Chicken Thigh Marsala
- PREP 20min
- COOK 30min
- TOTAL 50min
Chicken Marsala is a classic for a reason. In this version, we use tender, flavorful chicken thighs instead of chicken breasts. We also add sweet pearl onions and juicy cherry tomatoes to our Marsala sauce. These simple twists make some of the tastiest Marsala chicken I’ve made at home. We know you’ll love it!
You Will Need
1 ½ pounds boneless, skinless chicken thighs (680g)
⅓ cup all-purpose flour (43g)
Salt and fresh ground black pepper
2 tablespoons extra-virgin olive oil
8 ounces cremini mushrooms, sliced, about 3 cups (226g)
1 cup frozen pearl onions, thawed, optional (150g)
1 clove garlic, minced
½ cup dry Marsala wine (120ml)
½ cup low-sodium chicken broth (120ml)
1 tablespoon butter
1 cup cherry tomatoes, halved (150g)
Directions
1Prepare the chicken: Place the chicken thighs between sheets of plastic wrap or parchment and pound to about ¼ inch thick using a meat mallet or the bottom of a small pot.
2Dredge in flour: Add the flour to a shallow dish. Dredge both sides of the chicken in the flour, shaking off any excess.
3Cook the chicken: Heat the olive oil in a large skillet over medium heat. When the oil is hot and shimmering, add the chicken. Cook until golden brown on both sides, about 10 minutes total. Transfer the chicken to a large plate in a single layer.
4Cook the mushrooms: Lower the heat to medium-low. Add the mushrooms to the same pan (add a little more oil if the pan looks dry). Cook, stirring occasionally, until the mushrooms are browned around the edges and their moisture has evaporated, about 5 minutes.
5Add the onions and garlic: Add the pearl onions and garlic, then season with a pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until the onions begin to brown, about 5 minutes.
6Make the sauce: Pour in the Marsala wine and simmer until reduced by about half, 1 to 2 minutes. Scrape the bottom of the pan to release any browned bits. Add the chicken stock and simmer for another minute, just until the sauce reduces slightly.
7To finish: Reduce the heat to low and stir in the butter. Return the chicken to the pan and spoon some sauce over the top. Taste and adjust the seasoning with more salt and pepper if needed. Scatter the tomatoes on top and let everything simmer gently until the chicken is heated through, about 5 minutes.
Adam and Joanne's Tips
- Storing: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium-low heat, adding a splash of broth if the pan seems dry.
- Marsala wine: Dry Marsala has the best flavor for this recipe. Look for ‘Fine’ or ‘Superiore’ on the bottle (they shouldn’t be expensive). The best substitute for Marsala wine is Madeira as it has a similar flavor profile.
- Substitute chicken breasts: Use boneless, skinless chicken breasts. If they are on the thicker side, slice them in half crosswise to make two thinner chicken cutlets, then pound each piece to an even thickness.
- The nutrition facts provided below are estimates.