Mushroom Marsala Sauce Over Boneless Skinless Chicken Thighs

Enjoy perfectly tender boneless skinless chicken thighs simmered in a sauce of earthy mushrooms, dry marsala, and tangy balsamic for a restaurant style Italian dinner in around 30 minutes.

Chicken Mushroom Marsala is one of my first catering recipes and it is still a favorite at home. I always make sure to ladle a little extra Mushroom Marsala sauce over the starch and vegetables when I plate it.

Serve with an Easy Rice Pilaf, Thyme and Cranberry Quinoa, or an Italian Chopped Salad.

Make this recipe, because...

Using boneless skinless thighs lets you bypass slicing and pouding breast pieces while still getting the most tender flavorful chicken.

The lightly floured chicken thighs have a delectable brown crust.

The earthy flavors of mushrooms, onions, and garlic add the perfect balance to the tangy sweetness of dry marsala wine and balsamic vinegar. 

There is no cream in this version of chicken marsala. You can enjoy the full flavor of the wine reduction.

The marsala reduction is slightly thickened with a teaspoon of flour to make sure the glaze clings to each and every bite.

This dish comes together in right around a half an hour, making it an easy weeknight meal.

Mushroom Marsala Sauce is most frequently served over chicken, but it is also great over pork medallions or even as a stand alone over polenta, pasta, risotto, or mashed potatoes.

Ingredients

Cremini  Mushrooms- Often referred to as Baby Bellos because they are just that. Cremini are immature Portobello mushrooms and are very similar with their meaty taste and texture.

Boneless Skinless Thighs- Thighs are mostly dark meat and have more flavor and fat than breast meat. They are much easier to cook because the extra fat makes them hard to dry out. They simmer away nicely in a rich sauce.

Dry Marsala Wine- A sweet fortified wine with tangy sweet notes often used in savory cooking.

Instructions

Step 1

• First, mix together ⅓ Cup of flour with 1 Teaspoon Salt and ½ Teaspoon Pepper to make a dredge.
• Coat boneless skinless chicken thighs in seasoned flour.

Step 2

• Heat a large sauté pan or Dutch oven on medium-high heat and add olive oil. 
• Next, brown the coated thighs on both sides for about three minutes. Remove from the pan and set them aside.

Step 3

• Then, turn the heat down to medium-low, and add butter and sliced cremini mushrooms.
• Let the mushrooms cook until they start to soften.

Step 4

• Then add diced onion and minced garlic. Season with salt and pepper. The salt will help draw out the moisture from the onions and mushrooms.
• Cook until the onion is translucent. 
• Sprinkle a Teaspoon of flour over the cooking vegetables and let it absorb the fats in the pan.

Step 5

• Next, add dry marsala and balsamic vinegar to deglaze the pan. Use a wooden spoon to get the brown bits off the bottom of the sauté pan.
•  Bring the marsala sauce to a low simmer and let cook for 5 minutes.

Step 6

• Then, add the browned chicken thighs to the sauce and simmer with the lid on for 15 minutes.
• Remove the lid, spoon some sauce over the chicken pieces and simmer uncovered for 5 more minutes.

FAQs

Tips for Success

Season this dish by adding salt and pepper a pinch at a time first to the mushrooms, onions, and garlic, and last to the sauce as it simmers. Taste the sauce before seasoning and adjust as needed.

Marsala wine will last up to six months if kept in a cool dark place. If you invest in a bottle you won’t have to make this dish every night for a week to make good use of it.

Related Recipes

Italian Grilled Chicken

Dutch Oven Chicken Thighs With Sage Butter Sauce

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Simple Whole Roasted Chicken

Mediterranean Chicken Kebabs

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