Mushrooms, onions, garlic, and chicken are staples in our house, so this Chicken Marsala and Brown Rice for Two recipe is a delicious way to combine these ingredients. And going from stovetop to oven with one pan makes clean up quick and easy.
Jim is a great sous-chef and does most of the cutting, chopping, peeling, and mincing for me. And yes, I very much appreciate his efforts. However, the prep time for this recipe assumes you are doing the prep work by yourself.
The quantity of brown rice and the cooking method I leave up to you. I used a rice cooker to cook the rice while we were making this dish.
You can use an oven-safe skillet to make the Chicken Marsala, but I prefer to use a Dutch oven. I love being able to cook everything in the Dutch oven, cover with the lid, and continue baking with it in a regular oven.
Be sure to cover the bottom of the pan with olive oil to prevent the chicken from sticking while you are browning it. Once the chicken has browned, remove it to a plate and continue by sautéing the onions and garlic.
Combine the mushrooms with the onions and garlic and stir continually until the mushrooms start to shrink and brown. Add the Sherry, turn up the heat a bit, and let the Sherry reduce down a little. Stir in the heavy cream, salt and pepper to taste, and add in the last of the butter.
Put the chicken thighs back in with the mushrooms and spoon the sauce over the top. Place the lid on the Dutch oven and bake at 375 degrees for 20 minutes or until the chicken has finished cooking.
Serve the Chicken Marsala warm over the brown rice and enjoy.
The chicken was moist and tender and the mushroom sauce with the onions, garlic, and Sherry, was delectable. Brown rice was the perfect base to soak up all that tasty goodness.
If you like chicken and mushrooms, you have to try this Chicken Marsala and Brown Rice for Two recipe. I hope you enjoy it as much as we do!
Follow my Dinner Recipes board on Pinterest.
- 4 skin-on, bone-in chicken thighs
- olive oil
- 1 pound small mushrooms
- 3 tablespoons butter, divided
- 2 large shallots
- 2 cloves garlic
- 1/2 cup dry Sherry
- 1/2 cup heavy cream
- salt and pepper
- cooked brown rice
Clean the mushrooms with a damp cloth. Cut off the ends of the stems and slice the mushrooms thickly.
Drizzle olive oil in the bottom of a Dutch oven. Heat the pan over medium heat until quite hot.
Brush the skin side of the thighs with olive oil and brown the thighs, skin side down, for about 5 minutes or until they have a nice brown color.
Remove the chicken to a plate and add 2 tablespoons of the butter to the pan.
Saute the garlic and shallots in the Dutch oven for 5 minutes. Add the mushrooms and saute for another 5 minutes stirring continually until they start to shrink and brown.
Add the Sherry, turn up the heat, and let it reduce down a little.
Stir in the cream and season with salt and pepper. Add the last tablespoon of butter and mix well.
Add the chicken thighs back into the pan and spoon the sauce over the top.
Place the cover on the Dutch oven and bake for about 20 minutes until the chicken is fully cooked.
Serve warm over brown rice.
Recipe slightly adapted from Chicken Thighs Marsala for Two.