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The One-Pot Marsala Mushroom Chicken Delight is a dish that embodies comfort and ease. With its rich flavors and simple preparation, it makes weeknight dinners feel special. This recipe combines tender chicken thighs with earthy mushrooms and a luscious Marsala wine sauce, creating a meal that is both satisfying and delightful.

One-Pot Marsala Mushroom Chicken

Experience the ultimate comfort of One-Pot Marsala Mushroom Chicken Delight, a dish that's perfect for easy weeknight dinners. This creamy, satisfying meal combines tender chicken thighs and earthy mushrooms in a rich Marsala wine sauce, making it feel special without the fuss. With just one pot to clean, its ideal for busy nights. Treat your family to this cozy dish and save this recipe for your next culinary adventure!
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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: Start by seasoning the chicken thighs with a generous amount of salt and pepper on both sides to enhance flavor.

    Sear the Chicken: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the seasoned chicken thighs. Sear them for 5-6 minutes on each side until they develop a golden-brown crust. Once seared, remove the chicken from the pot and set it aside on a plate.

      Sauté the Aromatics: In the same pot, add the butter. Once melted and bubbling slightly, add the diced onion. Sauté for 2-3 minutes until the onions are soft and translucent. Stir in the minced garlic and cook for an additional 30 seconds, or until the garlic is fragrant.

        Cook the Mushrooms: Add the sliced mushrooms to the pot. Sauté them for about 5 minutes until they are tender and begin to release their moisture, enhancing the flavors in the pot.

          Deglaze with Wine: Pour the Marsala wine into the pot, using a wooden spoon to scrape any browned bits from the bottom. These bits will add depth to your sauce. Let the mixture simmer for about 2-3 minutes, allowing the wine to reduce slightly.

            Add Chicken Broth and Herbs: Pour the low-sodium chicken broth into the pot. Add the dried thyme and rosemary, stirring everything together to combine well.

              Combine and Cook: Return the seared chicken thighs to the pot, making sure they are submerged in the sauce. Cover the pot, reduce the heat to low, and let it simmer gently for 20-25 minutes, or until the chicken is thoroughly cooked (internal temperature should reach 165°F).

                Thicken the Sauce (Optional): If you prefer a thicker sauce, create a slurry by mixing the all-purpose flour with a tablespoon of water until smooth. Stir this slurry into the pot and allow it to simmer for an additional 5 minutes, which will thicken the sauce beautifully.

                  Serve: Before serving, taste the dish and adjust seasoning with additional salt and pepper if needed. Garnish with fresh chopped parsley for a vibrant touch.

                    Enjoy: Plate your Marsala mushroom chicken alongside a bed of cooked rice, pasta, or creamy mashed potatoes for a delightful complete meal.

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

                        - Presentation Tips: For an attractive presentation, serve the dish in shallow bowls with a sprinkle of fresh parsley on top, and accompany with a slice of crusty bread for a delightful meal experience.