very culinary

chicken in thyme marsala cream sauce


  • Serves 4
  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • 3 tablespoons extra-virgin olive oil
  • 1 1/4 pounds boneless, skinless chicken thighs, cut into large chunks
  • Salt and freshly ground pepper
  • 1/2 pound cremini mushrooms, thinly sliced
  • 3 shallots, finely diced
  • 2 cloves garlic, minced
  • 1 1/4 cup Marsala wine
  • 1 cup chicken stock
  • 1/2 cup heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon fresh ground black pepper
  • 1 cup frozen peas, defrosted


In a very large skillet, heat 2 tablespoons of the oil. Season the chicken generously with salt and pepper and add it to the skillet in a single layer. Cook over high heat, turning once or twice, until browned but not cooked through, about 4 minutes. Using a slotted spoon, transfer the chicken to a plate.

Add the remaining 1 tablespoon of oil to the skillet. Add the mushrooms and cook over medium high heat, stirring occasionally, until browned, about 4 minutes. Add the shallots and garlic and cook, stirring, for 2 minutes. Add the Marsala wine, scraping up the brown bits on the bottom of the pan. Simmer until the liquid is reduced to 2 tablespoons, about 5 minutes. Add the stock, cream, thyme, salt and pepper and bring just to a boil. Cook until the sauce has reduced by half, about 6 minutes.

Return the chicken and any accumulated juices to the skillet and simmer over moderate heat until the chicken is cooked through, 2 to 3 minutes. Add the peas and simmer for 1 minute. Season with additional salt and pepper, if needed.

Serve over noodles or rice.