Juicy Chicken Marsala Thighs (GF, One Skillet)

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This is one of those dinners that feels special but doesn't require much effort. The chicken stays tender, the mushrooms add that savory depth, and the Marsala wine brings everything together with a rich, slightly sweet finish. It's a comforting meal that works just as well for a weeknight as it does for company.

If you love flavorful chicken dinners, try my French Onion Chicken, Tuscan Lemon Chicken, or Middle Eastern Chicken. Each one brings a different take on Mediterranean-style comfort food, and they all pair perfectly with roasted vegetables or a crisp salad.

I love using bone-in, skin-on chicken thighs for this recipe because they bring a lot of flavor. The skin turns golden and crispy as it sears and the rendered fat adds richness to the sauce. The dark meat also stays tender and juicy while it simmers so you never have to worry about it drying out.

You will need the following ingredients to make this chicken marsala with thighs:

Ingredient Notes

• Chicken thighs: Using bone-in, skin-on chicken thighs gives this dish its depth and richness. The skin crisps up beautifully as it sears, adding extra flavor to the sauce. The dark meat stays juicy even after simmering, which makes it the perfect choice for Chicken Marsala.
• Mushrooms: Cremini or button mushrooms work perfectly here, but feel free to mix in others like shiitake or oyster for a more complex flavor. The mushrooms soak up the Marsala wine and broth, giving the sauce its earthy, savory base.
• Marsala wine: This is the star of the dish. Choose a dry Marsala wine for that balanced, nutty flavor that complements the mushrooms and cream. Sweet Marsala can make the sauce too heavy. If you can't find Marsala a dry sherry or Madeira is a good substitute, though nothing quite matches the original.
• Cornstarch: A small amount of cornstarch helps thicken the sauce enough to coat the chicken and mushrooms without being heavy. It also keeps the recipe gluten-free, making it a great alternative to traditional flour-thickened sauces.

See the recipe card for quantities.

How To Make Chicken Marsala Thighs: Step-By-Step

Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:

Step 1: Pat the chicken dry. Season the chicken with salt, pepper, garlic powder, and dried thyme. Heat olive oil in a skillet over medium-high heat and sear the chicken skin-side down for 5-6 minutes until golden and crispy. Flip the chicken and sear for another 4-5 minutes. Transfer to a plate.

Step 2: In the same skillet, lower the heat to medium and melt the butter. Add the mushrooms and cook undisturbed for 2-3 minutes.

Step 3: Add the sliced onion, stir and saute for 3-4 minutes until browned. Add the garlic and cook for 30 seconds. Pour in the Marsala wine and simmer for 3-4 minutes to reduce the sauce slightly.

Step 4: Add the chicken broth, Dijon mustard, and heavy cream. Return the thighs to the skillet. Reduce the heat to low. Cover slightly and simmer for 20-25 minutes until the chicken is done. Add the cornstarch slurry and simmer for 1-2 minutes until the sauce thickens. Taste and adjust the seasonings.

Pat your chicken dry before searing for a perfect crust and use a stainless or cast-iron skillet to get the best fond (those brown bits make the sauce incredible).

• Swap the wine: If you don't have Marsala wine, use a dry sherry or Madeira. For a lighter flavor, a dry white wine works too, though it won't have quite the same depth. If you prefer to skip the alcohol entirely, use chicken broth with a splash of balsamic vinegar to mimic the sweet-tart notes of Marsala. Make sure you are using a DRY Marsala wine and not a sweet Marsala as it will throw off the taste.
• Make it dairy-free: Replace the butter with olive oil and the cream with full-fat coconut milk or a cashew cream substitute. It keeps the sauce silky while fitting a dairy-free lifestyle.
• Use boneless thighs: If you're short on time, boneless, skinless chicken thighs can easily replace bone-in. You'll lose the crispy skin, but they'll cook faster and still stay tender.

I like serving this chicken recipe with either the Arugula Salad With Feta or the Arugula And Beet Salad.

Bone-in chicken thighs are ready when they reach 175°F internally with a thermometer and the juices run clear. The sauce should be bubbling gently and slightly thickened when it's done.

Yes! Cook the chicken and the sauce. Let them cool completely and then store in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop over low heat, adding a splash of chicken broth to loosen the sauce.

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