Chicken Thighs with Marsala Mushroom Sauce

I have been loyally committed to boneless skinless chicken breasts for as long as I can remember…and I have no idea why?! Dark meat has gotten a bad reputation over the years for being exponentially worse for you than its healthy white meat alternative. A 4oz portion of a boneless skinless chicken breast has around 120 calories and 2.5 grams of fat while the same size portion of a boneless skinless chicken thigh has 140 calories and 8 grams of fat. As far as I am concerned, that is minimal when considering the superior flavor. If you haven’t attempted cooking with chicken thighs yet, you should really give them a try. I’ve always stuck to the white meat when it comes to chicken, but after experimenting with chicken thighs just ONE time I was hooked! The chicken definitely is juicier, harder to overcook and has much more flavor. I’m not dismissing chicken breasts altogether, but I welcome the variety.
For this recipe, I roasted chicken thighs and then covered them in a marsala mushroom sauce. I served this over risotto for a complete meal. 

Chicken Thighs with Marsala Mushroom Sauce 
Serves 4

Ingredients

1 lb boneless, skinless chicken thighs, trimmed of extra fat
Kosher salt and freshly ground black pepper
1 small onion, chopped finely
2 large cloves garlic, minced
8 ounces cremini mushrooms, chopped
1/3 cup marsala wine
¼ chicken broth
1-2 tablespoons of heavy cream
Chopped parsley for garnish (optional)

Directions

Preheat the oven to 350 degrees. Heat the olive oil in a large OVEN PROOF skillet over medium high heat. Season the chicken thighs with sea salt and fresh cracked pepper. Lay the chicken thighs smooth side down in the pan and cook until golden brown, about 4 minutes. Turn the chicken over and place in the oven. Cook for 8 minutes or until cooked through.

Remove the chicken thighs from the pan and set aside to rest. Return to the skillet to the burner over medium heat. Add the onions and cook until softened. Add the garlic and sauté for one minute. Add the mushrooms and cook 2-3 minutes, stirring frequently. Add the marsala and scrape the bottom of the pan, then let reduce by half and add the chicken broth and cream. Return the chicken to the skillet, spoon the sauce over the chicken thighs and sprinkle with freshly chopped parsley.