Pan-Seared Chicken Thighs with Mushroom and Marsala Sauce

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

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 drafted and published.

Crispy-skinned chicken thighs simmered in a rich mushroom and Marsala wine sauce for a comforting main dish. This Italian-inspired chicken recipe, ready in about 35 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 4, 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: 25 min Serves 4 Italian cuisine 420 cal/serving

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Ingredients

4 pieces (about 1.5 lbs) bone-in, skin-on chicken thighs
1 tsp salt
3/4 tsp black pepper
2 tbsp olive oil
8 oz, sliced cremini mushrooms
3, minced garlic cloves
3/4 cup dry Marsala wine
3/4 cup chicken broth
2 tbsp unsalted butter
1 tsp fresh thyme leaves

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Instructions

Step 1: Pat 4 bone-in, skin-on chicken thighs dry and season evenly with 1 tsp salt and 3/4 tsp black pepper on both sides.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken thighs skin-side down and sear for 6-7 minutes until skin is golden brown and crisp, then flip and cook an additional 5 minutes. Remove chicken from skillet and set aside.
Step 3: Reduce heat to medium, add 8 oz sliced cremini mushrooms to the skillet, and sauté for 5 minutes until softened and browned. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
Step 4: Pour in 3/4 cup dry Marsala wine and 3/4 cup chicken broth, scraping up browned bits from the pan. Bring to a simmer and cook until sauce reduces by half, about 6-8 minutes.
Step 5: Stir in 2 tbsp unsalted butter and 1 tsp fresh thyme leaves until sauce is glossy. Return chicken thighs to the skillet and simmer for 5 more minutes until cooked through and sauce thickens. Serve hot with sauce spooned over chicken.