Go Back
In the realm of home cooking, few dishes provide the comfort and satisfaction of a hearty one-pot meal. The One-Pot Marsala Mushroom Chicken Delight is a perfect example, combining tender chicken thighs with the earthy flavors of cremini mushrooms, fragrant garlic, and the rich depth of Marsala wine. This recipe not only simplifies the cooking process but also ensures that every ingredient melds beautifully for a delightful dining experience.

One-Pot Marsala Mushroom Chicken

Discover the comforting flavors of spring with this One-Pot Marsala Mushroom Chicken Delight! Perfect for easy weeknight dinners or festive brunch gatherings, this creamy dish features tender chicken thighs and earthy mushrooms simmered in rich Marsala wine. It's quick to prepare and minimizes cleanup, allowing you to savor every bite. Try it tonight and enjoy a delightful meal that brings warmth to your table. Save this for later to impress friends and family!
Print Recipe Pin Recipe

Ingredients
  

4 boneless, skinless chicken thighs

1 cup cremini mushrooms, sliced

1 medium onion, diced

3 cloves garlic, minced

1 cup Marsala wine

1 cup low-sodium chicken broth

1 tablespoon olive oil

1 tablespoon butter

1 tablespoon all-purpose flour (optional, for thickening)

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Chicken: Season the chicken thighs generously with salt and pepper on both sides.

    Sear the Chicken: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs and sear them for 5-6 minutes on each side until golden brown. Remove the chicken from the pot and set aside.

      Sauté the Aromatics: In the same pot, add the butter. Once melted, add the diced onion and sauté for 2-3 minutes until translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.

        Cook the Mushrooms: Add the sliced mushrooms to the pot and cook for about 5 minutes until they are softened and releasing their juices.

          Deglaze with Wine: Pour in the Marsala wine, scraping any browned bits from the bottom of the pot. Let it simmer for about 2-3 minutes to reduce slightly.

            Add Chicken Broth and Herbs: Pour in the chicken broth, and add the dried thyme and rosemary. Stir to combine.

              Combine and Cook: Return the chicken thighs back to the pot. Cover and reduce the heat to low, letting it simmer gently for 20-25 minutes until the chicken is cooked through (internal temperature should reach 165°F).

                Thicken the Sauce (Optional): If you desire a thicker sauce, mix the flour with a tablespoon of water to create a slurry, then add to the pot and stir well, allowing it to simmer for an additional 5 minutes.

                  Serve: Taste and adjust seasoning if necessary. Garnish with fresh chopped parsley before serving.

                    Enjoy: Serve the Marsala mushroom chicken over cooked rice, pasta, or a bed of mashed potatoes for a complete meal.

                      Prep Time, Total Time, Servings: 10 min | 45 min | 4 servings