Pan-Roasted Chicken Thighs with Mushroom Marsala Sauce

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy pan-roasted chicken thighs finished with a rich mushroom Marsala wine sauce and fresh parsley. This Italian-inspired chicken recipe, ready in about 40 minutes, pairs bone-in, skin-on chicken thighs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 6 Italian cuisine 420 cal/serving

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Ingredients

6 pieces bone-in, skin-on chicken thighs
2 tsp salt
1 tsp black pepper
2 tbsp olive oil
3 tbsp unsalted butter
8 oz, sliced cremini mushrooms
2 tbsp, minced shallots
3, minced garlic cloves
3/4 cup Marsala wine
1/2 cup chicken broth
2 tbsp, chopped fresh parsley

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Instructions

Step 1: Pat 6 bone-in, skin-on chicken thighs dry and season both sides with 2 tsp salt and 1 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Place chicken thighs skin-side down and cook 7-8 minutes until skin is deep golden and crispy; flip and cook another 5 minutes. Remove chicken and set aside.
Step 3: Reduce heat to medium and add 3 tbsp unsalted butter. Once melted, add 8 oz sliced cremini mushrooms and sauté for 5 minutes until browned and softened.
Step 4: Stir in 2 tbsp minced shallots and 3 minced garlic cloves, cooking for 1 minute until fragrant.
Step 5: Pour in 3/4 cup Marsala wine and simmer for 3-4 minutes until reduced by half.
Step 6: Add 1/2 cup chicken broth and return chicken thighs to the pan, spooning sauce over them. Cover and simmer gently for 8-10 minutes until chicken is cooked through.
Step 7: Remove chicken to plates, stir 2 tbsp chopped fresh parsley into the sauce, and spoon sauce over chicken before serving.