This easy Chicken Marsala recipe is tender, moist, and bursting with flavor! I love that it's ready in just 30 minutes, perfect for any night of the week.
Remove the skin from the chicken thighs. Dredge the chicken thighs in flour to coat on all sides.
In a nonstick pan, heat butter, oil, finely chopped thyme, shallots, and plenty of freshly grated nutmeg.
Brown the shallots and add the chicken. Brown on both sides, and when evenly browned, turn up the heat and mist with Marsala wine.
Let the alcohol evaporate for about 1 minute, then lower the heat and cook the chicken for about 20 minutes.
Serve the chicken hot, garnished with extra fresh thyme and freshly grated pepper on top.
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Notes
Tips:
It is crucial to use fresh thyme because it will add extra flavor.
When you add the Marsala, increase the heat so the alcohol evaporates, leaving a delicate cream around the chicken.
Storage Instructions: Marsala chicken can be kept in the refrigerator for a day. Reheat it over low heat before serving, and if the creaminess around the chicken is too dry, add a couple of tablespoons of water to soften it.Variations:
Cream: You can add cream if you want to make the recipe even creamier.
Skin-On Chicken Thighs: We recommend removing the skin, but you can keep it if you prefer. In this case, you do not need to add the flour.
Yellow Onion: If you prefer a stronger taste, use yellow onions instead of shallots, which have a milder flavor.
More Herbs: Instead of thyme, you can use marjoram, sage, or rosemary. It is better fresh so that the flavor will be more intense.