushrooms and a sprig of fresh thyme, resembling a sumptuous chicken thigh marsala, surrounded by sides including green beans, mashed potatoes, and a glass of white wine on a white surface.

This delicious chicken thigh marsala wine recipe with chicken thighs isn’t hard to prepare. The buttery, sweet sauce complements the perfectly seasoned chicken and you’ll find the mushrooms soak the butter and flavors up and they take on so much incredible flavor from the marsala wine. A traditional chicken breast or chicken thigh marsala makes a fantastic dinner, especially when paired with mashed potatoes.

Other Recipes to Try

A skillet with cooked chicken thigh marsala, topped with mushrooms and garnished with fresh herbs. Text overlay reads "Chicken Thigh Marsala" and "Bursting with Flavor!".
A skillet filled with chicken thighs cooked in a Marsala wine sauce, topped with sautéed mushrooms and garnished with sprigs of thyme. The text "Chicken Thigh Marsala" is overlaid at the bottom, perfectly capturing this classic dish.
Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.

 

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5 from 4 votes (2 ratings without comment)

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