Ingredients
- 1½ lbs boneless, skinless chicken thighs (trimmed and patted dry)
- 1 tsp salt, divided
- ½ tsp black pepper
- 2 tbsp olive oil
- 2 tbsp butter (or dairy-free alternative)
- 16 oz cremini or baby bella mushrooms, sliced
- 2 cloves garlic, minced
- ¾ cup dry Marsala wine
- ¾ cup low-sodium chicken broth
- 1½ tsp cornstarch + 2 tbsp cold water (slurry)
- 1 tsp fresh thyme leaves (optional, or ½ tsp dried)
- Chopped parsley, for garnish
Directions
By Chef Amethyst Ganaway
Serves: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Mushrooms are one of those ingredients that bring a deep, earthy flavor to just about anything. You’ll usually find white button, cremini (also called baby bella), and portobello mushrooms in most grocery stores. Those three are actually the same mushroom at different stages of growth. Shiitake and oyster mushrooms are popping up more too, and they’re great if you want to switch things up texture or flavor-wise.
When you’re buying mushrooms, look for ones that are firm and dry with no slimy spots. Skip any containers with a bunch of condensation because they’ll spoil quicker. To clean them, don’t rinse them. Mushrooms soak up water fast. Just wipe them down with a damp towel or use a soft brush to get rid of any dirt. Store them in a paper bag or a container lined with paper towels to keep them dry and fresh.
Traditional Chicken Marsala usually has a flour-coated chicken breast and a buttery, wine-forward mushroom sauce. My version keeps the soul of the dish but skips the gluten and, optionally, the dairy. I use boneless thighs for more flavor, cornstarch to thicken the sauce, and olive oil or dairy-free butter to round it out. Still cozy and rich, just a little lighter and allergy-friendly.
- Season chicken thighs with ½ tsp salt and ½ tsp pepper.
- In a large skillet over medium-high heat, heat olive oil. Add chicken thighs in a single layer and sear for 4–5 minutes per side, until browned and cooked through (internal temp 165°F). Remove and set aside.
- In the same pan, add butter and sliced mushrooms. Sauté 5–7 minutes, stirring occasionally, until mushrooms are browned and have released their moisture.
- Add minced garlic and cook for 30 seconds. Pour in Marsala wine, scraping up any browned bits from the bottom of the pan. Simmer for 2–3 minutes to cook off some alcohol.
- Pour in chicken broth and remaining ½ tsp salt. Bring to a simmer. Stir in cornstarch slurry and cook 2–3 minutes, until the sauce thickens slightly.
- Return chicken to the skillet and spoon sauce over top. Reduce heat to low, cover, and simmer 3–5 minutes to meld flavors. Stir in thyme if using.
- Garnish with chopped parsley. Serve with mashed potatoes, rice, gluten-free pasta, or sautéed greens.
