Pan-Seared Chicken Thighs with Creamy Mushroom Marsala Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy pan-seared chicken thighs topped with a rich, creamy mushroom Marsala sauce that’s perfect for a cozy weeknight dinner. This italian-inspired chicken ready in about 45 minutes blends bone-in, skin-on chicken thighs, salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 15 min Cook: 30 min Serves 4 Italian cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 6 bone-in, skin-on chicken thighs dry and season evenly with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken skin side down and sear for 6-7 minutes until skin is golden and crispy. Flip and cook an additional 5 minutes, then transfer chicken to a plate.
  2. Step 2: Reduce heat to medium and add 2 minced shallots and 3 minced garlic cloves to the skillet. Sauté for 2 minutes until softened and fragrant.
  3. Step 3: Add 8 oz sliced cremini mushrooms and cook for 5 minutes until browned and their moisture evaporates.
  4. Step 4: Pour in 3/4 cup Marsala wine and 3/4 cup chicken broth, scraping the browned bits from the pan with a wooden spoon. Simmer for 5 minutes until the liquid reduces by half.
  5. Step 5: Stir in 1/3 cup heavy cream, 2 tbsp butter, and 1 tbsp chopped fresh thyme. Return chicken thighs to the skillet, spoon sauce over them, and cook for 5 more minutes until chicken is cooked through and sauce thickens slightly.
  6. Step 6: Serve chicken with mushrooms and Marsala sauce spooned on top.

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Frequently asked questions

How long does Pan-Seared Chicken Thighs with Creamy Mushroom Marsala Sauce take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Chicken Thighs with Creamy Mushroom Marsala Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Chicken Thighs with Creamy Mushroom Marsala Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken Thighs with Creamy Mushroom Marsala Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Chicken Thighs with Creamy Mushroom Marsala Sauce?

Italian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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