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Cast Iron crispy chicken thigh marsala

Quick and easy dinner, coming right up! Chicken thighs are a great protein to use because they’re inexpensive and contain TONS of flavor when cooked correctly. This recipes delivers flavorful, crispy skin, and juicy, tender chicken, all paired with a simple marsala sauce that I literally licked out of my cast iron skillet last time I made it. Only a few ingredients needed! Don’t buy fake marsala - get the real stuff for under $10 at the liquor store (or some grocery stores, too) and keep it for a long time so you can make marsala over and over again! Serve this with mashed potatoes, over roasted veggies, or on pasta or quinoa!

Prep Time: 5 minutes

Cook Time: 35 minutes

Level: Easy/Medium

Ingredients - serves 4

  • 4 bone-in, skin-on chicken thighs

  • 1.5 tbsp. butter

  • 1/2 small onion, diced small

  • 2 cloves of garlic, minced

  • 2 loose cups of mushrooms

  • 1 cup of marsala wine (with alcohol)

  • 1/2 cup of cream (half and half works, but it’s not quite as tasty)

  • Kosher salt and black pepper

  • Optional: fresh parsley, chopped for serving

 

  1. Pre-heat oven to 375. Prep all ingredients so they’re ready to go. This is a “hurry up and wait” dish!

  2. Turn a large cast iron skillet (or other oven-safe pan) to medium high heat. Let it heat up for about 2 minutes before adding the butter and letting it melt all the way.

  3. Right before cooking, season both sides of the chicken liberally with Kosher salt and as much black pepper as you’d like. Put the chicken SKIN SIDE DOWN into the pan and let sear (meaning, leave it alone! Let the skin brown and crisp up by not moving it or fiddling with it too much). It should take about 5 minutes to be adequately browned, but you should check it and turn the temp down if it is burning or turn it up if it’s pale and rubbery and not brown and crispy. You want a golden color and visual texture.

  4. Take the chicken out of the pan and set aside (you’ll cook the rest soon). Turn the pan down to medium low and add the onion and garlic. Sauté for a couple of minutes and add the mushrooms and marsala wine. Stir and bring to a light simmer for about 3 minutes.

  5. Add the cream and bring it back to a simmer, and stir until its fully combined. Once thoroughly mixed, add the chicken back to the skillet skin side UP this time.

  6. Move the skillet to the oven for 20 minutes. Take out and top with fresh parsley and serve warm!

    Plating: Serve over quinoa, pasta, mashed potatoes, or a nice pile of veggies. Be sure to serve with a generous scoop of the luscious sauce.