Crispy Chicken Thighs with Marsala Sauce

This chicken marsala starts with skin-on chicken thighs, crisped until deeply golden, then finished with a simple mushroom pan sauce. The Essential Stainless Steel 4.5 qt. Rondeau Pan heats evenly for reliable browning and releases the chicken cleanly once the skin is properly crisped, while its higher sides help contain splatter. Deglazing the pan pulls the browned bits into a smooth, glossy sauce that comes together in the same pan. It’s an easy, one-pan dinner—perfect for a weeknight when you want something satisfying without a lot of extra steps.

4-6 bone-in, skin-on chicken thighs

Kosher salt

2 tablespoons avocado oil (or other neutral oil)

½ pound shiitake mushrooms, sliced

½ teaspoon black pepper

1½ cups marsala cooking wine

1½ cups chicken broth

1 lemon, cut into wedges

2 tablespoons unsalted butter

Parsley or chives, chopped (optional)

Bring your chicken thighs to room temperature. Pat completely dry with a paper towel and season generously with Kosher salt.

Heat your Essential Stainless Steel 4.5 qt. Rondeau Pan over medium heat for 2–4 minutes until the pan is hot (a drop of water should bead up and dance across the surface).

Add 1 tablespoon of avocado oil and swirl until it coats the pan, then add chicken thighs, skin side-down. Cook for 7–9 minutes, until they easily release from the pan and are crisped and brown, then flip and cook for another 2–3 minutes. Remove from the pan and set aside.

Add half of the sliced mushrooms to the pan in a single layer. Cook undisturbed for 2 minutes, then toss and cook for another 2 minutes, until browned. Transfer to a plate and repeat with the remaining mushrooms, adding the remaining 1 tablespoon avocado oil as needed. During the final minute, season with freshly ground black pepper.

Add the reserved mushrooms back to the pan, then pour in the marsala cooking wine, scraping up any browned bits that formed on the bottom of the pan. Add the chicken broth and 1 teaspoon of freshly squeezed lemon juice and bring the mixture to a boil.

Add the chicken thighs back to the pan, skin side-up, then reduce the heat to a simmer. Cook uncovered for 20–25 minutes until the chicken is cooked through. Remove the chicken from the pan and increase the heat to high.

Boil and reduce the liquid for about 5–7 minutes until it’s thickened, about the texture of a warm maple syrup. Turn off heat and add butter, stirring constantly to emulsify it into the sauce.

Spoon sauce over crispy chicken thighs and top with chopped chives or parsley. Serve with sliced lemon wedges.