Ingredients:

  • 6 boneless, skinless chicken thighs (about 700g/1.5 lbs total)
  • Salt and freshly ground black pepper, to taste
  • ½ cup all-purpose flour (60g/2 oz), for dredging
  • 2 tablespoons olive oil (30ml/1 fl oz)
  • 2 tablespoons unsalted butter (28g/1 oz)
  • 8 oz cremini or white mushrooms, sliced (225g/8 oz)
  • 2 cloves garlic, minced
  • ¾ cup Marsala wine (180ml/6 fl oz), dry or sweet, depending on preference
  • ¾ cup low-sodium chicken broth (180ml/6 fl oz)
  • ½ cup heavy cream (120ml/4 fl oz), optional, for a creamier sauce
  • 1 teaspoon chopped fresh thyme (or ½ teaspoon dried)
  • Fresh parsley, chopped

Instructions:

  1. Pat chicken thighs dry with paper towels. Season generously with salt and pepper. Dredge lightly in flour, shaking off any excess.
  2. Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs until golden brown and cooked about halfway through, approximately 4 minutes per side. Remove from skillet and set aside.
  3. In the same skillet, melt butter over medium heat. Add sliced mushrooms and sauté for 5-6 minutes, until browned and softened. Add minced garlic and cook for 30 seconds more, until fragrant.
  4. Pour in Marsala wine, scraping up any browned bits from the bottom of the pan. Let simmer for 2-3 minutes to reduce slightly.
  5. Stir in chicken broth and thyme. Return chicken thighs to the skillet. Reduce heat to low, cover, and simmer for 10-15 minutes, or until chicken is cooked through (internal temperature reaches 165°F/74°C) and the sauce has thickened.
  6. Stir in heavy cream (if using) and simmer for an additional 2-3 minutes to thicken the sauce further.
  7. Sprinkle with fresh parsley. Serve hot over mashed potatoes, egg noodles, or creamy polenta.