Description
A creamy, savory comfort dish featuring tender chicken thighs, mushrooms, and a rich marsala cream sauce. Perfect for a weeknight dinner or a cozy date night in.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 2 cups fresh mushrooms, sliced
- 3 cloves garlic, minced
- 1 small yellow onion, finely chopped
- 1 cup chicken broth
- 3/4 cup heavy cream
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 teaspoon salt
Instructions
- Heat a large skillet over medium heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter.
- In a shallow bowl, mix flour with a pinch of salt and pepper. Dredge the chicken until lightly coated.
- Sear the chicken in the hot skillet until golden on both sides, about 4 minutes per side. Remove and set aside.
- Add the remaining oil and butter to the same pan. Sauté onions and garlic until soft, then add mushrooms and cook until browned.
- Pour in chicken broth, scraping the pan to deglaze. Let simmer until slightly reduced.
- Stir in heavy cream and thyme. Simmer gently until sauce thickens slightly.
- Return chicken to skillet and cook another 5 to 8 minutes until fully cooked through and sauce is creamy.
- Garnish with fresh parsley and serve hot over pasta, rice, or mashed potatoes.
Notes
- Use room temperature cream to avoid curdling in the sauce.
- Don’t overcrowd the pan when browning mushrooms, let them caramelize for maximum flavor.
- Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 plate
- Calories: 510
- Sugar: 3g
- Sodium: 720mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 145mg
Keywords: chicken marsala, creamy chicken, mushroom chicken, easy dinner, Italian chicken recipe